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I love my scalloped potatoes!!!

I grew up in an orphanage in Vermont , where every Tuesday we had scalloped potatoes. They were a glutinous mass of stuck together, half-cooked potatoes with absolutely no flavor. The worst part was we were not allowed to leave the table unless we had finished our plates. If only there was a dog to feed beneath the table! (although, that probably would not have been a nice thing to do to a dog). When I left the orphanage, I swore I'd never, ever eat scalloped potatoes again. I have avoided them for 35 years, but I have now been challenged and inspired by Idaho Potatoes to create scalloped potatoes that I enjoy eating. This recipe would not be possible without my childhood memories of this dish, and its success is a challenge I have overcome.

Hobbits I love my scalloped potatoes!!!
  • 1 tablespoon vegetable oil
  • 1 pound ham steak, cubed
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 3 cloves garlic, minced
  • 8 ounces shredded medium white cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons dijon mustard
  • 8 ounces package of fresh pre-sliced mushrooms
  • 4 ounces shredded mozzarella cheese
  • 6 Idaho russet potatoes

I love my scalloped potatoes!!!

Preheat oven to 350. Peel potatoes, and slice into 1/8 inch slices. Put in large bowl of water, to keep from turning brown, and set aside. Heat oil in medium size frying pan, over medium heat. Add ham steak and cook four minutes on each side. Cut into 1/4 inch cubes. Set aside. Melt butter on low heat in medium saucepan. Add flour, and stir until smooth. Add first cup of milk. Stir often, until thickens. Add second cup of milk, and continue stirring. Stir in garlic. Add cheese, and stir until melted in. Add third cup milk, and stir until slightly thickened. Stir in salt, pepper, and Dijon mustard. In 9x13 inch pan, layer 1/2 of potatoes. Put half the ham and mushrooms on top of potatoes. Pour 1/2 of sauce on top. Put one more layer potatoes, followed by ham and mushrooms, and final layer of sauce. Cover with mozzarella. Bake for one hour. Remove from oven, let cool for 15 minutes, and enjoy!

10 1 hour 1 hour

I love my scalloped potatoes!!!

I love my scalloped potatoes!!!

I grew up in an orphanage in Vermont , where every Tuesday we had scalloped potatoes. They were a glutinous mass of stuck together, half-cooked potatoes with absolutely no flavor. The worst part was we were not allowed to leave the table unless we had finished our plates. If only there was a dog to feed beneath the table! (although, that probably would not have been a nice thing to do to a dog). When I left the orphanage, I swore I'd never, ever eat scalloped potatoes again. I have avoided them for 35 years, but I have now been challenged and inspired by Idaho Potatoes to create scalloped potatoes that I enjoy eating. This recipe would not be possible without my childhood memories of this dish, and its success is a challenge I have overcome.

Preparation

Prep Time

1 hour

Cook Time

1 hour

Serves

Calories

5760

Equipment

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound ham steak, cubed
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 3 cloves garlic, minced
  • 8 ounces shredded medium white cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons dijon mustard
  • 8 ounces package of fresh pre-sliced mushrooms
  • 4 ounces shredded mozzarella cheese
  • 6 Idaho russet potatoes
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I love my scalloped potatoes!!!

Preheat oven to 350. Peel potatoes, and slice into 1/8 inch slices. Put in large bowl of water, to keep from turning brown, and set aside. Heat oil in medium size frying pan, over medium heat. Add ham steak and cook four minutes on each side. Cut into 1/4 inch cubes. Set aside. Melt butter on low heat in medium saucepan. Add flour, and stir until smooth. Add first cup of milk. Stir often, until thickens. Add second cup of milk, and continue stirring. Stir in garlic. Add cheese, and stir until melted in. Add third cup milk, and stir until slightly thickened. Stir in salt, pepper, and Dijon mustard. In 9x13 inch pan, layer 1/2 of potatoes. Put half the ham and mushrooms on top of potatoes. Pour 1/2 of sauce on top. Put one more layer potatoes, followed by ham and mushrooms, and final layer of sauce. Cover with mozzarella. Bake for one hour. Remove from oven, let cool for 15 minutes, and enjoy!

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