One of my favorite dishes is scalloped potatoes. I don’t normally eat potatoes so whenever we have scalloped potatoes, it feels like a treat. I add ham into mine for some protein to make it a full meal. I love the layers of creaminess with the crunch of ham, plus how festive does it look!?!
To make good scalloped potatoes, the key is the layers. Slice your potatoes nice & thin, then line the bottom of the pan.
Sprinkle each layer with a salt, pepper, onion, and flour mixture. Make sure to add in butter, evenly around the potatoes.
Sprinkle each layer with ham too! You want it in every bite! For my vegetarians out there, you can substitute your favorite vegetable instead of ham!
This does take awhile to cook. You want to be sure to allow 30 minutes of cook time covered, and up to 60 uncovered. This will help get the nice melty texture in between each layer while still giving you some yummy crispy edges.
Let it sit for about 10 minutes before serving. This will allow the flavors to settle. Then dive in! Look at the steam coming off that bite, perfect!
This dish can be referred to variously as scalloped potatoes, potatoes au gratin, or au gratin potatoes. Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin dish refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.
What would you normally call this dish?
- 2 pounds potatoes
- 2 ½ cup milk
- 3 tablespoons flour
- ¼ cup chopped onion
- ¼ cup softened butter
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 cups chopped, cooked ham
- Wash & peel potatoes.
- Slice into very thin slices.
- In greased 2 quart casserole arrange potatoes until just covering the bottom of the pan.
- Mix together the onion, flour, salt, & pepper
- Sprinkle the first layer with some of the onion, flour, salt, & pepper mixture.
- Dot with butter & ham.
- Cover with another layer of potatoes and repeat until the dish is full.
- Heat milk, pour over potatoes.
- Bake covered 30 minutes, then uncovered for 60 minutes or longer until potatoes are tender.
- Let stand 5-10 minutes after taking from oven.