But I obliged. Even though it is the tuna casserole of my childhood.
Per usual, I went with Pioneer Woman on this one because she usually has good hearty recipes.
The verdict: PB fell asleep at 7:30 and didn't even try a bite.
Bastard.
So I ate a small bowl alone, by candlelight.
Just kidding, it wasn't that pathetic but I did have a small bowl because I was hungry and there was a pumpkin candle burning...so maybe it was pathetic.
In my opinion, the food was just ok. Again, this is totally not my favorite dinner so I wouldn't be doing cartwheels over it anyway.
If you like it scalloped potatoes though, this may be your jam.
The link to the recipe is above and she has the pretty pictures as well. Here's how you go about it according to the Pioneer Woman.
Scalloped Potatoes and Ham
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 12
Print Recipe
Ingredients
- 3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
- 2 Tablespoons Butter
- 1 whole Yellow Onion, Diced
- 3 cups Diced Ham
- 1-1/2 cup Half-and-half
- 1-1/2 cup Heavy Cream
- 1/4 cup Flour
- Black Pepper To Taste
- 1 cup Grated Cheddar Cheese
- 1 cup Grated Monterey Jack Cheese
- Chopped Parsley (optional)
Preparation Instructions
Preheat oven to 350 degrees. Butter a large casserole dish.
Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)
Combine the two grated cheeses. Set aside.
Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.
Cut into squares and serve. Sprinkle on chopped parsley if you'd like!
(Note: To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.)
I do a lazy version... par boil potatoes, then slice and place into a baking pan in alternating layers of potatoes, a light dusting of flour, thin slices of velveeta, and diced onion. Fill the pan about 2/3 full with the above. Pour in milk to about the 1/2 mark of the potatoes (maybe slightly more). Then bake with a cover on it until everything looks bubbly and good (poke potatoes with a fork to test done-ness as well).
ReplyDeleteI suppose you could add ham and seasonings if you'd like.
I don't usually take cooking short cuts like this, but when I'm making potatoes like this it's typically means I'm making a huge meal (IE Thanksgiving dinner), and that's when the shortcuts help a bit.