Scalloped potatoes and ham is a classic dish that combines layers of tender, thinly sliced potatoes with savory ham, all smothered in a rich, creamy sauce. This comforting meal is perfect for family dinners, potlucks, or whenever you're craving something hearty and delicious. It’s a great way to use leftover ham and turn simple ingredients into a decadent, homey dish that pleases everyone at the table.
Scalloped Potatoes and Ham: A Classic Comfort Food Recipe
What are scalloped potatoes made of?
Scalloped potatoes are made of thinly sliced potatoes layered with a creamy sauce, usually consisting of milk or cream, butter, and flour. The dish often includes cheese for extra richness, and sometimes onions or garlic for added flavor. Ham or other ingredients can be added for a heartier version. It's heated until the potatoes are delicate and the top is brilliant brown.
What is the contrast between scalloped potatoes and au gratin potatoes?
The main difference between scalloped potatoes and au gratin potatoes is the use of cheese. Scalloped potatoes are typically made with a creamy sauce of milk or cream, butter, and flour, but without cheese. Au gratin potatoes, on the other hand, include cheese both in the layers and on top, giving them a more cheesy, crispy topping. Additionally, au gratin potatoes are often sliced thinner than scalloped potatoes.
Why are they called scalloped potatoes?
Scalloped potatoes are called "scalloped" because the term refers to the way the potatoes are prepared and baked in layers, often with a creamy sauce. The name comes from the Old English word "collop," which means thin slices of meat or food. Over time, it became associated with thinly sliced potatoes baked in a creamy mixture.
How to thicken up scalloped potatoes?
To thicken scalloped potatoes, ensure the sauce is properly thickened before layering. Start by making a roux with butter and flour, then slowly whisk in milk until it reaches a creamy consistency. Using starchy potatoes like Russets can also help absorb excess moisture. Additionally, avoid adding too much liquid and bake the dish long enough for the sauce to set and thicken in the oven.
How to thicken up scalloped potatoes?
To thicken scalloped potatoes, ensure the sauce is properly thickened before layering. Start by making a roux with butter and flour, then slowly whisk in milk until it reaches a creamy consistency. Using starchy potatoes like Russets can also help absorb excess moisture. Additionally, avoid adding too much liquid and bake the dish long enough for the sauce to set and thicken in the oven.
How to prevent milk from curdling in scalloped potatoes?
To prevent milk from curdling in scalloped potatoes, use whole milk or cream, as higher fat content reduces the risk of curdling. Avoid boiling the sauce; instead, gently simmer it over low to medium heat. Adding a roux (a mixture of butter and flour) before adding the milk helps stabilize the sauce. Also, gradually heat the milk to prevent sudden temperature changes, which can cause curdling.
Should you peel scalloped potatoes?
Peeling scalloped potatoes is optional and depends on personal preference. While peeled potatoes create a smoother texture in the dish, leaving the skin on adds more fiber and a rustic feel. If using thin-skinned potatoes like Yukon Gold, you can skip peeling, but for thicker-skinned varieties like Russets, peeling is often preferred for a more refined texture.
How to keep potatoes from turning brown when making scalloped potatoes?
To keep potatoes from turning brown when making scalloped potatoes, you can soak the sliced potatoes in cold water with a splash of vinegar or lemon juice for about 15-30 minutes. This helps prevent oxidation. Alternatively, work quickly and assemble the dish as soon as you slice the potatoes. If you're preparing the potatoes in advance, cover them with plastic wrap or store them submerged in water until you're ready to use them.
Tips and Variations:
Scalloped Potatoes and Ham: A Classic Comfort Food Recipe
Tips:
1. Uniform Slicing: Use a mandoline for evenly sliced potatoes to ensure consistent cooking.
2. Thicken the Sauce: Make a roux with butter and flour to create a creamy texture.
3. Use Starchy Potatoes: Choose varieties like Russets for better creaminess and absorption.
Variations:
1. Cheese Options: Experiment with different cheeses, such as Gruyère or mozzarella, for unique flavors.
2. Add Vegetables: Incorporate vegetables like spinach, peas, or carrots for added nutrition and color.
3. Spice it Up: Add herbs like thyme or rosemary, or a dash of paprika for extra flavor.
Ingredients:
- 4 large potatoes (Yukon Gold or Russet works well), peeled and thinly sliced
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese
- 3 cups milk (whole milk or 2%)
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced (optional)
- Fresh parsley for garnish (optional)
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish to prevent sticking.
Step 2: Make the Creamy Sauce
In a medium saucepan, melt the butter over medium heat. Add the chopped onion, and garlic (if using), and sauté until the onions become soft and translucent. Sprinkle in the flour, mixing continually to make a roux. Cook the roux for around 1-2 minutes to eliminate the crude flour taste.
Slowly whisk in the milk, ensuring the mixture remains smooth and free of lumps. Carry it to a stew, permitting it to thicken. Once it thickens to a sauce-like consistency, remove it from the heat and stir in 1 cup of the shredded cheddar cheese until melted. Add salt and pepper to taste and season the sauce.
Step 3: Layer the Potatoes and Ham
In your prepared baking dish, start by layering half of the sliced potatoes evenly across the bottom. Sprinkle half of the diced ham over the potatoes. Pour half of the creamy cheese sauce over this layer. Repeat with the remaining potatoes, ham, and sauce, making sure the sauce covers everything evenly.
Step 4: Top with Cheese and Bake
Sprinkle the leftover 1 cup of destroyed cheddar on top. Cover the dish with aluminum foil and bake in the preheated oven for 50-60 minutes. After 50 minutes, remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown.
Step 5: Serve and Enjoy
Remove the dish from the oven and let it cool for about 10 minutes before serving. Embellish with new parsley whenever wanted for a pop of variety and newness.
