Scalloped Potatoes

By Brit on December 22nd, 2009

One of my favorite things to eat when I’m at my parents’ house is my step-mom’s scalloped potatoes. They’re amazing. I could probably eat the whole damned thing if everyone else didn’t like them as much as I do. Ginny had some spare ham in her fridge on Sunday and I told her about the recipe and we went home with the ingredients. Have I mentioned how much I love Ginny? I don’t know anyone else in the world that when you say “mmm apple crisp” at 9pm on Saturday night she has all of the stuff in her house to make it. YUM.

This recipe is ridiculously rich, but has only 2, or so, tablespoons of butter. Cheap and very, very worth it!

Scalloped Potatoes

2-3 tablespoons of butter (or olive oil)
3 tablespoons of flour
milk to thin roux
5 potatoes, sliced
1 – 1 1/2 cups diced ham (sausage and bacon would work well too)
salt and pepper

Preheat oven to 350 degrees.

Take the skin off the potatoes and slice fairly thinly, about a fourth centimeter each. Mix potatoes in oven-safe bowl with ham.

In a saucepan, make a roux by melting butter or heat oil and adding flour, stirring constantly. Thin with milk until desired thickness. I usually use about a half cup or so. I like the sauce a bit thicker. Season salt and pepper.

Stir the roux in with the potatoes and ham. Bake covered for at least an hour, until the potatoes are fork tender. It might take up to an hour and a half.

Serves 2-3, or one if you’re me.