A food hug is so great at the end of an icky day…Plus this one uses up leftovers from the Holiday….
Here’s 2 other great recipes for using up leftovers, Turkey Tetrazzini from PW which I made over the weekend and was yummy, and my new favorite: Breakfast hash made from leftover stuffing from Jessica at How Sweet It Is. It was fabulous!
But that’s not why we’re here. We’re here to use up all the dang leftover ham….
Ham and Scalloped Potatoes ala Grammy
- 5 medium russet potatoes
- 1 & 1/2 pound chunk of ham leftover from Thanksgiving. (I’m guessing at the size, I did not weigh the thing)
- 2 cups shredded cheese of your choice (I never use just 1 kind, always a blend but the blend will vary depending on what I have on hand. Today it was maybe a cup and 1/2 of cheddar and the rest was swiss, plus some parmesan so maybe it was more like 2 & 1/2 cups of cheese. I dump, I rarely measure!)
- 1/2 cup finely diced onion
- 2 Tablespoons butter
- 3 Tablespoons flour
- 1 & 1/2 cups milk
- 1/2 teaspoon dry mustard
- dash of tumeric
- fresh ground pepper
I parboil the potatoes just to slighly less than done. It cuts down on baking time. I also leave the skins on cuz I’m not a fan of peeling! Do whatever floats your boat!! Drain them in a colander to cool. While they’re cooling, dice the onion, slice the ham, grate the cheese.
In a medium saucepan, melt the butter. Let it brown a little, don’t be scared! Browned butter has a nice rich flavor, just watch it carefully. Saute the onion in the butter ’til it carmelizes a little . Stir in the flour. When its all combined and as smooth as its gonna get with onion pieces in there, add the milk then your spices. Stir until it starts to thicken then add most of the cheese but reserve about 3/4 a cup for layering. Continue to stir until your sauce is nice and creamy. Turn the heat off.
When your ‘taters are cool enough to handle (spray ’em with cold water if you’re impatient or your peeps are starving) slice them as thin as you can without losing a digit. Spray your casserole dish with Pam and start layering; Ham, ‘taters, reserved cheese until your dish is full, ending with ‘taters on top. NOTE: You’ll notice that no where here does it say to salt anything! That’ll come from the ham. I can’t tell you how many oversalted ham dishes Luke was forced to eat before I figured that one out. Don’t be like me! Pour your yummy-nummy cheese sauce over the top. Poke around with a fork to let that sauce settle in all the little nooks.
Bake at 375 for 45 minutes or until it starts to brown a little on top. Let it sit for about 5 minutes before you serve it as the sauce WILL BE LIKE MOLTEN LAVA!!!!!!!!!
This recipe will clog your arteries and make you fluffy, but your belly will be oh so happy!!
Enjoy your food hug!