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Chef Jeff’s Scalloped Potatoes & Ham
Serves 8
Ingredients
- Potatoes, white, medium sliced – 3 pounds
- Water – 3 quarts
- Oil, canola or other – ½ cup
- Onions, yellow, large dice – ¾ cup
- Flour, all purpose – 1 cup
- Ham, large dice – 3 pounds
- Milk, whole – 2 cups
- Black pepper, table grind – 1 teaspoon
- Salt, kosher – 1 tablespoon
Instructions
Wash and scrub the white potatoes and hand slice them in medium slices.
Blanch the sliced potatoes until they are just done (al dente). Drain and shock the potatoes but save the liquid for later use.
Sweat the onions on high heat in the canola oil. When they begin to brown and have that wonderful aroma, add the flour to form a roux.
Add 2 cups of the liquid you reserved from boiling the potatoes and whisk until smooth. Add 2 cups of milk and whisk until smooth. AN OPTION at this point would be to mix in your favorite shredded cheese to make the dish “au gratin”.
Season with the salt and pepper.
Combine the sauce with the potatoes and ham.
Place the scalloped potatoes and ham in a large baking dish. Cover and bake for 1 hour at 350°F. Uncover for the last 15 minutes if you like a crisp top.
Serve immediately with a side of vegetables for a wonderful meal.
Chef Jeff’s Lamb Braising Liquid
Yield: 2 quarts
- 10 pounds lamb for braising
- Seasoned salt, as needed
- ½ cup canola oil (or similar oil)
- 1 quart onions, large dice
- 1 pint celery, medium dice
- 2 cups all-purpose flour
- 1 pound fresh mushrooms, sliced
- 1 quart beef stock
- 2 tablespoons beef base
- 6 ounces tomato paste
- 2 tablespoons dried oregano
- 2 tablespoons garlic powder
- 2 tablespoons coarse ground black pepper
