Cheesy Scalloped Potatoes
and Ham
Makes 4 Servings
From the kitchen of Joe Valencic
Ingredients
- 3-1/4 pounds white or red potatoes
- 3 tablespoons butter
- 3 tablespoons flour
- 3 tablespoons chopped onion
- 1/3 cup sliced celery
- 1# fully cooked ham, diced
- 2 cup chicken broth
- 3 tablespoons mayonnaise, heavy cream or half & half
- 2/3 cup mild Cheddar cheese - grated
- 2/3 cup Provolone cheese - grated
- 1/4 cup Parmesan cheese - grated
- Salt and pepper to taste
Directions
Slice potatoes 1/8 to 1/4 in.
thick. (I use a mandolin slicer and cut them very thin to cook faster) In a large frypan
melt butter and whisk in flour slowly until well blended. Add onion, mayonnaise
& celery, and continue whisking till blended. Whisk in chicken broth and Parmesan cheese, and cook over
medium heat until thickened, then remove from heat. Season
with salt and pepper as desired.
In a 2 qt. casserole dish (sprayed with cooking spray) layer potato slices, diced ham, Cheddar cheese and Provolone cheese. Ladle some of the thickened mixture over the layer, then continue to build similar layers, saving enough sauce to cover the top of the casserole. Bake uncovered at 350 degrees F for 1 hour or until potatoes are tender.
