My mom, Sue, is behind multiple recipes posted on my blog, but for some reason, I haven’t featured her on here yet. I find this really odd, particularly because she taught me everything I know today in regards to cooking and baking.
While visiting home last weekend, she made her version of my grandma’s renowned scalloped potatoes and ham. She altered the recipe a bit, but it still has the rich, hearty flavor with melt-in-your-mouth gooey cheese.
This meal will always hold a special place in my heart because it reminds me of my grandma, Doris/Mickey/Maxine–oh, just call her grandma/grammie/grams. I have fond memories of her making this dinner for my family when we lived in Ohio. Fifteen years later, we still ask that she make it every time she visits us in California. At 82-years-old, the woman can still make some mean scalloped potatoes and ham!
6 large Idaho or russett potatoes, peeled and sliced finely using madoline
3/4 cup Jarlsberg, shredded and packed
3/4 cup Havarti, shredded and packed
3/4 cup Dubliner Aged White Cheddar, shredded and packed
1/2 cup (1 stick) salted butter
8 tbsp. flour
3 cups low-fat milk
1 cup heavy whipping cream
1 medium sweet onion, finely diced
1 boneless Hormel quarter ham (sliced), then cut into bite-sized pieces
Salt and pepper, to taste
Preheat oven to 350 degrees. Great a 2-quart oblong casserole dish.
Melt butter in medium heavy saucepan with flour over medium heat, letting mixture cook 2-3 minutes. Add milk and heavy cream and cook until thickened, about 7-10 minutes. Season with salt and pepper, to taste. Add three cheeses and stir until melted. Remove pan from heat.
Peel potatoes then transfer to bowl of water, to prevent discoloration. Using a mandoline, slice three potatoes. Place potato slices form the three potatoes in bottom of the casserole dish. Top with half of onion and ham. Pour approximately half of cheese sauce over meat and potato layer. Slice remaining three potatoes with mandoline, then repeat layering process with the remaining ingredients. Sprinkle any extra shredded cheese on top of casserole.
Place dish on middle rack of oven with a foiled cookie sheet on the rack below. Cook approximately 30 minutes, or until cheese has browned, then tent with foil for the remaining 45 minutes, or until potatoes are soft.