This week’s Tastes Like Vintage post is by Donna from stellabystar
At our house, spiral cut ham is always on the menu for Christmas and Easter. This is a great recipe for leftover ham. Super easy and oh-so-good! This recipe is a take off on the Scalloped Ham & Potatoes Recipe found in The New Basics Cookbook by Julee Rosso and Sheila Lukins, copyright 1989.
I hope you enjoy it as much as we do!
Scalloped Ham & Potatoes
Yields: 8 servings
Ingredients
2 cups of heavy cream
2 cloves of garlic, chopped
1 teaspoon of dried thyme leaves
1 teaspoon salt1/2 teaspoon ground black pepper
1 pound of baked ham, sliced
2 pounds of potatoes, peeled and thinly sliced
1 tablespoon minced onion
1 teaspoon dried parsley
1 cup cheddar cheese, shredded
Preheat the oven to 350 degrees.
Step 1: Slice potatoes and ham.
(The recipe calls for sliced ham, but I chopped mine.Step 2: Combine the cream, garlic, thyme, salt, and pepper in a heavy sauce pan. Bring to a boil , reduce till creamy and thick, about 10-12 minutes.
Step 3: Layer the ham slices in a 13 x 9 inch-baking dish. Then layer half of the potatoes, followed by sprinkling half of the onion. Pour half of the reduced cream mixture over these layers. Repeat the layering.
Step 4: Sprinkle the top with parsley and cheddar cheese. Place the dish in the center of a rimmed baking sheet ( in case it bubbles over). Bake on the center of the oven until the potatoes are tender and the top is golden brown and bubbly, 1 hour.
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| photos by Donna, yum! |
Step 5: Remove the dish from the oven and let it rest for 10 minutes before serving.
‘Make Magic in the Kitchen!’ by stellabystar
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Looks delicious! I just made ham & scalloped potatoes this week, I have never added thyme though, I think I'll try it next time! Love the treasury! Stellabystar always puts a lovely collection together!! Great job!
Donna, this looks so yummy! And easy enough for even me to make 🙂 Love your photos!