This recipe has me swinging from chandeliers!
I watched the Pioneer Woman make it on her show and I knew that I just had to try it.
I've never made from scratch scalloped potatoes and with the addition of bacon, they were swoon worthy!
I cannot wait to make these again.
Ingredients:
3
pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
2
Tablespoons Butter
3
cups Diced Ham
1-1/2
cup Half-and-half
1-1/2
cup Heavy Cream
1/4
cup Flour
Black
Pepper To Taste
1
cup Grated Cheddar Cheese
1
cup Grated Monterey Jack Cheese
Chopped
Parsley (optional)
To Make:
Preheat
oven to 350 degrees.
Butter a large casserole dish.
Heat
butter in a large skillet.
Add ham and cook for 3 to 4 minutes until
thoroughly heated. Remove from heat and set aside.
Combine
half-and-half and cream in a microwave-safe container and nuke for a minute or
so, until no longer cold. Whisk in flour and black pepper until totally
combined. Set aside.
Combine
the two grated cheeses. Set aside.
Using
a mandoline, slice potatoes into 1/8-inch slices (very thin.)
Layer
1/3 of the potato slices in the buttered casserole dish.
Sprinkle on 1/3 of the
ham mixture, then 1/3 of the cheese, then pour on 1/3 of the cream
mixture.
Repeat
this twice more, ending with a sprinkling of cheese and a pouring on of the
rest of the cream mixture.
Cover dish with foil and bake for 40 minutes. Remove
the foil and bake for an additional 20 minutes at least, or until bubbly and
hot.
Cut
into squares and serve. Sprinkle on chopped parsley if you'd like!
*Tip* To speed up the process, you can also boil the sliced potatoes for 3-5 minutes before assembling the casserole. Just drain before putting it all together.\
Recipe Source: The Pioneer Woman