Scalloped Potatoes And Country Ham
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
58
Spice
45
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 medium
Onion (diced)3 tbsps
All-Purpose Flour2 cloves
Garlic (minced)1 tsp
Cayenne Pepper1 tsp
Mustard Powder2 cups
Goat's Milk1.5 cups
Gruyere (grated)Directions:
1
Watch how to make this recipe
2
Special equipment: a mandoline Preheat the oven to 350 degrees F
3
Spray an 8-by-8-inch baking dish with cooking spray
4
In a skillet over medium heat, melt the butter
5
Add the onions and saute until translucent, 3 to 4 minutes
6
Add the flour and stir until combined
7
Cook 1 to 2 minutes to remove the raw flour taste
8
Add the garlic, 1 teaspoon salt, 1 teaspoon pepper, the cayenne and mustard powder
9
Whisk in the milk
10
Allow to cook and thicken slightly, about 3 minutes
11
Remove from the heat
12
Line the baking dish with a crisscrossed layer of country ham, then a layer of slightly overlapping potatoes, then about 2/3 cup sauce
13
Repeat the layering until all the ingredients are used
14
You should have a total of 3 sets of layers, ending with the sauce on top
15
Top with the Gruyere and cover with foil
16
Bake until the potatoes are tender, about 1 hour
17
Remove the foil and spoon off any fat that has pooled in the baking dish, if needed
18
Switch the oven to broil and broil until light golden brown, 3 to 5 minutes
19
Garnish with green onions before serving