This story kind of embarrassing.
I LOVE scalloped potatoes and ham. It was one of my favorite meals as a kid. When I was pregnant with Jack, I craved them something fierce. But I never made them.
My mom has one of those old metal potato graters/slicers (she still uses it for pasties). I don't know what they're called, but it has a hand crank. Anyway, she could slice a lot of potatoes with that sucker. And that's how she made scalloped potatoes. Since I had neither that nor a food processor, I was sure I couldn't make them. My sister Amy has suggested I make them several times, but I keep telling her I can't because I don't have anyway to slice them.
Uh, how about a knife?! Doy.
Today, I had all the ingredients for them, and for nothing else. So it was a no-brainer. Using my awesome, sharp pampered-chef bread knife, I sliced up seven potatoes in five minutes or so.
Then I promptly called Amy and made her promise that if I make such a stupid argument in the future, would she please correct me?! I feel like such a fool. Especially since all of my boys (including Cole, who is notoriously anti-potato) gobbled it up. I'll be making it again soon. With or without a food processor.
Creamy Scalloped Potatoes and Ham
2 lbs potatoes (about 6 medium)
3 T butter
3 T flour
1 tsp salt
1/4 tsp pepper
2 1/2 c milk
1 sm onion, finely chopped
2 - 4 c ham, cubed
Peel and slice potatoes.* Heat butter in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, until moisture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Mix potato slices, ham, and white sauce in 2 qt casserole.** Dot top of casserole with butter, if desired.
Cover and cook at 350 for 30 minutes, then uncover and cook for 60 - 70 minutes longer. Let stand 5 - 10 minutes before serving.
*Oh, I don't care how you slice 'em, just do it.
**I layered it, like my mom used to: 1/3 of the potato slices, ham, then pour half of the sauce, 1/3 potato slices, ham, 1/3 potato slices, then the rest of the sauce. Because some things are traditional. And I like tradition!
(Recipe courtesy of my Aunt Lisa via the Torola Family Cookbook (page 174)).