There are some winter nights that just beg for comfort food, and for me, anything with potatoes always work. Mashed potato, roasted potatoes, cheesy potatoes. Contrary to what some folks have you believe, potatoes, particularly intact with their skins, are a wonderful source of nutrients, vitamin and minerals. In the kitchen, potatoes are my best friend.
This recipe for Classic Scalloped Potatoes with Ham is from my archives and a family favorite. Simple to prepare, any variety of potatoes will work. We prefer a hearty tasting variety like Rose Gold or Red Norland. If I have a busy day ahead, I’ll often make this casserole in the morning and finish when I return home in the evening.
By scrubbing the potatoes well, there is no need to peel them. Layer them in a heavy baking dish. No ham? Try ground beef. Sausage is delicious too. Vegetarians in your group? Try chopped spinach, chard or kale. Season the mixture with your favorite herbs, sea salt and fresh pepper and cover with heavy cream.
Yes, heavy cream. Banish that false nutrition legend that fat is bad for you. Fat provided by real, whole food (as compared to fat in processed foods) is an important component of a healthy diet. Fat carries fat-soluble vitamins to your system, and fat protects your vital organs. Fat is good in moderation.
Outside the winds may be blowing up a gale, but I’m snug and warm with a hot oven and comforting meal.
Classic Scalloped Potatoes with Ham
Ingredients
- 4 potatoes scrubbed and sliced
- ½ pound ham chopped or in 1/8 inch slices
- Sea salt and fresh pepper
- 1 onion sliced in rings or chopped
- ½ cup Heavy cream to cover or more
- Butter to grease the pan
Instructions
- Butter a large casserole, and lay the ham on the bottom. Layer the potatoes and onions, sprinkling each layer with sea salt and fresh pepper. Pour enough cream over the potatoes to just cover them. Bake in a 350-degree oven until the potatoes are tender, the top is golden brown and the mixture bubbles, about 45 minutes to one hour. The casserole may be just undercooked (but not browned) in advance and stored in the refrigerator. Allow about ½ hour to reheat and brown the top.
- Makes four servings.