Comfort food at its best. My recipe makes a big pan--enough for 6-8 servings--so make this for the family or plan on leftovers. It freezes and re-heats well, just wrap a portion in foil, freeze, and it will be ready to toss in the oven to reheat. As usual, I put my own twist on a classic recipe--adapt it to your tastes.
Scalloped Potatoes and Ham
3# Red Potatoes, washed, unpeeled, and sliced thin (I use my potato peeler to get real thin slices)
1# Boneless Ham, cubed
8 oz Fresh Portabella mushrooms, sliced (I used mini-ports)
2 cans Cream of Mushroom soup, undiluted
1 jar Ragu Double Cheddar Pasta Sauce
1 cup heavy cream
1 cup whole milk
White Pepper
Cayenne Pepper
8 oz Shredded Cheddar Cheese (or your favorite kind)
Heat oven to 350°. Prepare a 9x13 glass dish with cooking spray. Slice the potatoes thin, cube the ham, and slice the mushrooms thick. Mix together the soup and cheese sauce in a large bowl. Add the potatoes and stir. Layer the potato cheese mix with the ham cubes and mushrooms. Sprinkle heavily with the two ground peppers, to your taste. Pour into the prepared dish and poor the milk and cream evenly over the potatoes. Seal with foil and bake for one hour. Uncover, bake another hour. Sprinkle evenly with the shredded cheese and bake 20 more minutes to brown the top. Remove from the oven, lightly tent with foil, and let it rest for at least 30 minutes--an hour is better--to allow the potatoes to soak up the sauce. For special occasions, serve with a dollop of sour cream. With all of the ham and cheese, this does not need any extra salt! Enjoy in moderation--my recipes are not fat-free!
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