Sunday Supper Scalloped Potatoes With Ham

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 5 large russet potatoes, sliced approximately 1/4 inch thick
• 1 large sweet onion, sliced thinly
• 6 cloves garlic, peeled and chopped roughly
• 5 slices cooked spiral cut ham, chopped roughly
• 1 cup butter, cubed
• 1/4 cup fresh flat-leaf italian parsley
• 1 (10 1/2 ounce) can low-sodium cream of mushroom soup
• 1/2 cup whole milk, cold
• 1 cup whipping cream
• 2 tablespoons tabasco sauce, to taste
• 1 1/2 tablespoons cornstarch
• 1 1/2 cups sharp cheddar cheese, shredded

Recipe

• 1 preheat oven to 350°f.
• 2 grease a covered casserole dish (10 x 13, 3-4" deep) with some softened butter, or use olive oil spray.
• 3 layer as follows:.
• 4 1/4 of the sliced potatoes, topped with 1/3 of the sliced onions, 1/3 of the chopped garlic, 1/3 of the chopped ham, 1/4 of the butter, 1/3 of the parsley.
• 5 repeat above until you have a total of 3 layers, reserving 1/4 of sliced potatoes and 1/4 of cubed butter.
• 6 whisk together the cold milk and cornstarch until no lumps remain.
• 7 to the milk& cornstarch, add the whipping cream, cream of mushroom soup, and tabasco.
• 8 mix this thoroughly and pour over the top layer.
• 9 arrange the remaining slices of potatoes decoratively on top, overlapping slightly.
• 10 dot potatoes with remaining butter.
• 11 cover dish and bake for 1 hour, 15 minutes at 350°f.
• 12 after this time, remove dish from oven and increase oven temperature to 425°f.
• 13 scatter potatoes with 1 1/2 c sharp cheddar cheese.
• 14 place uncovered dish back in oven and cook for 15 or 20 minutes more, until cheese on top is nicely browned.
• 15 let potatoes cool for at least 15 minutes.
• 16 this makes great leftovers-- flavor improves with time.