- Scalloped Potatoes and Ham

Dear Fans of Hounds Who Cook,

We dogs had the sheer delight of making Scalloped Potatoes and Ham tonight. Elias calls them "Escalloped," to be a little pretentious. I would have called it Cheesy Potato Goodness and Ham, but it's a classic recipe that deserves its respectful name.

Our Girl Me had been on the lookout for ham with this dish in mind. Some recipes use all out whipping cream which we know would be to die for, but in more ways than one. So we opt for the lesser fat but just as creamy-wonderful variation.

We found the recipe on epicurious.com but changed it to suit our houndish tastes. Enjoy like us!

(E)Scalloped Potatoes and Ham
1 cup shredded cheddar cheese (we used raw white cheddar with cilantro and garlic)
1 cup shredded hard cheese (we used asiago, you can use parmesan)
4 pounds russet potatoes, peeled and sliced 1/4-inch thick
1-1/2 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
1/4 cup thinly sliced shallots
3 tablespoons whole wheat flour
4 tablespoons butter
1 pound ham steak, cut in 1/2 inch cubes
3 cups whole milk

Spray a 13x9 pan with oil. Arrange half of the sliced potatoes in the pan, overlapping edges. Dot with half of the butter. Sprinkle with half of the salt and pepper. Cover with shallots and cubes of ham. Sprinkle half of each type of cheese over this layer. Layer remaining potatoes atop these and sprinkle with remaining salt and pepper. Reserve remaining cheese for later. Pour milk over all.

Cover pan tightly with aluminum foil and bake at 400 degrees for 45 minutes.

Remove foil - milk may have separated (no worries). Sprinkle with remaining cheese and cook uncovered 45 more minutes til bubbly, browned, and fragrant. Cool 10 minutes before serving.

We don't know if this can be reheated. We'll tell you tomorrow.

Your Hound and Dutiful Servant Chef,
King Guthrie, The Gute