Oct - Recipe - Scalloped Potatoes and Ham

This yummy looking recipe is a family favorite from Randy C of the Rocky Mountain ward, I noticed it comes from one of my favorite bloggers so I'll share a link to her detailed instructions too.

The Pioneer Woman

I'm not sure you can go wrong with recipes from the Pioneer Woman

Scalloped Potatoes and Ham

Prep Time: 20 Minutes Cook Time: 1 Hour Difficulty: Easy Servings: 12

3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly

2 Tablespoons Butter

1 whole Yellow Onion, Diced

3 cups Diced Ham

1-1/2 cup Half-and-half

1-1/2 cup Heavy Cream

1/4 cup Flour

Black Pepper To Taste

1 cup Grated Cheddar Cheese

1 cup Grated Monterey Jack Cheese

Chopped Parsley (optional)

Preparation Instructions

Preheat oven to 350 degrees. Butter a large casserole dish.

Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.

Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)

Combine the two grated cheeses. Set aside.

Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.

Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

Cut into squares and serve. Sprinkle on chopped parsley if you'd like!

(Note: To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.)

Randy C - Rocky Mountain Ward

Jul 2014 - Recipe - Dutch Oven Potatoes

• July - Recipe
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• Our recipe of the month comes from the fabulous Janet K. of the Foxglen Park ward.  Her family was kind enough to make this for a Relief Society dinner and they are delicious.  She pointed me to Pinterest for the recipe and I'm sharing it here, with a little more info for those of you not used to using a Dutch oven.  This recipe does look like it would work really well in the oven as well though . . .
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• Ingredients:
• 1-2 lbs Bacon, sliced into approx. 1-in. cubes
• 10 lbs Idaho Russet Potatoes (obviously is HAS to be Idaho Potatoes), peeled and thinly sliced, or chopped
• 1-3 onions, diced (you could precook them if you want just add to the bacon and warm them until translucent)
• 1-2 cubes butter
• Salt and pepper to taste
• Garlic powder/salt (optional)
• 1-2 lbs cheese

Preheat a 12 inch Dutch oven buy setting in on top of 15 to 20 warm briquettes. 

Now here is how I would make it.

First precook the bacon (you could just cook the bacon in the Dutch oven)

Layer in the hot oven, potatoes, onions, bacon, to make a few layers, salt and pepper each layer to taste (remember the bacon adds salt too so don't add too much).  Top with 1 to 2 cubes of butter.

Put on the lid and transfer 9 or 10 of the briquettes to the top.  

It should take 30 minutes to an hour for the potatoes to be fully cooked, to make sure they don't burn you should check every 15 minutes or so.  The jury is still out on whether you should stir, them each time.  It will help keep them from burning but might leave you with broken up or mushy potatoes.

When the potatoes are fully cooked (soft) add cheese (I think a container of sour cream might be yummy here too).  Put the lid back on and remove from the heat just until every thing is melted and warm.  Stir and serve.

printable recipe

For the original recipe and more pictures see JadeLouiseDesigns