Scalloped Potatoes With Ham
A great American side dish with a meaty upgrade and sweet heat of DGF Jalapeño Peppers
Ingredients
- 3 Cups Heavy whipping cream
- 3 Tbsp All purpose flour
- 3 Pounds Yukon Gold potatoes, sliced 1/8-inch thick
- 2 Tsp favorite salt
- 1 Tsp fresh ground black pepper (or your favorite mix)
- 3/4 Cup Dad’s Gourmet Foods (DGF) Candied Jalapeno Peppers
- 2-8 oz Pkgs Sliced Swiss cheese
- 8 Ounces chopped cubed ham
- 2 Tsp Fresh thyme leaves
- Cooking spray
Instructions
- Preheat oven to 375 F. Coat a 9×13 inch baking dish with cooking spray.
- Whisk together heavy cream and flour. Set aside.
- Arrange two even layers of potato slices in prepared dish. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Top with 1/3rd of cheese slices, overlapping to fit. Sprinkle 1/2 cup ham. Pour approximately 1/2 cup of the cream mixture over the layers.
- Repeat process 2 more times with remaining ingredients, ending with either 3 or four layers (depending upon how potatoes, cheese stack up), ending with salt and pepper. Pour remaining cream mixture evenly over potatoes. Gently wiggle the dish to be sure cream settles into all areas.
- Top dish with the DGF Candied Jalapeno Pepper slices. You an also substitute DGF Jalapeno Relish.
- Bake in preheated oven for 1 hour. (If potatoes begin to brown too much, loosely cover with aluminum foil to allow steam to vent.) Bake an additional 30 minutes, partially covered, until potatoes are very tender and top of casserole is golden brown. Let stand 5 minutes before serving. Sprinkle with thyme leaves before serving.
