Scalloped Ham and Potatoes
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RECIPE BY: - Sheila Lukins
From Sunday Parade Magazine
4 Idaho potatoes, peeled and sliced 1/4-inch thick
2 pounds coarsely sliced baked ham
2 cups grated Swiss cheese
Salt and pepper, to taste
2 cups heavy cream
Place the potatoes in a heavy pot and cover with water. Bring to a boil, reduce the heat and simmer just until tender. Drain well and set aside.
Preheat the oven to 350 degrees. Butter a 9 x 13-inch shallow baking dish.
Layer half of the potatoes and half of the ham in the baking dish. Cover with half of the cheese and season with salt and pepper. Pour half of the cream over the potatoes. Repeat with remaining ingredients.
Place dish on a cookie sheet and bake in the center of the oven for 1 hour. The top should be golden and bubbly. Let sit 15 minutes before serving.
Serves 6 to 8
NOTES - The best (if not only) dish to serve with this is a crisp green salad dressed with a red-wine or garlic vinaigrette.