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Scalloped Potatos with Ham
#13495
11/30/2010 11:51 AM
11/30/2010 11:51 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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Had lots of leftover spiral cut ham from last weekend... So I made this... Milk, butter, flour & ham make a thick, tasty gravy!!! Super comfort food!
Spiral Ham Slices potatos, sliced 1/4" thick onions sliced 1/4" thick Flour Butter S&P Milk
In a greased lasagne pan... layer potatos, then onions, then ham... dot with butter all over... dust, fairly heavily with flour... Repeat once... Fill, to about 1/2" of the top with milk... Bake at 350F for 1.5 hours, or until potatos are completely done and soft...
Best the second day!
I also make a variation called Pork Blanket... Same recipe, but instead of layering the ham, place pork chops on top of the onions & potatos layers... YUMMMM!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Scalloped Potatos with Ham
[Re: peconic]
#13496
11/30/2010 03:05 PM
11/30/2010 03:05 PM
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Joined: Aug 2000
Posts: 82,852 Central Florida!
Carol_Hill
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Traveler
Joined: Aug 2000
Posts: 82,852
Central Florida!
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I made a similar ham and scalloped potatoes the other night. One of my favorite winter meals! Also, similar to your 'pork blanket', I put sliced potatoes and diced onions in a 13 X 9 casserole dish, top with 1 can cream of mushroom soup, top with browned boneless pork chops, then another can cream of mushroom and top everything with shredded cheddar. Comfort food!!
Carol Hill
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Re: Scalloped Potatos with Ham
[Re: Carol_Hill]
#13497
11/30/2010 07:42 PM
11/30/2010 07:42 PM
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Joined: Nov 2002
Posts: 905 Toronto, Canada
mary
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Posts: 905
Toronto, Canada
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Hi Carol How long do you cook that for, temp. and is it covered? Prefer pork chops to ham myself Thanks Mary
Mary Life is a series of delicious moments!
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Re: Scalloped Potatos with Ham
[Re: mary]
#13498
11/30/2010 10:45 PM
11/30/2010 10:45 PM
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Joined: Aug 2000
Posts: 82,852 Central Florida!
Carol_Hill
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Traveler
Joined: Aug 2000
Posts: 82,852
Central Florida!
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350 degrees for around an hour, hour and 15, uncovered. Just cook until the potatoes are tender. I pre-brown the pork chops, so they are done in an hour, regardless. Just have to get the potatoes cooked.
Carol Hill
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Re: Scalloped Potatos with Ham
[Re: Carol_Hill]
#13500
12/01/2010 09:51 AM
12/01/2010 09:51 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Posts: 19,406
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Carol, I hate potatos that are underdone (crunchy)! so I usually will nuke them til they are half way done, after I slice them, skins on... Then build the casserole...
Had the leftovers last night, this is one dish that is DEFINATELY best the second day! Sooooo GOOD! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
for my pork blanket, I never brown the pork chops... I like the dish to be a "white" dish... with the milk "browned/crusted" over the top of the pork chops... I use thin cut bone-in loin pork chops for mine, and they cook in an hour... and add enough butter & flour so the milk sauce is thick and creamy... Thst's why it's better the second day, it gives the sauce time to thicken up...
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Re: Scalloped Potatos with Ham
[Re: peconic]
#13501
12/01/2010 10:33 AM
12/01/2010 10:33 AM
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Joined: Aug 2000
Posts: 82,852 Central Florida!
Carol_Hill
Traveler
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Traveler
Joined: Aug 2000
Posts: 82,852
Central Florida!
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I usually use thick boneless chops for mine, and I prefer the browned look. Everyone is different! I don't use milk at all, just the soup and the cheese.
Carol Hill
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Re: Scalloped Potatos with Ham
[Re: Carol_Hill]
#13502
12/01/2010 12:26 PM
12/01/2010 12:26 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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OP
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Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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OH Gosh Carol, Try my pork blanket recipe sometime! It is an explosion of pork fat, scalded milk, onions, and potatos! (sometimes I'll also add LeSeur peas to the mix)... Leave all the pork fat on the chops! Most important! So simple, but the flavors just blend so well! and the "browned" milk on top of it all is an added flavor!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Scalloped Potatos with Ham
[Re: Ironman417]
#13507
12/19/2010 11:57 AM
12/19/2010 11:57 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Posts: 19,406
Basking Ridge, NJ Southold, NY...
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Al... That's a good tip! I'll try that next time! The essence of the potatos is the milk/pork fat/butter combination!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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