Scalloped Potatos with Ham

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!

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!!

Hi Carol
How long do you cook that for, temp. and is it covered?
Prefer pork chops to ham myself
Thanks
Mary

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.

Thanks

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...

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.

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!

I like to to use half white potatoes and half sweet potatoes to give it a little different taste.

Kelly <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

That sounds good

Brian, I'm with you. It's easy to cure this problem if you partially 'boil' the potatoes prior. I'll put them w/liquid on top of the stove for approx.
10 min. to soften the 'taters, then they're good to go.....


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I simmer the potatos ahead of time in the milk on top of the stove. The milk penetrates the potatoes and adds to the flavor and speeds up the cooking time in the oven....Al

Al... That's a good tip! I'll try that next time!
The essence of the potatos is the milk/pork fat/butter combination!

Here's another pork chop/potato recipe for sauerkraut lovers:

bacon, raw slices
pork chops
salt & pepper
onion, sliced
potato, sliced
drained, rinsed sauerkraut
a few more slices of bacon across the top

Layer in the order given in a large baking casserole. Cover with foil and bake for 3 hours at 325 degrees.