Sunday, April 27, 2014

Now we're cookin'...

Den of the Beastly Bear

Hi Folks!

I may have mentioned before, that I do know my way around the kitchen...

So today I make my traditional after Easter scalloped potatoes!

We always buy a spiral sliced Dearborn brand ham, several pounds larger than we need and I reserve about 3 lbs. for later. Usually the ends that are not presliced.

This I cube up fat, rind and crusted glaze and sauté it up with 2 large yellow onions, diced. In a stick and a half of butter, and heavily peppered as you're seasoning a lot of potatoes!
Once the onions begin to caramelize, and the ham bits begin to brown dust the whole mess with four, then stir it in...I do this twice, keeping the heat on as I mix. This so you don't get a raw flour flavor...
We are making a rue to thicken the potatoes. Preheat your oven to 350°.

Leave this mixture sit, and wash and clean about 5-7 lbs. of potatoes, I use Michigan grown russets (sorry MiMi). I also leave the skins on, personal choice...peel them if that's what you prefer.

Did I mention I make a BIG batch?!? Lol.
Use your food processor to cut them in even slices.
You'll have to do them in batches.

I begin by layering the potatoes on the bottom of our 10 qt. Slow cooker liner, though we'll be cooking these in the oven.


We then add about 3 large serving spoonfuls of our ham mixture, spreading it thinly over the potatoes. Then we take another stick of butter, cut into pats...


I mix up how I arrange the pats in alternating layers. Every third layer push the layers down, compacting them somewhat. Continue alternating layers of ham, butter, potatoes until ham mixture is gone then finish with a final layer of potatoes. It should look like this...
Now comes the secret to awesome scalloped potatoes, skip the whole milk and go directly to the heavy whipping cream. 
I always go ahead and get 2 QTS. though you won't use it all, that's OK...thin what's left with milk for homemade "half and half" for your coffee.

I'm guessing at this point I should also mention these are not a dietetic food, but full fat comfort food!

Add cream just to the bottom, of the top layer of potatoes being sure to coat them all as you add it in.
Then place on center rack of preheated oven for about 90-105 mins. until a butterknife inserted in the center easily passes through the potatoes, signifying they're done. They will look like this...


Let them cool about 20 mins. and serve...

I make these in such a large batch because I get calls for them from friends and family, and we eat on the for 4 days or so...usually as a meal. Lol 

I hope you enjoy them!

Be Well!

Beastly Bear

17 comments:

  1. I'm craving for scalloped potatoes now, especially as your recipe has ham, which I'm extremely fond of. This recipe is a must try on my list.

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    1. They were yummy Michelle...sent a care package with a friend for her parents too, we spread the love!!! Lol

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  2. OMG those look amazing!!!! I need to go make supper now so I can eat! You made me hungry! ♥

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    1. Good thing I got to eat at the end of the blog...it made me hungry too!

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  3. I gained a pound just reading this!

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    1. You're lucky joeh, imagine what I gained eating them!!! Hahaha!

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  4. YES PLEASE!!!! Just Fed Ex me some! I didn't know you could put the crock pot thingie in the oven.

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    1. Yes JoJo, that ceramic insert works great in the oven...then you can put it back in the crock pot to keep what you made warm!!!

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  5. Looks like my comment disappeared? Okay...
    This is very similar to how I make these...differences are that I use a large roasting pan and add cheese along with the butter layer. You know cuz the fat content wasn't quite high enough without cheese and I'm a cheese freak!

    Now I want some. Maybe dinner tomorrow.

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    1. Yeah, I didn't see it Jo...
      I'd add cheese, but Mama Bear is not a big fan! I can feel my arteries clogging! Hahaha!

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  6. If you make them I will come! Come over!

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  7. I don't have a food processor, but that looks delicious!!!

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    1. Stephanie, you can of course do them by hand...it just takes a lot longer! ;-)

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  8. Omg Joe! Now I'm flippin' hungry and craving THOSE potatoes! Thanks for passing the recipe along.

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    1. Even making that much, they never last long...

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  9. i don't touch the meat :) but i do love scalloped potatoes!
    my guys would flip for this dish!

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    1. Thanks Tracie, I've started using Half & Half as they were a little too creamy. They turned out perfect New Years Eve!!

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