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