Potatoes and Ham

This is my take on the classic scalloped potatoes and ham. I don’t use the classic shape, though, which usually requires a mandolin. Its a great way to use up leftover ham from big meals, such as Christmas.

Ingredients:

8 to 12 Dutch Gold Potatoes, scrubbed and peeled

6 cloves garlic, minced

1 whole small onion, diced

1.5 tsp Salt

1 tsp black ground Pepper

1/2 tsp Smoked Paprika

A pinch of Nutmeg

1 stick (1/2 cup) butter

1.5 cups ham, cubed

4 cups whole milk

1/2 cup ap flour

Directions:

Quarter the potatoes, and then thinly slice each quarter. Add potatoes to a bowl with the ham and set aside. Preheat oven to 375°F. In a large ovenproof Dutch oven, melt half the butter over medium heat. Add onions and garlic to butter with a pinch of salt and pepper and saute 3 to 5 minutes, until onions are softened and garlic fragrant. Add the remaining butter to the pot. Once melted, add in potatoes and ham. Cook and stir over medium heat, adding remaining salt, pepper and the Paprika. Cook 5 to 7 minutes, stirring to keep cooking even and bottom from browning too much. Add flour and stir in, cooking for 3 additional minutes. Pour the milk over the mixture and stir everything together, adding the Nutmeg at this time. Bring the pot to a simmer and cook until the sauce begins to thicken. Check the seasoning and adjust to taste. Lid the pot, and transfer to the oven. Cook for 1 hour. Once the hour is up, remove from the oven and allow to cool, uncovered, for 20 minutes before plating.