SCALLOPED POTATOES (under construction) Braden classic

Ham is one of the greatest entrees…the first time it is served. After that, one has to contend with that great aftermath of a major meal…..leftovers. The Braden’s like scalloped potatoes cooked as follows…

This makes a lot of scalloped potatoes...probably 8 – 10 servings. I do it in two, 2 liter shallow Pyrex dish......be sure to oil the dish (s) before adding the ingredients.

Preheat oven to 400 degrees

3 # potatoes, peeled and sliced ¼ inch thick
1 # leftover ham slices, bits, etc.
3 medium onions thinly sliced
3 TBSP flour & 3 TBSP butter for the roux
3 cups whole milk
2 tsp salt
1 tsp fresh ground pepper

1 cup shredded gruyere cheese (optional, but highly recommended)

Lightly oil the dishes you will be cooking the scalloped potatoes in.

Gently heat the milk in a pot large enough to hold the milk and the potatoes (about 2 gallon size). Make a roux with the butter and flour. Make a cream sauce with the warmed milk and cream mixture and the roux. It has to come to a boil to thicken completely. Add the salt and pepper. Mixture should seem to be highly seasoned at this point. Be careful to not burn the mixture….stir constantly. Add the potatoes and cook gently for 8 - 10 minutes. Add ham and onions and cook for an additional 2 minutes.

Pour mixture into greased pans. Smooth surfaces with spatula. Top w/ 1 cup shredded gruyere Gruyere cheese if desired.

Bake, uncovered, in oven 30 minutes. If extra browning desired, leave longer or broil. If using the cheese, add it during the last 10 minutes of the 30 first minutes. How's that for an interesting instruction.