Saturday, March 7, 2015

Scalloped Potatoes with Ham & Leeks

I will warn you, this is a decadent dish. It's not for the faint of heart, but it's totally worth it. I've made variations of scalloped potatoes for years. It was one of my favorite dishes from childhood - I loved it when my mom made a big, cheesy, pan of this stuff. I haven't made it in a really long time, though, because my husband isn't really a fan and our oldest girl doesn't like ham ... or potatoes. Bless her heart. I was excited to find that when I served this last night 5 out of 6 family members loved it! (The sixth one - guess who! - ate leftover tortellini.)

Scalloped Potatoes with Ham & Leeks

3 pounds potatoes, scrubbed and thinly sliced - 1/4 inch or less (I always leave the peel on.)
2 cups diced ham

2 leeks, trimmed, thinly sliced and thoroughly rinsed
1 garlic clove, chopped
1/4 cup butter
1/4 cup all-purpose flour

salt and pepper
1/4 teaspoon cayenne pepper
2 teaspoons fresh thyme
1 cup chicken broth
1-1/2 cups heavy cream
8 ounces shredded sharp cheddar cheese
8 ounces shredded swiss cheese

4 slices whole wheat bread (or whatever you have on hand)
1 garlic clove
1/2 teaspoon fresh thyme
1 teaspoon fresh rosemary, chopped
salt and pepper
2 tablespoons butter, melted

Preheat oven to 375°.

In a large pot, combine potatoes and just enough water to cover. Bring to a boil and cook for 5-6 minutes. You don't want them to be falling apart, just slightly tender. Drain and set aside.

In a large skillet, saute the leeks and garlic in the butter over medium heat until tender. Sprinkle in the flour, cayenne, salt and pepper. Whisk for 3-4 minutes until the flour is incorporated and begins to take on a touch of color. Whisk in the broth and cream until smooth. Let the mixture come to a low boil until thickened. Reduce the heat to medium-low; whisk in the thyme and then the cheeses, a little at a time. It should be very thick, so that it will stick directly to your arteries and/or hips.

In a blender or food processor, combine the topping ingredients, except for the butter. Blend until completely combined. Drizzle in the butter and blend again. (If you have dry bread crumbs already, you can simply chop the herbs and garlic by hand, then stir the ingredients together.)

In a greased 9 x 13 pan, spread out half of the potatoes. Top with all of the ham, then half of the sauce. Add in the remaining potatoes and cover with the rest of the sauce. Sprinkle on the bread crumb topping. Bake for 40-45 minutes, until the top is golden brown and the sauce is bubbly.

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