Scalloped potatoes and ham
Scalloped potatoes on their own are good, but without the ham, they lack a little “sumfin-sumfin”.
To create 6 servings, you’ll need 5 russet potatoes. Good medium sized ones, not too big and not too small. And you’ll need a mandolin. Not the musical instrument mind, the incredibly sharp blade kergigger that you used to make potato chips. Slice up the potatoes into fairly thin slices and separate them. You don’t need to soak them in salt water though, just set them aside for now.
Grate some cheese, a combination of whatever kind of grateable and meltable cheeses you like. And dice up some bits of ham so that they’re just under bite-sized. Big enough to alter the texture but yet small enough to make it easy for you to scoop up out of the pan.
Now preheat the oven to 350.
Get a sauce pan going on the stove with half a stick of butter, half an onion, and some salt and pepper. Once the butter is melted and the onion has sweat quite a bit of the liquid out, sprinkle about a quarter cup of flour over the top of it all and stir together to make a roux.
Cook that for a minute then add a cup of milk, and a cup of half and half, and probably some more salt and pepper. And simmer that for a few minutes until it starts to tighten up.
Alright, now is time for the assembly! Grease up a casserole dish that looks like everything will fit into. Just rub the other half of the butter stick around in it. Then layer half the potatoes you sliced on the bottom, next half the ham, half the cheese, and half the sauce. Then simply repeat this process, potatoes, ham, cheese, and sauce. Maybe more cheese to top it off at the end, but that’s not 100% needed (yes it is, who am I trying to kid?)
Cover it with tinfol and bake for about 40 minutes like that. Remove the tinfoil and finish baking for 20.
Let cool enough to eat, and then enjoy!