It’s the biggest ham weekend of the year, and its best companion? Scalloped potatoes. It’s not a difficult dish to make, but can be tricky to master. Traditionally, scalloped potatoes are made with copious amounts of butter and heavy cream – one of the reasons they taste so good! This recipe uses half chicken stock, so even if you choose to use cream instead of milk, it will be less rich than most recipes. If you want to lighten it further, go with half & half, evaporated milk or even plain milk.
canola or olive oil, for cooking
a small blob of butter
1 onion, finely chopped
1-2 cloves garlic, crushed
2 tsp. chopped fresh rosemary (optional)
2-2 1/2 lbs. (1-1.25 kg) Yukon gold or russet potatoes (about 5), peeled (or not) and thinly sliced
1 cup (250 mL) chicken stock
1 cup (250 mL) half & half, milk, evaporated 2% milk, or cream
salt & pepper to taste
1 cup (250 mL) grated old cheddar or Gouda cheese
Preheat the oven to 425°F.
Place a large saucepan or Dutch oven over medium heat and heat the oil and butter. Add the onion and cook for about 5 minutes, until soft. Add the garlic and rosemary and cook for another minute.
Add the potatoes, chicken stock, cream or milk, salt and pepper and bring to a simmer. Cover, reduce the heat to low and cook for 10-15 minutes, until the potatoes are tender but still firm.
Pour the whole lot into a baking dish and sprinkle with cheese. Bake for 10-15 minutes, until golden and bubbly around the edges. Let stand for 15 minutes before serving. Serves 6-8.
Photo credit: istockphoto.com/robynmac