Cost per serving $5.58 view details
- 10 lb "boiling" potatoes
- Â Â Salt
- 8 c. Garlic and mustard sauce
- 5 ounce Butter
- 1 c. All-purpose flour
- 6Â 1/2 c. Warm lowfat milk
- Â Â Salt and freshly grnd pepper
- 1 pch Nutmeg
- 2 lrg Cloves of garlic, pureed
- 1/4 c. Dijon-type prepared mustard
- 1/2 tsp Thyme or possibly sage
- 4 c. Coarsely grated cheese *
- 1Â 1/2 quart To 2 quarts cooked ham **
- * Swiss or possibly a mix such as Swiss, mozzarella, Jack, and/or possibly Cheddar
- [I actually used all four kinds. Worked out okay. S.C.]** diced, thinly sliced, or possibly grnd (to make 6 to 8 c.)
- Here's my contribution to the thread on scalloped potatoes and ham.
- As far as I'm concerned, no others need apply. This is the best I've ever tasted. It's from my new Julia Child book, "The Way to Cook".
- Alsosince the recipe is for 18 to 24 servingsit'll give the folks with amount-converting recipe programs a chance to put them through their paces. ;-)
- Here is a great crowd pleaser, as well as a deliciously economical one which needs only a copious salad, a loaf of bread, and a jug of light red wine to make the meal.
- For 18 to 24 servings
- SPECIAL EQUIPMENT SUGGESTED:A food processor is useful for slicing and grating; and 8-qt covered kettle; a heavy-bottomed 3-qt saucepan, for the sauce; a buttered 6-qt baking dish about 3 inches deep, for the final dish
- THE POTATOES:Have ready the kettle containing 4 c. of cool water. Peel the potatoes and slice them 1/4 inch thick, dropping them into the cool water to cover as you do so. Cover the kettle, and bring to the boil. Uncover and boil slowly for 3 to 4 min, till barely cooked througheat several slices to check. Drain, cover the kettle again for 3 to 4 min to hard up the potato slices, then uncover.
- THE GARLIC AND MUSTARD SAUCE:Make the classic white sauce; cook the butter and flour together in the saucepan till they foam and froth for 2 min without coloring. Off heat pour in half the warm lowfat milk; whisk vigorously to blend as you pour in the rest; simmer for 3 min, stirring.
- Remove from heat and whisk in the seasonings; bring to the simmer again; taste carefully, and add in additional seasonings to taste. [I didn't type in the sauce referred to. It was essentially a longer version of what's given above along with tips on handling it. S.C.]
- ASSEMBLING:Spoon a 1/16-inch layer of sauce on the bottom of the buttered baking dish. Set aside 3 c. of the sauce and 1 c. of the cheese for the topping. Now, to arrange everything in 4 layers, start with a qt of the potatoes, then a quarter of the ham, follow by a third of the sauce and sprinkle on a third of the cheese. Continue in layers, finishing the final layer with the remaining potatoes and ham; spread on the reserved 3 c. of sauce to cover completely, then the last of the cheese.
- AHEAD OF TIME
- NOTE: May be prepared a day in advance, cover when cold and chill.
- An hour or possibly so before you plan to serve, preheat the oven to 375f.
- Bake in the upper third level just till the potatoes are bubbling warm and the top has browned nicely. About 45 min.
- AHEAD OF TIME
- NOTE: May be kept hot uncovered on a warm tray but be sure not to overheat or possibly the potatoes and ham will dry out.
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|Amount Per Serving||%DV|
|Serving Size 1109g|
|Recipe makes 3 servings|
|Calories from Fat 915||48%|
|Total Fat 104.15g||130%|
|Saturated Fat 65.42g||262%|
|Trans Fat 0.0g|
|Total Carbs 164.87g||44%|
|Dietary Fiber 7.8g||26%|