Scalloped potatoes and ham casserole? Help me tweek recipe!
I have volunteered to make for our "Colonial Fair" at school a Scalloped Potatoes and Ham Casserole" Recipe called for potatoes sliced, cubed ham, parsley, small amount of mined onion, flour, milk, salt and pepper.
I made it (without parsley) and it was o.k. I am thinking that it may need tweeking ....
some recipes call for scalding the milk. Is this necessary? What does this actually do?
other recipes call for using milk butter and flour to make a cream sauce.
I wondered whether a bit of dry mustard might perk up the dish?
I can't make another test batch as my family will not eat any more ham potatoes casserole.
My SIL recently cooked a real crowd pleaser by adding some diced ham to a recipe I gave her for au gratin potatoes. This is the recipe for the potatoes; it was in the Penzey's catalog several years ago in their Easter issue and I found it on their Web site:
Then, she chopped up the leftover ham for about 1/2 cup per person (she used 4 cups) and just added it to the casserole. This was really good, and I'm so glad it turned out for her. She's unsure of herself with cooking, and this recipe isn't difficult and tasted great.
I always scald the milk. This way, the liquid is already warm when you put it in the oven, which means that it will begin to cook the potatoes more quickly. And, I always add some dry mustard to the milk, along with salt & pepper, while it is in the saucepan, scalding. I do think that the mustard adds some zip.