Ally's Sweet and Savory Eats: Creamy Ranch Scalloped Potatoes and Ham

Wednesday, December 19, 2012

Creamy Ranch Scalloped Potatoes and Ham

 
We here in the Midwest are buckling down today for our first major winter storm tomorrow.  Lots of snow, lots of wind, lots of time spent looking out the window.  I have a feeling I'll be working from home tomorrow a bit or working on Friday instead {my usual day off}.
 
The husband is working a double shift in the horrible weather tomorrow....so the kids and I will be hunkered down at home.  I'm thinking another batch of Christmas sugar cookies are in store.  Plus decorating.  Which will probably include sugar, sprinkles and crumbs all over the house, but oh well, what else will I have to do?
 
I'm going to try and make it a fun 'snow day'.

 
Okay, let's talk about scalloped potatoes.  Every single attempt I've made at making this dish has failed.  I've tried a number of recipes - ones you bake, ones you put in the crock pot, they all turned out horrible.
 
Usually mushy and flavorless.
 
Even when I told the husband we were having this the other night, I'm pretty sure he rolled his eyes.  He's never liked my attempts either.

 
But...
 
I came across a recipe the other day and adapted it to what I had on hand.  You guys, it turned out awesome.  I almost wanted to just plant my face in my potatoes like Ralphie's brother on A Christmas Story and gobble them up.
 
Even better, it made 1 1/2 pans.  So I've got another dish, just like this one, waiting for me in the deep freeze.
 
Creamy Ranch Scalloped Potatoes & Ham
8 baking potatoes, washed and sliced very thin
2 c. cubed ham
2 c. shredded cheddar cheese
1 c. shredded provolone cheese
2 c. whole milk
1 c. ranch dressing
1/4 c. flour
1 t. pepper
3 t. onion flakes
 
Grease a very large casserole dish, or grease two smaller dishes.  Preheat oven to 375 degrees.  Using a mandolin {or carefully using a sharp knife} cut potatoes into very thin slices {almost transparent}.  Place in a bowl of cold water.  When finished drain and pat dry.
 
In a large microwave safe bowl combine milk and ranch dressing.  Heat this mixture until warm {not boiling}.  Whisk in flour and pepper and set aside.
 
Layer as follows: potatoes, ham, 1 c. cheddar cheese, 1 c. milk mixture, 1 t. onion flakes.  Then again potatoes, ham, 1 c. provolone cheese, 1 c. milk mixture, 1 t. onion flakes.  Then the last layer, potatoes, ham, 1 c. cheddar cheese, 1 c. milk mixture, 1 t. onion flakes.
 
Bake covered for 45 minutes, then remove the foil and bake an additional 20-25 minutes or until potatoes are tender.


You have got to try this recipe over the holidays.  It would be a real crowd pleaser!  Not to mention makes a good amount.

Thought I'd give you a hint of what is coming on the blog.  I have quite a few recipes backed up and ready to go {very much unlike me!}.  So here you go!
  • Raspberry Thumbprint Drops
  • Deep Dish Spinach Artichoke Pizza
  • Black-n-White Crinkle Cookies
  • D.I.Y. Flavored Butters

8 comments:

  1. These would be great in the summer time with a burger! I'm saving this one for sure. Mine always end up mushy and gross :(

    ReplyDelete
  2. Jolene (www.everydayfoodie.ca)December 19, 2012 at 3:00 PM

    Those look awesome!!

    ReplyDelete
  3. Ally's Sweet & Savory EatsDecember 20, 2012 at 7:32 AM

    Me too! I think it really made the dish.

    ReplyDelete
  4. Tried these. They were good. I halved the recipe and it still made a whole 9x13 pan. I
    should've just halved the potatoes and done the full amount of the rest
    of the ingredients.....I had to make more of the ranch sauce 'cuz I ran
    out before I was done assembling. The finished product could've used
    more sauce still...and more ham and cheese too. Allow plenty of
    time to make this! It took a long time to put it all together, even after
    using the food processor blade to slice the potatoes went quickly. And
    baking it for the 45+20 minutes, even at 50 degrees higher than called
    for, was nowhere near long enough to get the potatoes done. Next time I'd bake for an hour covered at 425. And next time I'll probably do in 2 8x8 pans instead of one big one so I can freeze one of them....and maybe the baking would happen faster??

    ReplyDelete
  5. Just wanted to add.....these really were awesome after the potatoes finally got done well enough. Definitely a keeper recipe!

    ReplyDelete
  6. Can this be frozen before it is baked? I'm assuming the potatoes need to be baked before they can be frozen, but I don't know that for sure.

    ReplyDelete
  7. Ally's Sweet & Savory EatsMarch 18, 2013 at 7:52 PM

    I would partially bake the potatoes before freezing and then completely thaw before the final bake. Good luck!

    ReplyDelete