Creamy Ham and Hasselback Potato Bake
|8||Large white potatoes|
|1||Large onion, sliced thick|
|3 cups||(750 mL) Finely diced Schneiders® Olde Fashioned Fully Cooked Smoked Ham|
|3 tbsp||(45 mL) Butter|
|3 tbsp||(45 mL) Flour|
|2 tbsp||(30 mL) Mustard powder|
|2 1/2 cups||(625 mL) Milk|
|Salt and pepper|
|1 cups||(250 mL) Grated Parmesan cheese|
|2 tbsp||(30 mL) Fresh thyme|
PREHEAT oven to 400°F (200°C).
LIGHTLY grease a 9” (23 cm) round baking dish. Using a very sharp knife, slice potatoes crosswise, about 1/8” (.3 cm) thick cutting almost to the bottom but not quite all the way through.
ARRANGE onion slices to the bottom of the pan and place potatoes over top. Sprinkle ham over the potatoes, nestling into the crevices.
MELT butter in a small saucepan over medium-high. Add flour and stir for about 2-3 minutes or until the mixture turns slightly golden. Add mustard powder and cook for another minute. Slowly whisk in the milk and simmer for 2-3 minutes until thickened. Season with salt and pepper.
POUR cream sauce over the potatoes. Cover tightly with aluminum foil and bake for 40 minutes or until the potatoes are cooked through and the sauce is bubbly. Remove foil and sprinkle with cheese. Return to the oven for another 5-10 minutes or until the cheese is melted and golden. Garnish with thyme and serve.
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