My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, March 22, 2010

Not Your Ordinary Scalloped Potatoes With Ham

I really don't care if every single one of you already have this recipe, because it was on that papery thing that covers your Southern Living Magazine this month. I'll bet you tossed it or haven't bothered to make it, or don't subscribe to Southern Living.

Do you really think they are going to give us a crappy free recipe if they want us to buy a new cook book from them. Not a chance. The addition of sweet potatoes to this makes all the difference. This will be a favorite. Maybe even make you order the cook book.

Not Your Ordinary Scalloped Potatoes With Ham
Serves 6
print recipe

1 medium onion, chopped
1 tablespoon vegetable oil
3 garlic cloves, finely chopped
2 sweet potatoes (1 1/2 pound, about), sliced 1/4-inch thick
2 baking potatoes, 1 1/2 pounds, about), sliced 1/4-inch thick
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups chopped cooked ham
2 cups (8-ounces) shredded Gruyere cheese, divided
1 3/4 cups whipping cream
2 tablespoons butter, cut into pieces

Saute' onion in oil over medium-high heat 5 minutes or until tender. Add garlic; cook 30 seconds. Remove from heat, and set aside. Place potatoes in a large bowl.

Preheat oven to 400 degrees F. Combine flour, salt, and pepper; sprinkle over potatoes, tossing to coat. Arrange half the potato mixture in a greased 13 x 9-inch baking dish or 3-quart gratin dish. Top with remaining potato mixture. Pour cream over potato mixture. Dot with butter, and cover with aluminum foil.

Bake at 400 degrees F. for 50 minutes. Uncover, top with remaining cheese, and bake 20 minutes more or until potatoes are tender and cheese is browned. Let stand 10 minutes before serving.

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