The original recipe calls for cream and half-and-half, but I use whole milk versus the half-and-half with great results. I love him. I’m going to use it to slice my potatoes, but you don’t really have to have one. That solution is Pioneer Woman’s Scalloped Potatoes and Ham. When it’s melted, throw in the diced onions. Okay. Remove the foil and bake for an additional 20 minutes until the potatoes are tender. You’ll just have to trust me on this one. They’ll make you really jiggly. However, I would make sure that whatever cheese you prefer melts well, and somewhat uniformly to the other cheese you use. The site may earn a commission on some products. Love, Miss Tolerant and Permissive. Milk covers a multitude of sins. Begin by dicing a small white onion really finely. I know it’s hard, but you’ll be glad you did. Now, add in some salt. Mmmm. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture. Remember: you’re saltin’ for two here. Usually, I’ll wrap a dish towel around my hand and grasp the potato through the towel. You may be able to find more information about this and similar content on their web site. Season with plenty of salt and pepper, then add chopped herbs. Really, there’s not much you could do to warrant judgment from me. I used about 1/3 the amount as the other stuff. So I’m conflicted, is what I’m saying. My mouth is a little busy right now. No, not at the cream. If you’re trying to eat healthily and eliminate fat and calories from your diet, I wouldn’t be a friend if I didn’t tell you right now to RUN. But I couldn’t. Pioneer Woman’s Scalloped Potatoes and Ham. I was a little MIA this week because I was helping plan Kellen’s Fall Fest for his school. Run FAR AWAY from this recipe. Skins are of course optional, but I like the rustic feel they give the meal. Remove the foil and bake for an additional 20 minutes until the potatoes … Just make sure you have these potatoes on the side. Hiccup? Perfect meal on a cold fall evening. I love her. Foodie Pro & The Genesis Framework. I’m sorry, okay? If I could throw out one of those three attributes, I’d get rid of jiggly. And I’ve chosen to believe it through the years. Not at the butter. And here are the chives. I’ve done it with a sharp knife before…no problem. It negates all of my sins. For example, I am not sure using parm and cheddar would give the same gooey texture as cheddar and monterey jack. Mix both shredded cheeses together. Cut the onion in half from root to tip, then cut each half in half again. Posted with lots of buttery, creamy, herbalicious love, Ree Drummond. Layer 1/3 of the potato slices in the buttered casserole dish. Conflicted, confused, and jiggly. I’ll let you decide whether that’s a good thing or not. Plus, the gooey cheese, salty savory ham, and sliced potatoes warm and bubbly ready to eat under there. The side dishes need to taste great and have to compliment whatever the main dish is. That way, if I slip or get too close to the blade, the towel will buy me a little room for error. Here’s what the potatoes should look like. Did I cough? Season the mix with a little bit of salt and pepper. Whipped Chocolate Chip Shortbread Cookies. It’s just that I’ve had this huge block of the real stuff in my fridge for months, and I can’t not use it. I also like to dice my ham into smaller pieces, but if you prefer larger that will work fine. We need the potato slices to be really, really thin. I’ll show you how to do it. What about you? Cover dish with foil and bake for 50 minutes. Convulse? This ingredient shopping module is created and maintained by a third party, and imported onto this page. Here. In my experience with this dish, it’s very easy to UNDERsalt it, which is never good. I like to use a skin on russet potato. Allow the casserole to sit on the counter to rest for about 5 minutes before serving. For me, figuring out the side dishes is the most difficult part of planning our holiday meals. Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Next, in a large skillet, melt 1 stick butter over medium-low heat. Pour the heated cream into a large bowl with the potato slices. It just takes a little more time. And note: I have not intentionally set out to completely turn my back on the green can Parmesan stuff forever. Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. I know some people think of scalloped potatoes to be something that is made after Easter or Christmas, but I love to have scalloped potatoes in the fall. You'll Love These Creamy, Dreamy Mashed Potatoes. Repeat this layering process twice more and end with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Every item on this page was chosen by The Pioneer Woman team. Stir around and allow them to cook over medium-low heat, about 3 minutes. It's perfect on your Thanksgiving table, or for Christmas dinner. Not at the cream cheese, either. I was thinking about thumthin’ elth. Like, totally. This is an elegant potato dish that I make on special occasions, adding different combinations of herbs and seasonings to complement the rest of the meal. And ME likes cream cheese. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Use a slotted spoon to remove the bay leaves and thyme. But I did get a photo of it on my plate..up close and personal. Season with plenty of salt and pepper, then add chopped herbs. Cover dish with foil and bake for 50 minutes. Whisk in flour and black pepper. They’re…um…not to be believed. This has been a crazy and fun week. While the cream is heating up, butter a casserole dish. This recipe is my favorite because it is very simple, and can be prepped in advance to make assembly even faster. Oh, how I love fresh chives. And LOOK! If you do not have a mandolin hand slicing works just fine, but make an effort to have your slices uniform and make sure not to cut them too thick because it will result in longer baking time. Top with Parmesan cheese and bake for 45 minutes, or until bubbly. The party was last night, and went great! Add cream cheese to the pan and stir to melt. Sister Agatha Mary Margaret said that to me once. Pour contents of skillet over the top. I’m posting it under “Holiday Food” today because it’s perfect on your Thanksgiving table for folks who might prefer an alternative to mashed potatoes, OR for Christmas dinner, where the main course is roast beef…or prime rib…or HAMBURGERS, for all I care. I use a little more flour to thicken the sauce because the milk is a little thinner. I’m embarrassed at the quality of the photo. This is a mandoline. Repeat this layering process twice more and end with a sprinkling of cheese and a pouring on of the rest of the cream mixture. I mean, look at that delicious crust….how can you resist? There’s probably a teaspoon here. I didn’t get a photo of the finished potatoes inside the pan, because I’m scatterbrained and I plum forgot. What happened? But we’ll talk about that in PW Photography. Are you a gas range devotee or do you use electric (or maybe you don’t care)? I love everyone. Cover dish with foil and bake for 40 minutes. There was some excitement because we are finally getting the gas line put in and I can order my gas range! I’ll use the sage in small quantities since it can really overpower, but I thought it would give a nice Thanksgiving-y flavor to the dish. It’s almost ridiculous in its blatant disregard for the rules of even remotely healthy eating, I tried to get embarrassed about posting it. Set aside. Remove from heat and set aside. I decided on parsley, which is kind of a no-brainer for this type of dish; rosemary, which is my favorite herb ever; chives, which pack a flavor punch beyond measure; and SAGE. I love you. Your email address will not be published. To me, it is such a cozy meal, and a perfect way to hunker down at home.

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