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Scalloped Potatoes
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Ingredients
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Yield: Makes 4 to 5 servings
Ingredients
6 medium red potatoes, peeled, quartered, sliced 1/4-inch thick (2 pounds)
1 cup diced ham (5 ounces)
1/3 cup diced onion
1 1/2 cups milk
6 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Ingredients
6 medium red potatoes, peeled, quartered, sliced 1/4-inch thick (2 pounds)
1 cup diced ham (5 ounces)
1/3 cup diced onion
1 1/2 cups milk
6 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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Preparation Method
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1. Mix potatoes, ham and onion in greased 2 1/2-quart casserole.
2. Set aside.
3. In 2-quart saucepan on Wolf cooktop over medium heat, combine milk, butter, cornstarch, salt and pepper.
4. Cook and stir 5 minutes or until smooth and thickened.
5. Pour hot sauce over potato mixture.
6. Place oven rack to rack position 2.
7. Place casserole on rack.
8. Close oven door.
9. Set oven to convection humid mode at 345°F (175°C).
10. Bake 1 hour or until golden brown and bubbly.
11. Remove from oven and allow to cool for 15 minutes before serving.
2. Set aside.
3. In 2-quart saucepan on Wolf cooktop over medium heat, combine milk, butter, cornstarch, salt and pepper.
4. Cook and stir 5 minutes or until smooth and thickened.
5. Pour hot sauce over potato mixture.
6. Place oven rack to rack position 2.
7. Place casserole on rack.
8. Close oven door.
9. Set oven to convection humid mode at 345°F (175°C).
10. Bake 1 hour or until golden brown and bubbly.
11. Remove from oven and allow to cool for 15 minutes before serving.
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