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The Convection Humid Mode provides the ideal environment for preparing a casserole. No steam is produced; however, moisture given off by the food remains inside the oven cavity. This scalloped potato recipe can easily be doubled (and placed in a larger dish) in order to feed more people. It makes a delicious side dish, or even a full meal on its own. This dish is a great way to use up leftover holiday ham.

BEFORE YOU START: <div><strong>Note:&nbsp;This recipe was developed exclusively for the Wolf Convection Steam Oven.</strong><br> </div> <p>The key to this recipe is the sauce. It is important to continuously stir the sauce with a rubber scraper throughout the entire process. Make sure to get into the corners of the pan.</p>

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Yield: Makes 4 to 5 servings

Ingredients
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

  1. Mix potatoes, ham and onion in greased 2 1/2-quart casserole.
  2. Set aside.

To make sauce:

  1. In 2-quart saucepan on Wolf cooktop over medium heat, combine milk, butter, cornstarch, salt and pepper.
  2. Cook and stir 5 minutes or until smooth and thickened.
  3. Pour hot sauce over potato mixture.
  4. Place oven rack to rack position 2.
  5. Place casserole on rack.
  6. Close oven door.
  7. Set oven to convection humid mode at 345°F (175°C).
  8. Bake 1 hour or until golden brown and bubbly.
  9. Remove from oven and allow to cool for 15 minutes before serving.