Extra Creamy Scalloped Potatoes And Ham (The Curdle-Free Recipe)
When’s the last time you had really good scalloped potatoes and ham?
Chances are, way too long.
Which is why you should plan on making this extra-special recipe sometime soon.
Here’s the deal:
There are two things that make these scalloped potatoes great:
- They’re curdle-free
- They’re extra creamy
How To Make Curdle-Free Scalloped Potatoes
One problem that can arise when you’re making scalloped potatoes is curdling milk.
Why do scalloped potatoes curdle?
The high heat at which they are cooked makes the proteins in the milk separate, or curdle.
But this can be avoided.
Here are two tips for avoiding curdles in scalloped potatoes:
- Use heavy whipping cream: Not only does heavy cream taste rich and indulgent, the higher fat content of the cream helps avoid curdling – something that is more apt to happen if you’re using 2 percent or skim milk.
- Use starchy potatoes: The use of high starch potatoes, like Russet, can help prevent curdling.
How To Make Extra Creamy Scalloped Potatoes
Need another reason to use heavy cream in your scalloped potatoes?
It makes them extra creamy and delicious.
Whole milk or half-and-half will make good scalloped potatoes, but they may curdle – and they won’t be as creamy.
Money-saving tip: Heavy whipping cream can be quite expensive, but overall this dish is quite affordable. Trader Joe’s sells shelf-stable heavy whipping cream for $1.29. I keep a few of these on hand for recipes and coffee.
- Got leftover ham? This is the perfect recipe to use it up!
- Need to buy ham? Look for a ham steak. I purchased a 1 lb. ham steak for about $3.50.
- Onions add flavor: My mom’s trick for making flavorful scalloped potatoes is to add one chopped onion.
- Slicing the potatoes: You can use a mandolin or food processor to slice the potatoes.
- 3 pounds Russet potatoes (about 6 to 7 small-to-medium potatoes)
- 1.5 pints heavy whipping cream
- 1/2 cup 2 percent milk
- 1/4 cup all purpose flour
- 1 pound ham steak, cut into cubes
- 1 yellow onion, finely chopped
- 1 teaspoon salt
- Preheat oven to 375F. Peel potatoes. Using a mandoline or food processor, slice the potatoes very thin.
- In a large mixing bowl, whisk together 1/2 cup cream and flour, until there are no lumps. Continue whisking in the remaining cream and milk. Add salt.
- Place potatoes, onions, and cream mixture in a large heavy saucepan. Turn on heat to medium-high, and cook, stirring gently and occasionally, for about 5 minutes, until mixture comes to a simmer.
- Stir in ham. Pour mixture into a large casserole dish. Bake for about 50 minutes, until top begins to brown. Remove from oven and cool for a few minutes before serving.