Saturday, 3 January 2015

Ham and Corn Scalloped Potatoes

What to do with leftovers? We had lots of leftovers from the baked ham we had on Boxing Day which is fantastic as I had so many dishes I wanted to try. This is the first leftover ham dish, so simple; corn, ham and potatoes baked together. Delicious!

Ham and Corn Scalloped Potatoes (from The English Kitchen)
(Serves 4)

1 400g tin of creamed corn
leftover baked ham, sliced about 1/3 in thick
4 medium potatoes, peeled and cut into slices, about 1/3 inch thick
1 medium onion, peeled and thinly sliced
170ml milk, scalded (heat just until bubbles appear around the edges of the milk in the pan)
salt and black pepper to taste
2 tbsp flour
2 tbsp butter, cut into bits

Preheat the oven to 180C.  Grease a 2l casserole dish.

Layer up everything in the casserole dish, beginning with a spoon ful of the corn on the bottom, then add 1/3 of the potatoes, half of the onion, half the flour, 1/3 of the butter, some salt and pepper to taste ssome more creamed corn and half of the ham.

Do another layer with 1/3 of the potatoes, the remaining onion, the remaining flour, 1/3 more of the butter, salt and pepper and the remainder of the ham, and half of the remaining corn. Top with a final layer of potatoes, and the rest of the corn. Season lightly and dot with the remaining butter. Pour in the milk. You may not need all of it. You just want to barely see it through the top, it should only fill the dish about 2/3 full.

Cover with a lid and bake for about 45 mins. Uncover and bake for a further 15 mins, or until the potatoes are tender and the casserole is golden brown. Serve hot.

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