Scalloped Potatoes with Ham
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/4 cup chopped parsley
- kosher salt and freshly ground pepper
- 3 cups heavy cream
- pinch of freshly grated nutmeg
- 1 garlic clove finely grated
- 1/2 cup freshly grated parmigiano-reggiano cheese
- 2 1/2 pounds baking potatoes peeled
- 1/2 cup freshly grated pecorino cheese
- 6 ounces baked ham sliced 1/4 inch thick and cut into 1/4-i
- Carbohydrate 26.9791016451256 g
- Cholesterol 61.1362500778993 mg
- Fat 16.6396581135512 g
- Fiber 1.90541893468148 g
- Protein 4.00464147558835 g
- Saturated Fat 10.3088875362233 g
- Serving Size 1 1 Serving (210g)
- Sodium 170.451380803757 mg
- Sugar 25.0736827104441 g
- Trans Fat 0.888587952682494 g
- Calories 267 calories
Preheat the oven to 400° and butter a shallow 9-by-13-inch baking dish. In a medium saucepan, bring the heavy cream to a simmer. Add the garlic and nutmeg and season with salt and pepper. Keep warm. Using a mandoline, slice the potatoes crosswise 1/8 inch thick. In a small bowl, combine the pecorino and Parmigiano cheese. Arrange one fourth of the potato slices in the prepared baking dish, overlapping them slightly. Sprinkle 1/4 cup of the cheese, 1 tablespoon of the parsley and one third of the ham over the potatoes. Repeat the layering two more times. Top with a final layer of potatoes and sprinkle with the remaining 1/4 cup of cheese. Pour the cream mixture over and around the potatoes. Bake for 25 to 30 minutes, until the potatoes are tender and bubbling and the top is golden brown. Let stand for 15 minutes. Sprinkle with the remaining 1 tablespoon of parsley and serve.
