Scalloped Potato & Ham Casserole
Next time you bake a big ham, use some of the leftovers for this easy casserole. To get the potato slices even in thickness, use a mandolin if you have one!
I use Panko breadcrumbs for the top. Panko breadcrumbs are Japanese-style and have more texture compared to regular breadcrumbs.
4-5 medium potatoes, peeled and sliced into thin slices
1 large onion, chopped roughly
2 cloves of garlic, minced
2 cups of leftover baked ham, shredded or chopped
1 can (284 mL/10 fl oz) peas, drained
1 can of evaporated milk (370 mL)
1 cup of freshly shredded Parmesan cheese
1/2 cup of breadcrumbs
Step 1: Preheat the oven to 375 F. In a frying pan, heat 2 tbsp of olive oil over medium heat. Add the onion, saute for 3-4 minutes, then add the garlic. Saute for another minute then add the drained canned of peas and the shredded ham. Season withe black pepper. Turn off the heat.
Step 2: Drizzle some olive oil into a 2.5 quart or 2.3 L casserole dish. Add a layer of sliced potatoes. Season with black pepper. Add half of the onion mixture evenly. Add another layer of potatoes, season with pepper and layer on the rest of the onion mixture. Add a final layer of potatoes to the top. Season with pepper.
Step 3: Add the can of evaporated milk. If the can isn't enough to almost cover the potatoes, add a little bit of milk to top it off. Sprinkle the Parmesan over the potatoes, then sprinkle the breadcrumbs over the cheese. Drizzle a little bit of olive oil over the breadcrumbs.
Step 4: Bake for 1 hour, until the top is golden brown and the potatoes are tender.