A few weeks ago, I was at the store (go figure), and I was there to pick up eggs for my kids. Well, two of the good eating kids, they really love eggs. No matter how you cook them, scrambled or fried, but they’re big fans of hard-boiled eggs. While browsing the store, I happily redirected myself from the dairy department to see if corned beef was on sale as it was approaching St. Patty’s Day. The corned beef was not on sale, however, there was an ongoing deal that really caught my attention. Buy a ham, get a carton of eggs, breakfast sausages and a turkey breast for FREE! I’m a sucker for this stuff, and the ham looked great, and I need eggs, right?
But when it comes to ham, I only think of one thing and one thing only. Scalloped potatoes, or often called au gratin. I don’t know what it is, but it’s the perfect balance, like a peanut butter and jelly sandwich. Ham and scalloped potatoes seem to be something I remember eating growing up, but the potatoes were in a box. You know the type. That box that says scalloped potatoes on top, and you add milk, butter and put in the oven? Well, those aren’t the ones. These are the real deal and super simple to do.
Ingredients
2 tbsp of unsalted butter
cracked black pepper
Parmesan cheese, approximately 3/4 to one cup
1 tsp dried thyme
kosher salt
1 1/2 cups of heavy cream
6 medium sized russet potatoes, peeled, cleaned, and thinly sliced, lengthwise
4 cloves of garlic, minced
Instructions
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