PRE MADE SCALLOPED POTATOES RECIPES

Steps:

• Have your potatoes washed (and peeled, if preferred) and cut them thin (about1/4 inch) or use a mandolin slicer. Add them to a bowl and add chopped cooked ham too. Season with salt and pepper and give them a good toss.
• In a large saucepan, melt 4 tablespoons butter on medium heat. Stir in flour gradually and whisk until smooth. Add grated cheese too and whisk. Gradually add milk and bring to a boil. Season with salt and pepper and add some of the dried herbs too. Cook and stir for 1-2 minutes. Remove from heat.
• Preheat oven to 375F/ 190C.
• Prepare a 13x9 inch baking dish and grease it with some butter. Add half the potato and ham mix to the baking dish and spread it evenly. Top with half of the sauce. Add the other half potato mix to the tray and pour oven the remaining sauce, making sure that the whole area is covered by the sauce.
• Cover with foil and bake at 375F/ 190C for almost 70 minutes or until potatoes are tender (check them with a fork, if you can easily pierce them, they are done)
• Remove from oven, remove the foil, sprinkle a handful of shredded cheese on top, add a bit more dried herbs and bake, uncovered for another 10-15 minutes, until the top with golden and bubbly.

Steps:

• Preheat oven to 375°F.
• Cook bacon until crispy. (Place on cookie sheet and bake for 18-22 minutes at 415°F) Once cooled, chop into small pieces.
• Slice potatoes using a mandolin for uniformity. Be careful to keep the shape of the potato. When using a mandolin, it is best to slice the potatoes right onto the cutting board. (not into a bowl) Set aside.
• Layer butter at bottom of cast iron pan. (I used an 8-inch Staub pan)
• Carefully set the potato slices (trying to keep the shape of potato together) on top of the butter.
• Remove thyme leaves from the stem. Use half on potatoes, reserve remaining for on top after done cooking.
• Top with the minced garlic, salt, pepper, 2 cups of the cheese (reserve 1/2 cup of cheese for later), and chopped bacon.
• Pour cream over the top of the dish.
• Cover with foil and bake for 35 minutes.
• Remove dish from oven and remove foil. Add the final 1/2 cup of cheese and return to oven. Bake for an additional 30-40 minutes or until potatoes are tender and the top is golden brown.
• Remove from oven and add remaining thyme. Serve immediately.