Ree Drummond understands how to make budget-welcoming foods that anyone can enjoy. The star creates uncomplicated-to-abide by, that any household chef can make. On her display, Drummond shared a Scalloped Potatoes and Ham recipe, which she hails as a “meal in by itself.”
With ‘The Pioneer Woman’ brand, Ree Drummond created a relatable room for household chefs
Drummond is known for her no-frills, comfortable model of cooking. As a operating mom and wife, she is familiar with how useful it is to have fast, effortless, and reasonably priced go-to recipes on hand. On her Foodstuff Network collection, The Pioneer Woman, Drummond provides viewers an within appear into her ranch life style and shares recipes she makes for her possess family members.
Alongside with her Tv demonstrate, Drummond also has a line of New York Instances greatest-offering publications. She has created several cookbooks, and lifestyle guides, which include The Pioneer Female Cooks: Foods from My Frontier and The Pioneer Woman Cooks: Arrive and Get It!: Very simple, Scrumptious Recipes for Ridiculous Busy Life.
Ree Drummond shared her hearty Scalloped Potatoes and Ham recipe on her Food items Network show, ‘The Pioneer Woman’
Drummond is aware how to make comforting, versatile dishes that the entire loved ones can get at the rear of. On The Pioneer Female, she shared her recipe for Scalloped Potatoes and Ham, a hearty meal that necessitates really very little prep.
“This is just one of my — but most surely my kids’ — beloved way to use up leftover ham,” Drummond explained the recipe. “Make superior use of your leftover Easter or Christmas ham whip up this yummy comfort meals casserole. With a salad on the side, it is a meal in by itself!”
Her Scalloped Potatoes and Ham recipe is rich and creamy
To make The Pioneer Girl Scalloped Potatoes and Ham, you will have to have the subsequent elements:
- 3 lb. russet or Yukon Gold potatoes, washed thoroughly
- 2 tbsp. butter
- 1 full yellow onion, diced
- 3 c. diced ham
- 1 1/2 c. half-and-fifty percent
- 1 1/2 c. hefty cream
- 1/4 c. flour
- Black pepper, to flavor
- 1 c. grated cheddar cheese
- 1 c. grated Monterey Jack cheese
- Chopped parsley (optional)
Then comply with Ree Drummond’s easy instructions:
- Preheat your oven to 350 degrees and then butter a huge casserole dish.
- Individually, heat butter in a substantial skillet. Add in diced onions and saute for 1 to 2 minutes, or until eventually translucent. Add in the diced ham and prepare dinner for 3 to 4 minutes right up until comprehensively heated. Take away the skillet from warmth and established apart.
- Frivolously whisk fifty percent-and-fifty percent and cream in a microwave-protected bowl and microwave for about 1 minute. Whisk in flour and black pepper until carefully mixed. Set apart.
- Blend the grated cheddar cheese with the Monterey Jack cheese and set aside.
- Applying a slicer or mandoline, slice unpeeled potatoes into skinny 1/8-inch slices. Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle 1/3 of the ham/onion combination, then 1/3 of the cheese, then pour on 1/3 of the cream combination.
- Repeat this course of action two periods more. And top rated with a sprinkling of cheese and the remaining product mixture. Address the dish with foil and bake for 40 minutes. Eliminate the foil and bake for an additional 20 minutes, or until eventually bubbly.
- Lower into squares and provide with a garnish of chopped parsley.
Drummond’s brief tip: If you’re in a hurry, boil the sliced potatoes for 3 to 5 minutes, drain, and neat prior to layering them in the casserole.