It's refreshing to hear Chef John acknowledge that some people's budget is tighter than others but you can still make some delicious meals. We need more of this.
Oh but you can! I am always on a tight budget but if you want to know the secret its SPICES. the right seasoning and flavour can elevate any food to something delicious and satisfying. One of my favorites is sausage peppers and potatoes, add onions and garlic(powder), loads of pepper and salt, a bit of rosemary, Chili flakes, smoked paprika and dried parsley. Spices are expensive I know but its worth the investment. With the right spices any simple meal can be spiced up !
Oh, yes! My mom was raised on meat - when available - and "potatas" as were my sister and I. (We did have a vegetable (frozen, but still . . . and a Flinstone vitamin with breakfast.)
Wish more of these recipes were made available... especially in these times we are in right now.... Chef John is awesome and I appreciate everything he does !!
Your comment is pretty old, but I figured I'd recommend the channel The Wolfe Pit. Pretty much the exclusive focus of the channel is cooking decent food people would want to eat on a skeleton budget. The host of the channel is disabled, and it's clear he's experienced what it's like to live in a household that only has enough money to feed everyone the bare minimum to survive and function at a job. I love the channel so much for its authenticity.
When I was a child, my grandmother would make this every Christmas morning. We would go to my grandparents' home and eat this with juice, hot chocolate, and muffins, then visit family inland for the rest of Christmas. It's been 16 years since she died and 4 years since we have had Christmas at my grandfather's, where he would try his hand at her recipe. I look forward to making this. It's been a long time since I've had this
I used to eat convenience food until Chef John introduced me to cooking and I haven't looked back. Now days I cook like boss and everything I know I've learned from this channel. Big thanks to our Chef!
Same, I've been doing the same over the past couple of years, even preceeding this virus event. It's always such a good feeling to have the freezer loaded up with delicious dinners and lunches, dishes like this. And that I did it myself for so much lower cost than prepared foods, usually less than half.
I hear you, FYI Julia child and her husband both live to their 90s after eating tons of butter and drinking wine, it’s not being a Health addict but eating real food ,not this prepackaged ,processed crap. Good on you for finding real food, here’s to your health !
I learned to Cook back in Jr. High School 1974 (12-14 yrs old)..I'm pretty sure they DON'T teach that anymore.. I also learned to Sew, DEFINITELY don't teach that either... I'm what the "kids" today call me "Cis-Gender White Male" so I'm both Toxic and Racist.. whoo hoo, enjoy your Culinary Adventure.
Chef John is not kidding when he says freshly ground nutmeg is far superior to the pre ground stuff. I always thought I hated nutmeg turns out I just hate the pre ground stuff the freshly ground is delicious. I'm definitely going to try out this recipe.
I agree! I finally finished the pre-ground nutmeg I had had and got some whole nutmeg and boy it's a whole different experience! An aroma and taste treat!
This is almost one of those recipes that I use frequently with leftover ham or even some diced ham chunks if I can get them at the store. I also usually put in a layer of chopped broccoli with my ham and have a whole meal if I need to. I like to have the nice green salad coleslaw is also nice on the side something crunchy and something with a little Tang
Thank you, Chef John for a delicious budget friendly meal! I adore scalloped potatoes, with or without ham. Recipes like this one honor cooks of most budgets and often the ingredients can even be found at a food pantry.
I made this yesterday! Wow! I made a couple changes. Used a splash of sweet parpakie instead on cayana in sauce. I add broccoli.i roasted them for about five minutes first then add to layers. I used the Boars Head Italian ham. About pound and a half. Then used Gouda cheese. I add salt to the water the potatoe slices where resting in. Come out great! Thanks Chef John for all ur recipes!
Classic flashback to my childhood. We always had ham at New Year and Easter. We almost looked forward to the ham casseroles and sandwiches even more than the original ham itself. This is my Mom's recipe exactly, although she would sometimes throw in some sliced mushrooms and always a lot of fresh parsley, maybe some chopped green onion. I still make this for my boys and Hubs today.
I was talking to my husband about wanting this 30 min before I opened TH-cam and saw this version. Well, now I know I MUST add this to the menu for the week
That is GORGEOUS!! Thank you for creating frugal dishes. They are very timely. My head is now reeling with ideas of what to put in a dish like this during lean times. Thanks for the inspiration!! 💗
This just jumped into my head: cook some ground beef and drain. Sauté a bell pepper, an onion and some garlic, add them into the meat and then add taco seasoning (follow pkg directions). Use orange sharp cheddar instead of the white and make it a taco potato bake. If Taco Bell can put potatoes in burritos, why can't this work? This would also be great, as CJ did it, with leftover corned beef brisket - if there WERE such a thing...
Thank you Chef John, for practically making my mother's recipe for Ham and Scalloped Potatoes! My family has enjoyed this longer than I've been alive, complete with the same dairy ingredients and amounts! I'll be sure to add the Cayenne Pepper the next time we have it. 😎
I can always count on Chef John for trying things I’ve never done before and they turn out so well. I did cheddar on the bottom, provolone in the middle and gouda on top but the fressshhly ground nutmeg is the real shocker on how good it goes with this. Don’t leave out the nutmeg wow!
Chef John, just found you by accident several days ago. You are so down to earth and a joy to watch. Thank you for this recipe. Casserole was DELICIOUS; instructions were easy to follow; and there weren’t too many ingredients needed!! Made this for this evening’s dinner. Again, thank you!
I made this and am eating it right now, and the think you should make and eat this as soon as you can. It is really exceptionally delectable. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
It's January 22, 2024 and we just did this recipe, cut in half for two people. Here's our unvarnished review: "Good grief! Perfect!, Wonderful!, Spectacular!, Beyond Outstanding!, 10 stars. Seriously, this is the greatest and deserves to be on your table. It is scalable, delicious and cheap. What more can we say?
made this yesterday and have a few notes for folks. if you're using a standard 16x9 2 lbs of potato'll work for you. as chef john made a point about ridding the potatoes of moisture, i dry brined them after slicing. because this is so dairy heavy felt some broccoli, chopped and cooked down, was in order and also included a roast chili into the sauce for flavor. anyhow, everything turned out great. just going to go break in the new deep fryer with 2 lbs of scalloped potatoes.
Been eating versions of this all through growing up. I must say a way to enjoy and add extra to this dish is adding broccoli and/or mushrooms to the sauce. I´ve also done versions with diced bacons instead of ham in which I fry the bacon up a bit with the onions used in the roux for the creamy sauce and just do potato and sauce layers.
Love this! I have made this often except using left over mashed potatoes. I used gruyere and poured overtop beaten egg with milk instead of making a sauce. 🥂
Am I the only one that would love a Food Wishes video dedicated to his salad pairings and how he dresses them. Never assume I know anything you haven't taught me in a 10 to 15 minute video Chef John!!
I’ve made this 3 times in the last week…once to try out, next for Easter dinner, and now for going to my kids’ house. Just ok the first time…runny and soup-like, so I changed for Easter. The top layer was mashed potatoes (from Chef John!!!), and I added bacon to the ham. AMAZING! I was the master of my Easter (non) disaster!!!
Thank you!! I see more and more people searching for budget friendly meals!! The store shelves are looking fairly empty in lots of places, and a recipe calling for potatoes and ham is hopefully something most people can still find in their stores!!
I am making this recipe this year! We are only few/scattered/relocated since my mom passed away. It's too much to make her individual traditional fare. This is the best idea I've come across. Thank you, Chef!
There's a couple of things I feel would really elevate this dish. The first is some dijon mustard in the sauce. The sharp notes will really balance the creaminess. The second is some nicely drained sauerkraut sprinkled over the potatoes in each layer. The tart tanginess will cut through the richness and really excite the palate.
Tried this for the main event at our little two-person Easter dinner (a whole ham lasts us WAYYY too long) and it's a real winner. We just polished off the last of the leftovers tonight and they were if anything better than on the first day. My partner normally dislikes anything resembling scalloped potatoes, but is now a convert. I'll definitely be making this again and again.
I’ve never seen such a casserole made with big slices of ham. Always diced, so there are bits of ham in each bite and far less cutting required when eating. But the flavors look spot on.
I just made this to take to my parent for Easter tomorrow (even though they are already making a ham). The only thing I did different was I used some thick cut ham from the deli (I probably should have gone with something a touch thicker) and added about 4 ounces of extra cheese... and ... Wow was it good! The flavors balance and compliment one another. The touch of almost sweetness from the onion and nutmeg. The savoryness of the cream and butter and the touch of smoke from the ham - wow! Mine turned out just a touch greasy (probably from the extra cheese) but I made in the day before so I'm thinking the potato will soak it up nicely overnight!
My mother used to make this all the time. It's so delicious. I love your videos and everything you show us Soo good.Have give lots of them at try. Also, love your sense of humor. ⭐⭐⭐⭐⭐ Could you do a Beer Cheese Soup recipe?
I make something like this regularly, with only the addition of a good sharp cheddar cheese to the sauce rather than in the layers. I often use bacon between the layers also. A GREAT meal for when it’s cold.
Chef John, while making this recipe I figured out the sauce for one of my favorite dishes as a child, that I used to eat in a restaurant in Brazil where i grew up: Filet Arabella. It's the cream/milk base with thyme and apple vinegar (sorry I didn't have Worcestershire sauce on hand!), finished in the same pan where the top sirloin was cooked. Amazing. Thank you 👍🏻
I make this with a box of au gratin potato mix. Chop 1/2 an onion and boil it with milk and water, dice up ham, mix it all together with the potatoes and sauce mix and load on additional cheese. Bake for 35 minutes at 350, let it sit for about 10 minutes and it is one fine (and easy/cheap dinner!). Yes, its processed, but sometimes a family has to do what a family has to do!
I made this last week and even though I goofed and put the last layer of ham and potatoes in backwards - lol - it was GREAT!!! The flavor was so rich and creamy! Thanks, Chef John! This goes in my permanent recipe box!!!
Made this for Easter dinner and it was fabulous! I omitted the nutmeg as I don’t like the flavor, but did everything else as directed and we really enjoyed it. It is rich, so a little goes a long way! Would highly recommend this dish
So I made this and it turned out phenomenal!! I did one thing different and added a couple pats of cream cheese to the sauce to make it more decadent! Family fav now! 😍
This is our Easter Monday Lunch main course, it was easy to assemble, I am looking forward to what my friends will say, putting it together looks delicious
I like to grind my leftover ham for frying with eggs, as almost like a hash. it goes great in dishes like this too, although it tends to get lost in the mix, so you kinda have to use more, which is totally not a problem
Don't hate me, but Velveeta makes great scalloped potatoes. It's the only recipe I use it in because it's how my grandmother used to make them. The melt is perfect and it browns beautifully on top. I can't make them with anything else.
This reminded me of Serbian Moussaka, and upon making it the similarity is definitely there- especially if you replace some of the milk with sour cream. It tastes spectacular! Thank you for sharing this recipe!
Same when I make Moussaka, and I also use a custard instead of a sauce thickened with starch, but the idea of layering sliced potatoes and meat and covering with a dairy-based sauce is what makes me think of the similarity.
I had 2 helpings and they were not small. This is really good! Next time I would like to try adding Swiss cheese and I smoke a spiral ham in the smoker. Will add that next time! Definitely, this is one to try!!! TD
Wish I could have seen this recipe a couple of weeks ago when I had some ham and potatoes and made something good but not decadent like this! But, will definitely add this to the rotation!
Great recipe. Turned out delicious. I am always amused at how many portions dishes are supposed to serve though. It may serve 8 normal people, whatever they are, but it was perfect just for my wife and I with some delicious leftovers for the next day. And she didn't eat all that much. Yum.
Good job on the first piece John. Anytime I try to remove the first piece of anything baked it looks like a modern art display. But, and it's a big but, the taste is always fabulous.
This was excellent! Thank you, Chef John! I made the whole recipe as is and wow, it makes a lot of yummy. We were four and polished half the casserole off. So leftovers! Yay! Next time the only thing I'll change is I will halve the recipe. The white sauce was very scrumptious and a nice (silky) change from regular scalloped potatoes! I would leave a review over at AR, but it's not working. Maybe why so few reviews? It's not just your recipe. I tried to initiate the review mechanism under another random recipe and couldn't do it, there, either. Cheers!
I like to dice up the ham slices, since we don’t like a lot of ham in it… it’s also good with out ham as a side item in a smaller dish to go with meat loaf … it’s my sons fav side veggie dishes… 🥰❤️
It's refreshing to hear Chef John acknowledge that some people's budget is tighter than others but you can still make some delicious meals. We need more of this.
Oh but you can! I am always on a tight budget but if you want to know the secret its SPICES. the right seasoning and flavour can elevate any food to something delicious and satisfying. One of my favorites is sausage peppers and potatoes, add onions and garlic(powder), loads of pepper and salt, a bit of rosemary, Chili flakes, smoked paprika and dried parsley.
Spices are expensive I know but its worth the investment. With the right spices any simple meal can be spiced up !
Oh, yes!
My mom was raised on meat - when available - and "potatas" as were my sister and I. (We did have a vegetable (frozen, but still . . . and a Flinstone vitamin with breakfast.)
I like that as well, it's very thoughtful, sometimes cooking at home can cost so much more than buying ready made food, so I appreciate this :)
Wish more of these recipes were made available... especially in these times we are in right now.... Chef John is awesome and I appreciate everything he does !!
Your comment is pretty old, but I figured I'd recommend the channel The Wolfe Pit. Pretty much the exclusive focus of the channel is cooking decent food people would want to eat on a skeleton budget. The host of the channel is disabled, and it's clear he's experienced what it's like to live in a household that only has enough money to feed everyone the bare minimum to survive and function at a job. I love the channel so much for its authenticity.
When I was a child, my grandmother would make this every Christmas morning. We would go to my grandparents' home and eat this with juice, hot chocolate, and muffins, then visit family inland for the rest of Christmas. It's been 16 years since she died and 4 years since we have had Christmas at my grandfather's, where he would try his hand at her recipe.
I look forward to making this. It's been a long time since I've had this
How wonderful of a memory. I'm terribly sorry for the loss of your Grandma.
Take good care.
I also had something similar as a child at holiday gatherings.
I am going to change the old recipe to be more like this!
I used to eat convenience food until Chef John introduced me to cooking and I haven't looked back. Now days I cook like boss and everything I know I've learned from this channel. Big thanks to our Chef!
Ikr? People now tell me I'm a good cook. I could screw up boiling water before chef John. Also I like to cook now. Who knew?
Same, I've been doing the same over the past couple of years, even preceeding this virus event. It's always such a good feeling to have the freezer loaded up with delicious dinners and lunches, dishes like this. And that I did it myself for so much lower cost than prepared foods, usually less than half.
I hear you, FYI Julia child and her husband both live to their 90s after eating tons of butter and drinking wine, it’s not being a Health addict but eating real food ,not this prepackaged ,processed crap. Good on you for finding real food, here’s to your health !
I learned to Cook back in Jr. High School 1974 (12-14 yrs old)..I'm pretty sure they DON'T teach that anymore.. I also learned to Sew, DEFINITELY don't teach that either... I'm what the "kids" today call me "Cis-Gender White Male" so I'm both Toxic and Racist.. whoo hoo, enjoy your Culinary Adventure.
Me too.
Chef John is not kidding when he says freshly ground nutmeg is far superior to the pre ground stuff. I always thought I hated nutmeg turns out I just hate the pre ground stuff the freshly ground is delicious. I'm definitely going to try out this recipe.
nutmeg snob!
Chef John never kidds 🤨
Yeah. Ground nutmeg is expensive sawdust.
I agree! I finally finished the pre-ground nutmeg I had had and got some whole nutmeg and boy it's a whole different experience! An aroma and taste treat!
My local grocery doesn't even have whole nutmegs, but strangely the dollar store next to it did.
This is almost one of those recipes that I use frequently with leftover ham or even some diced ham chunks if I can get them at the store. I also usually put in a layer of chopped broccoli with my ham and have a whole meal if I need to. I like to have the nice green salad coleslaw is also nice on the side something crunchy and something with a little Tang
Thank you, Chef John for a delicious budget friendly meal! I adore scalloped potatoes, with or without ham. Recipes like this one honor cooks of most budgets and often the ingredients can even be found at a food pantry.
Trader Joes has lovely very thin slices of Rosemary Ham. It would be absolutely scrumptious in this dish!!! 😋😋😋
I made this yesterday! Wow! I made a couple changes. Used a splash of sweet parpakie instead on cayana in sauce. I add broccoli.i roasted them for about five minutes first then add to layers. I used the Boars Head Italian ham. About pound and a half. Then used Gouda cheese. I add salt to the water the potatoe slices where resting in. Come out great! Thanks Chef John for all ur recipes!
Chef John always here to ham it up with puns…
Classic flashback to my childhood. We always had ham at New Year and Easter. We almost looked forward to the ham casseroles and sandwiches even more than the original ham itself. This is my Mom's recipe exactly, although she would sometimes throw in some sliced mushrooms and always a lot of fresh parsley, maybe some chopped green onion. I still make this for my boys and Hubs today.
A sparse layer of thinly cut onion rings on the top makes a nice presentation. They brown up nicely with the sauce.
“You are, after all, the Jada Smith of your potato width.” Nicely inserted, Chef John! Four slaps to you!
Heyy, i understand that reference
“You are after all, the Jada Smith of your potato width.”
You’re walking a fine line with those shaved potatoes.
Pocket cayenne!
Keep my wife's potatoes out of your mouth.
😂🤣
I was talking to my husband about wanting this 30 min before I opened TH-cam and saw this version. Well, now I know I MUST add this to the menu for the week
That is GORGEOUS!! Thank you for creating frugal dishes. They are very timely. My head is now reeling with ideas of what to put in a dish like this during lean times. Thanks for the inspiration!! 💗
This just jumped into my head: cook some ground beef and drain. Sauté a bell pepper, an onion and some garlic, add them into the meat and then add taco seasoning (follow pkg directions). Use orange sharp cheddar instead of the white and make it a taco potato bake. If Taco Bell can put potatoes in burritos, why can't this work? This would also be great, as CJ did it, with leftover corned beef brisket - if there WERE such a thing...
My corned beef never makes it to the Reuben phase.
Is there a recipe for this someplace that I can find?
@@billknoche9228 Look in the description...
Thank you Chef John, for practically making my mother's recipe for Ham and Scalloped Potatoes! My family has enjoyed this longer than I've been alive, complete with the same dairy ingredients and amounts! I'll be sure to add the Cayenne Pepper the next time we have it. 😎
I saw Chef Jean Pierre say that the cayenne adds floral notes.
Wow! …. And right after the Jada Smith pun he just slapped this dish right together! This dish “Rocks”!
Scalloped potatoes are my favourite, and so is ham, definitely making this.
Reminds me of making potatoes dauphinoise back in culinary school yum
OMG YOU’RE RIGHT!!! -
You really *can’t* shovel this stuff into your mouth fast enough!
Perfect dish to use leftover ham.
Thanks for sharing! 👍🏻🎉
Mmmm chef John keeping us hungry
You had me at "when the budget is tight". thanks!!
I can always count on Chef John for trying things I’ve never done before and they turn out so well. I did cheddar on the bottom, provolone in the middle and gouda on top but the fressshhly ground nutmeg is the real shocker on how good it goes with this. Don’t leave out the nutmeg wow!
Chef John, just found you by accident several days ago. You are so down to earth and a joy to watch. Thank you for this recipe. Casserole was DELICIOUS; instructions were easy to follow; and there weren’t too many ingredients needed!! Made this for this evening’s dinner. Again, thank you!
I made this and am eating it right now, and the think you should make and eat this as soon as you can. It is really exceptionally delectable. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
It's January 22, 2024 and we just did this recipe, cut in half for two people. Here's our unvarnished review: "Good grief! Perfect!, Wonderful!, Spectacular!, Beyond Outstanding!, 10 stars. Seriously, this is the greatest and deserves to be on your table. It is scalable, delicious and cheap. What more can we say?
made this yesterday and have a few notes for folks. if you're using a standard 16x9 2 lbs of potato'll work for you. as chef john made a point about ridding the potatoes of moisture, i dry brined them after slicing.
because this is so dairy heavy felt some broccoli, chopped and cooked down, was in order and also included a roast chili into the sauce for flavor.
anyhow, everything turned out great. just going to go break in the new deep fryer with 2 lbs of scalloped potatoes.
Been eating versions of this all through growing up.
I must say a way to enjoy and add extra to this dish is adding broccoli and/or mushrooms to the sauce. I´ve also done versions with diced bacons instead of ham in which I fry the bacon up a bit with the onions used in the roux for the creamy sauce and just do potato and sauce layers.
I made this last night with garlic infused gouda and Montreal smoked meat, it was fantastic.
Love this! I have made this often except using left over mashed potatoes. I used gruyere and poured overtop beaten egg with milk instead of making a sauce. 🥂
I used sliced hotdogs instead of ham since I had the hotdogs handy. Worked just fine! Thanks Chef John!
Am I the only one that would love a Food Wishes video dedicated to his salad pairings and how he dresses them. Never assume I know anything you haven't taught me in a 10 to 15 minute video Chef John!!
I was a lil skeptical abt this recipe but it turned out waaaaay better than i thought. He is correct, it is very rich. I give it 5 ⭐️!
I’ve made this 3 times in the last week…once to try out, next for Easter dinner, and now for going to my kids’ house. Just ok the first time…runny and soup-like, so I changed for Easter. The top layer was mashed potatoes (from Chef John!!!), and I added bacon to the ham. AMAZING! I was the master of my Easter (non) disaster!!!
Thank you!! I see more and more people searching for budget friendly meals!! The store shelves are looking fairly empty in lots of places, and a recipe calling for potatoes and ham is hopefully something most people can still find in their stores!!
I am making this recipe this year! We are only few/scattered/relocated since my mom passed away. It's too much to make her individual traditional fare. This is the best idea I've come across. Thank you, Chef!
Finally, the pun I was waiting for.
This looks INCREDIBLE. Will be trying this for sure. It looks like what my grandma & uncle would make me… haven’t had it in 15 yrs & crave it often!
This is the best white cream sauce I have ever made. This is definitely a keeper.
There's a couple of things I feel would really elevate this dish. The first is some dijon mustard in the sauce. The sharp notes will really balance the creaminess. The second is some nicely drained sauerkraut sprinkled over the potatoes in each layer. The tart tanginess will cut through the richness and really excite the palate.
Tried this for the main event at our little two-person Easter dinner (a whole ham lasts us WAYYY too long) and it's a real winner. We just polished off the last of the leftovers tonight and they were if anything better than on the first day. My partner normally dislikes anything resembling scalloped potatoes, but is now a convert. I'll definitely be making this again and again.
Haha. I made your pastrami recipe on Wed. You, Chef John, are the swami of pastrami 💛😎👍
You mean the Mahatma Gandhi of your pastrami?
I’ve never seen such a casserole made with big slices of ham. Always diced, so there are bits of ham in each bite and far less cutting required when eating. But the flavors look spot on.
I just made this to take to my parent for Easter tomorrow (even though they are already making a ham). The only thing I did different was I used some thick cut ham from the deli (I probably should have gone with something a touch thicker) and added about 4 ounces of extra cheese... and ...
Wow was it good! The flavors balance and compliment one another. The touch of almost sweetness from the onion and nutmeg. The savoryness of the cream and butter and the touch of smoke from the ham - wow! Mine turned out just a touch greasy (probably from the extra cheese) but I made in the day before so I'm thinking the potato will soak it up nicely overnight!
My mother used to make this all the time. It's so delicious.
I love your videos and everything you show us Soo good.Have give lots of them at try.
Also, love your sense of humor.
⭐⭐⭐⭐⭐
Could you do a Beer Cheese Soup recipe?
I just made this, it's in the oven now. I also added cabbage and carrots to it.
As a Midwesterner, I approve this Hot Dish
I made this his way..I was a the bomb so said my guest that came for dinner. Thank you Chef ❤️
I bet this would be amazing with corned beef as well!
Made this tonight. Great, easy leftovers recipe. 10 min rest is enough. US chefs always let things rest until they're cold.
Wow, not sure we can wait beyond tomorrow to make this! 🤤😍
Looks good,and his personality is fantastic 😊
Just made this tonight and WOW. This was Great. Flavor was spot on. Thank you Chef John.
I make something like this regularly, with only the addition of a good sharp cheddar cheese to the sauce rather than in the layers. I often use bacon between the layers also. A GREAT meal for when it’s cold.
I cooked according to your recipe, my family is delighted! Thanks for the recipe!💝💝💝
10 more minutes and it comes out of the oven. Happy Easter! GREAT recipe!!!!!!
My mouth is watering!!!
A classic with leftover christmas ham in my household
Wow....gotta make this for Easter!! Nice for times like this when money is tight.
Chef John, while making this recipe I figured out the sauce for one of my favorite dishes as a child, that I used to eat in a restaurant in Brazil where i grew up: Filet Arabella. It's the cream/milk base with thyme and apple vinegar (sorry I didn't have Worcestershire sauce on hand!), finished in the same pan where the top sirloin was cooked. Amazing. Thank you 👍🏻
I love.... the way...he talks ..the way... he pauses ....between.... sentences❤😂
I make this with a box of au gratin potato mix. Chop 1/2 an onion and boil it with milk and water, dice up ham, mix it all together with the potatoes and sauce mix and load on additional cheese. Bake for 35 minutes at 350, let it sit for about 10 minutes and it is one fine (and easy/cheap dinner!). Yes, its processed, but sometimes a family has to do what a family has to do!
I love how you re-created this to fit your budget. Sounds delicious.
A delectable steamed ham
If I get a lump, I will simply call it a piece of onion!!! Need to try this recipe
I made this last week and even though I goofed and put the last layer of ham and potatoes in backwards - lol - it was GREAT!!! The flavor was so rich and creamy! Thanks, Chef John! This goes in my permanent recipe box!!!
This is on regular rotation in my house. Delicioso.
I laid some stalks of fresh Asparagus on top under the last layer of sauce/cheese, it came out beautiful!!
Made this for Easter dinner and it was fabulous! I omitted the nutmeg as I don’t like the flavor, but did everything else as directed and we really enjoyed it. It is rich, so a little goes a long way! Would highly recommend this dish
So I made this and it turned out phenomenal!! I did one thing different and added a couple pats of cream cheese to the sauce to make it more decadent! Family fav now! 😍
Thank you for at least SHOWING the guard. I have seen absolutely horrible injuries incurred with a mandolin. Great video as always!!
There should be a warning, don't watch on an empty stomach. Oh this looks so good!!!
I just ate and the video made me hungry again.
🙂
@Sarafina Summers Wish I had more than two potatoes in my house or I'd be making this right now :D
Thanks, Chef! Every single person at our Easter dinner table had seconds of this! SO delicious!
Made it this Easter 2022, absolutely delicious!
I like to add horseradish, either from a jar or freshly grated if available, to scalloped potatoes. It would be especially good here with the ham.
1/8 inch slices can be done with a good chefs knife. Great zen to knife slice your vegetables.
You are the Will Smith of what to cut this with
This guy is truly the Dr. Seuss of cooking!
This is our Easter Monday Lunch main course, it was easy to assemble, I am looking forward to what my friends will say, putting it together looks delicious
3.50 "you are probably the jada smith of your potato width" hahahhaha burrrrn. Love it
Great dish chef! For Easter, it's the most in preparation.👍
I like to grind my leftover ham for frying with eggs, as almost like a hash. it goes great in dishes like this too, although it tends to get lost in the mix, so you kinda have to use more, which is totally not a problem
Don't hate me, but Velveeta makes great scalloped potatoes. It's the only recipe I use it in because it's how my grandmother used to make them. The melt is perfect and it browns beautifully on top. I can't make them with anything else.
This reminded me of Serbian Moussaka, and upon making it the similarity is definitely there- especially if you replace some of the milk with sour cream. It tastes spectacular! Thank you for sharing this recipe!
We put minced meat insteed of ham, but could work with ham aswell
Same when I make Moussaka, and I also use a custard instead of a sauce thickened with starch, but the idea of layering sliced potatoes and meat and covering with a dairy-based sauce is what makes me think of the similarity.
I am having this for Easter Sunday dinner. Thank you for this recipe!
I had 2 helpings and they were not small. This is really good! Next time I would like to try adding Swiss cheese and I smoke a spiral ham in the smoker. Will add that next time! Definitely, this is one to try!!!
TD
Looks very yummy and easy to make 😊. Definitely making it for our little tribe at home ❤️
That looks delicious, & I have some nice country ham that needs a creamy recipe.
Wish I could have seen this recipe a couple of weeks ago when I had some ham and potatoes and made something good but not decadent like this! But, will definitely add this to the rotation!
Having this tomorrow with my mommy and daddy going to be bussin bussin
Just my kind of comfort food.
Delicious. Just made it and had it for dinner. 5 star hit!
My mind is actually blown by how insanely delicious this looks. Amazing recipe!
I think humans must be hard wired to see any meat and potatoes and say, “yum.”
Great recipe. Turned out delicious.
I am always amused at how many portions dishes are supposed to serve though. It may serve 8 normal people, whatever they are, but it was perfect just for my wife and I with some delicious leftovers for the next day. And she didn't eat all that much. Yum.
Good job on the first piece John. Anytime I try to remove the first piece of anything baked it looks like a modern art display. But, and it's a big but, the taste is always fabulous.
This was excellent! Thank you, Chef John! I made the whole recipe as is and wow, it makes a lot of yummy. We were four and polished half the casserole off. So leftovers! Yay! Next time the only thing I'll change is I will halve the recipe. The white sauce was very scrumptious and a nice (silky) change from regular scalloped potatoes! I would leave a review over at AR, but it's not working. Maybe why so few reviews? It's not just your recipe. I tried to initiate the review mechanism under another random recipe and couldn't do it, there, either. Cheers!
I like to dice up the ham slices, since we don’t like a lot of ham in it… it’s also good with out ham as a side item in a smaller dish to go with meat loaf … it’s my sons fav side veggie dishes… 🥰❤️
Also we use beef stock instead of ham if we don’t put ham in it, to give it flavor. (Forgot to mention that)
"Freshly Grated Nutmeg" John Townsend has entered the chat.
Off to buy the ingredients so I can make it tomorrow for Palm Sunday. Thanks Chef
Made this today! My new favorite comfort food!! Absolutely perfect! Thanks, John!
I must try Chef Johns recipe. Yum