My original intention for the ham steak I purchased on a whim from Trader Joes was to make the Barefoot Contessa’s Parker’s Split Pea Soup, but as it’s bordered on 80 plus degrees in our top floor apartment for the last 10 days (when I didn’t break down and turn on the central air) I made an executive decision to nix the pea soup and return back to it at a later date…like in a the Fall and maybe paired with a homemade apple pie.
In the meantime though I had a ham steak taking up space in the fridge. I consulted my mom and she suggested making a scalloped potato dish and incorporating the ham. Well heat or no heat, any casserole made with potatoes, cheese, and ham is a keeper in my book so I hurried home and started slicing and dicing. The recipe I opted to use involved making a basic white sauce, layering the potatoes, cheese, ham, and onions, and finally baking it in the oven. I would suggest upping the temperature of the oven to 400 degrees as my potatoes weren’t even close to being done after baking for 60 minutes at 350. Of course that may be because I chose to dice them as opposed to slicing. If only I had one of these gadgets I might have enjoyed the ooey, gooey, comforting goodness sooner.
 Dice |
 Grate |
 Slice |
 Melt |
 Whisk |
 Simmer |
 Saute |
 Layer |
 Bake |
 Potato-licious |