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Scalloped potatoes
I believe Scalloped potatoes should have flavors and textures beyond potatoes and
butter and cream. I like a little bit of pork, a little bit of heat, and some herbs
tantalizing my tongue while I enjoy these with my favorite roast

Ingredients
1 tablespoon butter
2 tablespoons flour
2 teaspoons chopped fresh thyme leaves
1 teaspoon House salt
Black peppercorns in a pepper mill
1 3/4 cups chicken stock
3/4 cup heavy cream
2 tablespoons Dijon mustard
3 pounds red-skinned potatoes, peeled and thinly sliced
1/2 pound grated Gruyere cheese
3/4 pound ham, cut into 1/4 inch dice
1/2 cup dried bread crumbs

Method
Heat oven to 375 degrees Fahrenheit. Generously grease a 9 x 13 baking dish with the
butter

In a small bowl, combine flour, thyme, salt and pepper.  In a medium saucepan, bring
stock and cream to a simmer, whisk in mustard and remove from heat; set aside

Place 1/3 of the potatoes in an even layer in the baking dish. Sprinkle with 1/2 the flour
mixture, 1/3 the cheese and 1/3 the ham. Repeat with another layer of potatoes, flour,
cheese and ham. Make a final layer of potatoes, cheese and ham. Pour cream mixture
over and sprinkle with bread crumbs

Place in the oven and bake until potatoes are easily pierced with a knife, about 1 hour
to 1 hour and 10 minutes. If top becomes too brown before potatoes are cooked
through, cover with foil and continue baking