Italian-Inspired Scalloped Potatoes With Ham And Three Cheeses Recipe

Zutaten

• 3 tablespoons salted butter
• 2 tablespoons olive oil
• 4 tablespoons all-purpose flour
• 2 cups Half-and-Half
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 2 cups grated mozzarella cheese, divided
• 1 ½ cups grated sharp provolone cheese, divided
• 1 cup grated Parmesan cheese, divided
• 4 russet potatoes, peeled and thinly sliced
• 1 small yellow onion, peeled and thinly sliced
• 4 garlic cloves, peeled and thinly sliced
• 3 ounces thinly sliced speck or prosciutto
• 2 tablespoons fresh chopped parsley

Zubereitung

1. 1

   Preheat the oven to 400 F and spritz a casserole dish with cooking spray.

2. 2

   Place the butter and olive oil in a large saucepan. Warm over medium heat.

3. 3

   Once the butter has melted, add the flour, and stir to combine the roux.

4. 4

   Cook the roux for 1 minute, stirring frequently.

5. 5

   Add the Half-and-Half, broth, Italian seasoning, and pepper to the pan, whisk to combine.

6. 6

   Bring the mixture to a low simmer, whisking occasionally, until the sauce has thickened slightly.

7. 7

   Remove the pan from the heat and add 1 cup of the mozzarella, 1 cup of provolone, and ½ cup Parmesan.

8. 8

   Whisk until the cheese has melted and melded into the sauce.

9. 9

   Layer half of the potatoes into the bottom of the prepared casserole dish.

10. 10

    Top the potatoes with half of the sliced onions and garlic.

11. 11

    Top evenly with the speck or prosciutto.

12. 12

    Ladle half of the sauce over the speck, covering evenly.

13. 13

    Sprinkle the casserole with half of the reserved cheeses.

14. 14

    Top the cheese with the remaining onions and garlic.

15. 15

    Top the onions and garlic with the remaining potatoes.

16. 16

    Ladle the remaining sauce over the potatoes, covering evenly.

17. 17

    Sprinkle the sauce with the remaining cheese.

18. 18

    Cover the casserole with a sheet of aluminum foil and place the covered casserole on a large baking sheet (to catch any drips).

19. 19

    Place the casserole in the oven and bake for 30 minutes. Remove the foil and return to the oven.

20. 20

    Bake for another 30 to 45 minutes or until the casserole is bubbly and golden.

21. 21

    Remove the casserole from the oven and set aside to rest for 20 minutes before slicing, garnishing with chopped parsley, and serving.