Scorch’s “RECIPE OF THE WEEK”

Thanks to MATT NICHOLS!!!

Scalloped Potatoes and Ham Made with a Smoked Provolone

6 large Idaho Potatoes , 1/2 pound ham  cubed,  1 small block of Smoked Provolone

1 stick of unsalted butter, Half gallon of your favorite milk, 1 small onion

3/4 cup of all purpose flour, Peel and slice potatoes, about a quarter inch thick.

Dice the Provolone, Dice the onion

Layer the Potatoes,Ham,Onion,and half of the cubed provolone, in a casserole dish.

In a sauce pot, your going to make a roux., Melt the butter on a medium/high heat

Once it’s melted and the flour and stir together and cook until it’s the color of peanut butter.Then take it off the heat and set aside.

In another sauce pan pour half of  your milk ,and start warming it up, once it’s warm ,you can test with your finger.

Start adding your roux and start wisking , keep wisking and keep adding roux until you have a semi thick gravy/ sauce , add the rest of your provolone and keep wisking, if it gets to thick add some more milk , You want a nice thick sauce…

Once that’s done , pour it over the potatoes in the casserole dish , you may have to shake the dish to get it to the bottom, Once it about 3/4 of the way filled, place the whole thing I the oven , 350 about 45 minutes or until the top is nice and golden brown…

Remove  let rest about 10 minutes … Serve and enjoy..,.