Scalloped Potatoes
Scalloped Potatoes
The Convection Humid Mode provides the ideal environment for preparing a casserole. No steam is produced; however, moisture given off by the food remains inside the oven cavity. This scalloped potato recipe can easily be doubled (and placed in a larger dish) in order to feed more people. It makes a delicious side dish, or even a full meal on its own. This dish is a great way to use up leftover holiday ham.
recipe-card-before-you-start:
Note: This recipe was developed exclusively for the Wolf Convection Steam Oven
The key to this recipe is the sauce. It is important to continuously stir the sauce with a rubber scraper throughout the entire process. Make sure to get into the corners of the pan.
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recipe-card-yield: Makes 4 to 5 servings
recipe-card-ingredients
Ingredients
6 medium red potatoes, peeled, quartered, sliced 1/4-inch thick (2 pounds)1 cup diced ham (5 ounces)
1/3 cup diced onion
1 1/2 cups milk
6 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
recipe-card-preparation-method
- Mix potatoes, ham and onion in greased 2 1/2-quart casserole.
- Set aside.
To make sauce:
- In 2-quart saucepan on Wolf cooktop over medium heat, combine milk, butter, cornstarch, salt and pepper.
- Cook and stir 5 minutes or until smooth and thickened.
- Pour hot sauce over potato mixture.
- Place oven rack to rack position 2.
- Place casserole on rack.
- Close oven door.
- Set oven to convection humid mode at 345°F (175°C).
- Bake 1 hour or until golden brown and bubbly.
- Remove from oven and allow to cool for 15 minutes before serving.