Scalloped Potatoes

Makes 4 to 5 servings

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.

Before You Start

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.

Preparation Method

Mix potatoes, ham and onion in a greased 2.5 L casserole dish and set aside.

In a 2 L saucepan over medium heat, combine milk, butter, cornstarch, salt and pepper. Continuously stir the mixture with a spatula and cook for 5 minutes or until smooth and thickened.

Pour the sauce over potato mixture. Place the wire rack into the oven on position 2. Place the casserole on the rack. Turn the convection steam oven on by selecting the Convection Humid Mode set to 175°C. Bake for 1 hour or until golden brown and bubbly. Remove the casserole dish from oven and allow it to rest for 15 minutes before serving.