Scalloped potatoe

Scalloped Potatoes with Smoked Ham, Red Wine Reduction & Garlic Pieces

Toronto Garlic Festival
Prep Time 30 minutes
Cook Time 2 hours
Resting tim 2 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American, Canadian
Servings 6


Boil Potatoes

  • 6 medium Potatoes sliced 1/2' thick, skin intact
  • 15 ml Celeriac chopped fine
  • 1 Bay leaf
  • 2.5 ml Nutmeg ground fine
  • 15 ml Fresh ground black pepper
  • 30 ml Extra virgin olive oil
  • 5 cloves Local garlic

Make Roux

  • 35 ml butter
  • 1 L Milk
  • 45 ml All-purpose flour
  • 250 ml Grated parmesan cheese

Sear Ham & Make Red Wine Reduction

  • 200 grams Smoked ham hock chopped into 1/4' pieces
  • 125 ml Red wine
  • 500 ml grated goat cheese


  • Cook Potatos. Place water 1/2 full in 4 litre pot, set heat to high. Wash potatoes, keep skin on; cut in half lengthwise and cut crosswise, 1/3" thick. When water is boiling add potatoes and cook until firm, not too soft, approximately 20 minutes Remove from heat, remove potatos and allow to cool. Retain 1/2 cup of water for roux (see below).
  • Make Bechamel Sauce. While potatos are cooking combine butter and flour in medium size saucepan set to low heat. Whisk butter and flour together. Slowly add milk while whisking rigorously. Add 1/2 cup of potato water. Be sure liquid is incorporated into roux before adding more. Add nutmeg, celeriac, bay leaf and pepper. Cook overlow heat for 15 minutes. Add parmesan and remove from heat.
  • Sear Ham Steak & Make Red Wine Reduction. Cook ham in pan set to medium high heat, 3 minutes each side. Set ham aside, set heat to low, add red wine and bay leaf, turn off heat. While wine reduces cut ham, including fat, into 1/4" pieces.
  • Combine potatos, ham, garlic and parmesan in casserole dish and drown in bechamel sauce. Cook in oven preheated to 350 degrees, covered, for 2 hours. In last ten minutes add grated cheese and love oil and set under medium broiler for 5-10 minutes, or until golden coloured. Serve while bubbling.