Scalloped Potatoes

Sub-Zero Wolf Gourmet Recipes UK

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 dish is a great way to use up leftover holiday ham.

Yields4 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

RatingDifficultyBeginner

Preparation Method
1

Before You Start
Note: This recipe was developed exclusively for the Wolf Convection Steam Oven.

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.

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.

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Ingredients

 6 Medium red potatoes, peeled, quartered, sliced 1/4-inch thick (2 pounds)
 1 cup Diced ham (5 ounces)
  cup Diced onion
 1 ½ cups Milk
 6 tbsp Butter
 2 tbsp Cornstarch
 ½ tsp kosher salt
 ¼ tsp freshly ground black pepper

Directions

Preparation Method
1

Before You Start
Note: This recipe was developed exclusively for the Wolf Convection Steam Oven.

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.

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.

Scalloped Potatoes