Ham dinner

I made an exceptionally small ham dinner with asparagus and scalloped potatoes for Easter dinner today. There is an updated recipe as Ham dinner #2 using a whole mini-ham as well.

The ham was 2.7 oz. of ham cut from a slice of ham steak. I use the ham to make spicy western omelette, and just saved a piece for dinner instead of dicing the whole thing.

The asparagus was just boiled for 4 minutes.

The scalloped potatoes were most of the work. I made an exceptionally small serving in a ramekin since I didn't want to have leftovers. I used basically used this recipe but made an actual béchamel sauce for the sauce.

Béchamel sauce

This is an extremely small amount based on the small amount of potatoes!

Melt 2 tbsp. butter in a saucepan over medium-low heat.

Mix in around 2 tbsp. flour, cook until it's a light golden color, being careful not to burn it.

Add milk to form a sauce, around 4 - 6 oz. Lower heat to simmer for 10 minutes.

• Add salt (particularly if using unsalted butter), optionally nutmeg (I left it out).

Scalloped potatoes

• Thinly slice gold potatoes (a mandoline helps if making a full recipe).
• Thinly slice yellow onion.
• Mince a clove of garlic.
• Mince the herbs (if using).

Add layers off potatoes, garlic, and sauce. (You're supposed to season each layer with salt and pepper, which I forgot to do.)

Added minced fresh thyme and Italian parsley (optional).

Bake for 40 minutes at 350°F. Cover with foil for the first 20 minutes.

This was really good!