I made an exceptionally small ham dinner with asparagus and scalloped potatoes for Easter dinner today.
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.
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).
- 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!