By Amy Szybalski
Arts & Culture Editor
If you are anything like me, and I guarantee some of you are, your family spent the entire holiday eating various different types of delicious foods. Turkey, ham, goose, turduckin− you name it,someone ate it.
My family also seems to still be eating some of this food. We have about three-quarters of a ham left in our fridge. To be quite honest, I hate the endless parade of pig… it’s never creatively presented, always flopping down on my plate.
Nevertheless, the ham must be eaten− going to waste is not an option when it came from such delicious beginnings! So in honour of the boar, I have decided to share with you the recipe that unites several things I am currently not allowed to eat, but enjoy with great vigor when I can: Scalloped and Ham Potatoes.
- A few slices of ham, chopped into bite sized pieces
- 1 1/2 lbs potatoes, peeled and very thinly sliced
- 1 medium onion, sliced into rings
- 3 teaspoons butter
- Salt and pepper
- A can of cream of mushroom soup
- 1 cup of mozzarella cheese
- ¼ cup of parmesan cheese
- 1 pinch paprika
- Soak the potato slices in cold water.
- Put the onion rings into a bowl.Cover with plastic wrap, pierce, andmicrowave on HIGH for 1 minute.
- Grease a five cup casserole dish with a little of the butter.
- Layer the drained potatoes and onions in a dish,starting and finishing with the potatoes, adding a layer of ham and half of the cheeses in the middle, and the remaining cheese on top.
- Season each layer with salt and pepper.
- Pour the soupover the potatoes and dot with the rest of the butter.
- Sprinkle the top with paprika.
- Cover with plastic wrap, and pierce.
- Microwave on HIGH for 13 minutes.
- Allow to stand, covered, for 5 minutes before serving