$5 Dinner: Beth’s Scalloped Potatoes and Ham
I didn’t know it at the time, though I had an inkling, that the first meeting of my new book club was a godsend. When you first get back from a honeymoon, you need a diversion to distract you from the fact that you are no longer sipping a piña colada on the sand. This is where a roomful of strangers and a lot of wine comes in handy. The book club was born in the forums, and when we had eight takers (the magic party number), we decided to meet (and if you’ve since written in wanting to join, I highly recommend starting your own party-of-eight chapters!).
You certainly take a leap of faith when you form a reading group of strangers, but you take the biggest chance when you decide to host the first meeting. Beth’s home was on the top floor of a brownstone. Her bookshelves were lined with all my favorites creating an instant, if sort of superficial, kinship. But it was when she brought out dinner that I decided she was an absolute genius. What do you serve to 7 strangers in the dead of winter when you have no mind for their predilections and preferences and don’t want to break the bank? Why, you make scalloped potatoes and ham, of course, just the way your mama taught you. Beth brought out an oval Le Creuset pot nearly as big as her filled with the sort of honest supper that makes my heart skip a beat: creamy potatoes flecked with fatty nubs of ham. I had seconds, and could have easily had thirds. But it was our first date, and I managed to restrain myself.
Of course, it’s not just that they are clever cooks, able to whip up dishes of delicious economy that’s made me so love my book club (we’re coming up on our fifth date and things are getting serious). Yes, they tell funny stories, and make wise observations — not only about literature, but about life — but I love a bigger lesson that they’ve taught me so far and that is this: All it takes to convert someone from stranger to intimate in this big crowded world of anonymity is an evening together. You don’t have to read the same books or share a love of cheese to bond (although all that helps). You just have to walk into a home with an open heart. And when you do, you’ll find that your neighborhood is rife with smarties, women who you’ll gladly let bend your ear, who turn you onto new podcasts, can recommend your next Netflix rental, and who remind you why the word copain means someone you break bread with.
Beth’s Scalloped Potatoes and Ham
infinitely adjustable portions
I’m into non-recipes lately so please excuse the lack of exact measurements here. As Beth cautioned, though, if you misjudge the flour-butter ratio, the dish will turn out a bit soupy, if still delicious. This did indeed happen to me, but who cares? With a green salad this made a lovely Sunday night supper.
Layer thinly sliced potatoes in the bottom of a casserole dish. Sprinkle over a layer of diced ham, small pieces of butter, and flour. Season with salt and pepper. Add another layer of potatoes, repeating pattern until dish is full. Pour in milk about halfway up the casserole dish. Bake in a 350 degree oven until potatoes are done, about 40 minutes for a small casserole.
deanne: This looks really easy, but what do you mean about misjudging the flour-butter ratio? Should you have more of one than the other? Equal parts? I’m a beginning cook and don’t know what to do!! Have mercy on me please!
1 year ago
Sara Rose: I hate to admit this . . . . . but I just am not a scalloped potato sorta girl. And I have. no. idea. why. But I am excited to start a book club in Sioux Falls when we move and perhaps I may bust outta a rut and serve this!1 year ago
Deanne, Ha, good question! The ratio should probably be about 1:1; there’s just a sprinkling of both. But if that seems too vague, you could always leave out the flour entirely. You might end up with a more soupy dish, but still, delicious!
Sara Rose, Oh, no worries!
You’re a blondie girl, and that matters a lot more. I’m so excited for your SF book club, too!1 year ago
Julie: Oh, I love this post! Just like I love Beth’s scalloped potatoes and ham.
I’ve been thinking a bit lately about why I love Book Club so, and I think you totally nailed it. When you want to spend time with warm, smart people, and feeling is mutual, it’s a very magical thing!1 year ago
Martha: So well said Sarah – and the feeling is SO mutual. Is it over the top to say Book Club is saving my life? Because it really is.1 year ago
Julie, You mentioned an important point — everyone is very warm, and that makes all the difference in the world.
Martha, I have a fondness for dramatic declarations, so if it is over the top, I love it!1 year ago
BethP: Oh my goodness!! I feel so honored–this made my day, Sarah. I still don’t quite know what I was thinking when I volunteered to host our first meeting–scary!–but I’m so glad I did.
I’m sorry to say, Deanne, that I can’t help much with the flour-butter question either. I guess equal parts is about right–and don’t have TOO heavy of a hand with the milk. But really, the greater thing to keep in mind it that you can’t go wrong with these simple ingredients and super simple method. It’s going to be delicious whatever your proportions are!1 year ago
AMC: Wow. Red wine, followed by potatoes and ham!?!?! Sigh. Best. Blogging. Week. Ever.
Love your blog, Thanks for bringing sassy, style, goodness, and affordability, altogether in one place.
Cheers!1 year ago
Wow, I’m blushing over here! Thanks so much!
And thanks to all of YOU for making it a lively, convivial place to be!1 year ago
Hannah: Have you read The Time Traveler’s Wife, or the new one by the same person (Audrey Niffenegger) called Her Fearful Symmetry? I loved them both, and The Time Traveler’s Wife is full of delicious sounding food.1 year ago
I LOVED the Time Traveler’s Wife (and I went to see the movie just cause I”m so gaga about Rachel McAdams), but I didn’t realize the author had a new one out. I’ll have to check it out. Thanks for the tip, Hannah.1 year ago
BethP: Audrey Niffenegger got a FIVE MILLION DOLLAR advance for that second book.
It does sound good and I want to read it.
But that is a LOT.1 year ago
Audrey: Wow, great recipe! Excellent results at home when I made it. I just replaced the ham by some Spanish iberico de bellota ham, also called black hoof or pata negra for an improved and more refine taste. Definitely one recipe to keep on my cooking book.
If you need to find jamon iberico, go to BuyJamon.com1 year ago