Farmhouse Ham Steak With Scalloped Potatoes And Green Beans

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American · 85 min · Pork · high-protein

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Ingredients

• 2 1/2 lb (4 thick steaks) bone-in ham steaks
• 1 1/2 lb russet potatoes, sliced thin
• 1 cup whole milk
• 1/4 cup heavy cream
• 3/4 cup sharp cheddar, shredded
• 1 1/2 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 onion yellow onion, sliced thin
• 1/2 lb green beans, trimmed
• 2 rolls soft dinner rolls
• 1/2 tsp each dry mustard, nutmeg, salt, black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 375F. Melt the butter in a saucepan, cook the onion 4 minutes until translucent, then whisk in the flour and let it bubble a full minute so it loses its raw taste.
2. Stream in the milk and cream, whisking, and simmer 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon. Off the heat, stir in the mustard, nutmeg, and half the cheddar.
3. Layer the potato slices in a buttered 9x13 dish, salting as you go, and pour the sauce over so it runs down between the layers. Cover with foil and bake 40 minutes.
4. Uncover, scatter the rest of the cheddar on top, and bake 20 to 25 minutes more until the top is browned and a knife slides through the middle without resistance. Rest 10 minutes so it sets.
5. Meanwhile score the fat edge of the ham steaks so they do not curl, and sear them in a dry hot skillet 3 to 4 minutes per side until the edges caramelize and the surface glistens.
6. Steam the green beans 5 minutes until bright green and squeaky. Serve a ham steak with a big square of scalloped potatoes, the beans, and a warm roll.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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