Kicked up a knotch with garlic and a light smoke.....I was in heaven. :)
sauteed a few onions in butter, then added 2 minced cloves of garlic. Cooked until tender.
I made a basic white sauce by adding about 2 TBs of flour to the onion, garlic butter..stirring constantly to cook the "flour" taste out of the flour. :)
then added half cream, half milk ... to make a nice sauce. I wanted it on the thin side, the sauce thickens while in the smoker. seasoned the sauce with salt and pepper...
Layered peeled sliced potatoes and ham in the skillet, topped with some of the creamy sauce, then repeated layers...
Into the Memphis Pro with hickory, I set the Pro to a temperature of 225F for the first 20 minutes then kicked the heat up to 375F .
The creamy scalloped potatoes and ham cooked for about one hour.. until hot and bubbly and tender.
I don't do this very often, but when I tasted the creamy smoked garlic scalloped potatoes and ham.. I let out what sounded like a whimper. The same little sound I made when I tasted my first smoked bacon wrapped bacon. lol