Five-Spice and Spinach Scalloped Potatoes With Ham

“This dish tastes best when it's allowed to cool completely and later reheated. For a dramatic presentation - place a weight on the casserole and refrigerate overnight; the next day, cut cubes from the casserole and reheat by pan-frying or bake until golden brown (20 minutes).”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Cut 1 clove garlic in half and rub vigorously over the inside of a 12-inch square casserole dish.
  3. Spray the dish with cooking spray.
  4. In a saucepan, combine milk, ginger, onion, five-spice powder, salt, and pepper; bring to a boil over medium heat (frequent stirring will help keep the pot from overflowing).
  5. Remove from heat as soon as the mixture comes to a boil, cover, and let stand for 10 minutes.
  6. Strain and reserve liquid.
  7. In a wok or non-stick skillet, heat peanut oil over high heat for 30 seconds.
  8. Add spinach, minced garlic, and sesame oil; stir-fry until the spinach begins to soften and turn bright green (1-2 minutes).
  9. Transfer to a plate and allow to cool.
  10. Chop coarsely and set aside.
  11. Cover bottom of prepared casserole dish with half of the potato slices and top with half of the ham.
  12. Then add a half of the spinach (thin layer) and sprinkle half of the cheese on top; cover with half of the milk mixture.
  13. Repeat layers, ensuring that casserole is covered with liquid (add more milk if needed).
  14. Bake until a knife easily penetrates the casserole (45 minutes).
  15. Remove from oven and let sit for 15 minutes (the milk mixture will thicken as the casserole sits).

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