Best Scalloped Potatoes and Ham
Easy step by step recipe for Scalloped Potatoes and Ham. Serve as a main course or side dish. Tender sliced potatoes, layered in a creamy homemade cheese sauce with bites of smoky ham, baked until bubbly and golden brown. Perfect for Easter or Sunday Supper.
Servings: 8
Calories:
Equipment
- 9 x 13 baking dish
- aluminum foil
- mandoline (recommended) or sharp knife
Ingredients
- 3 tablespoons butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 teaspoons fresh thyme 2-3 sprigs - removed from stem, minced
- 1/4 cup all purpose flour
- 1 cup chicken stock
- 2 cups milk 2% or whole
- 1 cup white cheddar cheese freshly shredded
- 1 cup smoked gouda cheese freshly shredded
- 1 cup white cheddar cheese shredded
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 2 1/2 pounds yukon gold potatoes sliced 1/8" thick
- 3 cups cooked ham diced
- 2 tablespoons fresh parsley (optional garnish) finely chopped
Instructions
- Preheat oven to 375°. Butter a 9×13-inch casserole or baking dish and set aside.
- In a medium saucepan, melt butter over medium heat. Add chopped onion and season lightly with salt and pepper. Cook 2-3 minutes or until softened. Stir in thyme, garlic and flour. Cook 1–2 minutes.
- Reduce heat to low and slowly add milk a little at a time whisking constantly. Stir in chicken stock, 1 tsp salt and 1/2 tsp black pepper. Increase heat to medium and cook 2 minutes.
- Reduce heat. Gradually add half of the cheese, taste and adjust for salt and black pepper. Remove from heat and set aside.
- Slice potatoes about ⅛” thick using a mandoline or sharp knife.
- Add potatoes to the cheese sauce (if your pan is large enough or add potatoes to a large bowl and top with cheese sauce), separating the slices. Add diced ham and give a good stir so everything is evenly coated.
- Transfer to the prepared baking dish. Cover tightly with aluminum foil and bake 30 minutes.Remove foil, sprinkle remaining cheese on top, and bake uncovered for 35–45 minutes or until potatoes are fork-tender and the top is golden and bubbly. To see if potatoes are done, insert a fork in the middle - it should easily slide in.*if potatoes aren't tender, continue baking, checking at 10 minute intervals*
- Remove from the oven. Rest 15 minutes before serving so the sauce will set and it's easier to slice. Garnish with fresh parsley and serve warm.
Notes
If you tried this recipe, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!
*Can make this dish with or without ham!