Cheesy Scalloped Potatoes and Ham

by HomeCooking
Prep: 20m
Cook: 1h 30m
pork
Cheesy Scalloped Potatoes and Ham - Image

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Ingredients
Servings:6
2lbrusset potatoes
2cupcooked ham
1small onion
4tbspunsalted butter
3tbspall-purpose flour
2cupwhole milk
1tspdried parsley
1/2tspsalt
1/4tspdried thyme
1/4tspblack pepper
2cupshredded cheddar cheese
2tbspunsalted butter
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Preheat and prep

    Preheat your oven to 375°F. Peel and thinly slice the potatoes (about 1/8-inch thick — a mandoline makes this easy). Dice the ham into bite-sized pieces and grate the onion on the large holes of a box grater.

  1. 2

    Make the cream sauce

    Melt 4 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour, dried parsley, salt, thyme, and pepper until smooth and combined. Gradually pour in the milk, whisking constantly. Bring to a boil and cook, stirring, for 2 minutes until the sauce is thickened and smooth. Remove from heat.

  2. 3

    Layer the casserole

    Grease a 2½-quart baking dish. Layer half the sliced potatoes across the bottom. Scatter half the ham and half the grated onion over the potatoes. Sprinkle with 1 cup of the shredded cheddar. Pour half the cream sauce evenly over the top. Repeat the layers with the remaining potatoes, ham, onion, cheddar, and sauce.

  3. 4

    Bake covered

    Cover the baking dish tightly with foil and bake for 65 to 75 minutes, until the potatoes are nearly tender when pierced with a knife.

  4. 5

    Finish uncovered

    Remove the foil and dot the top of the casserole with the remaining 2 tablespoons of butter, cut into small pieces. Return to the oven and bake uncovered for 15 to 20 minutes more, until the top is golden and bubbling and the potatoes are fully tender. Let rest for 5 minutes before serving.

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Cheesy Scalloped Potatoes and Ham

Created by: HomeCooking

Prep Time: 20m
Cook Time: 1h 30m
Servings: 6

Ingredients

  • 2 lb russet potatoes
  • 2 cup cooked ham
  • 1 small onion
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cup whole milk
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/4 tsp dried thyme
  • 1/4 tsp black pepper
  • 2 cup shredded cheddar cheese
  • 2 tbsp unsalted butter

Instructions

  1. Preheat and prepPreheat your oven to 375°F. Peel and thinly slice the potatoes (about 1/8-inch thick — a mandoline makes this easy). Dice the ham into bite-sized pieces and grate the onion on the large holes of a box grater.
  2. Make the cream sauceMelt 4 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour, dried parsley, salt, thyme, and pepper until smooth and combined. Gradually pour in the milk, whisking constantly. Bring to a boil and cook, stirring, for 2 minutes until the sauce is thickened and smooth. Remove from heat.
  3. Layer the casseroleGrease a 2½-quart baking dish. Layer half the sliced potatoes across the bottom. Scatter half the ham and half the grated onion over the potatoes. Sprinkle with 1 cup of the shredded cheddar. Pour half the cream sauce evenly over the top. Repeat the layers with the remaining potatoes, ham, onion, cheddar, and sauce.
  4. Bake coveredCover the baking dish tightly with foil and bake for 65 to 75 minutes, until the potatoes are nearly tender when pierced with a knife.
  5. Finish uncoveredRemove the foil and dot the top of the casserole with the remaining 2 tablespoons of butter, cut into small pieces. Return to the oven and bake uncovered for 15 to 20 minutes more, until the top is golden and bubbling and the potatoes are fully tender. Let rest for 5 minutes before serving.

Notes & Tips

This is the kind of dish that disappears fast at the table — don't say I didn't warn you. I like using leftover holiday ham here, but a thick-cut ham steak from the grocery store works just as well. Slice the potatoes as thin and even as you can; if some pieces are thick, they'll still be hard when the thin ones are done. A mandoline is worth digging out of the cabinet for this one. The grated onion is my secret — it practically melts into the sauce and gives you all the onion flavor without any big chunks that might bother picky eaters. Make this ahead and refrigerate unbaked, then pop it in the oven the next day — it reheats beautifully and the flavors get even better.