Cheesy Scalloped Potatoes and Ham are the perfect dinner for a cozy Sunday night at home! Filled with cream sauce, diced ham, seasonings, and topped with browned and bubbly sharp cheddar cheese, this meal might make you think of a main course for Easter dinner but you can make it anytime for a truly crowd-pleasing supper. Thinly sliced potatoes baked in a cream sauce until fork tender and flavorful are the signature feature of scalloped potatoes. This recipe amps up the flavor by adding in plenty of diced ham and some cheese to create a comforting, hearty meal your whole family will love. All you need is a some fresh asparagus, steamed broccoli, or a side salad and you have the makings of a fabulous meal with only a few simple steps!
Preparing the Potatoes
Wash, peel, and slice the russet potatoes to approximately 1/8″ thickness. Use a sharp knife or mandoline. I use a mondoline because it really makes short work of the process, just be sure to wear a kevlar glove to protect those fingers!
Preparing the Cream Sauce
- In a medium sauce pan, melt the butter over medium heat
- Saute the diced onion in the butter until translucent
- Whisk in the flour and garlic and cook for 1 more minute. Gradually add in the milk and whisk over medium heat until the sauce is thickened in consistency and thoroughly coats the back of a a wooden spoon.
- Whisk in 1 teaspoon of kosher salt and a half teaspoon of freshly grated black pepper, then stir in the fresh thyme.
A generous amount of fresh thyme from the garden (or dried works too), makes all the difference in flavor.
Assembling the Cheesy Scalloped Potatoes
Next, add a layer of the sliced potatoes to the prepared baking dish. Add half of the diced ham, and season with a pinch of salt and black pepper.
Drizzle over one third of the prepared cream sauce. Layer twice more in the same fashion, finishing with the cream sauce and some salt and pepper.
If you find the potatoes are looking a little dry, add about a half a cup of milk to the pan and it will bake up really well and the liquid will thicken from the potato starch and readily become part of the sauce. Next, sprinkle grated cheddar cheese over the top of the potatoes so they are thoroughly covered.
Cover with foil and bake for 1 hour. Remove the foil, and bake for an additional 10 minutes. Optionally, broil the potatoes on low until desired browning has been achieved.
We like ours crisped on the edges with browned bubbles all over the top. Add a veggie, like roasted asparagus or steamed broccoli and you have the makings of a perfect family meal!
Cheesy Scalloped Potates and Ham
Ingredients
Method
- Preheat oven to 350 degrees and grease a 9×13 casserole dish.
- Wash, peel, and slice the russet potatoes to approximately 1/8" thickness. Use a sharp knife or mandoline.
- In a medium sauce pan, melt the butter over medium heat. Saute the diced onion in the butter until translucent. Whisk in the flour and garlic and cook for 1 more minute.
- Gradually add in the milk and whisk over medium heat until the sauce is thickened in consistency and thoroughly coats the back of a a wooden spoon. Whisk in 1 teaspoon of kosher salt and a half teaspoon of freshly grated black pepper, then stir in the fresh thyme.
- Next, add a layer of the sliced potatoes to the prepared baking dish. Add half of the diced ham, and season with a pinch of salt and black pepper. Drizzle over one third of the prepared cream sauce. Layer twice more in the same fashion, finishing with the cream sauce and some salt and pepper.
- Sprinkle grated cheddar cheese over the top of the potatoes so they are thoroughly covered.1
- Cover with foil and bake for 1 hour. Remove the foil, and bake for an additional 10 minutes. Optionally, broil the potatoes on low until desired browning has been achieved.
Notes
If you like this recipe, you should try my Potluck Party Potatoes! We love them for any special occasion or comfort meal.
