Scalloped Potatoes and Ham Recipe
Scalloped Potatoes and Ham is a delicious twist on classic Scalloped Potatoes. Made with delicate slices of golden potatoes and cubed ham in a creamy cheddar cheese sauce, this potato casserole is comforting, filling, and versatile—perfect for any potato-loving family!
Servings: 6 servings
Ingredients
- 4 tablespoon butter salted or unsalted
- 4 tablespoon all-purpose flour
- 3 cup whole milk see notes
- 1 tablespoon chicken bouillon powder optional
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cup shredded cheddar cheese packed, see notes
- ½ cup grated Parmesan cheese
- 2 pounds Yukon Gold potatoes peeled and sliced into ⅛-inch rounds
- 1 pound cooked ham cut into 1-inch pieces
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9×13-inch casserole dish with cooking spray and set aside.
- First, peel the potatoes. Then, use a mandoline slicer (the easiest method) or a sharp chef’s knife to slice the potatoes so they are about ⅛-inch thick. Transfer the sliced potatoes to a large bowl filled with cold water. Once all of the potatoes have been sliced, drain and pat them dry with paper towels. Set aside. Note: If you are using Russet potatoes, it is especially important to rinse them with cold water to remove excess starch and prevent them from turning an orangish, rusting color.
- Melt the butter in a medium saucepan. Once melted, whisk in the flour until thoroughly combined and golden (about 2 minutes).
- Increase the heat to medium-high and slowly add the milk, whisking the entire time. Once simmering (do not boil), reduce the heat to low and continue whisking until thickened (about 3-5 minutes). Note: If the sauce is too thick, thin it with a bit of chicken broth. Start with 1/4 cup and add more from there.
- Remove from the heat and stir in the chicken bouillon, salt, and pepper. Once combined, stir in both cheeses until melted and fully incorporated with the sauce.
- To assemble, layer 1/3 of the potatoes over the bottom of the prepared casserole dish and top with 1/2 of the ham, followed by 1/3 of the sauce. Repeat with 1/3 of the potatoes, the rest of the ham, and 1/3 of the cheese sauce. Finally, top with the remaining potatoes, followed by the remaining cheese sauce. Optional: Sprinkle with additional shredded cheese or breadcrumbs, if desired.
- Cover with foil and bake for 45 minutes, then remove the foil and bake, uncovered, for 20-30 minutes, or until the top is golden and the potatoes are tender.
- Remove from the oven and allow the casserole to rest for 10 minutes before serving. Garnish with freshly chopped chives or green onions, if desired.
Notes
- For a more decadent sauce, use a combination of milk and cream. I do not recommend using reduced-fat milk.
- The best type of potato for this recipe is Yukon gold. They're buttery and hold their shape well. Russet potatoes are starchier and may crumble apart after baking.
- How much salt does this recipe really need? The answer depends on personal preference. If you use salted butter and plan to add chicken bouillon powder, you will not need to add as much salt. Ham can be pretty salty; however, potatoes are not. Remember, you can always add more salt later - not the other way around.
- For best results, shred your cheese directly from a block. Pre-shredded cheeses are convenient, but they don't melt into sauces as smoothly.
- Make-ahead: Prepare the casserole as directed, but do not bake. Allow the casserole to cool, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours before baking.
- Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days.
Nutrition
Calories: 656kcal | Carbohydrates: 39g | Protein: 38g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 1897mg | Potassium: 1103mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1073IU | Vitamin C: 47mg | Calcium: 651mg | Iron: 2mg
