Scalloped Potatoes and Ham
These scalloped potatoes and ham are incredibly delicious! Made with a creamy sauce from scratch, without canned condensed soup. It's creamy, cheesy, and full of comforting flavors.
Servings: 8 people
Calories: 354kcal
Equipment
- Mandoline or sharp knife
- Peeler
Ingredients
- 3 pounds Russet potatoes peeled and sliced ⅛ inch thin (about 5 medium potatoes)
- 1 cup diced ham steak
- 1 cups shredded colby jack cheese for topping only, add at the end
- ½ tablespoon unsalted butter to grease the pan
For the creamy Sauce:
- 4 tablespoons unsalted butter divided
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoons fresh thyme leaves roughly chopped
- 1 sprig fresh rosemary
- 2-3 teaspoons Better Than Bouillon roasted chicken base to taste
- ¼ cup all-purpose flour
- 2 cups whole milk do not use skim milk
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13 ceramic baking dish with butter.
- Prep potatoes: Peel and slice the potatoes to 1/8-inch thin. They should all be about the same thickness. Pat them dry thoroughly with paper towel.
- Sauté aromatics (for the sauce): In a large saucepan over medium heat, melt 2 tablespoons of butter and sauté the diced onions for 5-6 minutes until soft. Add the garlic, thyme, rosemary sprig, and Better Than Bouillon, and sauté for another 2 minutes until fragrant.
- Make the cream sauce: Melt the remaining 2 tablespoons of butter into the pan. Whisk in the flour and stir to coat. Slowly whisk in the chicken broth to dissolve any lumps, then add the milk. Season with salt and pepper. Simmer for another few minutes until thickened.. Remove the rosemary sprig.
- Toss with the potatoes: Toss the sliced potatoes with the creamy sauce until evenly coated.
- Assemble: Add half of the creamy potatoes to the baking pan, followed by most of the ham. Finish with the remaining potatoes and ham on top.
- Bake: Cover the pan tightly with foil and bake for 1 hour and 15 minutes, or until the potatoes are tender in the center. You can check by inserting a knife in the center.
- Top with cheese and finish baking: Remove the foil, sprinkle the cheese evenly over the top, and bake uncovered for another 15-18 minutes until the cheese is golden and bubbly.
- Serve: Let cool for a little before serving to allow the sauce to set properly.
Notes
- Potatoes: Use russets for the softest texture. Don't use other types of potatoes here.
- Slice them an even ⅛ inch thin and pat them dry so the sauce doesn’t turn runny.
- The starch in the potatoes will thicken the casserole's sauce further as it bakes and cools. Use only 1/4 cup flour for the sauce. It will continue to thicken as it cools too.
- Doneness: If a knife meets resistance in the center after 1 hour 15 minutes, bake covered for another 10 to 15 minutes before adding the cheese.
- Dried herbs? Use about ⅓ teaspoon dried thyme and ¼ teaspoon crushed dried rosemary in place of the fresh herbs.
- Make ahead: Bake covered without the cheese, cool, and refrigerate for up to 2 days. Let it sit out for 30 minutes, then reheat covered at 350°F for 30-40 minutes. Raise the oven to 375°F, add the cheese, and bake uncovered for 15 minutes.
- Storing: Refrigerate leftovers for 3 to 4 days. Freezing isn’t recommended, since the sauce can separate.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 354kcal | Carbohydrates: 39g | Protein: 16g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 1027mg | Potassium: 959mg | Fiber: 3g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 21mg | Calcium: 223mg | Iron: 2mg