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Irresistible Ham and Cheese Scalloped Potatoes

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A rich, creamy casserole combining thinly sliced potatoes, savory ham, and a homemade cheese sauce, perfect for comfort food lovers and easy to prepare for any occasion.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups cooked ham, diced into bite-sized pieces
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Gruyère cheese (optional)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 tablespoon fresh thyme or parsley, chopped (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
  2. Peel and slice potatoes into 1/8-inch thin slices using a mandoline slicer or sharp knife. Set aside.
  3. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until golden and fragrant to form a roux.
  4. Slowly add warm milk while whisking continuously to avoid lumps. Cook for 5-7 minutes until sauce thickens enough to coat the back of a spoon.
  5. Stir in minced garlic, onion powder, Dijon mustard, salt, and pepper. Remove from heat.
  6. Gradually fold in shredded cheddar and Gruyère cheese until melted and smooth. Set sauce aside.
  7. Layer one-third of the sliced potatoes in the baking dish. Sprinkle one-third of the diced ham evenly over the potatoes. Pour one-third of the cheese sauce over the ham and potatoes. Repeat two more times, finishing with cheese sauce on top. Dot with small pats of butter.
  8. Cover dish with aluminum foil and bake for 45 minutes.
  9. Remove foil and bake uncovered for an additional 25-30 minutes until top is golden and bubbly and potatoes are tender.
  10. Let rest for 10-15 minutes before serving to allow sauce to thicken and make slicing easier.

Notes

Use a mandoline slicer for even potato slices to ensure uniform cooking. If sauce is too thick before baking, whisk in a splash of milk to loosen. Resting the dish after baking helps thicken the sauce and makes serving easier. For gluten-free, substitute all-purpose flour with cornstarch or gluten-free flour blend. Leftover turkey or chicken can replace ham. To prepare ahead, assemble and refrigerate up to 24 hours, adding extra baking time if baking cold.

Nutrition

Keywords: ham and cheese scalloped potatoes, comfort food, casserole, cheesy potatoes, easy dinner, homemade, baked potatoes, creamy sauce

Find it online: https://blairrecipes.com/irresistible-ham-and-cheese-scalloped-potatoes-recipe-easy-homemade-comfort-food/