Cheesy Scalloped Potatoes and Ham
These cheesy scalloped potatoes and ham are a rich, creamy, cheesy comfort food great for a filling meal or a sturdy side dish.
Ingredients
- 3 pounds Yukon gold potatoes, sliced ⅛-inch thick
- 2 cups cooked, cubed ham
- ¼ cup butter
- 1 medium yellow onion, or sweet onion
- 3-4 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ cup low-sodium chicken stock, see note
- 1 ½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 1 teaspoon finely chopped fresh thyme, or ¼ teaspoon dried
- 1 cup shredded sharp cheddar cheese, optional
Directions
Prep and Make the Bechamel:
- Slice 3-pounds of gold potatoes thin and even, about ⅛-inch thick. If you have a mandolin, this makes it much easier. Transfer the sliced potatoes to a large bowl of cold water and add a splash of white vinegar to keep them from oxidizing.
- Preheat the oven to 375°F / 190°C and butter or use nonstick spray on a 13x9 baking dish and set aside.
- On the stove, over medium heat, melt ¼ cup butter and add 1 medium diced yellow onion, seasoning with a bit of salt and pepper. Cook until softened and translucent, for about 6-8 minutes. Add 3-4 cloves minced garlic and ¼ cup all-purpose flour and continue to sauté until the flour has cooked through, about 2 minutes longer.
- Slowly begin adding 3 cups whole milk, whisking constantly as you pour it. Continue adding the milk a little at a time and whisk until you use it all. Add ½ cup stock/broth, half the kosher salt and black pepper, and 1 teaspoon finely chopped fresh thyme. Lower the heat to medium-low if it simmers too strongly but continue to whisk or stir until thickened and can coat the back of a spoon.
Assemble and Bake:
- Once the bechamel has thickened, remove it from the heat and set it aside for a moment. Begin removing the potato slices from the water bath (if used) and pat them completely dry with paper towels or a clean kitchen towel.
- Begin adding ⅓ of the potato slices to the bottom of the baking dish. Place them in a layer, shingling them so they overlap slightly and season them with a bit of salt and pepper. Add ⅓ of the 2 cups chopped ham and spoon in ⅓ of the bechamel sauce over top.
- Continue this process with two more layers of potatoes, ham, and bechamel sauce. Now cover the baking dish with foil and place in the center of the oven. Bake, covered, for 45 minutes to 1 hour.
- After 45 minutes to an hour, pull the baking dish out of the oven and remove the foil. Add 1 cup shredded sharp cheddar cheese evenly over the top of the potatoes. Return it to the oven and continue baking, uncovered, for another 20-25 minutes until the cheese is fully melted and lightly browned and the edges look crispy.
- Remove the dish from the oven and allow it to cool and finish setting for 20-25 minutes. Top with chopped fresh parsley if desired and serve.
Notes
1) Ham – You’ll need to use a pre-cooked ham for this. I used some of my leftover maple bourbon glazed ham here, so this recipe is a great way to use up post-holiday leftovers. You can make this any time though with a ham steak or thick sliced deli ham. Alternatively, use cooked and chopped bacon, or omit altogether for a vegetarian version (using vegetable broth also).
2) Cheese – Almost any melty cheese works here. Feel free to use cheddar, mozzarella, Monterey jack, pepper jack, Colby, provolone, etc. Use one cheese or a mixture and keep it around 1 – ½ shredded cups worth.
3) Stock – I made this with homemade ham stock, but you can use store-bought low-sodium, or no salt added chicken stock/broth. If omitting the ham and making a vegetarian version, switch to a vegetable broth instead.
4) Bechamel – Be sure to add the whole milk slowly to the roux, especially at first. After adding all the ingredients, adjust the heat to a low simmer if needed and keep cooking and stirring until thickened. If it just looks like milk with onion in it, it won’t work and turn the dish watery. When properly thickened, it should coat the back of a spoon and when you run your finger through it, the gap doesn’t fill in.
5) Watery Looking – If you made a proper bechamel and made sure your potatoes were dry before using, everything should work. Once they finish baking, the scalloped potatoes may appear very wet and watery looking at first. Give them time to cool and the potatoes should absorb more of the liquid.
6) Cooking Time – This can depend on your oven, the potatoes used, and your personal taste. Using gold potatoes, I like just a bit of bite and texture in the final dish, so 45-55 minutes covered and 20-25 minutes uncovered is about right for me. If you prefer even softer potatoes I recommend about 60-70 minutes covered and 25-30 minutes uncovered.
7) Servings – As a side dish for a meal you can get around 10-12 portions from this dish. If eating as a main course, you can get around 6-8 larger helpings. Serve with a salad or some veggies like my maple bacon roasted Brussels sprouts.
Nutrition
Serving: 1 side portionCalories: 289kcalCarbohydrates: 31gProtein: 13gFat: 13gSaturated Fat: 7gCholesterol: 49mgSodium: 760mgPotassium: 792mgFiber: 3gSugar: 5gCalcium: 196mgIron: 2mg
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