Scalloped Potatoes and Ham

Scalloped Potatoes and Ham – cheesy, creamy, filling and family-approved casserole dish loaded with warm and comforting flavors in a delicious white sauce. Another great recipe for your leftover ham!

Course Sides

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 393kcal

Author Imma

Ingredients

2 tablespoons (28 g) butter
½ medium onion , chopped
1 teaspoon (5 g) minced garlic
1 teaspoon (1 g) fresh thyme
1 ½ cup (360 g) heavy cream or whipping cream
1 3/4 cups (420 ml) milk
1 teaspoon (5 g) salt or more adjust to taste
½ teaspoon (1 g) ground black pepper
¼-½ teaspoon (0.5 -1 g) ground nutmeg , optional
2 pounds (907 g) Russet potatoes peeled and sliced about 1/4-inch thick
2 cups (270 g) chopped fully cooked ham
4 oz (113 g) cheddar cheese or parmesan cheese , to sprinkle on top

Instructions

Pre- heat oven to 350° F.
Preheat skillet, then add butter, followed by onions, garlic and thyme.
Sauté for about a minute or more until fragrant. Be careful not to let the garlic burn.
Pour in cream, and milk followed by salt, pepper, and nutmeg.
Bring the cream mixture to a boil and simmer over medium heat, stirring occasionally for about 5 minutes. Remove from heat and let it cool down a little.
You may discard the onions and thyme (optional; use a sieve for this process). Transfer cream mixture in to a Dutch oven.
Add sliced potatoes into the creamy mixture. Cover Dutch oven adjust, heat temperature to a simmer. Cook for about 10-15 minutes until potatoes are almost tender when pierced with fork.
Then transfer to a baking dish, add ham in between layers, sprinkle with cheese and top with more ham, if desired. Bake until potato mixture is bubbling around sides and the top is golden brown.
Let it cool, slightly before serving.

Notes

Scalloped Potatoes are best enjoyed when warm. You can serve them immediately or keep it inside a warm oven for half an hour.
To make this dish ahead, you can simply bake it as directed below, then allow it to cool down before you cover it tightly with a foil. Refrigerate for 3-5 days. When ready to serve, just pop it in the oven at 350 F and bake while covered with foil for about 30 minutes.
To make this dish ahead without baking, assemble the casserole 6-8 hours in advance and refrigerate it until ready to bake. Add a splash of milk if needed.
Use Russet potatoes for best results or Yukon Golds. Use a mandolin slicer for the potatoes to achieve even slices and cooking.
Want to lighten it up a bit? Add some extra veggies in it like diced cauliflower or thinly sliced zucchini.
If your scalloped potatoes are still hard, you might have sliced it too thickly and you'll just need extra cooking time. If you notice that the top is already browning, carefully cover the dish with foil and cook it until potatoes are soft.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition