Scalloped Potatoes with Ham
Scalloped Potatoes with Ham
Ingredients
For the Potatoes and Ham
- 2 pounds potatoes, Yukon Gold or Russet, peeled and thinly sliced (about 1/8 inch thick)
- 1 1/2 cups cooked ham, diced
For the Cream Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 cup Gruyere cheese, shredded (or sharp cheddar)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
Prepare the potatoes: Peel the potatoes and slice them very thinly, about 1/8 inch thick. A mandoline slicer is highly recommended for uniform slices, which ensures even cooking.
⏱️ 10 min
- 3
Prepare the ham: Dice the cooked ham into small, bite-sized cubes.
⏱️ 5 min
- 4
Make the cream sauce: In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1 minute to create a roux.
⏱️ 2 min
- 5
Gradually whisk in the whole milk, heavy cream, and chicken stock until the mixture is smooth. Bring the sauce to a gentle simmer, stirring frequently, until it thickens slightly, about 3 to 5 minutes.
⏱️ 5 min
- 6
Remove the saucepan from the heat. Stir in the shredded Gruyere cheese until it is completely melted and the sauce is smooth. Season with garlic powder, onion powder, freshly grated nutmeg, kosher salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 3 min
- 7
Assemble the dish: Arrange one-third of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish. Top with half of the diced ham. Pour one-third of the prepared cream sauce evenly over the ham and potatoes.
⏱️ 5 min
- 8
Repeat the layering: Add another one-third of the potatoes, followed by the remaining diced ham, and then another one-third of the cream sauce. Finish with the last one-third of the potatoes and pour the remaining cream sauce evenly over the top.
⏱️ 5 min
- 9
Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
⏱️ 45 min•🌡️ 375
- 10
Uncover and finish baking: Remove the foil and continue baking for another 15 to 20 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 375
- 11
Rest before serving: Remove the dish from the oven and let it stand for 10 to 15 minutes before serving. This allows the sauce to set and makes for easier serving.
⏱️ 15 min
- 12
Garnish (optional): Sprinkle with fresh chopped parsley just before serving, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Scalloped Potatoes with Ham
Ingredients
For the Potatoes and Ham
- 2 pounds potatoes, Yukon Gold or Russet, peeled and thinly sliced (about 1/8 inch thick)
- 1 1/2 cups cooked ham, diced
For the Cream Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 cup Gruyere cheese, shredded (or sharp cheddar)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
Prepare the potatoes: Peel the potatoes and slice them very thinly, about 1/8 inch thick. A mandoline slicer is highly recommended for uniform slices, which ensures even cooking.
⏱️ 10 min - 3
Prepare the ham: Dice the cooked ham into small, bite-sized cubes.
⏱️ 5 min - 4
Make the cream sauce: In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1 minute to create a roux.
⏱️ 2 min - 5
Gradually whisk in the whole milk, heavy cream, and chicken stock until the mixture is smooth. Bring the sauce to a gentle simmer, stirring frequently, until it thickens slightly, about 3 to 5 minutes.
⏱️ 5 min - 6
Remove the saucepan from the heat. Stir in the shredded Gruyere cheese until it is completely melted and the sauce is smooth. Season with garlic powder, onion powder, freshly grated nutmeg, kosher salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 3 min - 7
Assemble the dish: Arrange one-third of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish. Top with half of the diced ham. Pour one-third of the prepared cream sauce evenly over the ham and potatoes.
⏱️ 5 min - 8
Repeat the layering: Add another one-third of the potatoes, followed by the remaining diced ham, and then another one-third of the cream sauce. Finish with the last one-third of the potatoes and pour the remaining cream sauce evenly over the top.
⏱️ 5 min - 9
Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
⏱️ 45 min•🌡️ 375 - 10
Uncover and finish baking: Remove the foil and continue baking for another 15 to 20 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 375 - 11
Rest before serving: Remove the dish from the oven and let it stand for 10 to 15 minutes before serving. This allows the sauce to set and makes for easier serving.
⏱️ 15 min - 12
Garnish (optional): Sprinkle with fresh chopped parsley just before serving, if desired.
⏱️ 1 min