Cheesy Scalloped Potatoes with Ham
User Reviews
5.0
6 reviews
Excellent
Cheesy Scalloped Potatoes with Ham
Report
🧀🥔🧡 Take scalloped potatoes to the next level with this recipe for creamy, CHEESY scalloped potatoes with diced ham! The silky smooth cheese sauce makes this a guaranteed family FAVORITE side dish for family dinners or holiday celebration meals like Thanksgiving, Christmas, Easter or any time in between when you're craving comfort food! Also a great recipe to use leftover ham.
Share:
Ingredients
- 4 tablespoons unsalted butter
- 1 cup white or yellow onions diced small
- 2 to 3 cloves garlic finely minced
- ¼ cup all-purpose flour
- 3 cups milk 2% or whole recommended
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 3 cups shredded cheddar cheese divided
- 3 pounds Russet potatoes thinly sliced to 1/8th-inch (make sure they're not too thick or they will take longer to cook. I don’t peel them but you can)
- 2 cups cooked ham cubed or diced small (see the FAQs about what kind of ham to use)
- 1 tablespoon fresh parsley finely minced; optional for garnishing
Instructions
- Preheat the oven to 400F, and spray a 9x13-inch baking dish or casserole dish with cooking spray; set aside.
- To a large skillet, add the butter and heat over medium-high heat to melt it, about 1 minute; stir with a wooden spoon to help it melt faster.
- Add the onions and saute for 4-5 minutes, or until soft and translucent; stir frequently.
- Add the garlic and cook for 1 minute; stir nearly constantly.
- Sprinkle the flour over the top, stir and toss with a wooden spoon, and cook for 1 minute; stir nearly constantly. Tips - You are essentially creating a roux here by combining melted butter with flour, which later the roux helps the sauce to thicken. Don't shortcut this step because your roux won't be properly created, and because you want to be sure to cook the flour sufficiently so you don't have any traces of a raw flour taste in the cheesy cream sauce later.
- Gradually add the milk, whisking constantly as you add it.
- Add the salt, pepper, and bring to a simmer. Cook for about 3-5 minutes, or until the sauce thickens some.
- Remove from heat and stir in 1 cup of shredded cheese until smooth and silky.
- Place half of the potatoes in the bottom of your pan. Top with half of the ham. Pour half of the sauce over the top, then sprinkle 1 cup of cheese on top. Repeat the process with the potatoes, ham, sauce, and cheese. Tip - If you're prepping/making this 12-24 hours in advance, stop here, cover tightly with foil, and refrigerate. The next day, bake off as directed below, making sure to take the baking dish out of the fridge at least 30-45 minutes before you pop it in the oven. An overly cold baking dish will unnecessarily lengthen the baking time.
- Cover with foil and bake for 50 minutes, covered. Remove the foil and bake for another 20 minutes, uncovered, or until done. Tip - Make sure that the potatoes are buttery soft, fork tender, and very done. If in doubt, bake longer. Baking times could range quite a bit in this recipe depending on your oven, baking dish, how thick or thin your potatoes are, if you have other things in the oven, etc. Add another 5 to 15 minutes to the uncovered baking time, or as needed to make sure they're done. If the cheese is starting to brown too much, cover it again with the foil to shield it.
- Optionally garnish with freshly parsley and serve.
Equipments used:
Notes
- Storage: Let leftovers cool before storing in an airtight container. Ham scalloped potatoes will last up to 4-5 days in the fridge or up to 3 months in the freezer. I reheat individual portions in the microwave for about 30 seconds, or as needed.Â
Nutrition Information
Show Details
Serving
1serving
Calories
479kcal
(24%)
Carbohydrates
41g
(14%)
Protein
23g
(46%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
89mg
(30%)
Sodium
939mg
(39%)
Potassium
1001mg
(29%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
762IU
(15%)
Vitamin C
18mg
(20%)
Calcium
446mg
(45%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 479kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 89mg | 30% |
| Sodium | 939mg | 39% |
| Potassium | 1001mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 762IU | 15% |
| Vitamin C | 18mg | 20% |
| Calcium | 446mg | 45% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
