Scalloped Potatoes and Ham
User Reviews
5
Scalloped Potatoes and Ham
Description
This recipe uses peeled Yukon Gold or russet potatoes sliced uniformly thin to ensure even cooking. Potatoes are simmered in a blend of butter, heavy cream, minced garlic, and kosher salt until tender and thickened. Diced cooked ham is added before transferring the mixture to a baking dish, which is covered with sharp cheddar cheese and baked until golden brown on top.
The resulting dish has creamy, velvety layers punctuated with flavorful ham pieces and a melted cheddar cheese crust. It’s best served warm after resting briefly to set. The ham adds a smoky, savory dimension, while the garlic and cheese enrich the sauce.
This is naturally gluten-free when using all gluten-free ingredients. It serves about 4 to 6 as a main dish but portions can be doubled for larger groups. Thin, uniform slicing is important for tender results, and heavy cream offers a smooth sauce less likely to curdle than milk alternatives.
Ingredients
- ¼ cup butter salted, 4 tablespoons
- 2 cups heavy cream 1 pint
- 2 teaspoons garlic about 2 large cloves, minced
- 1 teaspoon kosher salt
- 2 lbs. potato peeled and thinly sliced, Yukon Gold or russet
- 1 cup cheddar cheese 4 ounces, grated, sharp
- 1 ½ cups ham cooked, diced, about 8 ounces
- chives optional garnish, fresh, chopped
- green onion
- parsley
Instructions
- Preheat oven to 400°F (200°C). Grease an 11 x 7-inch baking dish; set aside.
- In a Dutch oven or other large heavy-bottomed pot, melt butter over medium-high heat. Whisk in cream, garlic, and salt. Add peeled, sliced potatoes.
- Bring to a boil, reduce heat to medium-low, and simmer (uncovered) for about 15 minutes, until the potatoes are tender and the sauce thickens. Gently stir the potatoes periodically as they cook. Add the ham to the potato mixture.
- Transfer the potato mixture to the prepared baking dish. Sprinkle with grated cheese.
- Bake uncovered for 20-25 minutes, or until golden brown on top. Let stand for 5-10 minutes before serving.
Notes
- Slice potatoes about 1/8 inch thick for even cooking; a mandoline slicer speeds this step.
- Use diced cooked ham rather than thin deli slices to preserve texture and flavor.
- Yukon Gold or russet potatoes work best due to their starch content, which helps create a creamy sauce.
- Heavy cream provides a rich texture and resists curdling better than milk or half-and-half.
- All ingredients are naturally gluten-free; confirm brands to avoid hidden gluten.
- This recipe serves 4-6; double ingredients and use a larger casserole for more servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 573kcal | 29% |
| Carbohydrates | 30g | 10% |
| Protein | 17g | 34% |
| Fat | 44g | 68% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 149mg | 50% |
| Sodium | 1095mg | 46% |
| Potassium | 733mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1594IU | 32% |
| Vitamin C | 31mg | 34% |
| Calcium | 208mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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