Scalloped Potatoes and Ham
User Reviews
5
Scalloped Potatoes and Ham
Description
This recipe assembles thinly sliced potatoes layered with diced ham and a creamy sauce made from butter, onions, garlic, fresh thyme and rosemary, flour, milk, cream, and chicken broth. The sauce is seasoned with smoked paprika and black pepper for a mild smoky warmth. After layering potatoes, ham, and sauce in a baking dish, sharp cheddar cheese is sprinkled on top before covering with foil and baking for 45 minutes. The foil is removed for a final 20-30 minute bake to brown the cheese and allow the potatoes to become tender. Resting the dish for at least 15 minutes before serving helps the sauce set.
The flavor profile balances creamy richness with the savory and slightly smoky notes of ham and paprika. The thin potato slices absorb the flavorful sauce during baking, creating a soft yet structured texture. The sharp cheddar topping adds a rich, melted crust that contrasts nicely with the tender layers below.
Scalloped Potatoes and Ham pairs well with simple green vegetables or a salad to balance the richness. It can also serve as a main dish for a filling meal or a side for roasted meats during colder months.
Ingredients
- 1/3 cup butter
- 1 onion diced
- 2 cloves garlic minced
- 1/3 cup all-purpose flour
- 1/2 teaspoon thyme finely chopped, fresh
- 1/2 teaspoon rosemary finely chopped, fresh
- 2 cups milk
- 2 cups cream or half and half
- 1/2 cup chicken broth
- 1 teaspoon smoked paprika
- 3 pounds potatoes sliced in about ⅛" thick rounds, white
- salt to taste
- black pepper to taste
- 2 cups ham diced into small cubes, cooked
- 1 1/2 cup cheddar cheese shredded, sharp
Instructions
- Preheat oven to 350°F.
- Grease a 9x13" baking dish and set aside.
- In a large skillet over medium heat, melt butter and add the onion. Cook onion until onion tender.
- Add garlic, thyme, rosemary, flour, stir and cook for 1-2 minutes.
- Reduce heat to low and add milk a little at a time whisking very well between each addition.
- Next, stir in the cream and chicken broth, into the mixture. Add paprika, salt, and pepper and bring to a boil, boil for 1 minute. Remove from heat.
- Arrange ⅓ of the potatoes into the prepared baking dish. Topped with ⅓ of the ham, distributing evenly, next, and ⅓ of the sauce. Repeat the layers.
- Top with cheese. Cover with aluminum foil.
- Bake covered for 45 minutes. Uncover and bake for 20-30 more minutes, or until potatoes are tender.
- Cool for at least 15 minutes before serving.
- Garnish with parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 694 kcal
% Daily Value*
| Calories | 694kcal | 35% |
| Carbohydrates | 53g | 18% |
| Protein | 24g | 48% |
| Fat | 55g | 85% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 174mg | 58% |
| Sodium | 881mg | 37% |
| Potassium | 1322mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 2210IU | 44% |
| Vitamin C | 57mg | 63% |
| Calcium | 393mg | 39% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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