Scalloped Potatoes and Ham – Welcome to a recipe that combines the goodness of tender scalloped potatoes, savory ham, and a rich, creamy cheese sauce. This mouthwatering dish, known as Cheesy Scalloped Potatoes and Ham, is the ultimate comfort food that will warm your heart and satisfy your taste buds. Imagine layers of thinly sliced potatoes smothered in a flavorful cheese sauce, accompanied by diced ham and a crispy Parmesan topping. Whether you’re looking for a cozy family dinner or a show-stopping side dish for a special occasion, this recipe has it all.
In our little family, Cheesy Scalloped Potatoes and Ham has become an absolute favorite. It all started when my husband took his first bite and couldn’t help but exclaim, “This is pure heaven!” Since then, it has become a staple on our dining table, especially during colder months or whenever we crave a comforting meal. The delightful aroma fills our home as the potatoes bake to perfection, and we eagerly gather around, impatiently waiting for the bubbly cheese to turn golden brown. Each forkful is a delightful blend of creamy cheese, tender potatoes, and savory ham. It’s a dish that brings us together and creates unforgettable memories with every bite.
Why This Scrumptious Cheesy Scalloped Potatoes and Ham Recipe Will Win Your Heart?
- Creamy Cheese Sauce: Our homemade cheese sauce is the star of this recipe, enriched with a medley of dried herbs and fragrant garlic. It’s velvety smooth, providing the perfect coating for the tender potatoes and ham.
- Perfect Blend of Cheeses: The combination of cheddar and Gruyere cheeses adds a delightful depth of flavor to the dish. As they melt into the sauce, they create a gooey, cheesy goodness that will have you coming back for seconds.
- Savory Ham: Diced ham adds a delicious saltiness and a touch of smokiness to the dish, perfectly complementing the creamy potatoes and cheese. It adds a satisfying protein element to make this dish a complete meal.
- Crispy Parmesan Topping: The final touch of finely grated Parmesan on top forms a delectable golden crust, adding a delightful crunch to every bite. It’s the perfect finishing touch that takes this dish to a whole new level of deliciousness.
Ingredients:
- 6 medium-sized Yukon Gold Potatoes (approximately 2 lb., 900g)
Cheese Sauce:
- 4 tablespoons (56g) butter
- 1 yellow onion, thinly sliced
- 3 cloves of garlic, minced
- 1/4 cup (31g) all-purpose flour
- 1 1/2 cups (360ml) half and half or milk
- 3/4 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sage
- 2 cups (225g) cheddar cheese, shredded (reserve 1/2 cup for topping)
- 1/2 cup (56g) Gruyere cheese, shredded
- 1 cup (150g) cooked ham, diced
Topping/Garnish:
- 1/4 cup (25g) finely grated Parmesan
- 1 tablespoon fresh parsley, roughly chopped
Directions:
Preparing the Cheese Sauce:
Shred the cheddar and Gruyere cheese, reserving 1/2 cup of cheddar for topping.
In a medium saucepan over medium heat, melt the butter.
Add the sliced onions and cook for about 20 minutes until they become caramelized and browned, stirring occasionally.
Stir in the minced garlic and cook for an additional minute.
Gradually add the flour, stirring constantly to form a paste, and heat for 1 minute.
Temper the half and half or milk by heating it in the microwave for 30 seconds, then add it to the saucepan, stirring to combine.
Add the dried rosemary, oregano, thyme, and sage. Simmer the sauce for 5 minutes, then remove from heat.
Gradually sprinkle in 1 1/2 cups of shredded cheddar and the Gruyere cheese, stirring until the sauce becomes smooth and well combined.
Mix in the diced ham, reserving some for topping.
Assemble the Casserole:
Preheat the oven to 400°F (200°C).
Peel the potatoes and slice them thinly, approximately 1/8 inch thick. A mandoline slicer can make this task easier.
In a lightly greased 9×13 casserole dish, arrange one-third of the sliced potatoes in a single layer, overlapping each other. Season lightly with salt and pepper, if desired.
Spoon one-third of the cheese sauce over the potatoes and use a pastry brush to ensure the potatoes are completely covered, preserving their color.
Repeat this layering process twice more until all the potatoes and sauce are used, ending with a layer of sauce on top.
Sprinkle the reserved 1/2 cup of shredded cheddar cheese and any reserved diced ham on top.
Bake the casserole, covered, for 30 minutes.
If making ahead, let it cool completely and refrigerate or freeze until ready to serve (refer to the notes below).
Remove the cover and sprinkle the finely grated Parmesan evenly over the top.
Reduce the oven temperature to 375°F (190°C) and bake for an additional 25 minutes, or until the cheese is hot, bubbly, and starts to brown.
Sprinkle the fresh parsley on top and allow the casserole to sit for 5 minutes before serving.
Notes:
- Make-Ahead Option: You can assemble the casserole ahead of time, cover it tightly, and refrigerate for up to 24 hours or freeze for up to 3 months. When ready to bake, thaw if frozen, remove the cover, and proceed with the baking instructions.
- Serving Suggestions: Cheesy Scalloped Potatoes and Ham pairs well with a side of green salad or steamed vegetables. It also makes a delightful accompaniment to roasted chicken or grilled steak.
- Ingredient Substitutions: Feel free to customize this recipe to suit your preferences. You can substitute different types of cheeses or use bacon instead of ham for a smoky twist.
- Nutritional Information: The nutritional information may vary based on specific ingredients used.
Indulge in the comforting and irresistibly delicious Cheesy Scalloped Potatoes and Ham. This recipe combines the creamy goodness of Yukon Gold potatoes, the savory flavors of ham, and the lusciousness of a homemade cheese sauce. With its layers of tender potatoes, rich sauce, and a crispy Parmesan topping, this dish is sure to satisfy your cravings and leave you wanting more.
Whether it’s a cozy family dinner, a special occasion, or a potluck gathering, this recipe is a crowd-pleaser that will impress everyone at the table. The combination of cheddar and Gruyere cheeses brings a delightful blend of creaminess and tanginess, perfectly complementing the hearty ham.
Not only does this dish taste incredible, but it also offers the convenience of make-ahead preparation, allowing you to spend less time in the kitchen and more time enjoying the company of your loved ones. The notes section provides helpful tips and suggestions, including ingredient substitutions and serving ideas to suit your preferences.
So, why wait? Treat yourself and your loved ones to the cheesy, comforting goodness of Cheesy Scalloped Potatoes and Ham. From the first bite to the last, this recipe will create memories and moments to cherish. Gather around the table, savor the flavors, and let the joy of this delicious dish bring warmth to your heart and satisfaction to your taste buds.
FAQs
Can I use a different type of potato?
While Yukon Gold potatoes are recommended for their creamy texture, you can use other varieties like Russet or red potatoes. Keep in mind that the texture and cooking time may vary slightly.
Can I make this recipe vegetarian?
Absolutely! You can omit the ham or substitute it with vegetarian alternatives like seitan, tempeh, or even extra vegetables for added flavor and texture.
Can I use a different type of cheese?
Certainly! While cheddar and Gruyere provide a fantastic combination of flavors, you can experiment with other cheeses such as Swiss, Monterey Jack, or even a sprinkle of blue cheese for a bolder taste.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for later consumption. Ensure the casserole is properly wrapped or stored in an airtight container before freezing. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven until heated through.
Can I use different herbs?
Absolutely! Feel free to customize the herb selection based on your taste preferences. You can experiment with fresh herbs like thyme, rosemary, basil, or even add a touch of parsley for a vibrant twist.
Scalloped Potatoes and Ham
Ingredients
- 6 medium-sized Yukon Gold Potatoes approximately 2 lb., 900g
Cheese Sauce:
- 4 tablespoons 56g butter
- 1 yellow onion thinly sliced
- 3 cloves of garlic minced
- 1/4 cup 31g all-purpose flour
- 1 1/2 cups 360ml half and half or milk
- 3/4 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sage
- 2 cups 225g cheddar cheese, shredded (reserve 1/2 cup for topping)
- 1/2 cup 56g Gruyere cheese, shredded
- 1 cup 150g cooked ham, diced
Topping/Garnish:
- 1/4 cup 25g finely grated Parmesan
- 1 tablespoon fresh parsley roughly chopped
Instructions
Preparing the Cheese Sauce:
- Shred the cheddar and Gruyere cheese, reserving 1/2 cup of cheddar for topping.
- In a medium saucepan over medium heat, melt the butter.
- Add the sliced onions and cook for about 20 minutes until they become caramelized and browned, stirring occasionally.
- Stir in the minced garlic and cook for an additional minute.
- Gradually add the flour, stirring constantly to form a paste, and heat for 1 minute.
- Temper the half and half or milk by heating it in the microwave for 30 seconds, then add it to the saucepan, stirring to combine.
- Add the dried rosemary, oregano, thyme, and sage. Simmer the sauce for 5 minutes, then remove from heat.
- Gradually sprinkle in 1 1/2 cups of shredded cheddar and the Gruyere cheese, stirring until the sauce becomes smooth and well combined.
- Mix in the diced ham, reserving some for topping.
Assemble the Casserole:
- Preheat the oven to 400°F (200°C).
- Peel the potatoes and slice them thinly, approximately 1/8 inch thick. A mandoline slicer can make this task easier.
- In a lightly greased 9x13 casserole dish, arrange one-third of the sliced potatoes in a single layer, overlapping each other. Season lightly with salt and pepper, if desired.
- Spoon one-third of the cheese sauce over the potatoes and use a pastry brush to ensure the potatoes are completely covered, preserving their color.
- Repeat this layering process twice more until all the potatoes and sauce are used, ending with a layer of sauce on top.
- Sprinkle the reserved 1/2 cup of shredded cheddar cheese and any reserved diced ham on top.
- Bake the casserole, covered, for 30 minutes.
- If making ahead, let it cool completely and refrigerate or freeze until ready to serve (refer to the notes below).
- Remove the cover and sprinkle the finely grated Parmesan evenly over the top.
- Reduce the oven temperature to 375°F (190°C) and bake for an additional 25 minutes, or until the cheese is hot, bubbly, and starts to brown.
- Sprinkle the fresh parsley on top and allow the casserole to sit for 5 minutes before serving.
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