Cheesy Scalloped Potatoes and Ham
Ingredients
- 1.2 kg (6–7 medium) potatoes, peeled and thinly sliced
- 2 cups cooked ham, diced
- 3 tbsp unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese, divided
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
Instructions
- Prepare the oven: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the sauce: Melt butter in a saucepan over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
- Thicken: Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and heavy cream. Continue cooking until the sauce is smooth and slightly thickened.
- Add cheese: Stir in 1½ cups cheddar until completely melted. Season with salt, pepper, and paprika. Taste before adding more salt because ham can be salty.
- Layer: Arrange half of the sliced potatoes in the baking dish. Add half of the diced ham and pour over half of the cheese sauce. Repeat with the remaining potatoes, ham, and sauce.
- Bake covered: Cover tightly with foil and bake for 45 minutes.
- Finish uncovered: Remove the foil and sprinkle the remaining ½ cup cheddar over the top. Bake for another 15–25 minutes, until the potatoes are fork-tender and the cheese is golden and bubbling.
- Rest: Let the casserole rest for 10–15 minutes before serving. This allows the creamy sauce to set slightly.
🍽️ Serving Tip
Serve hot with a crisp green salad, roasted vegetables, or crusty bread. It’s especially delicious when made with leftover holiday ham.
Prep: 20 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 30 minutes
Serves: 8
Pro tip: Slice the potatoes very thin and evenly—this is the key to getting perfectly tender potatoes without over-browning the cheese.