Prep time: 25 mins | Cook time: 25 mins | Total time: 50 mins | Serving: 8
Easy and delicious Cheesy Scalloped Potatoes and Ham. The perfect dish for serving a crowd. Can easily be made ahead and cooked either in the crock pot or baked.
6 medium Yukon Gold Potatoes
3 cloves garlic, minced
4 tbsp butter
1 yellow onion, sliced into strings
¼ c. all-purpose flour
1 1/2 c. half and half, or milk
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3/4 teaspoon dried rosemary
1/2 teaspoon sage
1 c. cooked ham, diced
2 c. cheddar cheese, shredded
1/2 c. Gruyere cheese, shredded
1 tbsp Fresh Parley, roughly chopped
1/4 c. Parmesan, finely grated into a powder
How to make Cheesy Scalloped Potatoes and Ham
Step 1: Start by shredding the cheddar and Gruyere cheese. Set aside. Let them come to room temperature before mixing them into the sauce. To top the casserole, reserve half a cup of the cheddar.
Step 2: In a medium saucepan, melt the butter over medium heat. Once melted, add the sliced onions and saute for about 20 minutes or so until the onions start to brown and caramelized. Then, add the minced garlic and cook for a minute more.
Step 3: Slowly add the flour, stirring constantly to form a paste. Cook for another minute.
Step 4: In the microwave, temper the half-and-half/milk for 30 seconds. Stir tihis into the pan.
Step 5: Next, add 3/4 tsp rosemary and half tsp each of oregano, thyme, and sage. Let the mixture simmer for about 5 minutes before removing it from the heat.
Step 6: Slowly add in 1 plus 1/2 c. of shredded cheddar and a half cup of the Gruyere until smooth and well blended.
Step 7: Stir in the ham (reserve some to top the casserole with).
To Assemble the Casserole:
Step 8: Prepare the oven. Preheat it to 400 degrees.
Step 9: After peeling the potatoes, thinly slice them to about 1/8-inch thick.
Step 10: In a single layer on the bottom of a lightly greased 9 x 13-inch casserole dish, lay 1/3 of the potatoes, overlapping the pieces. If desired, lightly season with salt and pepper.
Step 11: Over the potatoes, spoon 1/3 of the cheese sauce. Completely cover the potatoes with the sauce using a pastry brush.
Step 12: Do two more layers and top the last layer with the reserved cheddar cheese and diced ham.
Step 13: Place in the preheated oven, covered, and bake for about 30 minutes.
Note: Remove from the oven when done and allow to cool fully if planning on making ahead, then freeze or refrigerate until ready to serve.
Step 15: Take the cover off and sprinkle with 1/4 c. finely shredded Parmesan.
Step 16: Adjust the oven temperature to 375 degrees and bake for another 25 minutes or until the cheese is hot and bubbling and starting to brown.
Step 17: Garnish with chopped parsley. Before serving, allow the casserole to sit for about 5 minutes.
Assemble the scalloped potatoes and bake for 30 minutes at 400 degrees oven, covered. Then, allow the casserole to cool fully. Tightly cover and keep in the fridge for up to 3 days or in the freezer for 2 to 3 weeks. If frozen, thaw the casserole in the fridge overnight, then allow it to sit out for 30 minutes before baking. Bake the casserole for 25 minutes at 375 degrees or until the top starts to brown.
Crock Pot Method:
As instructed, assemble the casserole. Set to cook for 4 to 5 hours on high or 8 to 9 hours on low. Then, cook for additional 15 minutes with the lid still on to let the sauce thicken. Serve garnished with some parsley.
Calories: 405 kcal, Carbohydrates: 30g, Protein: 18g, Fat: 25g, Saturated Fat: 15g, Trans Fat: 1g, Cholesterol: 80mg, Sodium: 518mg, Potassium: 707mg, Fiber: 3g, Sugar: 2g, Vitamin A: 732IU, Vitamin C: 27mg, Calcium: 397mg, Iron: 2mg
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