Prep time: 25 MINS | Cook time: 25 MINS | Total time: 50 MINS | Servings: 8
If you are looking for the perfect dish to serve the crowd, this Cheesy Scalloped Potatoes and Ham are perfect! For an easy side dish idea, you can bake them or cook them in the crockpot.
6 medium Yukon Gold Potatoes
3 cloves garlic, minced
4 tbsp butter
1 yellow onion, sliced into strings
¼ c. all-purpose flour
3/4 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 1/2 c. half and half, or milk
1/2 teaspoon dried thyme
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: Set aside the shredded cheddar and Gruyere cheese. When mixed into the sauce, the cheese should be close to room temperature. Make sure to reserve a half cup of the cheddar for later.
Step 2: in a medium saucepan, melt the butter on medium heat. Once melted, add the sliced onions and saute for about 20 minutes or so until starting to brown and caramelized, stirring often. Then, add the minced garlic and continue to cook for another minute.
Step 3: Slowly add the flour, stirring constantly to form a paste. Heat for another minute.
Step 4: Heat the half-and-half/milk in the microwave for 30 seconds. Stir this into the saucepan.
Step 5: To the pan, add 3/4 tsp of rosemary, then 1/2 tsp each of oregano, thyme, and sage. Let everything simmer for about 5 minutes, then take the pan off the heat.
Step 6: Slowly sprinkle in 1 1/2 c. of the shredded cheddar along with half c. of the Gruyere until well blended and smooth.
Step 7: Add the ham, reserving some to top the casserole.
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. You can use a mandoline slicer.
Step 10: On the bottom of a lightly greased 9 x 130inch casserole dish, layer 1/3 of the potatoes in one layer, overlapping each other. If desired, lightly season with salt and pepper.
Step 11: Over the potatoes, spoon 1/3 of the cheese sauce. To completely cover the potatoes with the sauce, use a pastry brush.
Step 12: Do the same layers twice and top the final layer with the rest of the cheddar cheese and reserve diced ham.
Step 13: Place in the preheated oven and bake for about 30 minutes, covered.
If making in advance: At this point, you can allow the casserole to cool fully, then keep it in the fridge or freeze it until ready to serve.
Step 14: Uncover and sprinkle with 1/4. cup finely shredded Parmesan.
Step 15: Adjust the oven temperature to 375 degrees and bake for another 25 minutes until the cheese is hot, bubbling, and starts to brown.
Step 16: Garnish with some chopped parsley. Before serving, allow the dish to sit for about 5 minutes.
Assemble the scalloped potatoes and bake for about 30 minutes at 400 degrees, covered.
Allow the scalloped potatoes fully, then tightly cover and keep in the fridge for up to 3 days or freeze for up to 2 to 3 weeks.
Thaw in the fridge overnight (if frozen). Before baking, allow the scalloped potatoes to sit out for 30 minutes.
Place in the oven and bake for about 25 minutes at 375 degrees until the top starts to brown.
Crock Pot Method:
Assemble the scalloped potatoes in the cock pot and set them to cook for 4 to 5 hours on high or 8 to 9 hours on low.
Do not remove the cover for another 15 minutes. This will let the sauce thicken.
Before serving, garnish with some parsley. Enjoy!
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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