Prep time: 25 MINS | Cook time: 25 MINS | Total time: 50 MINS | Servings: 8
If you are looking for the best way to feed the crowd, you should not miss this Cheesy Scalloped Potatoes and Ham! You can even make this in advance and keep it in the fridge. This is an easy and delicious side dish excellent to pair with just about anything!
Ingredients
6 medium Yukon Gold Potatoes
Cheese Sauce:
3 cloves garlic, minced
4 tbsp butter
1 yellow onion, sliced into strings
¼ c. all-purpose flour
1/2 teaspoon dried thyme
3/4 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon sage
1/2 c. Gruyere cheese, shredded
2 c. cheddar cheese, shredded
1 c. cooked ham, diced
1 1/2 c. half and half, or milk
Topping/Garnish:
1 tbsp Fresh Parley, roughly chopped
1/4 c. Parmesan, finely grated into a powder
How to make Cheesy Scalloped Potatoes and Ham
Cheese Sauce:
Step 1: After shredding the cheddar and Gruyere cheese, set them aside to come to room temperature before mixing them into the sauce. Make sure to reserve half a c. of the cheddar to top the casserole.
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 are starting to turn brown and caramelize, stirring often. Next, stir in the minced garlic and cook for another minute.
Step 3: Slowly add the flour, stirring until the paste forms. Cook for a minute more.
Step 4: Microwave the half-and-half/milk for 30 seconds, then pour it into the pan. Stir well.
Step 5: Next, add 3/4 tsp rosemary followed by half tsp of each oregano, thyme, and sage. Let everything simmer for about 5 minutes before taking off the heat.
Step 6: Little by little, add in 1 1/2 c. of the shredded cheddar and half c. of the Gruyere, stirring until well incorporated and smooth.
Step 7: Add the ham (reserving some for later) and stir.
To Assemble the Casserole:
Step 8: Prepare the oven. Preheat it to 400 degrees.
Step 9: After peeling the potatoes, slice them thinly (to about 1/8-inch thickness).
Step 10: On the bottom of a lightly greased 9 x 13-inch casserole dish, place 1/3 of the potatoes in one layer, overlapping each piece. If desired, lightly season with salt and pepper.
Step 11: Over the potatoes, spoon 1/3 of the cheese sauce, spreading it using a pastry brush to fully cover the potatoes.
Step 12: Do the same layers twice more, then top with the rest of the cheddar cheese and diced ham.
Step 13: Cover and place in the preheated oven. Bake for about 30 minutes.
Note: If preparing the casserole in advance, allow it to cool and store it in the fridge or freeze it until ready to serve.
Step 14: Uncover and top with 1/4 c. finely shredded Parmesan.
Step 15: Adjust the oven temperature to 375 degrees and resume baking for another 25 minutes or until the cheese is hot and bubbling and starts to brown.
Step 16: Sprinkle the chopped parsley on top and allow the casserole to sit for about 5 minutes before serving. Enjoy!
Notes:
To Make-Ahead:
Assemble the casserole and bake for 30 minutes at 400 degrees, covered. Remove from the oven and allow it to cool fully.
Then, tightly tent and keep in the fridge for up to 3 days or freeze for up to 2 to 3 weeks. Thaw in the fridge when frozen.
Before baking, allow this to sit for about 30 minutes, then bake for 25 minutes at 375 degrees until the top starts to brown.
Crock Pot:
As instructed, assemble the casserole and set it to cook for 4 to 5 hours on high to 8 to 9 hours on low. Cook for another 15 minutes, uncovered, to let the sauce thicken. Before serving, garnish with some parsley.
Nutrition Facts:
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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