Scalloped Potatoes with Ham (Print Version)

Tender layers of potatoes and ham baked in a rich cheese sauce for a comforting meal.

# What You Need:

→ Potatoes & Ham

01 - 3.5 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 9 ounces cooked ham, diced

→ Sauce

03 - 4 tablespoons unsalted butter
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1/3 cup all-purpose flour
07 - 3 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 teaspoon salt
10 - 1/2 teaspoon ground black pepper
11 - 1/4 teaspoon ground nutmeg

→ Cheese

12 - 2 cups shredded Gruyère cheese
13 - 1 cup shredded sharp cheddar cheese
14 - 1/4 cup grated Parmesan cheese

→ Garnish

15 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 3 to 4 minutes. Stir in garlic and cook for 1 minute.
03 - Sprinkle in flour and whisk constantly for 1 to 2 minutes to form a roux. Gradually whisk in milk and cream, ensuring no lumps form.
04 - Cook sauce, stirring frequently, for 3 to 4 minutes until thickened. Season with salt, pepper, and nutmeg. Remove from heat and stir in half of the Gruyère and cheddar until melted.
05 - Arrange half of the potatoes in the baking dish. Layer half of the ham over the potatoes and pour half of the cheese sauce on top. Repeat the layers with remaining potatoes, ham, and sauce.
06 - Evenly sprinkle remaining Gruyère, cheddar, and Parmesan cheeses over the assembled layers.
07 - Cover dish with foil and bake for 45 minutes.
08 - Remove foil and continue baking for 25 to 30 minutes until potatoes are tender and top is golden brown.
09 - Allow to rest for 10 minutes before serving. Garnish with chopped parsley if desired.

# Expert Suggestions:

01 -
  • It tastes fancy enough for guests but honest enough for weeknight dinners when you want everyone happy.
  • The creamy, cheesy layers stay warm longer than you'd expect, giving you breathing room during meal prep.
  • Leftover scalloped potatoes are secretly better the next day, reheated gently in a low oven.
02 -
  • Slice your potatoes consistently thin—if some are thick and some are paper-thin, the thick ones stay hard while thin ones turn to mush.
  • Don't skip the roux-making step; it's what gives you sauce instead of flavored milk, and the whisking prevents lumps that no amount of effort removes later.
  • The dish will bubble at the edges and seem almost too full when it comes out of the oven—that's correct, not a sign something went wrong.
03 -
  • Invest 30 seconds in grating your own cheese instead of using pre-shredded; the anti-caking agents prevent smooth melting and you'll taste the difference.
  • If your sauce breaks or becomes grainy during cooking, strain it through a fine mesh sieve into a clean pot and whisk in a bit more cold cream—it usually saves itself.
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