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cheesy scalloped potatoes with ham final image

Cheesy Scalloped Potatoes with Ham

foxyrecipes
Thin layers of tender russet potatoes and savory diced ham bake in a rich homemade cheese sauce, topped with sharp cheddar and baked until golden and bubbly.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • Large baking dish
  • Saucepan
  • whisk
  • Mandoline slicer (optional)
  • Aluminum foil

Ingredients
  

  • 2.5 lbs russet potatoes thinly sliced
  • 1.5 cups turkey ham or any ham you like, diced
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cloves garlic minced
  • 2 cups sharp cheddar cheese shredded, divided
  • 1 tsp salt
  • ½ tsp black pepper
  • Fresh chives chopped, for garnish

Instructions
 

  • Make the Cheese Sauce Base
    Melt the butter in a saucepan over medium heat, then whisk in the flour until a smooth paste forms and cooks for about a minute.
    Add the minced garlic and cook for a few seconds, just until fragrant. Slowly whisk in the milk and heavy cream, continuing to whisk until the sauce thickens and coats the back of a spoon, then season with salt and black pepper.
    cheesy scalloped potatoes with ham stage 1
  • Layer and Top the Dish
    Arrange a layer of sliced potatoes in the bottom of a greased baking dish, then scatter diced ham over the top and pour a portion of the cheese sauce evenly across the layer.
    Repeat the layering process until the potatoes, ham, and sauce are used up, then sprinkle the shredded cheddar cheese generously over the top layer. Bake the dish covered, then uncover it and continue baking until the potatoes are fork tender and the top is golden and bubbling.
    cheesy scalloped potatoes with ham stage 2
  • Rest, Garnish, and Serve
    Let the dish rest for about ten minutes after coming out of the oven, which allows the sauce to set slightly so each serving holds together. Finish with a generous sprinkle of fresh chopped chives right before serving.
    cheesy scalloped potatoes with ham stage 3

Notes

  • Slice the potatoes as thin and even as possible so every layer cooks through at the same rate.
  • Whisk the milk and cream into the roux slowly to avoid lumps.
  • If the top is browning too quickly, tent it loosely with foil for the last part of baking.
  • Use freshly shredded cheese rather than bags of pre-shredded cheese, since it melts into a much smoother sauce.
  • A light layer of panko breadcrumbs tossed with melted butter, added during the last few minutes of baking, gives the dish a satisfying crunch alongside the melted cheese.
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