- Level: Easy
- Nutritional Information Per Serving (1 of 14 servings): Calories 249, Total Fat 12 g, Saturated Fat 6 g, Carbohydrates 25 g, Dietary Fiber 2 g, Sugar 3 g, Protein 12 g, Cholesterol 42 mg, Sodium 454 mg
- Total Time: 1 hr 20 min
- Preparation: 20 min
- Cooking: 1 hr
Scalloped Potatoes with Ham
Few dishes are as widely loved as cheesy potatoes. This scalloped potatoes recipe gets it just right. Filled with tasty onions and thin slices of ham, this recipe is an easy way to serve a group. Pair it with a green salad and rotisserie chicken for a hearty weeknight meal or offer it as a refined side during holiday dinners.
How to Perfect Scalloped Potatoes
Small details separate a mushy potato bake from perfectly textured scalloped potatoes. The ideal potatoes for scalloped potatoes are russets. Starchy types like Idaho, Yukon Gold, and russets are preferred because their low moisture allows them to absorb the flavorful sauce without becoming watery.
Use a roux to your advantage. This recipe starts with cooking equal parts flour and butter quickly on the stovetop, a step known as making a roux. This method eliminates the raw flour flavor, enhances the sauce's taste, and ensures it thickens evenly. Begin by preparing the sauce, then layer the potatoes and cheese. Lining the dish with a creamy sauce first prevents the potatoes from sticking and produces a rich, luscious result.
Reserve some shredded cheese for the topping. As the dish bakes, the cheese on top bubbles and browns slightly, offering a delightful texture contrast to the creamy inside.
Make it vegetarian: Swap the ham with 12 ounces of sauted sliced mushrooms or replace it with firm smoked tofu cut into 1/4-inch slices. You can also customize by using shredded Gruyere or gouda instead of cheddar. Add two finely minced garlic cloves to the pan after the onions brown and cook for an extra minute for a sharper flavor. Enhance the sauce with spices like cayenne pepper or fresh thyme (about a tablespoon) or half a teaspoon of dried thyme, mixed in with salt and pepper.
Make-Ahead Tips for Scalloped Potatoes
This recipe can be prepared up to two days beforehand. Follow the steps as usual, then let it cool completely on a wire rack. Cover the dish tightly with plastic wrap and refrigerate. When ready to serve, remove the wrap and let it come to room temperature, then bake at 350F covered loosely with foil for 25 to 30 minutes.
Difference Between Scalloped Potatoes and Au Gratin Potatoes
Traditionally, scalloped potatoes rely on milk or cream for richness, whereas au gratin potatoes include cheese layered between thin potato slices. However, modern scalloped potato recipesincluding this oneoften incorporate cheese as well.
Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- Salt and pepper
- 1 tablespoon butter
- 2 medium onions, thinly sliced
- 4 large russet potatoes, peeled and sliced thin
- 12 ounces baked ham, cut into 1/4-inch slices
- 2 cups grated Cheddar cheese
Directions:
- Preheat the oven to 350F. Grease a baking dish with butter.
- In a saucepan, melt 2 tablespoons of butter over medium-high heat. Add the flour and stir, cooking for 1 minute. Remove from heat and whisk in the milk. Return to heat and simmer, stirring constantly until the sauce thickens. Season with salt and pepper, then set aside.
- In a skillet, cook the onions in 1 tablespoon of melted butter until golden brown. Season with salt and pepper.
- Spread one-third of the white sauce across the bottom of the baking dish. Layer half the potatoes on top, followed by half the onions, ham, cheese, and another third of the sauce. Season with salt and pepper. Repeat layering, finishing with the remaining cheese on top.
- Bake for 45 minutes, or until bubbly and golden brown.
