I have always, always loved Scalloped Potatoes, even if they’re not the main event. They might steal the show, sure, because they’re made of potatoes and cream and cheese, but they’re always just a side at best. They deserve more. And one surefire way to make something into the centerpiece of a meal is to add protein so we’ve upped the ante with these Scalloped Ham and Potatoes. Add a side salad and you can call them a meal — they’re all you need!

This is a place where I love to use Yukon Gold potatoes. (But that’s most places, let’s be honest.) They hold their shape better than a russet might, and I just love their flavor. You’ll need six cups of 1/4-inch thick slices, which is two to three pounds of potatoes.

And then, of course, you’ll need ham. You don’t want deli ham. You want nice, meaty chunks of ham and you can get them by buying smoked ham and chopping it yourself or by buying diced ham, which you can find at most grocery stores.

To bring those ingredients together, you’re essentially going to make a béchamel sauce. Many gratins just use cream, but this method can keep things from getting too liquidy.

Just melt some butter in a saucepan and then whisk in some flour to form a roux and let it cook just long enough to cook off the raw flour, about a minute. Then whisk in your milk and let it cook until it has thickened, which happens right around the time it starts to bubble. You’ll then take it off the heat and stir in cheddar cheese and chives. Sauce done.

Building the dish is a layering affair. Layer half of the potato slices in the dish, followed by half of the ham, and then half of the sauce. Repeat. Cover tightly with foil and bake until the potatoes are easily pierced with a knife, which should take about an hour. Remove the foil and let it hang out in the oven for ten more minutes to brown the top and then you finally get to serve this beautiful dish. It’s everything you know and love about the classic side, but hearty enough to be the main event.