Scalloped Ham and Potatoes
It's everything you know and love about the classic side, but hearty enough to be the main event.
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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.
Scalloped Ham and Potatoes
Watch How It's Made
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Ingredients
- 6 cups Yukon gold potatoes, peeled and sliced 1/4-inch thick (2-3 lbs)
- 2 cups ham, chopped
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups cheddar cheese, grated
- 1/2 teaspoon dried chives
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 375°F and grease a 9x13-inch baking dish with butter or nonstick spray. Set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in flour and cook, stirring frequently, about 1 minute.
- Gradually whisk in milk until smooth. Let cook until it starts to bubble, whisking often, and mixture thickens.
- Remove from heat, then stir in cheese by the handful, along with the chives, and season with salt and pepper to taste.
- To prepared baking dish, layer half of the potatoes and season with salt and pepper. Sprinkle half of the ham over the potatoes. Top with half of the sauce.
- Add the other half of the potatoes, interspersed with the remaining ham, and top with the remaining sauce, taking care that the top layer is entirely covered.
- Cover dish tightly with foil and bake until potatoes are tender and easily pierced with a butter knife, 60-70 minutes.
- Remove foil, then return to oven until top is golden brown and bubbly, 10-15 minutes more.
- Let cool 5 minutes before serving. Enjoy!
Recipe adapted from Adore Foods.