Scalloped Potatoes with Ham (Printable)

Layers of potatoes, ham, and melted cheeses baked until golden and creamy.

# What You'll Need:

→ Potatoes & Ham

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

→ Sauce

03 - 4 tbsp 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 tsp salt
10 - 1/2 tsp black pepper
11 - 1/4 tsp ground nutmeg

→ Cheese

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

→ Garnish (optional)

15 - 2 tbsp chopped fresh parsley

# How To Make:

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 flour into the saucepan and whisk constantly for 1 to 2 minutes to form a roux. Gradually whisk in milk and cream, ensuring a smooth sauce without lumps.
04 - Simmer sauce for 3 to 4 minutes, stirring until thickened. Season with salt, pepper, and nutmeg. Remove from heat and stir in half the Gruyère and cheddar cheeses until melted.
05 - Arrange half of the sliced potatoes in the prepared baking dish. Top with half the ham and pour over half the cheese sauce. Repeat the layers with remaining potatoes, ham, and sauce.
06 - Sprinkle the remaining Gruyère, cheddar, and all Parmesan cheese evenly over the top.
07 - Cover the dish with foil and bake for 45 minutes.
08 - Remove foil and bake for an additional 25 to 30 minutes or until potatoes are tender and the top is golden brown.
09 - Let the dish rest for 10 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It feeds a crowd without requiring you to watch it constantly.
  • The cheese sauce comes together in minutes but tastes like you've been cooking all day.
  • Leftovers are just as good reheated, maybe even better.
02 -
  • Slice your potatoes thin and uniform, or some pieces will be crunchy while others turn to mush—a mandoline is your best friend here.
  • Don't skip the resting time; it makes the difference between a casserole that holds together and one that slides around the plate like soup.
03 -
  • If your sauce looks lumpy when you first whisk in the milk, strain it through a fine-mesh sieve—nobody will know the difference.
  • Check that the potatoes are actually tender by piercing them with a fork through the top layer; this prevents underbaked disappointment.
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