Cheesy Scalloped Potatoes with Ham
Cheesy potatoes are a classic for a reason. Adding diced ham gives them an extra boost of flavor. Leave out the ham to make this dish vegetarian.
Cheesy potatoes are a classic for a reason. Adding diced ham gives them an extra boost of flavor. Leave out the ham to make this dish vegetarian.
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup all-purpose flour
- 1 cup diced onion
- 2 cloves garlic minced
- 4 tablespoons unsalted butter
- 3 cups milk (i used 2%)
- 2 cups sharp cheddar cheese shredded
- 2 pounds russet potatoes washed and very thinly sliced
- 1 pound diced ham (about 4 cups)
- fresh parsley for garnish
- Carbohydrate 26.5930056113781 g
- Cholesterol 49.915 mg
- Fat 16.8592133331742 g
- Fiber 1.9029881022459 g
- Protein 11.4669273639485 g
- Saturated Fat 10.6459476909072 g
- Serving Size 1 1 Serving (231g)
- Sodium 278.405533208244 mg
- Sugar 24.6900175091322 g
- Trans Fat 1.0181484924399 g
- Calories 300 calories
Step-by-step
- Preheat oven to 350ºF and coat a 3 quart baking dish in nonstick cooking spray.
- Melt butter in a large skillet over medium heat.
- Add onion and cook, stirring occasionally, for 4 minutes.
- Add garlic and cook for another 1-2 minutes until garlic is fragrant and onions are tender.
- Sprinkle in flour and cook, stirring, for 1 minute.
- Whisk in milk and cook until sauce is thickened and bubbly, about 4-5 minutes.
- Add salt, pepper, and cheese and stir until cheese is melted.
- Remove sauce from heat.
- Place half the sliced potatoes in bottom of prepared baking dish.
- Top with half the ham, then pour on half the sauce.
- Repeat layers and cover dish tightly with foil.
- Bake covered for 45 minutes, then remove foil and bake for another 20-30 minutes until potatoes are tender and top is golden and bubbly.
- Let cool 10-15 minutes before serving.
- Garnish with fresh chopped parsley, if desired.
Removing the aluminum foil after exactly forty-five minutes prevents the starches from boiling over while ensuring the interior cooks fully before the dairy breaks. When constructing the layers in a three-quart baking dish, slicing the russet potatoes paper-thin with a mandoline allows the starch to naturally thicken the surrounding béchamel sauce as it bakes. By incorporating leftover diced ham alongside sharp cheddar, this preparation maximizes previously cooked proteins without requiring expensive specialty cuts. Adjusting quantities proportionally works seamlessly if halving the yield for smaller households or doubling the batch for large gatherings.
Maximizing Texture and Heat Management
Building the foundational roux requires continuous whisking once the milk enters the skillet to prevent scorching at the dairy proteins' burn threshold of 350 degrees Fahrenheit. Sharp cheddar contains less moisture than mild varieties, which stabilizes the emulsion and stops the sauce from separating into oil and solids during the final twenty minutes of uncovered browning.
- If the cheddar sauce appears grainy, the heat was likely too high when melting the cheese off the burner.
- Undercooked potato slices indicate they were cut thicker than an eighth of an inch, requiring an extended covered baking time.
- Refrigerate leftovers within two hours in an airtight container to maintain food safety over a three-day storage window.
