Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

scalloped potatoes and ham

(1 rating)
smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

Creamy Scalloped Potatoes and Ham are the ultimate comfort food with buttery Yukon Gold Potatoes and diced smoked ham in a perfectly seasoned creamy sauce with fresh thyme.

►
(1 rating)
yield 6 serving(s)
prep time 25 Min
cook time 1 Hr 35 Min
method Bake

Ingredients For scalloped potatoes and ham

  • 1/3 c
    butter
  • 1
    medium onion finely chopped
  • 3 clove
    garlic minced
  • 3 Tbsp
    flour
  • 1 c
    low sodium chicken broth
  • 2 c
    milk
  • 2 tsp
    fresh thyme (plus more for garnish)
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    black pepper
  • 1/4 tsp
    paprika
  • 1/8 tsp
    cayenne pepper (optional)
  • 3 lb
    yukon gold potatoes sliced ⅛ inch thick
  • 2 c
    cooked diced ham
  • 1 c
    shredded cheddar cheese
  • 1 c
    shredded monterey jack cheese

How To Make scalloped potatoes and ham

  • 1
    Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with nonstick cooking spray.
  • 2
    Melt the butter over medium low heat in a large saucepan. Add the onion and cook until tender; about 7 minutes. Reduce the heat to medium low and add the garlic cooking for 1 minute while stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes while stirring constantly.
  • 3
    Whisk in the chicken broth and milk alternating between them. Continue whisking and cooking until smooth and thickened. Whisk in the thyme, salt, black pepper, paprika, and ground cayenne. Take the cream sauce off the heat.
  • 4
    Spread several tablespoons cream sauce in the bottom of the prepared casserole dish. Layer 1/3 of the potatoes, followed by 1/3 of the ham, and 1/3 of the cream sauce. Now repeat two more times for a total of 3 layers.
  • 5
    Cover with aluminum foil and bake for 1 hour. Remove the foil and top with cheddar cheese and Monterey Jack cheese. Bake for 20-25 minutes or until the cheese is melted and lightly browned and the potatoes are cooked through.
  • 6
    Garnish with fresh thyme and let the casserole rest loosely covered for 20 minutes before serving.
  • 7
    NOTES Fresh thyme really adds great flavor to this recipe but dried thyme can be added in a pinch. I like to use a ham steak with this recipe. It has a ton of flavor, doesn’t break the bank, and provides almost the perfect amount of ham. If there is a little extra I either toss it in or snack on it. Starchy potatoes work best for this recipe as they help thicken the sauce. Yukon gold or Russet Potatoes work best. Slice the potatoes thinly into 1/8 to 1/4 inch thick. This helps them cook all the way through. Use a mandoline for a consistent cut so they cook at the same pace. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power to make sure it heats all the way through without overcooking the potatoes. Freeze leftovers in a sturdy freezer container for up to 3 weeks. Then thaw in the fridge overnight and reheat in the microwave at a reduced power.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT