homemade ham and scalloped potatoes
It's the perfect comfort meal on a chilly day! ***Disclaimer - 99% of the dishes represented by the photographs are shot with a Pro SLR camera and owned by me. The appearance of the dishes are an accurate result of my recipes, and are usually taken immediately after the dish is completed. Please feel free to use my photos as a guide in achieving perfect results when you make the dishes, as well as share any changes you might have made to the recipe to personalize it, as I might be interested in giving it a try!
Blue Ribbon Recipe
Take your homemade scalloped potatoes to a whole new level by adding ham. It adds savoriness to the potatoes and makes this heartier dish even better. These scalloped potatoes and ham can be eaten as a main dish, for brunch, or a heavier side dish. The homemade sauce is creamy, buttery, and melts into the cheese. So good! This recipe calls for ham steaks. If you have leftover holiday ham, that would work too.
Ingredients
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- - salt and pepper
- 1 tablespoon butter (for sauteed onions)
- 3 medium onions, thinly sliced
- 8 medium peeled and thinly sliced russett potatoes
- 24 ounces sliced ham (2 ham steaks cubed)
- 4 cups freshly grated mild cheddar
How To Make homemade ham and scalloped potatoes
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Step 1Preheat oven to 350 degrees. Butter a deep 9x13 baking dish. -
Step 2In a saucepan, melt 4 tablespoons of butter over medium-high heat. Stir in flour and cook for 1 minute.
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Step 3Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper, and set aside.
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Step 4In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
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Step 5Spread 1/3 of the white sauce in the bottom of the baking dish.
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Step 6Top with half of the potatoes. Spread out half of the onions, ham, and cheese.
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Step 7Add another third of the sauce. Season with salt and pepper. Continue layering ingredients.
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Step 8Ending with the remaining cheese on top.
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Step 9Bake for 45 minutes or until golden and bubbly. Remove from oven and let stand 10-15 minutes. The sauce will thicken while standing.
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Step 10Just a note: I prefer to freshly grate all of my cheeses for hot dishes. Mostly because the already shredded cheeses usually have an added wax-like film added to them, therefore disrupting proper melting. Just a tip!
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https://youtu.be/F2WpA4MtYJM
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