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!
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.
SERVES : 4-6
PREP TIME : 20 Min
COOK TIME : 1 Hr 30 Min
METHOD : Bake
Ingredients For Homemade Ham And Scalloped Potatoes
- 4 Tbspbutter
- 4 Tbspall-purpose flour
- 3 cmilk
- salt and pepper
- 1 Tbspbutter (for sauteed onions)
- 3 mdonions, thinly sliced
- 8 mdpeeled and thinly sliced russett potatoes
- 24 ozsliced ham (2 ham steaks cubed)
- 4 cfreshly grated mild cheddar
How To Make Homemade Ham And Scalloped Potatoes
Test Kitchen TipsMake sure to use a deep 9×13 baking pan, like a lasagna pan. A regular size one will be too shallow.
1– Preheat oven to 350 degrees. Butter a deep 9×13 baking dish.
2– In a saucepan, melt 4 tablespoons of butter over medium-high heat. Stir in flour and cook for 1 minute.
3– Remove 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.
4– In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
5– Spread 1/3 of the white sauce in the bottom of the baking dish.
6– Top with half of the potatoes. Spread out half of the onions, ham, and cheese.
7– Add another third of the sauce. Season with salt and pepper. Continue layering ingredients.
8– Ending with the remaining cheese on top.
9– Bake for 45 minutes or until golden and bubbly. Remove from oven and let stand 10-15 minutes. The sauce will thicken while standing.
10– Just 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!
