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SCALLOPED POTATOES AND HAM

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INGREDIENTS

⅓ cup butter

1 medium onion finely chopped

3 cloves garlic minced

3 tablespoons all purpose flour

1 cup low sodium chicken broth

2 cups milk

2 teaspoons fresh thyme (plus more for garnish)

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

¼ teaspoon paprika

⅛ teaspoon cayenne pepper (optional)

3 lbs. Yukon gold potatoes sliced ⅛ inch thick

2 cups cooked diced ham

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

DIRECTIONS

Preheat the oven to 375 degrees.  Spray a 9×13 inch baking dish with nonstick cooking spray.

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.

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.

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.

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.

Garnish with fresh thyme and let the casserole rest loosely covered for 20 minutes before serving.

See also  Philly Chesse Steak Burgers

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.

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