I have combined several recipes to create my version of Scalloped Potatoes and Ham. This is a hearty dish for colder weather and is also great leftover! Cooking the potatoes first in milk really helps to ensure the potatoes are cooked all the way through- the trick is to not cook them for too long- they shouldn’t be mushy, they should still be a bit firm.
- 4-5 pounds potatoes, peeled
- 3 cups milk (divided)
- 1 cup water
- Bay leaf
- Salt and pepper
- 2 cups diced ham
- 1/2 onion, thinly sliced
- 8 ounces Gruyere cheese, shredded (gruyere melts better and is slightly milder, but swiss is a good substitute)
- 4 ounces cheddar cheese, diced
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 1 teaspoon parsley
- Spray a 13×9 baking dish with cooking spray and preheat oven to 350 degrees.
- Cut potatoes into very thin slices (between 1/8 and 1/4 inch).
- In a medium saucepan, combine potatoes, milk, water, bay leaf and pinch of salt. Bring to a boil, stir, reduce heat and simmer until potatoes are starting to get a bit tender- should still hold their shape and have a bit of resistance when pierced with a fork. Drain.
- Add one layer of potato slices to the bottom of the baking dish. Sprinkle potatoes generously with salt and pepper. Sprinkle with 1/4 cup of shredded Swiss cheese and 2/3 cup diced ham and some onion slices. Repeat this process three more times.
- Melt butter in a saucepan over medium heat. Add flour, stirring constantly. Slowly add remaining 2 cups milk, salt, black pepper, garlic powder, and onion powder, stirring constantly. Heat until thickened, 7 to 10 minutes.
- Stir Cheddar cheese into sauce until cheese is melted. Pour mixture over prepared potatoes, ham, onion, and cheese.
- Cover dish with aluminum foil then bake at 350 degrees for 30 minutes. Remove foil then continue baking for an additional 15-20 minutes or until potatoes are tender and dish is light golden brown and bubbly.
- Garnish with fresh chopped parsley if desired.
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