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.

 INGREDIENTS:

  • 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

INSTRUCTIONS:

    1. Spray a 13×9 baking dish with cooking spray and preheat oven to 350 degrees.
    2. Cut potatoes into very thin slices (between 1/8 and 1/4 inch). 
    3. 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.
    4. 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.
    5. 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.
    6. Stir Cheddar cheese into sauce until cheese is melted. Pour mixture over prepared potatoes, ham, onion, and cheese.
    7. 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.
    8. Garnish with fresh chopped parsley if desired.