Scalloped Potatoes and HamThis casserole can be prepped ahead of time making it easy to get on the table for dinner
This Scalloped Potatoes and Ham recipe is true comfort food. Warm and creamy, this recipe has a light scattering of cheddar cheese to bring everything together.
I serve these scalloped potatoes with salad and some green veggies to counter its richness.
Often times I prep the casserole the night before and bake it first thing in the morning, so all it needs is to be reheated before dinner. My kids wake up with a tantalizing smell that makes them think about the dinner they will have after a long day of school. Comforting thoughts as they head out the door.
Sunday nights when I was a kid my Mom always made a big dinner. She set the table with her fine china, linen napkins, and invited my Grandpa to join us.
The menu usually included something that wouldn’t be cooked on a normal weeknight, a beef roast, roasted chicken, or a ham. Early the next week, we ate the leftovers.
This scalloped potatoes recipe is one of those leftover meals. I remember smelling it cook, my mouth-watering, and thinking about how the leftover meal was almost always better than the big Sunday meal it came from.
This is a casserole recipe I make often, even when I don’t have leftover ham and end up using a good quality store-bought ham steak instead.
- 3 to 4 large russet potatoes, scrubbed
- 3 tbsp white onion, diced
- 1 to 2 lbs leftover ham or ham steak
- 3 tbsp flour
- 3/4 cup sharp cheddar cheese, shredded
- 2 cups whole milk or cream
- Peel the potatoes and slice them into 1/4 inch slices. Dice the onion and cut the ham into bite-sized pieces.
- In a 2-quart gratin pan, layer the ingredients starting with a layer of overlapping sliced potatoes, top with 1 tbsp diced onions, sprinkled over the potatoes, followed by a layer of ham slices, 1 tbsp of flour and a 1/4 cup of shredded sharp cheddar cheese. Repeat the layering process three or more times until all the ingredients are used up.
- Pour 2 cups of whole milk or heavy cream over the top.
- Cover the pan with foil and bake for 1 hour in a 350℉ oven. Remove the foil for the last 1/2 hour of baking, so the cheese browns. Don’t worry that there isn’t any salt or pepper in this recipe, the ham and cheddar add all the seasoning the dish needs.
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