Scalloped Potatoes and Ham Casserole Recipe
This Scalloped Potatoes and Ham recipe is a comforting and hearty casserole featuring thinly sliced Russet potatoes layered with diced ham and a creamy cheddar cheese sauce. Baked to golden perfection and garnished with fresh parsley, it's a delicious main or side dish that pleases a crowd.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 4 tablespoons butter
- 3/4 cup diced onion
- 2 teaspoons minced garlic
- 1/4 cup all purpose flour
- 3 cups milk
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 3 cups shredded cheddar cheese, divided use
- 3 pounds Russet potatoes, thinly sliced
- 2 cups diced ham
- 2 tablespoons chopped fresh parsley
- Cooking spray
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400 degrees Fahrenheit. Coat a 3-quart baking dish with cooking spray to prevent sticking.
- Sauté Onions: Melt the butter in a large pan over medium heat. Add the diced onions and cook for 4-5 minutes until they soften and become translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds, stirring constantly to release its fragrance without burning.
- Create Roux: Sprinkle in the flour and cook for 1 minute to eliminate the raw flour taste, stirring continuously.
- Make Cheese Sauce: Gradually whisk in the milk, adding it bit by bit to maintain a smooth texture. Add salt and pepper, then bring the mixture to a simmer. Cook for 2-3 minutes until the sauce thickens slightly, then remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
- Assemble Casserole - First Layer: Place half of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Layer with half of the diced ham, then pour half of the cheese sauce over the top and sprinkle with 1 cup of cheddar cheese.
- Assemble Casserole - Second Layer: Repeat the layering with the remaining potatoes, diced ham, cheese sauce, and the final 1 cup of shredded cheddar cheese.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 50 minutes to allow the potatoes to cook through and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 20 minutes until the top is golden brown and the potatoes are tender. If the topping browns too quickly, cover loosely with foil again to prevent burning.
- Rest and Garnish: Let the casserole stand for 5-7 minutes before serving, allowing it to set. Sprinkle chopped fresh parsley on top for a burst of color and freshness.
Notes
- Thinly slicing the potatoes ensures even cooking and a creamy texture.
- Using Russet potatoes provides the best starchy texture for scalloped potatoes.
- If the top browns too fast during baking, tent with foil to avoid burning while potatoes finish cooking.
- Letting the dish rest before serving helps it set and makes serving easier.
- Feel free to substitute with smoked ham or leftover holiday ham for added flavor.
