Description
Make this hearty, comforting casserole using leftover ham. You get tender potato layers smothered in a rich, savory cheese sauce baked until golden brown. This is a family favorite.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and thinly sliced
- 1.5 cups cooked ham, diced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Gruyère cheese (or Swiss)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons butter
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour, salt, pepper, and paprika. Cook for one minute, stirring constantly.
- Gradually whisk in the milk and heavy cream until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
- Remove the sauce from the heat. Stir in the Dijon mustard, Parmesan cheese, cheddar cheese, and Gruyère cheese until the cheese melts and the sauce is smooth. This is your savory ham and cream sauce.
- Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish. Sprinkle half of the diced ham evenly over the potatoes.
- Pour half of the cheese sauce mixture over the first layer.
- Repeat the layers: remaining potatoes, remaining ham, and top with the rest of the cheese sauce.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and lightly browned.
- Let the cheesy potato casserole with ham rest for 10 minutes before serving.
Notes
- For a slow cooker scalloped potatoes and ham version, layer ingredients as directed, use 2.5 cups of liquid total, and cook on LOW for 5-6 hours or HIGH for 3 hours. Do not cover the slow cooker lid with foil.
- You can make this a make ahead scalloped potatoes dish by assembling it completely, covering it, and refrigerating it for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.
- Use Yukon Gold potatoes for a slightly creamier texture, though Russets work well for holding their shape in baked cheesy potato layers.
- Prep Time: 25 min
- Cook Time: 65 min
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 850
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
- Cholesterol: 75