Creamy Scalloped Potatoes and Ham are the ultimate comfort food with buttery Yukon Gold Potatoes and diced smoked ham in a perfectly seasoned creamy sauce with fresh thyme.
Course main meal ham
Cuisine American
Keyword can you freeze scalloped potatoes and ham, ham and scalloped potatoes, how to make scalloped potatoes and ham, scalloped potatoes and ham recipe
Prep Time 25 minutesminutes
Cook Time 1 hourhour35 minutesminutes
Servings 6servings
Calories 533kcal
Author Beth Pierce
Ingredients
⅓cupbutter
1medium onion finely chopped
3clovesgarlic minced
3tablespoonsall purpose flour
1cuplow sodium chicken broth
2cupsmilk
2teaspoonsfresh thymeplus more for garnish
½teaspoonkosher salt
½teaspoonfresh ground black pepper
¼teaspoonpaprika
⅛teaspooncayenne pepperoptional
3lbs.Yukon gold potatoes sliced ⅛ inch thick
2cupscooked diced ham
1cupshredded cheddar cheese
1cupshredded Monterey Jack cheese
Instructions
Preheat the oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.
Melt the butter over medium low heat in a large saucepan. Add the onion and cook until tender; about 7 minutes. Reduce the heat to medium low and add the garlic cooking for 1 minute while stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes while stirring constantly.
Whisk in the chicken broth and milk alternating between them. Continue whisking and cooking until smooth and thickened. Whisk in the thyme, salt, black pepper, paprika, and ground cayenne. Take the cream sauce off the heat.
Spread several tablespoons cream sauce in the bottom of the prepared casserole dish. Layer 1/3 of the potatoes, followed by 1/3 of the ham, and 1/3 of the cream sauce. Now repeat two more times for a total of 3 layers.
Cover with aluminum foil and bake for 1 hour. Remove the foil and top with cheddar cheese and Monterey Jack cheese. Bake for 20-25 minutes or until the cheese is melted and lightly browned and the potatoes are cooked through.
Garnish with fresh thyme and let the casserole rest loosely covered for 20 minutes before serving.
Notes
Fresh thyme really adds great flavor to this recipe but dried thyme can be added in a pinch.
I like to use a ham steak with this recipe. It has a ton of flavor, doesn't break the bank, and provides almost the perfect amount of ham. If there is a little extra I either toss it in or snack on it.
Starchy potatoes work best for this recipe as they help thicken the sauce. Yukon gold or Russet Potatoes work best.
Slice the potatoes thinly into 1/8 to 1/4 inch thick. This helps them cook all the way through. Use a mandoline for a consistent cut so they cook at the same pace.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power to make sure it heats all the way through without overcooking the potatoes.
Freeze leftovers in a sturdy freezer container for up to 3 weeks. Then thaw in the fridge overnight and reheat in the microwave at a reduced power.