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Chef Ava

Scalloped Potatoes and Ham Casserole

Tender thin-sliced potatoes and savory diced ham are layered with a rich homemade cream sauce and finished with a golden, bubbling cheddar crust for an irresistibly comforting casserole.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups potatoes, thinly sliced (about 4 medium potatoes)
  • 2 cups diced ham
  • 1 cup shredded cheddar cheese
  • 2 cups milk
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Equipment

  • 2-quart or 9x13-inch baking dish
  • medium saucepan
  • whisk
  • aluminum foil
  • measuring cups and spoons

Method
 

  1. Preheat oven to 375°F. Lightly grease a 2-quart or 9x13-inch baking dish.
  2. In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1–2 minutes until a smooth paste forms.
  3. Gradually whisk in the milk in a slow, steady stream. Continue whisking for 4–5 minutes until the sauce thickens enough to coat the back of a spoon. Season with salt and black pepper.
  4. Arrange a layer of thinly sliced potatoes in the bottom of the prepared baking dish. Scatter a portion of the diced ham over the potatoes. Repeat the layers until all the potatoes and ham are used.
  5. Pour the creamy white sauce evenly over the layered potatoes and ham, making sure it seeps between all the layers.
  6. Sprinkle the shredded cheddar evenly over the top.
  7. Cover tightly with aluminum foil and bake for 30 minutes.
  8. Remove the foil and continue baking for 20–25 minutes until the potatoes are completely tender and the top is bubbling and golden.
  9. Allow to rest for 5–10 minutes before serving.

Notes

Slice the potatoes as thinly and evenly as possible, ideally about 1/8 inch thick, so they cook through evenly. Cook the roux before gradually whisking in the milk, and keep the casserole tightly covered during the first 30 minutes to trap the steam needed to tenderize the potatoes.