Scalloped Potatoes and Ham

This isn’t your average potato dish – we’re talking layers of tender potatoes, savory ham, and two kinds of melty cheese creating pure dinner magic.

Every forkful delivers perfectly cooked potatoes in a rich, creamy sauce, with smoky ham and sharp cheddar adding that irresistible savory punch. This is the kind of dish that makes people come back for seconds (and ask for the recipe!).

Ingredients

For the Base:

• 2 tablespoons unsalted butter
• 1 medium onion, diced into 1/4-inch pieces
• 6 cloves garlic, minced (about 2 tablespoons)
• 1 cup whole milk
• ¾ cup low sodium chicken or vegetable broth
• 1½ teaspoons kosher salt, divided
• ½ teaspoon ground black pepper

For the Layers:

• 3 pounds Yukon Gold potatoes (about 6-8 medium)
• 3 tablespoons all-purpose flour
• 2 cups cooked ham, diced into 1/4 to 1/2-inch pieces
• 4 ounces sharp cheddar cheese, shredded (about 1 cup)
• 2 tablespoons Parmesan cheese, finely grated
• Chopped fresh chives, thyme, or parsley for garnish (optional)

Steps

1. Position rack in center and preheat oven to 375°F (190°C). Coat a 9×13-inch casserole dish with nonstick spray. This size ensures even cooking and perfect layering.
2. Melt butter in a medium pot over medium-low heat. Add onion and cook for 8-10 minutes, stirring frequently, until translucent but not browned. Add garlic and cook 1 minute more until fragrant. The key is keeping heat low enough to avoid browning.
3. Remove from heat and stir in milk, broth, 1 teaspoon salt, and pepper. The mixture should be warm but not hot – this helps it distribute evenly.
4. Peel potatoes and slice to 1/8-inch thickness using a mandoline (highly recommended) or sharp knife. Toss with flour and remaining ½ teaspoon salt. Slices must be uniformly thin or they won’t cook evenly.
5. Layer ingredients in this order: ⅓ potatoes, 1 cup milk mixture, ⅔ cup ham, ⅓ cheddar. Repeat twice more. Each layer should be even for consistent cooking.
6. Cover with nonstick-sprayed foil (spray side down) and bake 35 minutes. Uncover and bake additional 25 minutes until potatoes are tender when pierced.
7. Top with Parmesan and broil 1-3 minutes until golden and bubbly. Watch carefully to prevent burning!
8. Let rest 20-25 minutes before serving. This critical step allows the sauce to thicken properly.

Smart Swaps

• Use sweet potatoes for half the regular potatoes to boost nutrition
• Replace whole milk with 2% milk to reduce fat while maintaining creaminess
• Swap ham for turkey ham to reduce sodium

Make It Diabetes-Friendly

• Use cauliflower for ⅓ of potatoes to reduce carbs by 15g per serving
• Choose lean ham with no added sugars
• Add extra vegetables between layers to increase fiber
• Consider reducing portion size to ½ cup (15g carbs) vs standard ¾ cup (23g carbs)

Pro Tips

• Slice potatoes just before using to prevent browning
• Don’t rinse potatoes after slicing – the starch helps thicken the sauce
• Test potato tenderness in center of dish, not just edges
• Let mandoline do the work – consistent thickness is crucial for even cooking