Description
This Cheesy Scalloped Potatoes and Ham recipe features tender Yukon Gold potatoes layered with a creamy, flavorful cheese sauce made from cheddar, Gruyere, and a blend of herbs. Caramelized onions and garlic add a savory depth, while diced ham provides a satisfying protein boost. Baked to golden perfection and topped with parmesan and fresh parsley, this comforting casserole is perfect for family dinners and can be made ahead or adapted for slow cooking.
Ingredients
Scale
Potatoes
- 6 medium Yukon Gold potatoes
Cheese Sauce
- 4 tablespoons butter
- 1 yellow onion, sliced into strings
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups half and half or milk
- 3/4 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Gruyere cheese
- 1 cup cooked ham, diced
Topping/Garnish
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, roughly chopped
Instructions
- Prepare Cheese Sauce: Shred the cheddar and Gruyere cheese and set aside at room temperature. Reserve 1/2 cup of cheddar cheese for topping the casserole later.
- Cook Onions: Melt butter in a medium saucepan over medium heat. Add sliced onions and cook for 20 minutes, stirring occasionally until they begin to caramelize and brown.
- Add Garlic and Flour: Add minced garlic and cook for 1 minute. Gradually add the flour while stirring constantly to form a paste. Cook for 1 more minute.
- Add Milk and Herbs: Heat half and half or milk in the microwave for 30 seconds. Slowly add to the saucepan, stirring to combine. Add rosemary, oregano, thyme, and sage. Simmer for 5 minutes, then remove from heat.
- Incorporate Cheeses and Ham: Gradually sprinkle in 1 1/2 cups of cheddar and 1/2 cup of Gruyere cheese until smooth. Mix in diced ham, reserving some for topping if desired.
- Prepare Potatoes: Preheat oven to 400 degrees Fahrenheit. Peel and thinly slice potatoes about 1/8 inch thick, using a mandoline if available.
- Assemble Casserole: Lightly grease a 9 x 13 inch casserole dish. Layer 1/3 of the potatoes in a single overlapping layer. Season lightly with salt and pepper. Spoon 1/3 of the cheese sauce over potatoes and spread with a pastry brush. Repeat layering two more times, ending with cheese sauce.
- Add Toppings: Sprinkle the reserved cheddar cheese and any reserved ham over the top of the casserole.
- Bake Covered: Cover the dish with foil and bake at 400 degrees for 30 minutes.
- Add Parmesan and Continue Baking: Remove cover, sprinkle 1/4 cup Parmesan cheese evenly over the top. Reduce oven temperature to 375 degrees and bake uncovered for an additional 25 minutes until bubbly and golden brown.
- Garnish and Rest: Remove from oven, sprinkle with chopped fresh parsley, and let the casserole rest for 5 minutes before serving.
Notes
- Make-Ahead: Assemble and bake the casserole covered at 400 degrees for 30 minutes. Cool completely, then refrigerate for up to 3 days or freeze for 2-3 weeks. Thaw overnight in the fridge before reheating.
- Before reheating frozen casserole, let it sit out for 30 minutes for even cooking. Reheat uncovered at 375 degrees for 25 minutes until the top is browned and bubbly.
- Crock Pot Option: Assemble casserole as usual and cook on high for 4-5 hours or low for 8-9 hours in a Crock Pot, uncovered for last 15 minutes to thicken sauce. Garnish with parsley before serving.
- Use a mandoline slicer for evenly thin potato slices to ensure even cooking.
- To reduce salt, use low-sodium ham or omit additional seasoning.
