Scalloped Potatoes and Ham
This Scalloped Potatoes and Ham recipe is loaded and layered with tender potatoes, ham, béchamel sauce, cheese and topped off with cream. An easy, comforting and hearty family pleasing casserole.
- 3 lbs potatoes, peeled and sliced thin (about 4 cups)
- 3 cups ham, cooked & cubed
- 1 small onion, chopped
- 1 clove garlic, minced
- ¼ cup salted butter
- ¼ cup unbleached all purpose flour
- 3 cups milk, I use 2%
- ¼ cup grated Parmesan cheese
- 1 cup shredded co-jack cheese
- ½ cup heavy cream
- Black Pepper
Preheat oven to 375 degrees.
Grease a deep 9x13 casserole dish.
In a deep skillet, over medium-low heat, melt butter with onion and saute until translucent.
Add garlic and saute another minute.
Stir in flour and cook 1-2 minutes.
Slowly add the milk, while constantly whisking.
Bring to a low boil.
Add Parmesan cheese and stir until melted. Season with salt and pepper.
Reduce heat to low and simmer until thickened. About 2-3 minutes.
Layer ⅓ of the potatoes on bottom of casserole dish.
Top with 1 cup ham, ⅓ of the sauce and ¼ cup of co-jack cheese.
Repeat layer again but top with ½ cup co-jack cheese.
Evenly pour the heavy cream over the top of casserole.
Cover with aluminum foil and bake for 1 hour or until potatoes are fork tender.
Uncover and bake for 10-15 minutes.
Let rest 10 minutes before slicing and serving.
Calories: 342kcal | Carbohydrates: 26g | Protein: 16g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 585mg | Potassium: 695mg | Fiber: 3g | Sugar: 4g | Vitamin A: 493IU | Vitamin C: 23mg | Calcium: 193mg | Iron: 1mg
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