Name: Cheesy Scalloped Potatoes and Ham Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6 medium Yukon Gold Potatoes; 4 Tablespoons butter; 1 yellow onion, sliced into strings; 3 cloves garlic, minced; ¼ cup all-purpose flour; 1 1/2 cups half and half (or milk); 3/4 tsp dried rosemary; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp dried sage; 2 cups cheddar cheese, shredded; 1/2 cup Gruyere cheese, shredded; 1 cup cooked ham, diced; 1/4 cup freshly grated parmesan; 1 tablespoon fresh parsley, roughly chopped

Ingredients

6 medium Yukon Gold potatoes

4 tablespoons butter

1 yellow onion, sliced into strings

3 cloves garlic, minced

¼ cup all-purpose flour

1 ½ cups half and half (or milk)

¾ teaspoon dried rosemary

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon dried sage

2 cups cheddar cheese, shredded

½ cup Gruyere cheese, shredded

1 cup cooked ham, diced

¼ cup freshly grated Parmesan

1 tablespoon fresh parsley, roughly chopped

Instructions

Step 1: Shred the cheddar and Gruyere cheese and set aside, allowing them to come close to room temperature. Reserve ½ cup of cheddar for topping the casserole.

Step 2: Melt the butter in a medium saucepan over medium heat. Add the sliced onions and cook for about 20 minutes, stirring occasionally, until they begin to brown and caramelize.

Step 3: Add the minced garlic and cook for 1 minute to release its aroma.

Step 4: Gradually add the flour to the pan, stirring constantly to form a paste. Cook for 1 minute to remove the raw flour taste.

Step 5: Warm the half and half or milk in the microwave for 30 seconds, then slowly whisk it into the flour mixture until fully combined.

Step 6: Stir in the dried rosemary, oregano, thyme, and sage. Simmer the sauce for 5 minutes, then remove from heat.

Step 7: Gradually add 1 ½ cups cheddar cheese and ½ cup Gruyere cheese, stirring until the sauce is smooth and creamy. Mix in the diced ham, reserving some if desired for topping.

Step 8: Preheat your oven to 400°F (200°C). Peel the potatoes and slice them thinly, about 1/8 inch thick. A mandoline slicer works well for this.

Step 9: Lightly grease a 9×13 inch casserole dish. Arrange 1/3 of the potato slices in a single overlapping layer. Season lightly with salt and pepper if desired.

Step 10: Spoon 1/3 of the cheese sauce over the potatoes and use a pastry brush to cover the slices completely, which helps keep their color.

Step 11: Repeat layering twice more with potatoes and cheese sauce until all are used.

Step 12: Top the final layer with the reserved cheddar cheese and any reserved diced ham.

Step 13: Cover the casserole and bake for 30 minutes.

Step 14: Remove the cover and sprinkle the grated Parmesan evenly over the top.

Step 15: Reduce the oven temperature to 375°F (190°C) and bake for an additional 25 minutes, until cheese is bubbly and golden brown.

Step 16: Sprinkle with chopped fresh parsley and let the casserole rest for 5 minutes before serving.

Tips & Variations

Use a mandoline slicer for evenly thin potato slices to ensure even cooking.

Substitute cooked bacon for ham for a smoky variation.

If you prefer a lighter sauce, use milk instead of half and half.

Add a pinch of nutmeg to the sauce for a subtle warm flavor.

For extra richness, mix some cream cheese into the sauce before baking.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold potatoes work best for their creamy texture, but you can substitute Russets or red potatoes if needed. Keep in mind that cooking time may vary slightly.

Can I prepare this dish ahead of time?

Absolutely! You can assemble the casserole a day in advance and keep it refrigerated until ready to bake. You can also freeze it unbaked—just thaw overnight in the fridge before baking.