Description
A comforting and indulgent casserole featuring thinly sliced Yukon Gold potatoes layered with a rich, creamy cheese sauce made from cheddar and Gruyere cheeses, fragrant herbs, caramelized onions, garlic, and diced ham. This baked cheesy scalloped potatoes and ham dish is perfect as a hearty side or main course, finished with a golden parmesan crust and fresh parsley for added flavor and color.
Ingredients
Scale
Potatoes
- 6 medium Yukon Gold Potatoes
Cheese Sauce
- 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
Instructions
- Prepare the Cheese Sauce: Shred the cheddar and Gruyere cheeses and let them come close to room temperature. Reserve half a cup of cheddar cheese for topping the casserole later.
- Caramelize Onions and Garlic: Melt butter in a medium saucepan over medium heat. Add sliced onions and cook for about 20 minutes, stirring occasionally until they brown and caramelize. Add minced garlic and cook for another minute.
- Make a Roux: Gradually stir in the flour to the onion mixture, constantly mixing to create a paste. Cook for 1 minute to remove raw flour taste.
- Add Liquid and Herbs: Heat half and half or milk in the microwave for 30 seconds to temper it, then slowly add it into the saucepan while stirring. Add rosemary, oregano, thyme, and sage. Simmer the sauce gently for 5 minutes and then remove from heat.
- Incorporate Cheeses and Ham: Gradually stir in 1 1/2 cups shredded cheddar and all the Gruyere until the sauce is smooth. Mix in the diced ham, saving some for topping if desired.
- Preheat Oven: Set your oven to 400°F (204°C) to get ready for baking the casserole.
- Prepare Potatoes: Peel the potatoes and slice them thinly, about 1/8 inch thick, using a mandoline slicer if available for uniformity.
- Assemble Layers: Lightly grease a 9 x 13 inch casserole dish. Arrange one-third of the potato slices in a single overlapping layer. Season lightly with salt and pepper if preferred. Spread one-third of the cheese sauce over the potatoes using a pastry brush to coat them well and preserve their color. Repeat layering twice more until all potatoes and sauce are used.
- Top the Casserole: Sprinkle the reserved cheddar cheese on top along with any leftover diced ham.
- Bake Covered: Cover the casserole and bake in the preheated oven for 30 minutes.
- Make Ahead Option: If preparing in advance, cool the casserole completely and freeze or refrigerate until ready to bake. Refer to notes for thawing instructions.
- Finish Baking: Remove the cover, sprinkle the grated Parmesan evenly on top, reduce oven temperature to 375°F (190°C), and bake for an additional 25 minutes until the cheese is bubbling and golden brown.
- Serve: Garnish with freshly chopped parsley and allow the casserole to rest for 5 minutes before serving.
Notes
- You can make this casserole ahead of time by assembling it and then refrigerating or freezing it before baking. If frozen, thaw overnight in the refrigerator before baking.
- Using a mandoline slicer for the potatoes ensures thin, even slices which cook evenly and layers well.
- For a lighter version, substitute half and half with milk or a lower-fat milk alternative.
- Reserve some ham and cheese for the top layer to ensure maximum flavor and a hearty topping.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: American
Keywords: scalloped potatoes, cheesy potatoes, ham casserole, baked potatoes, comfort food, Yukon Gold potatoes, cheese sauce, casserole
