homemade scalloped potatoes and ham
Whenever I make this scalloped potatoes and ham recipe, there are no leftovers. My husband and son love it. I try to steal a few bites before it’s eaten up as well.
We use russet potatoes when I make this and wash and peel the potatoes before slicing them with a mandoline. The potato slices then go into a bowl of cold water until it’s time to assemble the dish. When I use a small baking pan, it takes about 2 potatoes to make the dish.
This makes a good 8×8 pan full of scalloped potatoes and ham.
6 tablespoons butter (4 tablespoons and 2 tablespoons)
1/4 cup flour
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 cups milk
6 cups thinly sliced peeled potatoes (about 4 large russet potatoes)
2 cups cubed fully cooked ham
1 tablespoon dried minced onion
Preheat the oven for 375F
In a large saucepan, melt 4 tablespoons of the butter.
Once melted, add the flour and once mixed well until the flour is incorporated, add the thyme, pepper, onions and parsley.
Slowly add the milk and bring to the boil for 2 minutes.
In a greased 8×8 baking dish (or 2 smaller baking dishes), add a little bit of the milk sauce at the bottom of the pan.
Add a layer of sliced potatoes and then ham.
Top with half of the sauce and repeat layers.
Cover the dish with foil (or the top if your dish has a oven safe top) and bake at 375° for 65-75 minutes, until the potatoes are almost soft.
Remove from the oven, remove the foil and add small cubes of the remaining butter and bake uncovered for 15-25 minutes until the potatoes are tender.
- potatoes should be scrubbed washed and peeled
- potatoes can be put in cold water while waiting to be peeled and slices can go back into the water to keep from discoloring.
- you can add more or less ham to your tastes
- make extra for a freeze ahead meal