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
1/2 teaspoon pepper
3 cups milk
6 cups thinly sliced peeled potatoes 1/4″ (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. Cook the rue for a minute to remove the flour taste.
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