Scalloped Potatoes Ham Layers (Printable Version)

Thin layers of potatoes and ham baked in a rich, creamy cheese sauce with melted cheeses.

# What You Need:

→ Potatoes & Ham

01 - 3.5 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 9 oz cooked ham, diced

→ Sauce

03 - 4 tbsp unsalted butter
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1/3 cup all-purpose flour
07 - 3 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/4 tsp ground nutmeg

→ Cheese

12 - 2 cups shredded Gruyère cheese
13 - 1 cup shredded sharp cheddar cheese
14 - 1/4 cup grated Parmesan cheese

→ Garnish (optional)

15 - 2 tbsp chopped fresh parsley

# How-To:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Melt butter in a large saucepan over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and cook for 1 minute.
03 - Sprinkle in flour and whisk continuously for 1 to 2 minutes to form a roux. Slowly whisk in milk and cream, ensuring a smooth mixture with no lumps.
04 - Simmer the sauce, stirring, until thickened, about 3 to 4 minutes. Season with salt, pepper, and nutmeg. Remove from heat and stir in half of the Gruyère and cheddar cheeses until melted.
05 - Arrange half of the sliced potatoes in the prepared dish. Layer with half the diced ham and pour half the cheese sauce over. Repeat layering with remaining potatoes, ham, and sauce.
06 - Evenly sprinkle the remaining Gruyère, cheddar, and all Parmesan cheese over the top.
07 - Cover dish with foil and bake for 45 minutes.
08 - Remove foil and bake an additional 25 to 30 minutes until potatoes are tender and top is golden brown.
09 - Allow to rest for 10 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It's the kind of dish that tastes like someone spent all day cooking when you've really only invested an hour and a half.
  • Leftovers are somehow better the next day, crispy edges and creamy centers that taste even more indulgent.
  • You can assemble it ahead and bake it later, which means less stress when guests are arriving.
02 -
  • Slice your potatoes as thin as you can manage because thick slices won't cook through in the time the sauce takes to set, leaving you with crunchy centers.
  • Don't skip the resting period at the end, even though you're hungry; it transforms the dish from soupy to spoonable.
  • Make sure your sauce is already seasoned before it bakes because the flavors don't deepen much in the oven, just mellow slightly.
03 -
  • Invest in a mandoline slicer because hand-slicing 1.5 kilos of potatoes will destroy your hands and your patience.
  • Keep the foil covering on for the first 45 minutes so the potatoes steam and soften; removing it early means the top browns before the insides cook.
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