Scalloped Potatoes and Ham

How to Make Scalloped Potatoes and Ham

1. 1

   Step 1: Preheat and prep

   Preheat the oven to 375°F (190°C). Thinly slice the peeled potatoes (1/8-inch preferred) using a mandoline or sharp knife, thinly slice the onion, and dice or shred the cooked ham; keep the slices in cold water briefly if you want to reduce surface starch, then drain and pat dry.

   For this step

   • 3 lbRusset or Yukon Gold potatoes, peeled and very thinly sliced
   • 12 ozCooked ham, diced or shredded
   • 1 mediumYellow onion, thinly sliced
2. 2

   Step 2: Make the white sauce

   Melt the butter in a medium saucepan over medium heat, whisk in the flour and cook 1 minute to form a roux. Gradually whisk in the milk until smooth, simmer until slightly thickened (3–5 minutes), then season with kosher salt and freshly ground black pepper; remove from heat.

   For this step

   • 4 tbspUnsalted butter
   • 3 tbspAll-purpose flour
   • 2 cupsWhole milk
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Assemble the casserole

   Layer one-third of the potato slices in a 9x13-inch (or similarly sized) baking dish, top with half the sliced onion and half the ham, then ladle about one-third of the sauce over the layer and sprinkle with one-third of the cheddar. Repeat once more, finishing with a final potato layer, the remaining sauce, and the remaining cheese evenly on top.

   For this step

   • 2 cupsShredded sharp cheddar cheese
   
4. 4

   Step 4: Bake covered

   Cover the dish tightly with foil and bake in the preheated oven for 40 minutes, until the potatoes are tender when pierced and the casserole is bubbling around the edges.
   
5. 5

   Step 5: Brown the top

   Remove the foil and return the casserole to the oven for 20 minutes, or until the cheese is golden and the top is bubbling. For extra color, broil 2–3 minutes more, watching carefully to avoid burning.
   
6. 6

   Step 6: Rest and serve

   Let the casserole rest 10 minutes to set for cleaner slices, then spoon onto plates and serve warm. Leftovers keep tightly covered in the refrigerator for up to 3 days and reheat well.

1. Preheat the oven to 375°F (190°C). Thinly slice the peeled potatoes (1/8-inch preferred) using a mandoline or sharp knife, thinly slice the onion, and dice or shred the cooked ham; keep the slices in cold water briefly if you want to reduce surface starch, then drain and pat dry.
2. Melt the butter in a medium saucepan over medium heat, whisk in the flour and cook 1 minute to form a roux. Gradually whisk in the milk until smooth, simmer until slightly thickened (3–5 minutes), then season with kosher salt and freshly ground black pepper; remove from heat.
3. Layer one-third of the potato slices in a 9x13-inch (or similarly sized) baking dish, top with half the sliced onion and half the ham, then ladle about one-third of the sauce over the layer and sprinkle with one-third of the cheddar. Repeat once more, finishing with a final potato layer, the remaining sauce, and the remaining cheese evenly on top.
4. Cover the dish tightly with foil and bake in the preheated oven for 40 minutes, until the potatoes are tender when pierced and the casserole is bubbling around the edges.
5. Remove the foil and return the casserole to the oven for 20 minutes, or until the cheese is golden and the top is bubbling. For extra color, broil 2–3 minutes more, watching carefully to avoid burning.
6. Let the casserole rest 10 minutes to set for cleaner slices, then spoon onto plates and serve warm. Leftovers keep tightly covered in the refrigerator for up to 3 days and reheat well.