Scalloped Potatoes with Ham & Cheese

The potatoes do all the work in this delicious main course recipe. Not just a savvy side dish anymore, we served these potatoes for dinner with some fresh greens on the side and the whole family asked for seconds.

You don't have to dig deep to enjoy these underrated gems that come in all shapes and sizes. Even Mr. Potato Head is smarter than you think.

The potatoes do all the work in this delicious main course recipe—they’re not just a savvy side dish anymore.

You’ll Need

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp pepper
  • 3½ cups milk
  • 6 Yukon Gold potatoes, thinly sliced
  • 1 small onion, finely chopped
  • 1½ cups cooked ham, diced
  • 1 cup shredded cheddar cheese

Prep and Cook

  • Preheat oven to 350 degrees.
  • Melt butter in a saucepan over medium heat.
  • Add flour, salt and pepper, cook, stirring until smooth.
  • Gradually whisk in milk, stirring constantly, until the sauce thickens.
  • Set aside.
  • Arrange 1/2 of the sliced potatoes, 1/2 of the onion, 1/2 of the ham and all of the grated cheese in the bottom of a lightly buttered 9" x 13" casserole dish.
  • Top that layer with the next 1/2 of potatoes, 1/2 of the onion and 1/2 of the ham.
  • Repeat potato layer.
  • Pour the sauce over the potatoes, cover loosely with tin foil and bake for 45 minutes.
  • Uncover and continue baking until potatoes are tender and casserole is bubbly, about 30 minutes.
  • Let stand for approximately 10 minutes before serving.
  • To Make Ahead and freeze, cook as per instructions with cover on. Let cool, then place in freezer. To reheat, let thaw then cook with cover off at 325 for 30 minutes.


Leave a Comment