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Scalloped Potatoes & Ham Recipe

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★★★★★

4.7 from 336 reviews

This classic Scalloped Potatoes & Ham recipe features thinly sliced russet potatoes layered with tender baked ham, all smothered in a rich, creamy gravy made from shallots, garlic, and thyme. Topped with bubbly Gruyère and Parmesan cheese and finished under the broiler for a golden crust, this comforting casserole is perfect for a hearty dinner or special occasion.

Ingredients

Scale

For the Cream Sauce

  • 1 tbsp. unsalted butter, softened
  • 1 medium shallot, peeled, quartered
  • 2 garlic cloves
  • 1 1/4 cups heavy cream
  • 2 thyme sprigs

Main Ingredients

  • 2 lb. russet potatoes (about 3 large), peeled, very thinly sliced (ideally with a mandoline)
  • Kosher salt
  • Freshly ground black pepper
  • 12 oz. baked ham, sliced 1/4″ thick, divided
  • 2 oz. Gruyère, finely grated (about 1 cup)
  • 2 tbsp. finely grated Parmesan
  • Chopped fresh parsley, for serving

Instructions

  1. Preheat and Prepare Dish: Arrange a rack in the center of the oven and preheat to 375°F. Grease a 2-quart shallow oval baking dish or medium ovenproof skillet with the softened butter to prevent sticking.
  2. Make Cream Sauce: In a small saucepan over medium-low heat, combine shallots, garlic, heavy cream, and thyme sprigs. Bring to a gentle simmer and cook, stirring occasionally, until the shallots and garlic are very tender, about 15 minutes. Remove from heat, discard thyme sprigs, and let the mixture cool slightly.
  3. Blend Sauce: Transfer the slightly cooled cream mixture into a blender and blend until smooth. This will create the rich scalloped potato sauce.
  4. Assemble Layers: Spread one-third of the cream sauce evenly on the bottom of the prepared baking dish. Layer half of the thinly sliced potatoes over the sauce, seasoning them with kosher salt and freshly ground black pepper. Top the potatoes with half of the baked ham slices, then pour over another third of the cream sauce. Repeat layering with the remaining potatoes, ham, and cream sauce, finishing with a covered layer of sauce. Tightly cover the dish with aluminum foil.
  5. Bake: Place the covered dish in the preheated oven and bake for about 1 hour, or until the sauce is bubbly and the potatoes are tender when pierced with a fork.
  6. Add Cheese and Broil: Carefully remove the foil and evenly sprinkle the Gruyère and Parmesan cheeses on top. Turn on the oven broiler and broil the dish, watching closely, until the cheese melts, bubbles, and turns golden brown, approximately 4 minutes.
  7. Garnish and Serve: Remove from oven and sprinkle chopped fresh parsley over the top before serving to add a fresh, bright note to the rich casserole.

Notes

  • Slicing the potatoes very thinly, preferably using a mandoline, ensures even cooking and a creamy texture.
  • If you prefer, substitute Gruyère with Swiss cheese or another melting cheese with a nutty flavor.
  • Make sure to watch the dish closely during broiling to prevent the cheese from burning.
  • You can prepare the dish a day ahead and refrigerate before baking; just add extra baking time if the casserole is cold going into the oven.
  • Use a sharp knife to slice the ham if it hasn’t been pre-sliced.

Keywords: scalloped potatoes, ham casserole, creamy potatoes, Gruyère cheese, baked ham, comfort food, casserole dish

Find it online: https://thefoodrecipe.com/scalloped-potatoes-and-ham-recipe/