Ham and Cheese Potatoes
Transform your dinner table with this comforting Ham and Cheese Potatoes recipe, a layered masterpiece that brings together tender russet potatoes, savory diced ham, and gooey, golden melted cheddar. Nestled in a creamy homemade béchamel sauce seasoned with garlic and onion powder, this dish is baked to perfection for a hearty, family-friendly meal. Ideal as a sumptuous side or a satisfying main course, this recipe is easy to prepare, making it perfect for weeknight dinners or potluck gatherings. With just 20 minutes of prep time and a bubbling, cheesy finish, these scalloped potatoes with ham promise to become a new household favorite. Don’t forget the optional sprinkle of fresh parsley for a pop of color and flavor!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Cooked ham
- 2 cups Shredded cheddar cheese
- 2 cups Whole milk
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
- as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
Peel the potatoes and slice them into thin, even rounds, about 1/8-inch thick, using a sharp knife or mandoline. Set aside.
Dice the cooked ham into small cubes if not already prepared, and set it aside.
In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for about 1 minute until it forms a smooth paste (roux).
Slowly pour the milk into the saucepan while whisking constantly to create a smooth bechamel sauce. Continue cooking for 3-4 minutes until it thickens.
Stir in the garlic powder, onion powder, salt, and black pepper. Mix well, then remove the sauce from the heat.
Spread an even layer of sliced potatoes on the bottom of the prepared baking dish. Sprinkle 1/3 of the diced ham and 1/3 of the shredded cheddar cheese over the potatoes.
Pour 1/3 of the bechamel sauce over the top, spreading it evenly with a spatula. Repeat the layering process (potatoes, ham, cheese, sauce) two more times, finishing with a layer of sauce topped with cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly, and the potatoes are fork-tender.
Allow the dish to rest for 10 minutes after removing it from the oven. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 10344 mg | 450% | |
| Total Carbohydrate | 286.0 g | 104% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 35.6 g | ||
| Protein | 213.6 g | 427% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2442 mg | 188% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 8076 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
