Herbs De Provence Scalloped Potatoes and Ham Casserole
Indulge in creamy, cheesy comfort with this Herbs de Provence Scalloped Potatoes and Ham Casserole—a hearty dish that elevates a classic favorite. Featuring tender Yukon gold potatoes layered with savory bites of cooked ham, this casserole is drenched in a luxurious sauce made from Gruyère and Parmesan cheese, enhanced by the aromatic blend of Herbs de Provence. The rich, golden topping and perfectly seasoned layers make it a crowd-pleaser, ideal for family dinners or holiday gatherings. With its easy prep, fragrant spices, and creamy texture, this dish is a joy to bake and serve. Don't forget a sprinkle of fresh thyme for an elegant finish! Perfect for warm, comforting meals, this casserole is the ultimate balance of sophistication and coziness.
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Recipe Information
Ingredients
- 6 medium Yukon gold potatoes
- 2 cups Cooked ham
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Shredded Gruyere cheese
- 1 cup Shredded Parmesan cheese
- 1 tablespoon Herbs de Provence
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Onion powder
- 1 tablespoon Fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Peel and thinly slice the Yukon gold potatoes into 1/8-inch rounds using a knife or mandolin. Set aside in a bowl of cold water to prevent browning.
Dice the cooked ham into bite-sized pieces and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, to form a roux.
Gradually whisk in the milk and heavy cream, making sure there are no lumps. Cook for 2-3 minutes, stirring frequently, until the mixture thickens slightly.
Remove the saucepan from heat and stir in the shredded Gruyere cheese, Parmesan cheese, Herbs de Provence, garlic powder, onion powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
Drain and pat the potato slices dry with a clean kitchen towel or paper towels.
Layer one-third of the potato slices evenly in the prepared baking dish. Top with one-third of the diced ham and one-third of the cheese sauce. Repeat the layers two more times, finishing with the cheese sauce on top.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake uncovered for an additional 25-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the casserole rest for 10 minutes before serving. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
4585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.3 g | 353% | |
| Saturated Fat | 154.2 g | 771% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1058 mg | 353% | |
| Sodium | 9609 mg | 418% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 44.2 g | ||
| Protein | 256.9 g | 514% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 4472 mg | 344% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 7962 mg | 169% | |
*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.
