Light Scalloped Potatoes and Ham
Creamy, comforting, and beautifully balanced, this Light Scalloped Potatoes and Ham recipe is a lighter twist on a classic favorite. Featuring tender layers of thinly sliced russet potatoes, savory diced ham, and a velvety cheese sauce made with low-fat milk and low-sodium chicken broth, this dish delivers all the flavor without the heaviness. A touch of garlic and onion powder adds depth, while a crispy cheddar topping creates the perfect golden finish. Ready in just 20 minutes of prep and one hour of baking, it’s an ideal option for a family dinner or a crowd-pleasing side dish. Garnish with fresh parsley for a bright, flavorful touch, and enjoy this satisfying, wholesome comfort food straight from the oven. Perfect for those looking for a healthier scalloped potatoes recipe with ham!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 cups (diced) Cooked ham
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Low-fat milk
- 0.5 cup Low-sodium chicken broth
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup (shredded, divided) Sharp cheddar cheese
- 2 tablespoons (chopped) Fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Peel the potatoes and slice them into thin, even slices (about 1/8-inch thick). Set aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk and chicken broth, making sure there are no lumps. Continue whisking until the mixture thickens, about 5 minutes.
Stir in the garlic powder, onion powder, salt, black pepper, and half of the shredded cheddar cheese. Mix until the cheese is melted and fully combined. Remove from heat.
Drain and pat dry the potato slices. Layer one-third of the potatoes evenly in the prepared baking dish, followed by one-third of the diced ham. Pour one-third of the cheese sauce over the layer.
Repeat the layering process (potatoes, ham, cheese sauce) two more times, ending with a layer of cheese sauce on top.
Sprinkle the remaining cheddar cheese over the dish as a final topping.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden and bubbly, and the potatoes are tender when pricked with a fork.
Let the dish rest for 5-10 minutes before serving. Garnish with freshly chopped parsley, if desired, and enjoy!
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 8471 mg | 368% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 30.6 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1563 mg | 120% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 5357 mg | 114% | |
*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.
