Scalloped Ham Potatoes and Leeks
Indulge in the ultimate comfort food with this Scalloped Ham Potatoes and Leeks recipe—a hearty and creamy casserole that's perfect for family dinners or holiday gatherings. Tender Yukon Gold potatoes are layered with savory diced ham, buttery sautéed leeks, and a luxuriously rich cheese sauce made with sharp cheddar, Parmesan, and a hint of fresh thyme. Baked to golden, bubbly perfection, this dish combines the satisfying flavors of a classic scalloped potato recipe with the smoky depth of ham and the mild sweetness of leeks. Easy to prepare yet irresistibly decadent, this one-dish wonder is a crowd-pleaser that's sure to impress. Serve it with a fresh salad or crusty bread for a complete and comforting meal!
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 4 tablespoons Unsalted butter
- 2 large Leeks (white and light green parts only)
- 2 cups Ham (cooked, diced)
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Peel and thinly slice the Yukon Gold potatoes (about ⅛ inch thick). Set aside in a bowl of cold water to prevent browning.
Trim and clean the leeks, then slice them into thin rounds. Heat the olive oil in a skillet over medium heat and sauté the leeks until softened and fragrant, about 5 minutes. Remove from heat and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Continue cooking and whisking until the mixture thickens, about 4–5 minutes.
Stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, salt, black pepper, and thyme. Remove the sauce from heat once the cheese is melted and the sauce is smooth.
Drain and pat the potato slices dry. Layer ⅓ of the potatoes evenly in the prepared baking dish, followed by ⅓ of the cooked leeks, ⅓ of the diced ham, and ⅓ of the cheese sauce. Repeat these layers twice, finishing with a layer of cheese sauce on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
Let the casserole rest for 10 minutes before serving. Garnish with additional thyme if desired. Enjoy!
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 2205 mg | 96% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 9.8 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 896 mg | 69% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1193 mg | 25% | |
*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.
