Sunday Supper Scalloped Potatoes with Ham
Transform your Sunday supper into a hearty, comforting feast with these decadent Scalloped Potatoes with Ham. This crowd-pleasing casserole layers tender, thinly sliced Russet potatoes with savory bites of cooked ham, rich sautéed onions, and an irresistibly creamy, cheesy sauce made from a blend of cheddar and Parmesan. Enhanced with hints of garlic, paprika, and fresh parsley, each bite bursts with flavor. Baked to golden, bubbling perfection, this dish is perfect for family dinners or holiday gatherings. With just 25 minutes of prep time and a mouthwatering aroma filling your kitchen as it cooks, these scalloped potatoes will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Cooked ham
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Olive oil
- N/A Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray and set it aside.
Peel and slice the potatoes into thin, even slices (about 1/8-inch thick). Submerge them in a bowl of cold water to prevent browning while you prepare the sauce.
Heat a large saucepan over medium heat and add 1 teaspoon of olive oil. Sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and sauté for an additional 30 seconds. Remove from the pan and set aside.
In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk and cream, making sure there are no lumps. Cook the mixture over medium heat, stirring frequently, until it thickens, about 5-7 minutes.
Stir in the salt, pepper, and paprika. Then, add 1.5 cups of the shredded cheddar cheese and 0.5 cups of the Parmesan cheese. Continue stirring until the cheeses melt and the sauce is smooth.
Drain the potatoes and pat them dry. Layer half the potato slices evenly on the bottom of the prepared baking dish.
Top the potatoes with half of the diced ham, sautéed onions, and garlic. Pour half of the cheese sauce evenly over the layer.
Repeat the layers with the remaining potatoes, ham, onions, garlic, and cheese sauce.
Sprinkle the remaining cheddar cheese and Parmesan cheese on top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and bubbling and the potatoes are tender when pierced with a fork.
Garnish the casserole with freshly chopped parsley before serving. Allow it to cool for 10 minutes before serving for the best texture.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 21.3 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.6 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 443 mg | 34% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1036 mg | 22% | |
*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.
