Classic Scalloped Potatoes with Ham

There’s something undeniably comforting about the aroma of scalloped potatoes baking in the oven, filling the kitchen with a warm, inviting scent that promises a hearty and satisfying meal. In my family, this Classic Scalloped Potatoes with Ham recipe has become an absolute staple, requested time and time again for Sunday dinners, holiday gatherings, and even just those cozy weeknights when we crave something truly delicious and soul-warming. The creamy, tender potatoes layered with savory ham and a hint of nutmeg create a symphony of flavors and textures that are simply irresistible. Each bite is a perfect balance of richness and comfort, making it a dish that pleases everyone from picky eaters to seasoned foodies. Whether you’re looking for a crowd-pleasing side dish or a comforting main course, this recipe is guaranteed to be a winner.

Ingredients

• Potatoes: 3 pounds, Yukon Gold or Russet, peeled and thinly sliced (about 1/8 inch thick). Yukon Golds offer a creamy texture, while Russets provide a fluffier result.
• Cooked Ham: 1 pound, diced. Adds a savory, smoky flavor that complements the creamy potatoes perfectly.
• Yellow Onion: 1 medium, thinly sliced. Provides a subtle sweetness and aromatic depth to the dish.
• Heavy Cream: 2 cups. Creates a rich and luxurious sauce that coats the potatoes beautifully.
• Whole Milk: 1 cup. Thins out the heavy cream slightly, ensuring the sauce is not too heavy and allows the potatoes to cook properly.
• Butter: 4 tablespoons, unsalted. Used for greasing the baking dish and adding richness to the sauce.
• All-Purpose Flour: 2 tablespoons. Helps to thicken the cream sauce, creating a luscious texture.
• Nutmeg: 1/4 teaspoon, ground. Adds a warm, subtle spice that enhances the flavor of the potatoes and cream.
• Salt: 1 teaspoon, or to taste. Essential for seasoning and balancing the flavors.
• Black Pepper: 1/2 teaspoon, freshly ground, or to taste. Adds a touch of spice and depth.
• Fresh Parsley: 2 tablespoons, chopped (for garnish, optional). Provides a fresh, herbaceous finish and visual appeal.

Instructions

1. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with 1 tablespoon of butter. This prevents the potatoes from sticking and ensures easy cleanup later. A glass or ceramic baking dish works best for even heat distribution.
2. Prepare the Potatoes and Onion: Peel the potatoes and slice them thinly, about 1/8 inch thick. Consistency in thickness is key for even cooking. You can use a mandoline for uniform slices, or a sharp knife and a steady hand. Thinly slice the yellow onion as well. Slicing the onion thinly ensures it cooks through and softens nicely in the oven without overpowering the dish.
3. Create the Cream Sauce: In a saucepan over medium heat, melt the remaining 3 tablespoons of butter. Once melted, whisk in the all-purpose flour and cook for 1 minute, stirring constantly. This creates a roux, which is the base for your cream sauce and will help thicken it. Cook the roux briefly to cook out the raw flour taste.
4. Add Cream and Milk: Gradually whisk in the heavy cream and whole milk, ensuring there are no lumps. Whisking constantly prevents lumps from forming and ensures a smooth sauce. Continue whisking until the sauce begins to slightly thicken, about 2-3 minutes.
5. Season the Sauce: Stir in the ground nutmeg, salt, and black pepper. Taste and adjust seasonings as needed. Nutmeg adds a classic warm spice that complements potatoes and cream beautifully. Seasoning at this stage allows the flavors to meld into the sauce.
6. Layer the Ingredients: In the prepared baking dish, create layers starting with potatoes, then onions, and then diced ham. Repeat layers until all ingredients are used, overlapping the potato slices slightly. Layering ensures that each bite contains a mix of potatoes, onions, and ham, and helps distribute the flavors evenly throughout the dish.
7. Pour the Cream Sauce: Pour the prepared cream sauce evenly over the layered potatoes, onions, and ham. Ensure the sauce reaches all the way to the edges of the dish and slightly covers the top layer of potatoes. The sauce is crucial for cooking the potatoes and creating the creamy texture.
8. Bake: Cover the baking dish tightly with aluminum foil. This traps steam and helps the potatoes cook through evenly without drying out. Bake for 1 hour.
9. Remove Foil and Continue Baking: Remove the foil and continue baking for another 30-45 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Test for doneness by piercing the potatoes with a fork – they should be easily pierced and tender. Baking uncovered for the last portion allows the top to brown and become beautifully golden and slightly crispy in places.
10. Rest and Garnish (Optional): Let the scalloped potatoes with ham rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld further. Garnish with fresh chopped parsley, if desired, for a pop of color and fresh flavor. Resting also makes it easier to serve and prevents the dish from being too runny.

Nutrition Facts (per serving, estimated)

(Note: Nutritional values are estimates and can vary based on specific ingredients and serving sizes.)

• Serving Size: Approximately 1 cup
• Calories: 350-450 kcal
• Protein: 15-20g

Preparation Time

• Prep Time: 30 minutes (includes peeling and slicing potatoes, dicing ham, and making sauce)
• Cook Time: 1 hour 30 minutes – 1 hour 45 minutes (total baking time, including covered and uncovered baking)
• Total Time: Approximately 2 hours – 2 hours 15 minutes (from start to finish, including resting time)

This Classic Scalloped Potatoes with Ham recipe requires about 30 minutes of active preparation. The majority of the time is spent baking in the oven, making it a relatively hands-off dish once assembled. While it takes a bit of time, the comforting and delicious results are well worth the effort, especially for a special occasion or a satisfying family meal. The aroma that fills your kitchen while it bakes is a reward in itself!

How to Serve

Scalloped Potatoes with Ham is a versatile dish that can be served in a variety of ways. Its creamy texture and savory flavor make it a perfect accompaniment to many meals or a satisfying main course on its own.

• As a Side Dish:
  • Roasted Chicken or Turkey: The creamy potatoes complement the savory roasted poultry beautifully.
  • Baked Ham (for a Ham Feast!): Enhance the ham flavor by serving it alongside a baked ham.
  • Grilled Steak or Pork Chops: A rich and comforting side to balance grilled meats.
  • Fish or Salmon: Surprisingly good with milder fish, especially baked or pan-seared salmon.
  • Vegetable Dishes: Serve alongside steamed green beans, roasted asparagus, or a fresh garden salad to balance the richness.
• As a Main Course:
  • Light Salad: Pair with a crisp green salad with a vinaigrette dressing to cut through the richness.
  • Crusty Bread: Serve with warm crusty bread for soaking up the delicious cream sauce.
  • Soup: A light soup, like tomato soup or a simple vegetable soup, can make a balanced meal.
• Special Occasions:
  • Holiday Dinners: Perfect for Easter, Thanksgiving, or Christmas as a comforting and crowd-pleasing side.
  • Potlucks and Gatherings: Easy to transport and always a hit at potlucks and family gatherings.
  • Sunday Suppers: A classic Sunday supper dish that brings the family together.

Additional Tips for Perfect Scalloped Potatoes with Ham

1. Potato Variety Matters: While Russet potatoes are classic and yield a fluffier texture, Yukon Gold potatoes are excellent for scalloped potatoes because of their creamy texture and ability to hold their shape slightly better during cooking. Experiment with both to find your preference.
2. Consistent Potato Slices: Ensure your potato slices are as uniform in thickness as possible. This is crucial for even cooking. Thicker slices will take longer to cook and may result in some potatoes being undercooked while others are overcooked. A mandoline or a sharp knife and careful slicing are key.
3. Don’t Rinse the Potatoes (Unless You Want to): Rinsing sliced potatoes removes excess starch, which can result in a less creamy sauce. If you prefer a less thick sauce, you can rinse them briefly. For a richer, creamier sauce, skip rinsing and allow the potato starch to contribute to the sauce’s thickness.
4. Freshly Grated Nutmeg is Best: While pre-ground nutmeg works, freshly grated nutmeg has a much more vibrant and aromatic flavor. If you have whole nutmeg, grating it fresh just before adding it to the sauce will elevate the flavor significantly.
5. Don’t Overcook the Roux: When making the cream sauce, cook the butter and flour roux for only about a minute. Cooking it too long can darken it and give it a burnt flavor. You just want to cook out the raw flour taste.
6. Warm the Cream and Milk: Warming the heavy cream and milk slightly before adding them to the roux can help prevent the sauce from becoming lumpy and ensures a smoother consistency. It also helps the sauce come together more quickly.
7. Cheese is Optional, but Delicious: For an even richer and cheesier version, you can add shredded cheese to the layers or sprinkle it on top during the last 15-20 minutes of baking. Cheddar, Gruyere, or a blend of cheeses work wonderfully.
8. Make-Ahead Option: You can assemble the scalloped potatoes with ham ahead of time, up to a day in advance. Cover tightly and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before baking as directed, you might need to add 10-15 minutes to the baking time if starting from cold. This is a great time-saver for busy weeknights or when preparing for a gathering.

FAQ: Your Scalloped Potatoes with Ham Questions Answered

Q1: Can I make scalloped potatoes with ham ahead of time?
A: Yes, you can assemble the dish up to 24 hours in advance. Store it covered in the refrigerator and bake as directed, adding a little extra baking time if needed, especially if baking directly from cold. Let it sit at room temperature for about 30 minutes before baking.

Q2: Can I use a different type of ham?
A: Absolutely! While diced cooked ham is classic, you can use leftover spiral ham, smoked ham, or even prosciutto for a different flavor profile. Adjust the salt accordingly as some hams are saltier than others.

Q3: My scalloped potatoes are watery. What did I do wrong?
A: Watery scalloped potatoes can be due to a few factors: not thickening the cream sauce enough, using potatoes with high water content (like new potatoes, which aren’t ideal for this recipe), or not baking them long enough uncovered to allow excess moisture to evaporate. Ensure you cook the roux properly and bake uncovered for the last portion to allow the sauce to thicken.

Q4: Can I freeze scalloped potatoes with ham?
A: While you can freeze cooked scalloped potatoes with ham, the texture may change slightly upon thawing. Cream-based sauces can sometimes separate or become grainy after freezing. For best results, consume them fresh. If freezing, cool completely, wrap tightly in freezer-safe wrap and foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat thoroughly in the oven.

Q5: Can I make this recipe vegetarian?
A: Yes, for a vegetarian version, simply omit the ham. You can enhance the flavor with other vegetables like sautéed mushrooms, caramelized onions, or roasted garlic cloves layered in with the potatoes. Consider adding a pinch of smoked paprika to the sauce to mimic a smoky flavor.

Q6: What’s the best way to reheat scalloped potatoes with ham?
A: The best way to reheat scalloped potatoes is in the oven. Preheat your oven to 350°F (175°C), cover the dish with foil, and bake for 20-30 minutes, or until heated through. You can also reheat individual portions in the microwave, but the texture may be slightly softer. Add a splash of milk or cream if they seem dry when reheating.

Q7: Can I use milk instead of heavy cream for a lighter version?
A: You can substitute whole milk for heavy cream, but the sauce will be less rich and creamy. For a slightly richer option than just milk, you could use half-and-half or evaporated milk. Keep in mind the texture and flavor will be different from using heavy cream.

Q8: How do I prevent the top from browning too quickly?
A: If the top of your scalloped potatoes is browning too quickly before the potatoes are fully cooked, loosely tent the baking dish with aluminum foil. This will prevent further browning while allowing the potatoes to continue cooking through. Remove the foil for the last 10-15 minutes to allow the top to become golden brown.

This Classic Scalloped Potatoes with Ham recipe is a timeless comfort food classic that is sure to become a family favorite in your home too. Enjoy the process of creating this delicious dish and the smiles it brings to your table!

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