Name: Classic Scalloped Potatoes with Ham
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.

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.

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Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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

Serving Size: one normal portion
Calories: 450
Protein: 20g