Old fashioned scalloped potatoes and ham, an excellent recipe for an everyday meal or potluck dinner. One of my favorite comfort foods that is easily made from scratch. With these easy to follow step by step photo instructions to get it perfect the first time and every time.
4russet potatoesmedium cleaned and sliced thin. Peeling optional
2cupsshredded cheese of choiceMonterey Jack or cheddar are good choices
3cupsprecooked ham slicedices or cut into small bite size bites, about 3/4 pound
Preheat oven to 350 convection or 375 conventional.
Scrub and cut four medium russet potatoes. Peeling is optional. Slice thin and a mandolin is recommended.
Chop 1 small onion. Chop, slice or cut your ham into bite size pieces.
Over medium-high heat in a medium saucepan melt four tablespoons butter and add the onion. Cook until clearing, about 3-4 minutes.
Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning some.
Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well. About 3-4 minutes. During this part, add one teaspoon salt and 1/2 teaspoon pepper.
Prep a 9 by 13 baking dish by coating with butter. Add about 1/3 of the potatoes. Top with 1/3 of the ham, 1/2 cup Monterey Jack cheese and 1/3 of the sauce. Repeat two more times but use a full cup of cheese on the top layer.
Cover with aluminum foil.
Bake for 90 minutes then uncover and cook another 20-25 minutes until nicely brown and bubbling. Allow to set for about 10 minutes before serving.
Use a mandolin to slice the potatoes to save your fingers and time.
Use potatoes of your choice but I like Russets.
Cheese of your choice. I use chedder or Monterey Jack.
I scale this up or down depending on how much leftover ham I have.
The original recipes ( many of them) suggest total cooking times of 60-70 minutes. While it is done, there is still a little firm in the potatoes which my wife and I don't like. I have done this 20 plus times, and I now do a total of almost 2 hours total cooking time. So, I have changed the instructions but feel free to cook for the original recommended 40 minutes covered and 25 minutes uncovered if you want firmer potatoes.
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