Description
This classic Scalloped Potatoes and Ham recipe offers tender Yukon Gold potatoes layered with savory diced ham and a creamy cheese sauce made from butter, onion, milk, and Dijon mustard. Baked to golden perfection with melted cheddar cheese on top, this comforting casserole is perfect for family dinners or holiday gatherings, delivering rich flavors and a satisfying texture in every bite.
Ingredients
Scale
Cheese Sauce
- 4 tablespoons unsalted butter (½ stick)
- ½ onion, finely chopped
- â…“ cup all-purpose flour
- 2½ cups whole milk
- 1 cup low-sodium chicken broth
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Dijon mustard
Main Ingredients
- 3½ pounds Yukon Gold potatoes, sliced thin
- 3 cups diced ham
- 1½ cups freshly shredded cheddar cheese
- Chopped fresh parsley (optional, for topping)
Instructions
- Preheat Oven and Melt Butter: Preheat the oven to 350°F. In a saucepan over medium heat, melt the butter to prepare for the sauce base.
- Sauté Onion: Add the finely chopped onion to the melted butter and cook for a few minutes until softened and translucent to develop flavor.
- Add Flour: Whisk in the all-purpose flour and cook for about one minute to form a roux, which will thicken the sauce.
- Incorporate Liquids: Slowly pour in the whole milk and low-sodium chicken broth while whisking continuously to avoid lumps and create a smooth sauce.
- Simmer and Season Sauce: Let the mixture simmer until it thickens slightly. Then whisk in the kosher salt, ground black pepper, and Dijon mustard to enhance the depth of flavor.
- First Layer of Potatoes: Grease a 9×13-inch casserole dish and layer one-third of the thinly sliced Yukon Gold potatoes evenly on the bottom.
- First Layer of Ham and Sauce: Spread 1 cup of diced ham over the potatoes, then pour one-third of the prepared sauce evenly over the top.
- Repeat Layers: Repeat the layering process twice more with remaining potatoes, ham, and sauce, finishing with the sauce on top.
- Bake Covered: Cover the casserole dish with aluminum foil and bake for 45 minutes until the potatoes are tender and the sauce is bubbling around the edges.
- Add Cheese Topping: Remove the foil and sprinkle the freshly shredded cheddar cheese evenly over the top of the casserole.
- Final Bake: Return the casserole to the oven and bake uncovered for an additional 10-15 minutes until the cheese melts and becomes bubbly and golden.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for a pop of color and fresh flavor before serving warm.
Notes
- For best results, slice the potatoes very thin to ensure they cook evenly and become tender.
- Use low-sodium chicken broth to control the saltiness of the dish.
- The Dijon mustard adds a subtle tang to the sauce; adjust amount to taste.
- You can substitute Yukon Gold potatoes with Russet potatoes if desired, but slicing thickness should be consistent.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- To make ahead, assemble the casserole and keep covered in the refrigerator overnight before baking.
