Old fashioned scalloped potatoes and ham is a great casserole for an everyday meal or potluck dinner. Made from scratch, this will be one of your favorite dinner recipes.
4 russet potatoes – medium cleaned and sliced thin. Peeling optional
1 onion – small chipped
4 tablespoon butter
4 tablespoon flour – ¼ cup
1 teaspoon salt
½ teaspoon pepper
3 cups milk
2 cups shredded cheese of choice – Monterey Jack or cheddar are good choices
¾ pound ham – dice or cut into small bite size bites. About 3 cups. A bit more or less is fine.
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. If using a mandolin, please follow the manufacturers safety instructions.
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 the onion is clearing some, 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 ½ teaspoon pepper.
Prep a 9 by 13 baking dish by coating with butter. Add about ⅓ of the potatoes. Top with ⅓ of the ham, ½ cup of cheese and ⅓ 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.
Easy to cut in half. See the instructions below.
Use a mandolin to slice the potatoes to save your fingers and time. But be careful with the mandolin.
Use potatoes of your choice, but I like Russets. Peeling is optional.
Cheese of your choice. I use cheddar or Monterey Jack.
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.
I scale this up or down depending on how much leftover ham I have.
Good refrigerated for 3-4 days, and can be frozen for 3-4 months.
Instructions for half size:
Use a 6X9 or 8X8 pan.
In the recipe card, adjust the number of servings to 4. That will do the math and change the ingredient amounts displayed. WARNING- this does not adjust the instructions so you will need to use the amounts in the Ingredients, and not the Instructions.
Cooking time does not change much, but check it a bit early.