About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Cheesy Scalloped Potatoes and Ham

Updated: Oct 5, 2021



Cheesy Scalloped Potatoes with Ham is a delicious, cheesy potato casserole made with layers of potatoes, ham, and a homemade sharp cheddar cheese sauce.


PREP TIME: 15 minutes

COOK TIME: 1 hour 25 minutes

TOTAL TIME: 1 hour 40 minutes

SERVINGS: 6


INGREDIENTS:

2 cups diced ham

6 cups Russet Potatoes, scrubbed and sliced into 1/4 inch rounds

1 tablespoon Butter

2 tablespoons All-Purpose Flour

2 cups Milk

1 cup Shredded Sharp Cheddar Cheese

1 teaspoon Kosher Salt

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1 teaspoon Paprika, optional


EQUIPMENT NEEDED:

-Very Sharp Knife or Mandolin

-2 Quart Casserole Dish



DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit. Grease a 2 1/2 quart baking dish.

2. Layer half the potatoes in the baking dish and top with 1 cup diced ham. Repeat layers.

3. Heat the butter over medium heat until melted, whisk in flour and cook for 1 minute, to remove the flour taste from the roux. Slowly whisk in milk, salt, garlic powder, and onion powder and cook until milk is just about boiling. Whisk in the cheese until melted. Remove from heat.

4. Pour the cheese sauce over the ham and potatoes/ Use your hands or a spoon to push the potatoes and ham into the cheese sauce before baking. This ensures that nothing dries out. Sprinkle with paprika if desired.

5. Cover with foil and bake for 60 minutes. Remove the foil and bake for an additional 25 minutes or until potatoes are tender.


NOTES:

-Leftovers can be stored in the refrigerator for 3-4 days. I do not recommend freezing.

-If you are using a very salty or smoked ham, decrease the amount of salt to 1/2 teaspoon

-My 6 cups of sliced potatoes were about 2 1/2 pounds or 3 large potatoes. I find it is easier for you to measure the potatoes after slicing by cups.

-If you like your potatoes really fall-apart tender, you can parboil the potatoes whole for 7-9 minutes and then slice and layer in your casserole. This step is not necessary but does make the potatoes very creamy and falling apart tender. Personally, I prefer my potatoes to have a bit of texture and chew left to them after baking.

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