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Cheesy Scalloped Potatoes with Ham

Scalloped potatoes and ham are baked in a creamy sauce with a mild cheese flavor. The recipe is really easy and affordable. I have never had anyone not like this dish.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 2383.1 kcal

Equipment

  • 1 2-Quart Baking Dish
  • 1 Saucepan Medium-sized
  • 1 Chef's knife For prepping ingredients
  • 1 Cutting Board
  • 1 Whisk For smooth sauce

Ingredients
  

Main

  • 4 cups peeled and sliced potatoes
  • 2 cups diced ham
  • ½ onion chopped
  • 2 cups milk
  • 1 cup frozen peas
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ¼ pound Cheddar cheese diced
  • 1 pinch paprika or to taste

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Layer 1/2 of the potatoes, 1/2 of the ham, and 1/2 of the onions in a 2-quart baking dish; repeat layers. Dotdash Meredith Food Studios
  • Cook milk, peas, flour, butter, parsley, salt, black pepper, garlic powder, and onion powder in a saucepan over medium heat, stirring constantly, until thickened, 7 to 10 minutes. Dotdash Meredith Food Studios
  • Stir Cheddar cheese into sauce until melted. Dotdash Meredith Food Studios
  • Pour sauce over potato and ham mixture; sprinkle with paprika. Cover with aluminum foil. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
  • Bake in the preheated oven until potatoes are tender, about 1 hour. Remove foil and continue baking until lightly browned, about 15 minutes more. Dotdash Meredith Food Studios

Notes

To ensure even cooking, slice potatoes uniformly, ideally with a mandoline for precision. When making the sauce, cook the flour and butter for at least 1-2 minutes to eliminate any raw flour taste, stirring constantly to prevent lumps. Integrate the diced Cheddar off the heat or over very low heat to achieve a smooth, emulsified sauce without separation. For enhanced flavor, consider briefly sautéing the chopped onion before layering, and add a pinch of nutmeg or a dash of Dijon mustard to the cheese sauce. Using a blend of sharp Cheddar and a melting cheese like Gruyère can elevate the richness. Monitor the final baking stage closely after removing foil to achieve a golden-brown top without burning.