Scalloped Potatoes with Ham (Printable)

Layers of sliced potatoes and ham baked in a rich, creamy cheese sauce with herbs.

# What You Need:

→ Potatoes & Ham

01 - 3.5 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 9 oz cooked ham, diced

→ Sauce

03 - 4 tbsp unsalted butter
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1/3 cup all-purpose flour
07 - 3 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/4 tsp ground nutmeg

→ Cheese

12 - 2 cups shredded Gruyère cheese
13 - 1 cup shredded sharp cheddar cheese
14 - 1/4 cup grated Parmesan cheese

→ Garnish

15 - 2 tbsp chopped fresh parsley

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Melt butter in a large saucepan over medium heat. Sauté onion until softened, about 3 to 4 minutes. Add garlic and cook for 1 minute.
03 - Sprinkle flour over the butter mixture and whisk constantly for 1 to 2 minutes to form a roux. Gradually whisk in milk and cream, ensuring the mixture is smooth.
04 - Cook sauce over medium heat for 3 to 4 minutes until thickened. Season with salt, pepper, and nutmeg. Remove from heat and stir in half of the Gruyère and cheddar cheeses until melted.
05 - Arrange half of the sliced potatoes in the prepared dish. Evenly distribute half the ham, then pour half the cheese sauce over. Repeat the layering with remaining potatoes, ham, and sauce.
06 - Evenly sprinkle remaining Gruyère, cheddar, and all Parmesan cheese over the assembled layers.
07 - Cover the dish with foil and bake for 45 minutes in the preheated oven.
08 - Remove foil and bake an additional 25 to 30 minutes until potatoes are tender and the top is golden brown.
09 - Allow to rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • The creamy sauce soaks into every layer, so you get flavor in every single bite.
  • It's impressive enough for company but easy enough to make on a regular Tuesday night.
  • Leftovers actually taste better the next day, which is rare and wonderful.
02 -
  • Slice your potatoes consistently thin—uneven slices mean some stay crunchy while others turn mushy, ruining the whole dish.
  • If your sauce breaks or looks grainy, take it off heat and whisk in a splash of cold milk to smooth it out, then return to gentle heat.
  • Don't skip the resting period—it's the difference between neat slices and soupy mess on your plate.
03 -
  • Use a mandoline to slice potatoes paper-thin and uniformly—it saves time and ensures even cooking that you can't achieve with a knife alone.
  • Taste your sauce before it goes into the oven and adjust seasoning then, because the flavors mellow slightly as everything bakes together.
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