Scalloped Potatoes and Ham
These Scalloped Potatoes and Ham are a classic Southern dish with only 10 minutes of prep!
Servings 4 - 6 servings
- ¼ cup (4 tablespoons) butter
- 2 cups whole milk or cream
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 2 lbs. Yukon Gold or russet potatoes, peeled and thinly sliced
- 1 cup (4 ounces) grated cheddar cheese
- 1 ½ cups (about 8 ounces) cooked, diced ham
- Garnish: fresh chopped chives, green onions, or parsley
Preheat oven to 400F (200C). Spray an 11 x 7-inch baking dish with cooking spray and set aside.
In a large pot, melt butter over medium-high heat. Whisk in milk, garlic, and salt. Add sliced potatoes.
Bring to a boil, reduce heat to medium-low, and cook (uncovered) for about 15 minutes (or until potatoes are tender). Gently stir the potatoes periodically as they cook.
Add the ham to the potato mixture.
Spoon into prepared baking dish. Sprinkle with grated cheese.
Bake for 20-25 minutes, or until golden brown. Let stand for 5-10 minutes before serving.
Recipe adapted from Southern Living.
- I like to use my hand-held mandolin slicer to quickly and easily cut the potatoes. A sharp knife will also work!
- You can use leftover baked ham from a previous meal, or purchase a package of diced ham from the grocery store. I do not recommend using thinly sliced deli ham.
- Pick your favorite cheese for this recipe. I use cheddar, but you can switch it up with Swiss, gruyere, gouda or mozzarella.
- Yukon Gold potatoes or russet potatoes work best for these scalloped potatoes.
- Make sure to use either whole milk or cream -- not a lower fat milk. Lower fat milks have a tendency to curdle.
- All of the ingredients in these scalloped potatoes are naturally gluten-free -- just double-check the brands of ham, cheese, and butter that you're using to make sure that there's no sneaky gluten in there.
- These two pounds of scalloped potatoes with ham will serve about 4-6 people as a main dish. To feed a larger family, double all of the ingredients (for example, use 4 pounds of potatoes and a pound of ham, etc.) and bake the potatoes in a 9 x 13-inch dish.
Serving: 1/6 of the recipe | Calories: 359kcal | Carbohydrates: 34g | Protein: 16.7g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 1025.7mg | Fiber: 2g | Sugar: 5g