Prep time: 25 mins | Cook time: 25 mins | Total time: 50 mins| Servings: 8
This amazing recipe is an easy way to feed the crowd. Perfect to make in advance and either refrigerate or freeze. A wonderful side dish that pairs so well with your favourite main course.
Ingredients
6 medium Yukon Gold Potatoes
Cheese Sauce:
4 tbsp butter
1 yellow onion, sliced into strings
3 cloves garlic, minced
¼ c. all-purpose flour
1 1/2 c. half and half, or milk
3/4 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon sage
2 c. cheddar cheese, shredded
1/2 c. Gruyere cheese, shredded
1 c. cooked ham, diced
Topping/Garnish:
1/4 c. Parmesan, finely grated into a powder
1 tbsp Fresh Parsley, roughly chopped
How to make Cheesy Scalloped Potatoes and Ham
Cheese Sauce:
Step 1: Ready the cheddar and Gruyere cheese. Shred and set aside. Make sure that they are close to room temperature before mixing them into the sauce. Do not forget to reserve 2 cups of cheddar.
Step 2: In a medium saucepan, melt the butter over medium heat. Once melted, add in the sliced onions and cook for about 20 seconds or so while occasionally stirring until it starts to brown and caramelize. Then, add in the minced garlic and cook for a minute more.
Step 3: Slowly add in the flour, constantly mixing until paste forms, and continue to heat for about a minute.
Step 4: Heat the half and half/milk in the microwave for 30 seconds before stirring into the saucepan followed by 3/4 tsp rosemary, half tsp each of oregano, thyme, and sage. Allow the mixture to simmer for about 5 minutes, then remove from heat.
Step 5: Slowly sprinkle in the 1 1/2 cu[ of the shredded cheddar and half cup of the Gruyere, stirring until smooth and well combined. Now, stir in the ham. If desired, reserve some ham for toppings later.
To Assemble the Casserole:
Step 6: Prepare the oven. Preheat it to 400 degrees.
Step 7: Peel and thinly slice the potatoes to about 1/8 inch thickness using a mandoline. Then, into the bottom of a lightly greased 9 x 13-inch casserole dish, lay 1/3 of the potatoes in one layer, overlapping the pieces. If desired, lightly season with salt and pepper.
Step 8: Over the potatoes, spoon 1/3 of the cheese sauce. Completely cover the potatoes by brushing the sauce to them using a pastry brush. Do this twice for the remaining potatoes and sauce, then top the last layer with the rest of the cheddar cheese and the reserved diced ham.
Step 9: Place in the preheated oven and bake for about 30 minutes. (Note that if making this in advance to completely cool the casserole, then freeze until ready to serve.) Uncover and sprinkle with 1/4 cup finely shredded Parmesan. Then, adjust the heat to 375 degrees and bake for another 15 minutes until the cheese is hot, bubbling, and starts to brown.
Step 10: Garnish with parsley and allow the casserole to sit for at least 5 minutes before serving.
Notes:
Make-Ahead Method:
Assemble the casserole if making ahead and bake for about 30 minutes at 400 degrees oven, covered. When done, remove from the oven and completely cool. Once cooled, tightly cover and store in the fridge for up to 3 days or freeze for 2 to 3 weeks.
When ready to serve, thaw the casserole in the fridge overnight if frozen. Then, allow to rest for at least 30 minutes before baking. Then, bake for about 25 minutes in a 375 degrees oven until the top starts to brown.
Crock Pot Method:
To make this in a crockpot, assemble the casserole following the steps above and cook for 4 to 5 hours on high or 8 to 9 hours on low. Remove the lid and let the casserole stand for at least 15 minutes so the sauce thickens. Before serving, garnish with parsley. Enjoy!
Nutrition Facts:
Calories: 405kcal | Carbohydrates: 30g | Protein: 18g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 518mg | Potassium: 707mg | Fiber: 3g | Sugar: 2g | Vitamin A: 732IU | Vitamin C: 27mg | Calcium: 397mg | Iron: 2mg
Ingredients
- 6 medium Yukon Gold Potatoes
- Cheese Sauce:
- 4 tbsp butter
- 1 yellow onion, sliced into strings
- 3 cloves garlic, minced
- ¼ c. all-purpose flour
- 1 1/2 c. half and half, or milk
- 3/4 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sage
- 2 c. cheddar cheese, shredded
- 1/2 c. Gruyere cheese, shredded
- 1 c. cooked ham, diced
- Topping/Garnish:
- 1/4 c. Parmesan, finely grated into a powder
- 1 tbsp Fresh Parsley, roughly chopped
Instructions
Cheese Sauce:
Step 1: Ready the cheddar and Gruyere cheese. Shred and set aside. Make sure that they are close to room temperature before mixing them into the sauce. Do not forget to reserve 2 cups of cheddar.
Step 2: In a medium saucepan, melt the butter over medium heat. Once melted, add in the sliced onions and cook for about 20 seconds or so while occasionally stirring until it starts to brown and caramelize. Then, add in the minced garlic and cook for a minute more.
Step 3: Slowly add in the flour, constantly mixing until paste forms, and continue to heat for about a minute.
Step 4: Heat the half and half/milk in the microwave for 30 seconds before stirring into the saucepan followed by 3/4 tsp rosemary, half tsp each of oregano, thyme, and sage. Allow the mixture to simmer for about 5 minutes, then remove from heat.
Step 5: Slowly sprinkle in the 1 1/2 cu[ of the shredded cheddar and half cup of the Gruyere, stirring until smooth and well combined. Now, stir in the ham. If desired, reserve some ham for toppings later.
To Assemble the Casserole:
Step 6: Prepare the oven. Preheat it to 400 degrees.
Step 7: Peel and thinly slice the potatoes to about 1/8 inch thickness using a mandoline. Then, into the bottom of a lightly greased 9 x 13-inch casserole dish, lay 1/3 of the potatoes in one layer, overlapping the pieces. If desired, lightly season with salt and pepper.
Step 8: Over the potatoes, spoon 1/3 of the cheese sauce. Completely cover the potatoes by brushing the sauce to them using a pastry brush. Do this twice for the remaining potatoes and sauce, then top the last layer with the rest of the cheddar cheese and the reserved diced ham.
Step 9: Place in the preheated oven and bake for about 30 minutes. (Note that if making this in advance to completely cool the casserole, then freeze until ready to serve.) Uncover and sprinkle with 1/4 cup finely shredded Parmesan. Then, adjust the heat to 375 degrees and bake for another 15 minutes until the cheese is hot, bubbling, and starts to brown.
Step 10: Garnish with parsley and allow the casserole to sit for at least 5 minutes before serving.
Notes
Make-Ahead Method: Assemble the casserole if making ahead and bake for about 30 minutes at 400 degrees oven, covered. When done, remove from the oven and completely cool. Once cooled, tightly cover and store in the fridge for up to 3 days or freeze for 2 to 3 weeks. When ready to serve, thaw the casserole in the fridge overnight if frozen. Then, allow to rest for at least 30 minutes before baking. Then, bake for about 25 minutes in a 375 degrees oven until the top starts to brown. Crock Pot Method: To make this in a crockpot, assemble the casserole following the steps above and cook for 4 to 5 hours on high or 8 to 9 hours on low. Remove the lid and let the casserole stand for at least 15 minutes so the sauce thickens. Before serving, garnish with parsley. Enjoy!
