Prep time: 25 mins | Cook time: 25 mins | Total time: 50 mins
Feed and impress the crowd with this melt in your mouth Cheesy Scalloped Potatoes and Ham. Easy to prepare, cook this in a crockpot or oven, or make this ahead. This sure is one heck of a side dish!
Ingredients
7 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
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
To make the Cheese Sauce:
Step 1: Prepare the cheddar and Gruyere. Shred them and sit at room temperature, reserving half a cup of cheddar.
Step 2: In a medium saucepan, melt the butter over medium heat.
Step 3: Saute the sliced onions for about 20 minutes or so until the onions start to brown and caramelized.
Step 4: Add the minced garlic to the pan and cook for a minute more.
Step 5: Slowly add the flour into the pan, mixing constantly to make a paste, and heat for another minute.
Step 6: Microwave the half and half/milk for about 30 seconds and pour into the saucepan. Stir to mix.
Step 7: Add the 3/4 tsp rosemary into the pan followed by half tsp each of oregano, thyme, and sage. Simmer for about 5 minutes before removing the pan from the heat.
Step 8: Slowly sprinkle over 1 1/2 cups shredded cheddar and half a cup of the Gruyere and mix until smooth and well mixed.
Step 9: Add the ham and mix well.
To assemble the Casserole:
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Peel and cut the potatoes to around 1/8-inch thick.
Step 3: In a single layer, add 1/3 of the potatoes on the bottom of a lightly greased 9 x 13-inch casserole dish overlapping each other. If desired, season lightly with salt and pepper.
Step 4: Over the potatoes, spoon about 1/3 of the cheese sauce. Completely cover the potatoes with the sauce by brushing with a pastry brush to maintain their colour.
Step 5: Do this until the remaining potatoes and sauce are layered.
Step 6: Sprinkle over the rest of the cheddar cheese and reserved ham.
Step 7: Place inside the preheated oven and bake for about 30 minutes, covered.
Make this ahead:
1. Assemble the casserole, cover, and bake for about 30 minutes at 400 degrees.
2. Allow cooling completely, then, tightly cover before storing in the fridge for up to 3 days or freeze for up to 2 to 3 weeks.
3. When ready to serve, thaw in the fridge overnight if frozen or for at least 30 minutes when refrigerated.
4. Uncover and sprinkle over 1/4 cup finely shredded Parmesan.
5. Then, bake in the oven for about 25 minutes at 375 degrees or until the cheese is bubbling and hot, and the top starts to brown.
Crock Pot Method:
1. Prepare and assemble the casserole.
2. Cook for 4 to 5 hours on high or 8 to 9 hours on low.
3. Do not remove the cover and leave it for about 15 minutes. This will let the sauce thicken.
4. When done, garnish with parsley and serve. Enjoy!
5. To prepare scalloped potatoes in the Crock-Pot, assemble the casserole as instructed.
Nutrition Facts:
Calories: 317kcal, Carbohydrates: 22g, Protein: 12g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 62mg, Sodium: 295mg, Potassium: 731mg, Fiber: 3g, Vitamin A: 650IU, Vitamin C: 18.9mg, Calcium: 302mg, Iron: 5.1mg
Ingredients
- 7 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
- 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
To make the Cheese Sauce:
Step 1: Prepare the cheddar and Gruyere. Shred them and sit at room temperature, reserving half a cup of cheddar.
Step 2: In a medium saucepan, melt the butter over medium heat.
Step 3: Saute the sliced onions for about 20 minutes or so until the onions start to brown and caramelized.
Step 4: Add the minced garlic to the pan and cook for a minute more.
Step 5: Slowly add the flour into the pan, mixing constantly to make a paste, and heat for another minute.
Step 6: Microwave the half and half/milk for about 30 seconds and pour into the saucepan. Stir to mix.
Step 7: Add the 3/4 tsp rosemary into the pan followed by half tsp each of oregano, thyme, and sage. Simmer for about 5 minutes before removing the pan from the heat.
Step 8: Slowly sprinkle over 1 1/2 cups shredded cheddar and half a cup of the Gruyere and mix until smooth and well mixed.
Step 9: Add the ham and mix well.
To assemble the Casserole:
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Peel and cut the potatoes to around 1/8-inch thick.
Step 3: In a single layer, add 1/3 of the potatoes on the bottom of a lightly greased 9 x 13-inch casserole dish overlapping each other. If desired, season lightly with salt and pepper.
Step 4: Over the potatoes, spoon about 1/3 of the cheese sauce. Completely cover the potatoes with the sauce by brushing with a pastry brush to maintain their colour.
Step 5: Do this until the remaining potatoes and sauce are layered.
Step 6: Sprinkle over the rest of the cheddar cheese and reserved ham.
Step 7: Place inside the preheated oven and bake for about 30 minutes, covered.
Make this ahead:
1. Assemble the casserole, cover, and bake for about 30 minutes at 400 degrees.
2. Allow cooling completely, then, tightly cover before storing in the fridge for up to 3 days or freeze for up to 2 to 3 weeks.
3. When ready to serve, thaw in the fridge overnight if frozen or for at least 30 minutes when refrigerated.
4. Uncover and sprinkle over 1/4 cup finely shredded Parmesan.
5. Then, bake in the oven for about 25 minutes at 375 degrees or until the cheese is bubbling and hot, and the top starts to brown.
Crock Pot Method:
1. Prepare and assemble the casserole.
2. Cook for 4 to 5 hours on high or 8 to 9 hours on low.
3. Do not remove the cover and leave it for about 15 minutes. This will let the sauce thicken.
4. When done, garnish with parsley and serve. Enjoy!
5. To prepare scalloped potatoes in the Crock-Pot, assemble the casserole as instructed.
