Scalloped Potatoes with Ham
Scalloped Potatoes with Ham
Serves 4
10 min.
active cooking time
1 hr. 40 min.
total cooking time, not including rest time
Thinly sliced potatoes and leftover holiday ham are baked in a velvety cream sauce until golden and irresistibly bubbly, creating a hearty dish that tastes even better than the holiday feast itself.
Ingredients
¼ cup
Kowalski's Butter, divided, plus more for buttering the baking dish
½ cup
diced white onion
2 tbsp.
flour
1 tsp.
dried thyme or 1 tbsp. minced fresh thyme (optional)
1 tsp.
kosher salt
1 ½ cups
half-and-half
1 cup
chicken broth
1 lb.
julienned ham (such as leftover holiday ham or ham steaks)
2 lbs.
Yukon Gold potatoes, peeled and sliced ⅛" thick
1 cup
shredded Gruyère cheese
- garnishes, to taste (optional): crushed red pepper flakes, freshly ground Kowalski's Black Peppercorns and minced fresh herbs
Directions
- Preheat oven to 350°. Butter a 9x13" glass baking dish.
- In a large skillet, heat 2 tbsp. butter over medium heat. Add onion; cook and stir until onion is soft (about 3 min.).
- Add remaining butter, flour, thyme and salt; cook, stirring constantly, until bubbly (about 1 min.).
- Whisk in half-and-half and broth; bring to a boil, stirring constantly. Boil and whisk for 1 min.
- Add ham to the cream sauce.
- Fill prepared baking dish with alternating layers of sliced potatoes and cream sauce with ham, ending with the cream sauce mixture on top. Sprinkle evenly with shredded cheese.
- Cover dish with foil; bake in preheated oven for 45 min.
- Uncover; continue baking until potatoes are tender and top is golden and bubbly (45 min. more).
- Remove from oven; let rest for 10 min.
- Top with desired garnishes; serve immediately.
Tasty Tips:
- A mandoline slicer makes it easy to cut potatoes to a uniform thickness.
- You can substitute heavy cream or whole milk for half-and-half.
Did You Know?
- The difference between scalloped potatoes and au gratin potatoes is cheese! Traditional scalloped potatoes often skip the cheese, but we couldn't resist finishing ours with a little Gruyère. We do live next to Wisconsin, after all!
