Description
A warm, cheesy casserole featuring tender potatoes in a rich cream sauce with savory ham, perfect for quick weeknight dinners or potlucks.
Ingredients
Scale
- 4 large russet potatoes, peeled and thinly sliced (about 2 pounds)
- 2 cups diced cooked ham (around 10.5 ounces)
- 4 tablespoons unsalted butter, softened
- 4 tablespoons all-purpose flour
- 3 cups whole milk (720 ml)
- 2 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 ½ cups shredded sharp cheddar cheese (6 ounces)
- ½ cup grated Parmesan cheese (1.75 ounces)
- Salt and freshly cracked black pepper, to taste
- 1 teaspoon fresh thyme, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Sprinkle the flour over the butter-onion mixture and whisk continuously for about 2 minutes to cook out the raw flour taste. The mixture will bubble and thicken slightly.
- Gradually pour in the milk, whisking constantly to keep the sauce smooth. Continue cooking and stirring until the sauce thickens to a creamy consistency, about 6-8 minutes. It should coat the back of a spoon.
- Stir in salt, pepper, and fresh thyme if using. Remove from heat and mix in 1 cup (4 ounces) of shredded cheddar cheese until melted and smooth.
- Grease a 9×13-inch baking dish with a little butter. Arrange half of the sliced potatoes evenly on the bottom. Scatter half of the diced ham on top.
- Pour half of the cheese sauce over the potatoes and ham. Repeat with the remaining potatoes, ham, and sauce, creating two layers.
- Sprinkle the remaining ½ cup cheddar and Parmesan evenly over the top layer for a golden, bubbly crust.
- Cover the dish tightly with foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Let the casserole sit for 10 minutes before serving to allow the sauce to thicken.
Notes
Use a mandoline slicer for even potato slices. Whisk sauce constantly to avoid lumps. You can assemble the casserole a day ahead and refrigerate; add 10-15 minutes to baking time if baking cold. If sauce is too thick, add a splash of milk. Tent with foil if edges brown too quickly. Rest casserole 10 minutes before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 375
- Sugar: 5
- Sodium: 700
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 18
Keywords: scalloped potatoes, ham casserole, creamy casserole, comfort food, cheesy potatoes, easy dinner, potluck recipe