Creamy, tacky scalloped potatoes with ham are consolation meals heaven! Mixing layers of tender potatoes with savoury, smokey ham in each chew. I’m utilizing 3 totally different cheeses to actually stage up this potato dish, making it a luxurious aspect dish for Christmas, Thanksgiving or any gathering!
Want a recipe for leftover ham? That is the one for you. Type of like potato dauphinoise, however made even higher with items of ham and caramelised onions.
Or should you don’t wish to serve up these scalloped potatoes as a aspect dish, make it the most important occasion with a number of little additions.
What do we want for scalloped potatoes with ham?
- 3 sorts of cheese, I’m utilizing a mature cheddar (sharp cheddar cheese), gruyere and purple Leicester.
- For the potatoes I’m utilizing Rooster potatoes. I discover the most effective forms of potato are floury potatoes – because the starch in them helps to create a thicker sauce. Maris Piper, King Edwards, Rooster, Russet potatoes, Yukon golds and Desirée are all good choices.
- Ham. I’m utilizing chunks of leftover baked ham
- Onions (for the fried onions) which add an additional depth of flavour.
- Butter, plain flour (all function flour) and milk for the bottom of the cheese sauce.
- Double cream (heavy cream) to make the dish additional creamy
make it
***Full recipe with detailed steps within the recipe card on the finish of this submit***
We begin by frying up slices of onion in a pan (1) with butter, garlic, salt, pepper and just a little garlic salt. 5 – 6 minutes is sufficient to get sweetly softened mild brown onion, however you may cook dinner for 8-10 minutes greater than that should you love actually caramelized onions. Flip off the warmth.
Make the sauce by melting butter in a saucepan, then stirring in flour to type a roux (2). Warmth for a minute to cook dinner out the flour, then whereas stirring with a whisk, slowly add the milk, a great splash at a time (3). When all the milk has been added, stir within the cream and cheddar cheese (4).
Organize a layer of potatoes (no must pre-cook them) in a greased baking dish (5), and high with half the onions, half the ham and a great pinch of salt and pepper (6). Spoon over half the sauce (7).
Professional Tip – slice the potatoes thinly
we wish to slice them thinly to a constant thickness, this can be certain that all of the potatoes are cooked evenly all through the dish.
Begin by peeling the potatoes then use the slicing attachment on a meals processor to slice the potatoes thinly and shortly.
A mandolin (affiliate hyperlink) is an effective various to constantly slice the potatoes, though it’ll take longer.
Repeat the layers as soon as extra (7, 8, 9, 10), then high with cheddar, Gruyere and purple Leicester (11). Cowl with foil and bake within the oven for 75-90 minutes, till the potatoes are tender all through (12).
Take away the foil and cook dinner for a additional 15-20 minutes till the cheese is browned and bubbly. High with contemporary thyme or finely chopped chives earlier than serving.
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Can I cook dinner the potatoes first?
You possibly can cook dinner the sliced potatoes in milk or inventory for 10-12 minutes first if you want. This can velocity up the general cooking course of, which means the dish will solely want round half-hour within the oven (uncovered).
I want to not pre-cook the potatoes as I discover draining the potatoes too messy, and I’m too impatient to attend for the potatoes too be cool sufficient, so I can deal with them after I layer them up within the pan.
Professional Tip – How to make sure your cream gained’t curdle
A curdled sauce could be a widespread downside with common dauphinoise potatoes. Listed below are some ideas to make sure it doesn’t occur to you:
- Most frequently a curdled sauce is because of the temperature of the oven being too excessive. So it’s a good suggestion to make sure your oven isn’t operating too scorching,
- Keep on with potato quantity within the recipe. Potatoes have a specific amount of acidity in them, and going overboard on the potatoes may cause the acidity to curdle the milk or cream.
- Full fats milk and cream are greatest. Lowered fats milk and cream have the next tendency to separate (curdle) than full fats.
- My scalloped potatoes recipe makes use of flour within the sauce, and this can even assist to make sure your sauce gained’t cut up.
It’s carblicious, extremely cream and tacky, and most likely one million energy (I’ll work it out and embrace within the recipe card), however who cares when it tastes this good?
Options for swaps:
If you wish to change up this recipe, you might swap out the ham for bacon and even pepperoni or chorizo (salty meats work greatest).
You may also change some or all the potato with candy potato or slices of butternut squash (like this squash and potato gratin)
What’s the distinction between potato dauphinoise and scalloped potatoes?
- Potato dauphinoise is a French dish of thinly sliced potatoes (not normally pre-cooked), baked with cream and/or milk, a touch of garlic (extra for the aroma than the flavour) and typically just a little nutmeg. Cheese might or is probably not added.
- Scalloped potatoes – Scalloped potatoes, much like potatoes au gratin are sometimes argued to be cooked with cream, garlic and onion, however with out cheese. Many recipes do name for the addition of cheese although (together with mine!). The potatoes are normally sliced just a little thicker than with potato dauphinoise.
What to serve it with
This makes a powerful aspect to go together with any roast dinner:
Or simply serve this potato casserole up as the principle occasion with a aspect salad or some inexperienced beans or broccoli.
Watch the best way to make it:
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Preheat oven to 180C/350F (fan). Grease a big casserole dish (see NOTES)
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Warmth the butter in a frying pan (skillet) on a medium-high warmth. Add the onion, garlic, ¼ tsp salt, ¼ tsp black pepper and ¼ tsp garlic salt. Fry for 5-6 minutes, stirring typically till the onions soften. Flip off the warmth.
2 tbsp unsalted butter, 1 giant onion, 2 cloves minced garlic, 1/2 tsp salt, 1/2 tsp black pepper, ¼ tsp garlic salt
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Now make the cheese sauce. Soften the butter in a saucepan over a medium-high warmth. Add the flour and stir with a whisk. Cook dinner for 1 minute, stirring always.
4 tbsp unsalted butter, 6 tbsp plain (all-purpose) flour
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Add the milk, a splash at a time, while stirring with the whisk till integrated, and no lumps stay.
560 ml (2 1/3 cups) full-fat milk
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Add the cream and three-quarters of the cheddar cheese. Stir till the cheese melts.
180 ml (3/4 cup) double (heavy) cream, 150 g (1 1/2 packed cups) grated mature cheddar cheese
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Organize half of the potatoes within the backside of the casserole dish. High with half the onion combination and half of the cubed ham. Sprinkle over ¼ tsp salt and ¼ tsp black pepper.
200 g (7 oz) cooked ham, 4 red-skinned potatoes*
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Pour over half the sauce.
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Repeat the layers with the potato, onion, ham, salt, pepper, and the remaining sauce.
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Sprinkle the remaining cheddar cheese, the Gruyere, and purple Leicester excessive.
50 g (1/2 packed cup) grated Gruyere cheese, 50 g (1/2 packed cup) grated Pink Leicester cheese, 150 g (1 1/2 packed cups) grated mature cheddar cheese
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Cowl the dish with foil and place within the oven for 75-90 minutes – till the potatoes are tender (you may examine by pushing a knife via them, They need to lower via potatoes simply).
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Take away the foil and cook dinner for an additional 15-20 minutes till the cheese is golden and bubbly.
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Take away from the oven and permit to relaxation for five minutes, then serve topped with a sprinkling of contemporary thyme.
1 tbsp chopped contemporary thyme
Word on the dish
I’m utilizing a glass pyrex dish that’s 23cm/9inch x 30cm/12inch. Approx 6cm/2.4 inches deep.
*Which potatoes to make use of?
I discover the most effective forms of potato are floury potatoes – because the starch in them helps to create a thicker sauce. Maris Piper, King Edwards, Rooster, Russets, Yukon golds and Desirée are all good choices.
Can I make it forward and reheat later?
Sure, you may cook dinner the dish as per the directions, then cool, cowl and refrigerate for as much as two days. Reheat, coated in foil for 30-35 minutes at 180C/350F till piping scorching all through.
Can I freeze it?
I discover the potatoes, though nonetheless tasting nice, can have a barely grainy texture when frozen and reheated, so I don’t advocate it.
For those who do have leftovers and wish to freeze them, then cook dinner the dish, cool, cowl and freeze. Defrost within the fridge in a single day, then reheat, coated in foil for 30-35 minutes at 180C/350F till piping scorching all through.
Dietary Info is per serving.
Energy: 499kcal | Carbohydrates: 28g | Protein: 21g | Fats: 35g | Saturated Fats: 21g | Ldl cholesterol: 120mg | Sodium: 906mg | Potassium: 668mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1082IU | Vitamin C: 12mg | Calcium: 442mg | Iron: 2mg
Vitamin data is mechanically calculated, so ought to solely be used as an approximation.
Word – I beforehand labored with Elmlea to create a video of this recipe for an Instagram submit. That video has been re-edited particularly for this submit. This submit has not been sponsored.
This submit was initially printed in Nov 2019, up to date with further data and for housekeeping causes in Nov 2024.
A few of the hyperlinks on this submit could also be affiliate hyperlinks – which implies should you purchase the product I get a small fee (at no additional value to you). For those who do purchase, then thanks! That’s what helps us to maintain Kitchen Sanctuary operating. The dietary data supplied is approximate and may differ relying on a number of elements. For extra data please see our Phrases & Circumstances.
