00743 11 40 C cheesy scalloped potatoes with ham 55. 007431 69 40 69 C 47. Scalloped potatoes and ham is classic old-fashioned comfort food with creamy sauce, melted cheese, and thin slices of tender ham and potatoes. This hearty dinner is the perfect use for leftover ham.

Introduction Homemade scalloped potatoes with ham are one of our favorite comfort foods. With these easy step-by-step photo instructions, you get perfect results the first time and every time. As usual, I read way too many recipes, but most were very similar. The inspiration piece will be a Pioneer Woman recipe on Food Network but highly modified by my old memory.

Some of the changes to simplify the instructions, decrease the fat some, and, most importantly, change the cooking time. I know this is cooking for two, and I have included instructions for a half recipe. Au Gratin Potatoes: Scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce. So this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin.

Season and add flour to make a roux and brown the roux. Add milk to the roux and whisk until thickened. Make the casserole in a prepared pan by making three layers that each containing potato slices, ham, shredded cheese, and sauce. Use double cheese to top the final layer. Cover with foil and bake for 90 minutes.

Uncover and bake until golden brown—20 to 25 minutes. Rest for at least 10 minutes to setup before serving. Ingredients The Potatoes All potatoes will cook about the same, so use what you want and have available, but usually, Russet potatoes are used. Russets have thick skin and are generally peeled. A medium Russet potato is 6-8 oz. Other potatoes, like Yukon Gold potatoes, are commonly used, and since they have thinner skin, I like to leave the skin on but remove it if you want. Prepare the potatoes by scrubbing and peeling the potatoes if using Russets.

I always use a mandolin and suggest you use one too if you have one—it is tough to cut this amount of potatoes consistently. If you use a mandolin, please follow the manufactures safety instructions to prevent an unscheduled trip to the emergency room. The Ham Any ham that is “bit size” will work well. The amount of ham you use is flexible. 3 cups of sliced ham, is suggested but a bit more or less is acceptable.

Dice ham will also work, but I find sliced ham more traditional. The Cheese Mild cheddar cheese is excellent in this recipe, but Monterey Jack or Gruyere are also commonly used. But use the cheese you like or love. The Sauce Start by cooking chopped onion in butter until clearing—4 to 5 minutes. Leave the cooked onion in the butter while making the roux. Make the roux by adding flour to the butter and cooking for a few minute.

Then slowly add milk while whisking and cook until thickened. For more details on roux, see How to Make Gravy from Scratch. How to Make Scalloped Potatoes and Ham for Two Make a smaller version of scalloped potatoes and ham for two or one. This is an easy recipe to cut in half, but the work doesn’t decrease that much.

With the decrease in size, the serving number decreased from eight to four. Leftovers are good refrigerated for four days or frozen for 3-4 months. Use a 6X9 or 8X8 pan for a half recipe. In the recipe card, adjust the number of servings to 4. That will do the math an change the ingredient amounts displayed. WARNING- this does not adjust the instructions, so you will need to follow the amounts in the ingredients and not the instructions.