
Scalloped Potatoes with Ham

Ingredients
6 | Large Potatoes, peeled and cut into 1/8 inch thick slices |
1 (7 oz slice) | Jones Dairy Farm Ham, cut into cubes |
2 cups | Gruyere Cheese, shredded |
1 tablespoon | Canola Oil |
1 | Large Onion, diced |
1/2 cup | Butter |
1/2 cup | All-Purpose Flour |
2 cups | Half and Half |
2 cups | Whole Milk |
1/2 cup | Parmesan Cheese, shredded |
1 tablespoon | Garlic Salt |
Salt and Pepper, to taste |
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Directions
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Preheat oven to 350˚F.
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Layer 1/4 of the potatoes in large casserole dish. Sprinkle 1/4 of the ham cubes on top of potato layer and top with 1/4 of gruyère cheese. Repeat, alternating potatoes, ham and cheese. Set aside.
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Heat oil in large deep skillet. Add the diced onion and cook until lightly browned. Add butter and stir constantly. Once butter has melted, add 1/4 cup flour and stir until it thickens. Add 1 cup half and half, whisk to remove lumps. Add remaining 1/4 cup flour and 1 cup half and half. Allow sauce to thicken, stirring constantly until it reaches gravy consistency.
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Stir in milk and cook for additional 10 minutes. Stir in garlic, salt and pepper. Pour mixture over the layers in the casserole dish. Sprinkle with parmesan cheese.
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Cover casserole dish with aluminum foil and cook for 90 minutes. Remove foil and broil the top for 5 minutes or until the top is golden brown and edges are bubbly.
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