Scalloped Potatoes with Ham
The Scalloped Potatoes Worth the Homemade Sauce
Scalloped Potatoes with Ham builds layers of thinly sliced potatoes, cubed Jones Dairy Farm Ham, and shredded Gruyere in a casserole dish, then covers them with a rich homemade sauce of sautéed onion, butter, flour, half and half, whole milk, and garlic salt. Finished with parmesan on top and baked covered for 90 minutes before broiling until golden, this scalloped potato casserole serves six and works as a hearty holiday side dish or a satisfying family dinner on its own.
Ingredients
- 6 large potatoes, peeled and cut into 1/8 inch thick slices
- 7 oz. slice Jones Dairy Farm Heritage Uncured Half Ham, cut into cubes
- 2 cups Gruyere cheese, shredded
- 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
Directions
Preheat oven to 350˚F.
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.
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.
Stir in milk and cook for additional 10 minutes. Stir in garlic salt, salt, and pepper. Pour mixture over the layers in the casserole dish. Sprinkle with parmesan cheese.
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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