When you think of comfort food what comes to mind? I almost always go to potatoes or soup. My step-sister and I were talking about what she was making her husband for his upcoming birthday. She said, “I think I will make scalloped potatoes because it’s one of his favorites.” The idea sounded so good to me, I had to make some for us, too. I had meant to after Thanksgiving with ham leftovers, but forgot about it.
Christmas is just a matter of days away…it’s fun to plan ahead and decide on menus. I’m attempting to have as much ready ahead of time so that I can savor more time with family and just pause and enjoy the moments. I plan to make this dish again soon for the days after Christmas. It is creamy, comforting, and great with any leftover holiday ham. Enjoy!
Scalloped Potatoes and Ham
Ingredients
- 1/3 c butter
- 1 small onion diced
- 1/3 c. flour
- 1/2 t. thyme
- 2 1/2 c. milk
- 1/2 c. chicken broth
- 3 lbs. white russet potatoes sliced about 1/8" thick
- salt and pepper to taste
- 2 cups cooked ham diced
- 1 c. sharp cheddar cheese
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13 pan and set aside.
- Cook onion and butter over medium low until onion is tender. Add thyme and flour and cook for another 2-3 minutes.
- Turn heat to low and add milk a little bit at a time whisking between each addition. The mixture will thicken but as you continue adding and whisking it will smooth out. Stir in chicken broth, salt, and pepper bring to a boil and allow to boil for 1 minute.
- Place 1/3 of the potatoes topped with 1/3 of ham and 1/3 of the sauce. Repeat layers ending with sauce on top.
- Bake covered for 50 minutes. Uncover and bake an additional 25-35 minutes longer or until potatoes are tender. Add the cheese the last 15 minutes.
- Cool at least 15 minutes before serving. Garnish with parsley.
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