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

Spend With Pennies

Prep Time 25

Cook Time 1 15

Total Time 1 40

Serving Size 8

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.