Scalloped Potatoes with Ham (Classic Roux Method)
Adapted from (family collection)
Ingredients
- 2 onions, thinly sliced
- 4 russet potatoes, peeled and thinly sliced
- 12 oz 340 g sliced baked ham (1/4-inch)
- 2 cup 227 g grated Cheddar cheese
- 2 tbsp 28 g butter, for the sauce
- 2 tbsp 16 g flour
- 1 1/2 cup 360 ml milk
- to taste salt and pepper
- 1 tbsp 14 g butter, for the onions
Method
- Preheat the oven to 175°C (350°F). Butter a baking dish.
- Melt 2 tbsp butter in a saucepan over medium-high. Stir in the flour and cook 1 minute.
- Remove from heat and whisk in the milk. Return to heat and bring to a simmer, stirring, until thickened. Remove from heat and season with salt and pepper.
- Cook the onions in 1 tbsp melted butter in a skillet until golden brown, and season with salt and pepper.
- Spread 1/3 of the white sauce in the bottom of the baking dish. Top with half the potatoes, half the onions, half the ham, half the cheese, and another third of the sauce.
- Repeat the layers, ending with the remaining cheese on top.
- Bake for 45 minutes, or until golden and bubbling.
Notes
- A different technique from the other Scalloped Potatoes and Ham recipe on this site — this one uses a classic stovetop roux (butter, flour, milk) rather than mixing sauce ingredients directly with broth.