Recipe Book

Scalloped Potatoes and Ham

Potatoes 85 min

Adapted from Well Plated by Erin

Ingredients

  • 2 tbsp 28 g unsalted butter
  • 1 medium onion, 1/4-inch diced
  • 6 garlic cloves, minced (about 2 tbsp)
  • 1 cup 240 ml whole milk
  • 3/4 cup 180 ml low-sodium chicken or vegetable broth
  • 1 1/2 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 3 lb 1.4 kg Yukon Gold potatoes (about 6–8 medium)
  • 3 tbsp 24 g all-purpose flour
  • 2 cup 280 g cooked ham, diced 1/4–1/2 inch
  • 4 oz 115 g sharp cheddar cheese, shredded
  • 2 tbsp 30 ml finely grated Parmesan cheese
  • to taste chopped fresh chives, thyme, or parsley (optional), for serving

Method

  1. Place a rack in the center of the oven and preheat to 190°C (375°F). Coat a 9x13-inch (23x33cm) casserole dish with nonstick spray.
  2. Melt the butter over medium-low in a medium pot or high-sided skillet. Add the onion and cook 8–10 minutes, stirring often, until translucent but not browned. Stir in the garlic and cook until fragrant, about 1 minute more.
  3. Turn off the heat. Stir in the milk, broth, 1 tsp of the salt, and the pepper. Set aside.
  4. Peel the potatoes and slice very thinly (about 1/8-inch) with a mandoline or sharp knife. Toss in a large bowl with the flour and remaining 1/2 tsp salt.
  5. Spread one-third of the potato slices in the bottom of the prepared dish. Spoon 1 cup of the milk-broth mixture over the top and sprinkle with 2/3 cup ham and one-third of the cheddar. Repeat twice more, ending with cheddar.
  6. Cover the dish with foil (spray-side down) and bake 35 minutes, then uncover and bake 25 more minutes.
  7. Sprinkle with Parmesan and broil until golden brown and bubbly, 1–3 minutes — watch closely.
  8. Sprinkle with herbs. Let stand at room temperature 20–25 minutes to let the milk mixture set and thicken before serving.

Notes