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Cheesy Scalloped Potatoes and Ham

Cheesy Scalloped Potatoes and Ham are the best way to feed a crowd and can be made ahead of time and refrigerated or frozen. Bake them in the oven or cook them in the Crock Pot for an easy side dish idea!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 405kcal
Author: Stephanie

Ingredients

  • 6 medium Yukon Gold Potatoes

Cheese Sauce

  • 4 Tablespoons butter
  • 1 yellow onion sliced into strings
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 1/2 cups half and half or milk
  • 3/4 tsp dried rosemary
  • 1/2 tsp EACH: dried oregano, thyme, sage
  • 2 cups cheddar cheese, shredded
  • 1/2 cup Gruyere cheese, shredded
  • 1 cup cooked ham diced

Topping/Garnish

  • 1/4 cup freshly grated parmesan
  • 1 tablespoon Fresh Parley roughly chopped
US Customary - Metric

Instructions

Preparing the Cheese Sauce:

  • Shred the cheddar and Gruyere cheese and set aside, it should be close to room temperature when mixed into the sauce. **Reserve 1/2 cup of the cheddar to top the casserole with.
  • Melt the butter in a medium saucepan over medium heat. 
  • Add the sliced onions and cook onions for 20 minutes (or more), stirring occasionally. They should begin to brown and caramelize.
  • Add the minced garlic and cook for 1 minute.
  • Gradually add the flour, and mix constantly to form a paste. Heat for 1 minute.
  • Temper the half and half/milk by heating it in the microwave for 30 seconds. Add it to the saucepan and stir to combine.
  • Add the 3/4 tsp of rosemary, then 1/2 tsp each of oregano, thyme, and sage. Simmer for 5 minutes. Remove from heat.
  • Gradually sprinkle in 1 + 1/2 cups of the shredded cheddar and 1/2 cup of the Gruyere until smooth and well combined.
  • Mix in the ham, you may want to reserve some to top the casserole with.

Assemble the Casserole

  • Preheat the oven to 400 degrees.
  • Peel the potatoes and slice them thinly, about 1/8 inch thick. (A mandoline slicer makes this much easier.)
  • Lay 1/3 of the potatoes in a single layer, overlapping each other, on the bottom of a lightly greased 9 x 13 casserole dish. Season lightly with salt and pepper if desired.
  • Spoon 1/3 of the cheese sauce over the potatoes and use a pastry brush to completely cover the potatoes with the sauce, to retain their color.
  • Repeat twice more until all of the potatoes and sauce are layered in the casserole dish. 
  • Top with remaining cheddar cheese and any reserved diced ham.
  • Bake, covered, for 30 minutes.
  • If making ahead: Let it cool completely and freeze or refrigerate until ready to serve. See notes.
  • Remove cover. Add 1/4 cup finely shredded Parmesan.
  • Reduce heat to 375 and bake for an additional 25 minutes, until the cheese is hot, bubbling, and begins to brown.
  • Top with chopped parsley and let it sit for 5 minutes prior to serving.

Notes

Make-Ahead Method

To make scalloped potatoes ahead of time, assemble and bake them in a 400 degree oven, covered, for 30 minutes.
Let it cool completely. Cover tightly and refrigerate for up to 3 days or freeze for 2-3 weeks.
Let it thaw in the fridge overnight if you freeze them.
Let them sit out for 30 minutes prior to baking.
Bake in a 375 degree oven for 25 minutes, or until the top is begins to brown.

Crock Pot Method

  • To prepare scalloped potatoes in the Crock Pot, assemble the casserole as instructed.
  • Cook on high for 4-5 hours or on low for 8-9 hours.  
  • Leave the lid off for an additional 15 minutes to allow the sauce to thicken.
  • Garnish with parsley and serve.

Nutrition

Calories: 405kcal | Carbohydrates: 30g | Protein: 18g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 518mg | Potassium: 707mg | Fiber: 3g | Sugar: 2g | Vitamin A: 732IU | Vitamin C: 27mg | Calcium: 397mg | Iron: 2mg