Scalloped Potatoes with Ham
Thin Yukon gold potato slices layered with diced ham in a creamy onion and thyme white sauce, baked covered and then uncovered until tender and golden.
Want This Recipe Later?
Ingredients
- 1/3 cup butter
- 1 small onion diced
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried thyme leaves
- 3 cups milk
- 1/2 cup chicken broth
- salt and black pepper to taste
- 3 pounds Yukon gold potatoes sliced about 1/8 inch thick
- 2 cups cooked ham diced
- 1 cup sharp cheddar cheese shredded, optional
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch pan.
- Cook the onion in the butter over medium-low heat until tender. Add the thyme and flour and cook for 1 to 2 minutes.
- Turn the heat to low and add the milk a little at a time, whisking after each addition. It will thicken at first, then smooth out as you keep adding milk and whisking. Stir in the chicken broth, salt and pepper, bring to a boil and boil for 1 minute.
- Layer one-third of the potatoes in the pan, then one-third of the ham and one-third of the sauce. Repeat the layers, ending with sauce on top.
- Bake covered for 50 minutes. Uncover and bake 25 to 35 minutes longer, until the potatoes are tender and a thermometer in the center reads 165°F. If using cheese, add it during the last 15 minutes.
- Let cool at least 15 minutes before serving. Garnish with parsley if you like.
Notes
Cheese is optional and not counted in the nutrition. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F. Cream sauces do not freeze well.
Nutrition
Serving: 1servingCalories: 448kcalCarbohydrates: 53.8gProtein: 17.3gFat: 18.6gSodium: 522mgFiber: 5.8gSugar: 9.1g