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Comforting Ham and Cheese Scalloped Potato Casserole

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A cozy and creamy ham and cheese scalloped potato casserole perfect for Easter or any family gathering. This easy recipe features tender potatoes layered with smoky ham and a rich cheese sauce.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and thinly sliced
  • 2 cups cooked ham, diced
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded (optional)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Butter a 9×13 inch casserole dish generously to prevent sticking.
  2. Peel and slice the russet potatoes about 1/8-inch (3 mm) thick. Use a mandoline slicer or a sharp knife for even slices.
  3. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and minced garlic, cooking until softened and fragrant, about 3 minutes.
  4. Sprinkle 1/4 cup of all-purpose flour over the butter and onion mixture. Stir constantly for about 2 minutes to cook off the raw flour taste, creating a roux.
  5. Gradually pour in 3 cups of warmed whole milk while whisking constantly to avoid lumps. Continue stirring until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Add more milk if the sauce is too thick.
  6. Stir in 1 teaspoon Dijon mustard, salt, pepper, and thyme. Remove from heat and fold in 1 1/2 cups sharp cheddar and 1/2 cup Gruyère cheese until melted and smooth. Taste and adjust seasoning.
  7. Spread a thin layer of cheese sauce on the bottom of the buttered dish. Add a layer of potato slices, overlapping slightly. Sprinkle one-third of the diced ham over the potatoes and drizzle some cheese sauce on top. Repeat layering two more times, finishing with a generous sprinkle of remaining cheddar and Gruyère cheese on top.
  8. Bake uncovered for 50-60 minutes, until the top is golden brown and bubbly and the potatoes are tender when pierced with a fork. Tent with foil halfway through if the top browns too quickly.
  9. Let the casserole rest for 10-15 minutes after baking to help the sauce set and make slicing easier.

Notes

Let the casserole rest for 10-15 minutes after baking to set the sauce and make slicing easier. Use a mandoline slicer for even potato slices. If the top browns too quickly, tent with foil. For gluten-free, substitute all-purpose flour with cornstarch. Leftovers keep well refrigerated for 3 days and freeze up to 2 months.

Nutrition

Keywords: ham and cheese casserole, scalloped potatoes, Easter recipe, comfort food, cheesy potato casserole, easy casserole, holiday side dish

Find it online: https://elvafood.com/comforting-ham-and-cheese-scalloped-potato-casserole-easy-easter-recipe/