Creamy Scalloped Potatoes with Smoked Ham

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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Get ready to dive into a dish that's creamy, comforting, and just the right amount of smoky. These scalloped potatoes with smoked ham are perfect for any special occasion or a cozy family dinner. Let’s dig into this deliciously layered masterpiece!

Creamy Scalloped Potatoes with Smoked Ham

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Ingredients for Creamy Scalloped Potatoes with Smoked Ham

Ingredients for Creamy Scalloped Potatoes with Smoked Ham

Russet potatoes are ideal here because they hold their shape and have a fluffy texture once cooked. You'll want them thinly sliced to ensure even cooking. Smoked ham brings a savory, smoky note that pairs beautifully with the creamy sauce. Use a quality ham for the best flavor. Onion and garlic provide a flavor base that deepens as it cooks. Unsalted butter is used for the roux, allowing you to control the saltiness of the dish. The flour thickens the sauce, giving it a luscious consistency. Whole milk and heavy cream create a creamy sauce that envelops the potatoes perfectly. Seasoning with salt, black pepper, dried thyme, and a touch of nutmeg rounds out the flavor. Finally, a mix of sharp cheddar cheese and parmesan cheese on top melts into a bubbly, golden crust.

Why This Creamy Scalloped Potatoes with Smoked Ham Works

In the pan, the butter, onion, and garlic warm up slowly and soften. As the flour goes in and cooks for a minute, it soaks up the butter and coats the onion. When the milk and cream are whisked in, that flour starts to swell and turns the liquid into a smooth, thick sauce instead of something runny. The spices spread through the sauce so every spoonful tastes the same.

In the baking dish, the hot sauce sinks down between the thin potato slices and the bits of smoked ham. During baking, the potatoes slowly soften as they sit in that hot, thick cream. Their starch leaks out into the sauce and makes it even thicker, so the layers stay together instead of sliding around. With steady heat, the cheese on top melts, then browns, and forms a stretchy, golden lid that holds in moisture while the inside finishes cooking. After it comes out of the oven and rests, the sauce settles and firms up a bit, so the dish slices neatly and the creamy layers stay stacked.

Creamy Scalloped Potatoes with Smoked Ham Tips & Tricks

  • Use a mandoline slicer for uniformly thin potato slices, ensuring even cooking.
  • If the sauce seems too thick, add a splash more milk to reach your desired consistency.
  • For a bit of a kick, add a pinch of cayenne pepper to the sauce.

Mistakes To Avoid

Cutting the potatoes too thick means the top can look browned and done while the slices in the middle stay hard and undercooked. The sauce bubbles and the cheese melts, so the dish seems ready, but a fork still hits firm, chalky potato in the center.

Pouring the milk and cream into the flour too fast often leaves small lumps of flour in the sauce. Those lumps don’t fully dissolve in the oven and turn into pasty, gummy pockets between the potato layers instead of a smooth, creamy sauce.

Using cold potatoes that were sliced hours ahead and left in water can water down the sauce. Extra moisture from the wet slices thins the cream mixture as it bakes, so the dish comes out loose and soupy instead of thick and velvety.

Skipping the rest time after baking makes the layers slide apart and the sauce run all over the plate. Without those 10 minutes, the hot liquid hasn’t had time to settle and thicken, so the potatoes don’t hold together in neat, creamy slices.

Equipment Used:

Oven, Skillet, Baking Dish, Foil, Whisk

Ingredients

  1. 2 lbs russet potatoes, thinly sliced
  2. 1 lb smoked ham, diced
  3. 1 medium onion, finely chopped
  4. 2 cloves garlic, minced
  5. 3 tbsp unsalted butter
  6. 3 tbsp all-purpose flour
  7. 2 cups whole milk
  8. 1 cup heavy cream
  9. 1 tsp salt
  10. 1/2 tsp black pepper
  11. 1/2 tsp dried thyme
  12. 1/4 tsp nutmeg
  13. 1 cup shredded sharp cheddar cheese
  14. 1/2 cup grated parmesan cheese

Step-by-step Instructions

  1. 1. Preheat your oven to 375°F (190°C).
  2. 2. In a large skillet over medium heat, melt the butter and sauté the onion and garlic until translucent.
  3. 3. Stir in the flour and cook for 1-2 minutes to form a roux.
  4. 4. Gradually whisk in the milk and heavy cream, cooking until the sauce thickens.
  5. 5. Add salt, pepper, thyme, and nutmeg to the sauce and stir well.
  6. 6. In a greased baking dish, layer half of the sliced potatoes, followed by half of the ham and half of the sauce.
  7. 7. Repeat the layering with the remaining potatoes, ham, and sauce.
  8. 8. Sprinkle the cheddar and parmesan cheese evenly on top.
  9. 9. Cover with foil and bake for 45 minutes.
  10. 10. Remove foil and bake for an additional 15 minutes until the top is golden brown and bubbly.
  11. 11. Allow to cool for 10 minutes before serving.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can prepare and assemble it a day in advance. Store it in the fridge before baking, then bake as directed.
Can I use a different type of potato?
Yukon Gold potatoes work well too, providing a buttery texture, though they may not hold their shape as well as russets.

Serving Ideas for Creamy Scalloped Potatoes with Smoked Ham

This dish pairs wonderfully with a crisp green salad tossed in a light vinaigrette. A side of steamed green beans or asparagus also complements the richness of the potatoes. For a heartier meal, serve alongside roasted chicken or beef tenderloin.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.