This creamy scalloped potatoes with ham recipe is full of a succulent cheese sauce baked with potatoes and ham perfect for your next dinner or a meal accompaniment.
Course Main Course
Cuisine American
Keyword creamy scalloped potatoes with ham, ham leftovers, potatoes
Wash and dry potatoes and use a mandolin slicer to make thin slices out of the potatoes
Preheat oven to 350 degrees
Melt butter in a pan over medium/high heat and add minced garlic and stir around for 3 minutes
Add the flour to the pan as you whisk it in with the butter and garlic
Slowly add the milk as you whisk it all together and then the same with the whipping cream and cook for 1 minute
Add the salt and pepper and Dijon mustard to the pan and whisk in
Next add the Parmesan cheese and stir and then the mozzarella cheese and keep stirring until the mixture has thickened up a little and take off the burner and set aside
Take a 9x13 glass casserole dish and spray with cooking spray and start adding a layer of sliced potatoes with half of your potatoes
Next add half of your diced ham on top and then half of your cheese sauce on top and spread out in a even layer
Next add another layer of poatatoes, then ham and sauce and spread out evenly then cover with foil tightly
Cook for 40 minutes covered then remove the foil and cook for another 25 minutes
Video
Notes
Use a mandolin slicer to slice your potatoes. It will make the prep time so much faster than having to slice thin slices
This recipe is great to make after a ham eatin' holiday like Easter, Christmas, or New Years Day
Be sure when adding the flour, milk and cream to keep a constant stir so you don't burn the sauce and to make it creamy and not lumpy.
Don't have ham or don't want any meat? Then totally skip adding the ham. You won't need as quite as big casserole dish, but this still tastes amazing without the meat.
Want to add more to this recipe? Some chopped onions or even mushrooms go great with this recipe. I would throw either/or in a pan with a little butter and cook them for about 5 minutes and then add them when you add the ham.
If you want to do all the prep work in advance and then cover and refrigerate until you are needing it, that works too. I advise cooking it 6-8 hours after putting together. And set out of the refrigerator a little bit so the pan isn't so cold when you put it in the hot oven.