Scalloped Potatoes and Ham
Tender sliced potatoes layered with diced ham, Monterey jack cheese, and a creamy sauce, baked until golden and bubbling.
Ingredients
- *3 cups Dearborn Brand boneless mini ham, diced and cooked
- *2 lbs russet potatoes, washed thoroughly
- *2 cups Monterey jack cheese, grated
- *4 tbsp butter, plus extra for greasing the dish
- *1/2 yellow onion, diced
- *1/3 cup all-purpose flour
- *1 1/2 cups half-and-half
- *1 1/2 cups milk
- *Freshly ground black pepper to taste
- *Chopped fresh parsley for garnish (optional)
Instructions
- 1
Preheat oven to 375°F.
- 2
Add butter and diced onions to a large skillet over medium heat and sauté for 3-4 minutes until partially softened.
- 3
Sprinkle flour over the onions and whisk together.
- 4
Continue cooking the onion and flour mixture for about 2 minutes until golden brown.
- 5
Stir in half-and-half and milk, whisking for 3-4 minutes to allow the sauce to thicken.
- 6
Add freshly ground black pepper and stir. Reduce heat and keep warm.
- 7
Slice potatoes very thin using a mandoline or sharp knife.
- 8
Generously butter a 2-quart baking dish and add half of the sliced potatoes.
- 9
Add half of the diced ham over the potato layer.
- 10
Sprinkle on half of the grated cheese.
- 11
Pour on half of the sauce from the skillet.
- 12
Repeat with the remaining potatoes, ham, cheese, and sauce, ending with a layer of cheese and sauce.
- 13
Sprinkle extra black pepper on top.
- 14
Cover the dish with foil and bake for 40 minutes.
- 15
Remove foil and bake for an additional 20-30 minutes until the cheese is golden brown and sauce is bubbling.
- 16
Sprinkle with fresh parsley if desired before serving.