Cheesy Scalloped Potatoes with Ham
Nothing hits the spot like this casserole on a blustery late Autumn evening. It’s another all-thumbs up favorite at our house.
4 large baking potatoes
2 cups cooked ham, cut up into bite-sized pieces
1 large onion
2 cups white cheddar (or your choice)
4 Tbsp flour
4 Tbsp butter
3 cups milk
2 Tbsp spicy brown mustard
2 tsp garlic powder
2 tsp salt
1 tsp black pepper
Peel the potatoes and put them whole into a pot of cold water. Bring the water to a boil and boil the potatoes for eight minutes. Remove them to a dish to cool while you prepare the sauce.
Melt the butter in a sauce pan over medium heat, add the flour to the butter to make a roux, and stir until the roux is well mixed and slightly bubbly. Add the milk to the roux and stir frequently to keep the milk from scorching. When bubbles begin to break the surface the mixture should start to thicken. Remove the pot from the heat and add the shredded cheese, mustard, garlic powder, salt, and pepper. Stir until the cheese is melted.
Slice the potatoes into rounds, about a half-inch thick. Peel and slice the onion into rounds as thinly as possible.
Grease a three-quart casserole dish with butter or cooking spray. Place a layer of potatoes on the bottom. You can sprinkle your potato layers with salt and pepper, if you wish. Follow this with a layer of the onions and the ham. Follow with another layer of potatoes. Pour the cheese sauce over the layered dish.
Bake at 350° F for about an hour, or until bubbly and slightly browned on top.
- The casserole can be made ahead and refrigerated until you are ready to bake it, but if you bake it after it’s been in the fridge, add about 20 minutes to the baking time.
- If you find you have too much sauce, you can save it for another use, such as adding to cooked pasta for a quick Mac and Cheese.