Description
Smoky Scalloped Potatoes with Ham is pure comfort food! It’s also a perfect recipe for your holiday ham leftovers. I’ve upped the flavor with a little garlic and smoked Fontina cheese too.
Ingredients
Scale
- 3 thinly sliced, large russet potatoes
- 3 tablespoons flour
- 3 tablespoons butter
- 1 clove garlic, minced
- 2 cups milk, I used 2%
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 cups smoked, shredded Fontina cheese
- 2–3 cups cubed or sliced fully cooked smoked ham
- chives for sprinkling on top (optional)
Instructions
- Preheat the oven to 350 degrees. Spray a 13 x 9 pan with cooking spray, or rub with butter.
- Peel and thinly slice the potatoes. I used a knife to slice the potatoes, but you could also use a mandolin or a food processor.
- Make the cream sauce: melt the butter in a medium sauce pan over medium heat. Add the minced garlic and stir for about 30 seconds, don’t let the garlic brown. Sprinkle the flour over the butter and garlic and stir to combine. Slowly add the milk while whisking and keep whisking until the sauce starts to bubble and thicken. Remove from heat and add salt and pepper.
- Layer half the potatoes in the prepared pan. Top with half of the ham, cheese and cream sauce. Make a second layer.
- Cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15-30 minutes until the top is slightly browned, the potatoes are tender and the cream sauce has thickened.
- Let cool for 15-30 minutes before serving. Sprinkle with chives, if desired, then cut into squares and dig in!
