Every year, without fail, I make scalloped potatoes on Easter because they are a perfect accompaniment to ham which is my Moms favorite.
This recipe combines both.
Tender potatoes, onion slices and diced ham are smothered in a rich and creamy cheese sauce, then baked until golden and bubbly
**and then…if I have leftover ham, which I always do, I’ll make another tray of this and layer in some sliced ham! Forgetaboutit 👌 🔥
Cheesy Potatoes Au Gratin with Ham
3 lbs potatoes (I used Yukon golds), sliced thin
1 onion, sliced thinly
4 tbls butter
1/3 cup all purpose flour
3 cloves garlic, minced
1 tsp dry mustard
1/2 tsp thyme
1/2 tsp smoked paprika
salt and pepper, to taste
3 cups whole milk
2 cup cheddar cheese shredded
1/2 cup Parmesan cheese grated
fresh chives, for garnish
1/4 cup parsley chopped
1-2 cup diced cooked ham (optional)
additional 1 cup cheddar cheese
additional 1 cup gruyere cheese .
Preheat oven to 400F. Spray a casserole dish and set aside.
In a saucepan, melt butter and add garlic and flour and whisk until a paste is formed. Cook for 1-2 minutes or until the raw flour taste is cooked out. Add milk and whisk until smooth and combined. Add salt, pepper, thyme, paprika and mustard.
Whisk constantly over high heat until mixture is thick and bubbly and coats the back of a spoon.
Remove from heat, add cheeses and stir until smooth.
Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes. If you wish to add ham, put the layer down now. Repeat with remaining potatoes, onions, and cheese sauce.
Sprinkle top of potatoes with additional shredded cheese. Spray aluminum foil with cooking spray and cover the casserole dish (sprayed side down). Place casserole on a baking sheet and bake for 60 minutes.
Remove foil and bake uncovered an additional 30 minutes or until potatoes are fork tender and sauce and bubbly and golden