Creamy potato ham casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4–5 medium russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
02 -
2 cups cooked ham, diced
03 -
2 cups heavy cream
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1 cup milk
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1/4 cup butter
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2 cloves garlic, minced
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2 tbsp flour
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp paprika
11 -
2 cups sharp cheddar cheese, shredded (plus extra for topping)
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
02 -
Peel and slice the potatoes thinly, about 1/8-inch thick. The thinner they are, the more evenly they'll cook. Set aside.
03 -
In a large saucepan, melt the butter over medium heat. Once melted, add the minced garlic and cook for about 30 seconds, until fragrant. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the heavy cream and milk, whisking continuously to avoid lumps. Stir in the salt, pepper, and paprika. Let the sauce simmer for about 5 minutes, or until it thickens slightly.
04 -
Layer the sliced potatoes and diced ham in the greased baking dish, alternating between the two. Once all the layers are in, pour the creamy sauce over the top, making sure the potatoes and ham are evenly coated.
05 -
Sprinkle the shredded cheddar cheese evenly over the top. Add extra cheese if you like a cheesier top!
06 -
Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
07 -
Allow the scalloped ham and potatoes to cool for about 10 minutes before serving. This helps the sauce set and makes serving easier.
# Notes:
01 -
Slice potatoes thinly: Uniformly thin slices ensure even cooking. If you have a mandoline slicer, it's a great tool to use
02 -
Don't skip the foil: The foil during the first part of baking helps cook the potatoes evenly and retain moisture. The last 30 minutes without foil help achieve a golden, crispy top
03 -
Use freshly grated cheese: Pre-shredded cheese often contains anti-caking agents that can impact the sauce's texture. Freshly grated cheese gives the best results