Ham Scalloped Potato Casserole (Print Format)
Comforting layers of ham and sliced potatoes baked with butter and milk until golden and tender.
# Ingredients:
→ Meats
01 -
16 oz cooked ham, cubed
→ Vegetables
02 -
7 cups thinly sliced russet potatoes
03 -
1 medium onion, diced
→ Spices
04 -
1 tsp kosher salt
05 -
1/2 tsp black pepper
06 -
1/4 tsp garlic powder
→ Dairy & Baking
07 -
8 tbsp butter, divided
08 -
1/4 cup all-purpose flour
09 -
3 cups milk
→ Optional Topping
10 -
1 cup grated cheddar cheese
# Steps:
01 -
Melt 4 tablespoons of butter in a medium saucepan. Add 1/4 cup all-purpose flour and whisk to combine thoroughly. Cook until mixture bubbles, then continue cooking for 1 minute to remove raw flour taste. Slowly whisk in 3 cups milk, then add salt, pepper, and garlic powder. Cook for an additional 3-4 minutes until sauce thickens. Remove from heat and set aside.
02 -
In a large bowl, gently toss together thinly sliced russet potatoes, diced onion, and cubed ham until evenly mixed.
03 -
Grease a 13x9 inch baking dish. Layer half of the potato mixture in the dish, then evenly pour half of the prepared sauce over it. Repeat layering with remaining potato mixture and sauce. Dot the casserole with the remaining 4 tablespoons of butter cut into cubes. If desired, sprinkle 1 cup grated cheddar cheese evenly over the top.
04 -
Cover the casserole with foil and bake in a preheated oven at 375°F (190°C) for 60 minutes. Remove foil and continue baking for an additional 20 minutes until bubbly and potatoes are tender when pierced with a fork. Serve immediately.
# Tips:
01 -
Use pre-packaged ham steaks, cubed, for convenience. Peel whole potatoes and store them in cold water before slicing to avoid waterlogging. Cook the roux until bubbling to eliminate raw flour flavor.