Scalloped potatoes and ham is more than just a meal; it is a culinary embrace. Often associated with holiday leftovers or cozy Sunday dinners, this dish manages to be both humble and incredibly sophisticated when executed correctly. The combination of starchy potatoes, salty diced ham, and a velvety cream sauce creates a texture that is unparalleled in the world of casseroles. Whether you are looking to use up the remains of a spiral-glazed ham or you are starting from scratch to create a centerpiece side dish, mastering the art of the scallop is a fundamental skill for any home cook.
Understanding the Foundation of Scalloped Potatoes
To truly appreciate how to cook scalloped potatoes and ham, one must first understand what differentiates it from its close cousin, Potatoes Au Gratin. While the two are often confused, traditional scalloped potatoes are defined by their simplicity and their sauce. Traditionally, scalloped potatoes are cooked in a cream or milk-based sauce infused with aromatics like onion and garlic, whereas an “au gratin” dish typically features layers of cheese and a breadcrumb topping.
When you add ham into the mix, you introduce a smoky, savory element that cuts through the richness of the cream. The saltiness of the ham seasons the potatoes from the inside out as the dish bakes, creating a harmonious flavor profile that needs very little extra seasoning.
Selecting the Right Ingredients for Success
The secret to a successful potato bake starts in the produce aisle. Not all potatoes are created equal, especially when they are destined to be submerged in hot cream for an hour.
The Best Potato Varieties
For this dish, you want a potato that holds its shape but also releases enough starch to thicken the sauce naturally.
- Yukon Gold: These are the gold standard for scalloped potatoes. They have a naturally buttery flavor, a medium starch content, and a creamy texture that doesn’t fall apart.
- Russet Potatoes: These are high in starch and will break down more easily. If you prefer a dish where the sauce is very thick and the potatoes are extremely soft, Russets are your best bet. However, they can sometimes become grainy if overcooked.
- Red Potatoes: These are waxy and will hold their shape perfectly, but they won’t contribute much to the thickness of the sauce.
Choosing and Prepping the Ham
The ham provides the savory backbone of the meal. If you are using leftover holiday ham, ensure it is cut into uniform bite-sized cubes. If you are buying ham specifically for this dish, look for a thick-cut “ham steak” or a “city ham.” Avoid ultra-thin deli slices, as they will vanish into the sauce and lose their texture. Smoked ham is particularly effective because the smoke flavor permeates the cream, giving the entire dish an outdoor-grilled depth.
The Science of the Cream Sauce
The sauce is what elevates this dish from a simple pile of vegetables to a gourmet experience. There are two primary schools of thought: the Roux method and the Pour-Over method.
The Roux Method (Recommended)
A roux is a mixture of equal parts fat (usually butter) and flour. By whisking milk into a roux, you create a Béchamel sauce. This method is superior because it ensures the sauce stays emulsified and doesn’t “break” or become oily during the long baking process.
To make a perfect sauce, sauté finely diced onions in butter until translucent, whisk in an equivalent amount of all-purpose flour, and cook for two minutes to remove the raw flour taste. Slowly stream in whole milk or heavy cream while whisking constantly. Season this base with salt, black pepper, and a pinch of nutmeg—the secret ingredient that makes dairy-based sauces pop.
The Pour-Over Method
For those in a hurry, you can simply whisk flour into cold milk or cream and pour it over the layered potatoes. While easier, this carries a higher risk of the sauce curdling if the oven is too hot. If you choose this route, ensure your potato slices are very thin to allow for faster cooking.
Step by Step Assembly and Baking
Once your ingredients are prepped, assembly is a matter of building layers.
Slicing with Precision
Consistency is key. Use a mandoline slicer if you have one to ensure every potato slice is exactly 1/8 inch thick. If the slices vary in thickness, you will end up with some potatoes that are mushy and others that are still crunchy.
Layering for Flavor
Grease a deep 9×13 inch baking dish generously with butter. Place a third of the potato slices in an overlapping pattern on the bottom. Sprinkle a third of your diced ham over the potatoes. Pour a third of your warm cream sauce over the layer. Repeat this process until you reach the top of the dish.
The Baking Process
Cover the dish tightly with aluminum foil. This is crucial for the first half of the cooking time because it traps steam, which helps soften the potatoes without drying out the sauce.
Bake in a preheated oven at 350°F for approximately 45 minutes. After this period, remove the foil. This allows the top layer of potatoes to brown and the sauce to bubble and reduce. Continue baking for another 20 to 30 minutes. You will know it is done when a knife slides into the center with zero resistance and the edges are a deep golden brown.
Tips for Flavor Enhancement and Troubleshooting
Even simple dishes can benefit from a few chef-inspired tweaks.
Infusing the Dairy
Before making your sauce, you can steep the milk with a bay leaf, a few sprigs of fresh thyme, or crushed garlic cloves. Heat the milk gently, let it sit for ten minutes, then strain out the aromatics. This subtle infusion makes the dish taste like it came from a high-end bistro.
Preventing Curdling
One common issue when learning how to cook scalloped potatoes and ham is the sauce separating or curdling. This usually happens for two reasons: high heat or high acidity. Ensure your oven does not exceed 375°F. Additionally, if you add a splash of wine to your sauce, ensure it is reduced significantly before adding the milk, as the acid in the wine can react with the dairy proteins.
The Resting Period
The most important step happens after the dish leaves the oven. You must let the scalloped potatoes rest for at least 15 minutes before serving. During this time, the starches in the potatoes will reabsorb some of the liquid, thickening the sauce further and ensuring that your beautiful layers stay intact when scooped onto a plate.
Modern Variations to Try
While the classic version is hard to beat, you can adapt the recipe to suit your pantry or preferences.
- The Cheesy Twist: Although technically making it a “gratin,” adding a cup of sharp cheddar or Gruyère between the layers adds a wonderful sharpness.
- Vegetable Additions: Sliced leeks, sautéed mushrooms, or even a handful of frozen peas can be layered in with the ham to add color and nutritional value.
- The Crusty Topping: If you love a crunch, top the dish with Panko breadcrumbs tossed in melted butter during the last 15 minutes of baking.
Frequently Asked Questions
Can I make scalloped potatoes and ham ahead of time?
Yes, this is an excellent make-ahead dish. You can assemble the entire casserole, let it cool, and keep it in the refrigerator for up to 24 hours before baking. If you are baking it straight from the fridge, you may need to add an extra 10 to 15 minutes to the covered baking time to account for the cold dish.
Why are my potatoes still hard after an hour of baking?
This usually happens if the potatoes were sliced too thick or if the type of potato used was too waxy. Another culprit is a lack of liquid; if the potatoes aren’t mostly submerged in the sauce, they won’t soften properly. Ensure your foil seal is tight to prevent steam from escaping.
Can I freeze leftover scalloped potatoes and ham?
While you can freeze them, dairy-based sauces often change texture once thawed and reheated, sometimes becoming grainy or watery. If you must freeze them, do so in airtight containers. When reheating, add a splash of fresh milk and heat slowly in the oven at 325°F to help the sauce come back together.
What is the best way to reheat leftovers?
To maintain the creamy texture, the oven is superior to the microwave. Place the leftovers in an oven-safe dish, cover with foil, and heat at 350°F until bubbling. If the sauce seems a bit dry, a tablespoon of heavy cream drizzled over the top before reheating will work wonders.
Do I need to peel the potatoes?
For Yukon Golds, the skin is thin enough that peeling is optional and can add a nice rustic look. However, for Russet potatoes, the skin is quite tough and thick, so peeling is highly recommended for the best mouthfeel. If you choose not to peel, make sure to scrub the potatoes thoroughly to remove any dirt.