There is something inherently nostalgic about a bubbling dish of thinly sliced potatoes bathed in a velvety cream sauce. When you add savory, salty bits of diced ham into the mix, you transform a classic side dish into a robust, stand-alone meal that defines home cooking. Learning how to make scalloped potatoes with ham is a rite of passage for any home chef looking to master the art of the casserole. It is the perfect solution for using up holiday leftovers, but it is also elegant enough to serve as the centerpiece of a Sunday dinner.
The Essential Components of a Perfect Scalloped Potato Dish
Before diving into the oven, it is vital to understand what makes this dish successful. Unlike its cousin, Potatoes Au Gratin, which usually leans heavily on cheese, traditional scalloped potatoes focus on the relationship between the starch of the potato and a well-seasoned roux-based sauce. The ham adds a smoky depth that cuts through the richness of the dairy, creating a balanced flavor profile that keeps you reaching for a second helping.
Choosing the Right Potato Variety
The foundation of the dish is, of course, the potato. Not all tubers are created equal when it comes to long baking times in cream. You generally want to look for two specific types:
- Russet Potatoes: These are high in starch. When they bake, they break down slightly, which helps thicken the sauce. However, they can become a bit mushy if overcooked.
- Yukon Gold Potatoes: These are often considered the gold standard for scalloped potatoes. They have a naturally buttery flavor and a waxy-enough texture to hold their circular shape even after an hour in the heat.
The Role of the Ham
The ham provides more than just protein; it provides the salt. Because potatoes are notorious “salt sponges,” the cured nature of the ham helps season the entire dish from the inside out. You can use thick-cut deli ham, leftover bone-in ham from a holiday feast, or even smoked ham steaks purchased specifically for this recipe.
Preparing Your Ingredients for Success
Preparation is the most time-consuming part of this process. Once the components are prepped, the oven does the heavy lifting. To ensure even cooking, your potato slices should be approximately 1/8 inch thick. If they are too thick, they will remain crunchy; if they are too thin, they will dissolve into mashed potatoes. Using a mandoline slicer is highly recommended for consistency, but a sharp chef’s knife and a steady hand will work just as well.
Creating the Velvety Cream Sauce
The secret to a sauce that doesn’t separate or turn oily lies in the roux. By whisking flour into melted butter and slowly incorporating milk or heavy cream, you create a stable emulsion. This ensures that as the potatoes release their own juices during the baking process, the sauce remains thick and glossy.
To elevate the flavor, many chefs sauté finely diced onions and minced garlic in the butter before adding the flour. This builds a base of aromatics that permeates every layer of the dish. For seasoning, salt and black pepper are mandatory, but a pinch of ground nutmeg is the “secret ingredient” that brings out the sweetness of the cream and the savoriness of the ham.
Step by Step Instructions
Follow these steps to ensure your casserole comes out perfectly every time.
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Step 1: Preheat and Prep
Preheat your oven to 350°F. Grease a 9×13 inch baking dish generously with butter. This not only prevents sticking but also contributes to the golden-brown crust that will form around the edges.
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Step 2: Sauté the Aromatics
In a medium saucepan over medium heat, melt 1/4 cup of butter. Add one small finely diced onion and cook until translucent. Stir in two cloves of minced garlic and cook for another 30 seconds until fragrant.
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Step 3: Build the Sauce
Whisk in 1/4 cup of all-purpose flour to the butter and onion mixture. Cook the flour for about 1 minute to remove the “raw” taste. Gradually pour in 3 cups of whole milk, whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and that vital pinch of nutmeg.
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Step 4: Layering the Casserole
Place one-third of your sliced potatoes in the bottom of the prepared baking dish, overlapping them slightly. Sprinkle one-half of your diced ham over the potatoes. Pour one-third of the cream sauce over the layer. Repeat this process, ending with a final layer of potatoes topped with the remaining sauce.
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Step 5: The Baking Process
Cover the dish tightly with aluminum foil. This is crucial for the first half of the baking time because it traps steam, which softens the potatoes. Bake at 350°F for 45 minutes.
After 45 minutes, remove the foil. This allows the excess moisture to evaporate and the top to begin browning. Continue baking for another 30 to 45 minutes. You will know it is done when the potatoes are fork-tender and the sauce is bubbling vigorously around the edges.
Tips for the Best Results
If you want to take your dish to the next level, consider these professional tips:
- Let it Rest: This is the most ignored rule of casserole cooking. When you pull the dish out of the oven, the sauce will look a bit thin. Let it sit on the counter for 10 to 15 minutes. This allows the starches to set and the sauce to thicken into a custard-like consistency.
- Watch the Salt: Ham is naturally salty. Taste your cream sauce before adding extra salt. You may find that you need less than you think.
- Cheese Options: While traditional scalloped potatoes are cheeseless, adding a handful of sharp cheddar or Gruyère between the layers or on top during the last 15 minutes of baking is a popular variation. If you add cheese, you are technically making “Potatoes Au Gratin with Ham,” but the flavor remains spectacular.
Variations and Substitutions
If you find yourself missing an ingredient, this dish is quite forgiving. You can substitute heavy cream for half of the milk for an even richer experience. If you are out of fresh onions, a teaspoon of onion powder in the sauce will suffice. For a lighter version, you can use 2% milk, though the sauce will be less decadent.
For those who enjoy a bit of texture, consider adding a topping of buttery panko breadcrumbs or crushed crackers during the final 20 minutes of baking. This provides a crunch that contrasts beautifully with the soft potatoes.
Storing and Reheating
Scalloped potatoes and ham make excellent leftovers. In fact, many people argue they taste better the next day after the flavors have had more time to meld.
To store, place them in an airtight container in the refrigerator for up to 4 days. When reheating, avoid the microwave if possible, as it can cause the dairy to separate. Instead, place a portion in an oven-safe dish, add a splash of milk to loosen the sauce, and heat at 325°F until warmed through.
FAQs
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Can I use frozen potatoes for this recipe?
While you can use frozen sliced potatoes in a pinch, the texture will be significantly different. Frozen potatoes are often blanched, which can lead to a softer, almost mushy consistency. For the best results and that classic bite, fresh Yukon Gold or Russet potatoes are always the better choice.
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Why did my sauce curdle?
Sauce curdling usually happens for two reasons: high heat or acidity. If the oven is too hot (above 375°F), the proteins in the milk can clump together. Additionally, using low-fat milk makes curdling more likely. To prevent this, stick to whole milk or heavy cream and ensure your oven temperature remains steady at 350°F.
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How do I stop the potatoes from turning brown while I prep?
As you slice your potatoes, drop them into a bowl of cold water. This prevents oxidation, which is what causes the grey or brown discoloration. Just make sure to pat them very dry with a kitchen towel before layering them in the dish, or the extra water will water down your sauce.
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Can I make this dish ahead of time?
Yes, you can assemble the dish a day in advance. Follow all the steps up until baking, cover it tightly, and keep it in the refrigerator. When you are ready to bake, you may need to add an extra 10 to 15 minutes to the covered baking time since the dish is starting from a cold temperature.
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Is it necessary to peel the potatoes?
It depends on the potato and your personal preference. If using Russets, the skins can be tough and papery, so peeling is recommended. If you use Yukon Gold or red potatoes, the skins are thin and tender enough that you can leave them on for a more rustic look and added nutrients.