Scalloped potatoes and ham is a dish that evokes a sense of home, warmth, and nostalgia. It is the quintessential comfort food, combining tender, thinly sliced potatoes with a velvety cream sauce and savory chunks of ham. Whether you are looking for a way to use up leftover holiday ham or simply want a hearty meal that the whole family will love, mastering the art of this classic casserole is a rewarding culinary endeavor. This guide will walk you through everything you need to know to create a dish that is rich, flavorful, and perfectly textured.
Understanding the Foundation of Scalloped Potatoes
Before diving into the recipe, it is helpful to understand what makes scalloped potatoes unique. Often confused with Potatoes Au Gratin, traditional scalloped potatoes are defined by their sauce. While Au Gratin usually features heavy layers of cheese, true scalloped potatoes rely on a bechamel-style sauce—a mixture of butter, flour, and milk—to create a creamy environment for the potatoes to bake in. When you add ham to the mix, you introduce a salty, smoky element that cuts through the richness of the cream, creating a perfectly balanced bite.
Choosing the Right Ingredients
The quality of your ingredients will directly impact the final result. Because this dish has relatively few components, each one needs to shine.
The Best Potatoes for Baking
For scalloped potatoes, texture is everything. You want a potato that holds its shape but becomes tender and buttery when cooked.
- Yukon Gold Potatoes: These are often considered the gold standard for this dish. They have a naturally buttery flavor and a medium starch content that allows them to soften without completely falling apart.
- Russet Potatoes: These are higher in starch. They will break down more than Yukon Golds, which can lead to a thicker, starchier sauce. If you prefer a softer, almost mashed consistency in your casserole, Russets are a great choice.
- Red Potatoes: While they hold their shape well, they lack the starch necessary to help thicken the sauce naturally. Use these only if you prefer a firmer, waxier bite.
Selecting Your Ham
This recipe is the perfect vehicle for leftover spiral-sliced ham from Easter or Christmas. However, you can also use thick-cut ham steaks from the grocery store. Look for “city ham” or smoked ham to add an extra layer of flavor. Avoid using very thin deli ham, as it will lose its texture and become lost in the creamy sauce.
The Creamy Base
The sauce is made from a simple roux. For the richest flavor, use whole milk or a combination of milk and heavy cream. Using skim milk can result in a watery sauce that doesn’t coat the potatoes properly.
Preparation and Slicing Techniques
Consistency is the secret to an evenly cooked casserole. If your potato slices vary in thickness, some will be mushy while others remain crunchy.
Achieving the Perfect Slice
Aim for slices that are approximately 1/8 inch thick. The easiest and most efficient way to achieve this is by using a mandoline slicer. If you are using a knife, take your time to ensure uniformity.
To Peel or Not to Peel
While traditional recipes call for peeled potatoes, leaving the skins on Yukon Golds can add a rustic look and extra nutrients. If you use Russets, it is generally better to peel them as their skins can be tough and papery after baking.
Step-by-Step Cooking Instructions
Creating the Flavorful Roux
Start by melting 4 tablespoons of butter in a saucepan over medium heat. Once bubbling, whisk in 1/4 cup of all-purpose flour. Cook this mixture for about 1 to 2 minutes. You aren’t looking to brown the flour; you just want to cook out the raw flour taste.
Slowly pour in 3 cups of whole milk while whisking constantly. This gradual addition prevents lumps from forming. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon. Season the sauce with salt, black pepper, and a pinch of ground nutmeg. Nutmeg is the “secret ingredient” in many cream sauces, providing a subtle warmth that complements the ham perfectly.
Layering the Casserole
Grease a 9×13 inch baking dish generously with butter. Begin by placing a third of your sliced potatoes in an even layer at the bottom. Top the potatoes with half of your diced ham and perhaps some finely diced onions for extra depth.
Repeat the layers, ending with a final layer of potatoes on top. Pour the cream sauce evenly over the entire dish. Gently shake the pan or use a knife to move the potatoes slightly, ensuring the sauce seeps down into every crevice.
The Baking Process
Preheat your oven to 350°F. Cover the baking dish tightly with aluminum foil. This is crucial for the first half of the baking process as it traps steam, which helps soften the potatoes without drying out the sauce.
Bake covered for 45 minutes. Then, remove the foil and continue baking for another 30 to 45 minutes at 350°F. Removing the foil allows the top to turn a beautiful golden brown and helps the sauce thicken to its final consistency. The dish is done when the potatoes are fork-tender and the sauce is bubbling around the edges.
Tips for the Best Results
Don’t Skimp on the Rest Time
One of the most common mistakes is serving scalloped potatoes immediately after they come out of the oven. The sauce will appear thin and runny while boiling hot. Allow the dish to rest for 15 to 20 minutes before serving. This allows the starches to settle and the sauce to set, resulting in a much better texture.
Flavor Variations
While the classic version is hard to beat, you can customize your scalloped potatoes and ham in several ways:
- Add Garlic: Sauté minced garlic in the butter before adding the flour for the roux.
- Incorporate Herbs: Fresh thyme, rosemary, or chives added to the sauce or sprinkled on top can brighten the dish.
- Cheese Infusion: If you want a hybrid between scalloped and au gratin, stir 1 cup of shredded sharp cheddar or Gruyère into the sauce until melted before pouring it over the potatoes.
Storing and Reheating
Scalloped potatoes and ham make excellent leftovers. Store any remaining portions in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat, avoid the microwave if possible, as it can cause the sauce to break and become oily. Instead, place the leftovers in an oven-safe dish, add a splash of milk to loosen the sauce, cover with foil, and bake at 325°F until heated through.
Why This Recipe Works
This dish works because it balances the heavy components with simple, clean flavors. The saltiness of the ham seasoned the potatoes from the inside out as they bake together. The slow cooking time allows the potato starch to meld with the milk, creating a natural thickness that flour alone cannot achieve. It is a labor of love that results in a sophisticated yet deeply comforting meal.
FAQs
Can I make scalloped potatoes and ham ahead of time?
Yes, you can assemble the dish a day in advance. Prepare the sauce and layer the potatoes and ham, then pour the sauce over. Cover tightly and refrigerate. When you are ready to bake, you may need to add 10 to 15 minutes to the covered baking time since the dish will be starting from a cold temperature.
Why did my sauce curdle or break?
Sauce curdling usually happens if the heat is too high or if you use low-fat milk. The proteins in the milk can separate under intense heat. To prevent this, stick to whole milk or heavy cream and ensure the oven temperature does not exceed 350°F. Additionally, avoid adding highly acidic ingredients to the sauce.
Do I need to cook the ham before adding it to the potatoes?
No, the ham does not need to be pre-cooked. Since most ham purchased at the store is already fully cooked or smoked, the baking time in the oven is sufficient to heat it through and allow its juices to flavor the potatoes. If you are using raw ham (which is rare for this dish), you would need to cook it first.
Can I freeze scalloped potatoes and ham?
Freezing is generally not recommended for potato dishes with a dairy-based sauce. Potatoes can become grainy and mealy when frozen and thawed, and the cream sauce often separates or becomes watery. It is much better enjoyed fresh or from the refrigerator.
How do I prevent the potatoes from turning brown while I am slicing them?
Potatoes oxidize and turn brown when exposed to air. To prevent this, place your sliced potatoes in a bowl of cold water as you work. Just make sure to pat them very dry with a kitchen towel before layering them in the baking dish, as excess water will thin out your sauce.