Ham, Potato, and Cheddar Scalloped Casserole
Equipment
- 9x9 Baking Dish
- Saucepan
- Whisk
Ingredients
- 4 medium russet potatoes, thinly sliced
- 1 1/2 cups diced cooked ham
- 2 cups shredded cheddar cheese
- 1 small onion, thinly sliced
- 2 cups whole milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9x9 baking dish.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for one minute.
- Slowly whisk in the milk. Add the salt and pepper. Cook, stirring often, until the sauce thickens slightly.
- Spread one third of the potato slices in the baking dish. Top with half the ham, half the onion, and one third of the cheese. Pour one third of the sauce over the layers.
- Repeat the layers once more with another third of the potatoes, the remaining ham and onion, another third of the cheese, and another third of the sauce.
- Finish with the last third of the potatoes, the remaining sauce, and the remaining cheese.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake 15 minutes longer until the top is golden and the potatoes are tender when pierced with a knife.
Notes
Slice the potatoes evenly so they cook at the same rate. If the top browns too quickly, loosely cover it again for the last few minutes. Leftovers reheat well in the oven at 350 degrees with a splash of milk stirred in to keep the sauce creamy.
Course: Main Course
Cuisine: American
Equipment: 9x9 Baking Dish, Saucepan, Whisk
Cuisine: American
Equipment: 9x9 Baking Dish, Saucepan, Whisk