Cheddar Cheese Scalloped Potatoes and Ham

For Easter we love to have a nice oven roasted Ham.  Sometimes we glaze it, sometimes we just coat it in a beer and go for it.  Either way, we always end up with a ton of leftovers.  I do this on purpose as then we can have leftovers.  The ham goes great in omelets, in sandwiches and of course, Scalloped Potatoes.  This variation utilizes sharp cheddar cheese layered within the scalloped potatoes. Yep, that is why I call it Cheddar Cheese Scalloped Potatoes and Ham.  It pretty much named itself.  Haha.

Cheddar Cheese Scalloped Potatoes and Ham

Preheat your oven to 375 degrees Fahrenheit.

The key to making this quick and easily, is to prepare all of the ingredients before starting.

Using awesome knife skills or a mandolin slicer, slice 3 pounds of potatoes.

Grate 1 medium onion.

Cube 2 cups of leftover cooked ham.

In a large saucepan, melt the butter and add the flour.  Stir and cook for 2 minutes.  Stirring frequently to form a light roux.  Mix the parsley, salt an thyme in with the milk.

Then slowly add the milk while whisking to form a smooth mixture.  Bring to a boil, reduce and cook for 3 minutes or until the mixture thickens.

While he mixture comes to a boil, grease a 2.5 quart oven safe baking dish with vegetable spray.  Create a layer of potatoes, top with 1/3 of the onions and 1/2 cup of the shredded cheese.

Once the sauce is thickened, remove from the heat and spoon 1/3 of the sauce over the layered potato mixture.

Repeat the layering process two more times.

Cover the dish and bake for 1 hour 30 minutes.

Uncover and top with the remaining 1/2 cup of shredded cheddar cheese.  Place back in the oven and bake for another 20 minutes.

Remove from the oven and serve.

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Cheddar Cheese Scalloped Potatoes and Ham

Prep Time

20 mins

Cook Time

2 hrs

Total Time

2 hrs 20 mins

 

The ultimate combination of potatoes, cheese, onions and ham.

Course: Casserole

Servings: 4

Author: Rex

Ingredients

• 3 pounds potatoes
• 1 medium onion
• 2 cups sharp cheddar cheese
• 1.5 cups leftover cooked ham
• 3 cups whole milk
• 4 tbs butter
• 3 tbs flour
• 1 tsp dried parsley or 1 tbs fresh parsley
• 1 tsp salt
• 1/2 tsp dried thyme or 1 tsp fresh thyme
• 1/4 tsp pepper

Instructions

1. Preheat your oven to 375 degrees Fahrenheit.
2. The key to making this quick and easily, is to prepare all of the ingredients before starting.
3. Using awesome knife skills or a mandolin slicer, slice 3 pounds of potatoes.
4. Grate 1 medium onion.
5. Cube 2 cups of leftover cooked ham.
6. In a large saucepan, melt the butter and add the flour. Stir and cook for 2 minutes. Stirring frequently to form a light roux. Mix the parsley, salt an thyme in with the milk. Then slowly add the milk while whisking to form a smooth mixture. Bring to a boil, reduce and cook for 3 minutes or until the mixture thickens.
7. While he mixture comes to a boil, grease a 2.5 quart oven safe baking dish with vegetable spray. Create a layer of potatoes, top with 1/3 of the onions and 1/2 cup of the shredded cheese.
8. Once the sauce is thickened, remove from the heat and spoon 1/3 of the sauce over the layered potato mixture.
9. Repeat the layering process two more times. Cover the dish and bake for 1 hour 30 minutes.
10. Uncover and top with the remaining 1/2 cup of shredded cheddar cheese. Place back in the oven and bake for another 20 minutes.
11. Remove from the oven and serve.

This dish was delicious and easy to make.  Although it takes a while to cook, it is totally worth it.