Scalloped Potatoes with Ham
Thinly sliced potatoes layered with ham and onion in a plain milk sauce, baked slowly.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Deep baking dish
- •Mandoline or sharp knife
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 17 g
- carbs
- 38 g
- protein
- 18 g
- calories
- 380
Instructions
- 1
Melt the butter, stir in the flour and cook 2 minutes, then whisk in the warm milk to a thin sauce. Season.
- 2
Butter a deep dish and layer potato, onion and ham, finishing with potato.
- 3
Pour the sauce over and press the layers down so they are submerged.
- 4
Cover with foil and bake at 175C for 60 minutes.
- 5
Uncover and bake 25-30 minutes more until the top is browned and a knife goes through easily.
- 6
Rest 15 minutes before serving.
Chef's tips
Slice the potatoes no thicker than a coin — thick slices stay hard while the sauce overcooks.
Ingredient substitutions
- ham → farmer sausage or bacon
- milk → half milk, half cream for a richer dish
Storage
3 days refrigerated; reheat covered.
Common mistakes to avoid
- •Undercooking so the potatoes stay firm
- •Baking uncovered from the start, which curdles the milk
Serving suggestions
Cooked Scalloped Potatoes with Ham?
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