Church Supper Ham and Scalloped Potatoes
Thinly sliced potatoes layered with cream, butter, and diced ham, baked until tender and golden, a staple dish at New Hampshire church bean suppers.
- Prep
- 25 min
- Cook
- 60 min
- Total
- 85 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •9x13-inch baking dish
- •Mandoline or sharp knife
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 21
- carbs
- 32
- protein
- 18
- calories
- 390
Instructions
- 1
Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter.
- 2
Melt the butter in a saucepan. Whisk in the flour and cook for 2 minutes.
- 3
Slowly whisk in the milk and cream until smooth. Simmer until the sauce thickens.
- 4
Stir the onion, salt, and pepper into the sauce.
- 5
Place half the sliced potatoes in the dish and top with half the ham. Pour half the sauce over them.
- 6
Repeat these layers with the remaining potatoes, ham, and sauce.
- 7
Cover the dish with foil. Bake for 40 minutes.
- 8
Remove the foil and sprinkle with cheddar. Bake 15-20 minutes more until bubbling and golden.
- 9
Let the dish rest for 10 minutes before serving.
Chef's tips
Slice the potatoes evenly, about 1/8-inch thick, so they cook through at the same rate.
Storage
Refrigerate leftovers up to 4 days in a covered dish.
Reheating
Reheat covered in a 350°F oven for 20 minutes until warmed through.
Common mistakes to avoid
- •Slicing potatoes unevenly, which leaves some pieces undercooked.
- •Skipping the foil cover, which dries out the top before the potatoes cook through.
Serving suggestions
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