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Stroller Envy

Ham and Cheese Scalloped Potato Casserole

Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Resting 10 minutes
Total Time 2 hours
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes peeled and sliced evenly 1/8 inch thick
  • 2 cups fully cooked ham or chicken ham diced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded sharp cheddar divided
  • 1 tablespoon unsalted butter for dish

Method
 

  1. Heat oven to 375°F; butter a deep 9x13-inch dish. Slice potatoes uniformly with a guarded mandoline or sharp knife; do not substitute thick chunks.
  2. Warm cream, milk, garlic, thyme, nutmeg, salt and pepper in a saucepan until steaming, not boiling.
  3. Layer half the potatoes, slightly overlapping, in dish. Add half the ham and 1/2 cup cheese. Repeat potatoes and remaining ham; pour warm cream mixture evenly over everything. Top with remaining 1 cup cheese.
  4. Cover tightly with foil; bake 55–65 minutes. Uncover; bake 15–20 minutes until a knife slips easily through center potatoes, top is golden and filling reaches 165°F. Re-cover if browned before potatoes soften. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
For freezer meals, divide the baked casserole into shallow portions and refrigerate promptly, within 2 hours. Once cold, wrap airtight and freeze for up to 2 months for best texture. Thaw overnight in the refrigerator. Reheat thawed portions covered at 350°F for about 25–35 minutes, until the center reaches 165°F; larger portions take longer. Use a metal pan or follow your baking-dish manufacturer’s temperature-change directions.
Freeze after baking, when potatoes are completely tender. The sauce may look slightly separated after thawing; reheat gently, covered.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.