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Prep 20min
Total2hr5min
Servings6
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Ingredients
4
tablespoons butter
1
small onion, finely chopped (1/4 cup)
3
tablespoons Gold Medal™ all-purpose flour
1
teaspoon salt
1/4
teaspoon pepper
2 1/2
cups milk
6
medium peeled or unpeeled potatoes, thinly sliced (6 cups)
1 1/2
cups cubed fully cooked ham
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Steps
1
Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
2
In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3
Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
4
Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
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A 2-quart casserole will hold 8 cups, but it's a good idea to leave some airspace at the top so the sauce won’t overflow inside the oven. A typical 2-quart is an 8x8-inch glass baking dish, or you can use an oval ceramic baker—just pour some measured water into the pan to check the volume it will hold before using.
Cook the onion 1 to 2 minutes longer, stirring occasionally, until it begins to brown, before adding the flour. The richer, lightly caramelized flavor will boost the overall flavor of the sauce in this Ham and Scalloped Potatoes dish.
When prepping this easy scalloped potatoes and ham, cut the ham into small 1/2-inch chunks that will layer nicely with the potatoes.
Use a mandoline slicer to achieve perfectly thin slices of potato that will cook evenly.
Sprinkle the top of the casserole with 1/2 cup finely shredded Parmesan or gruyère (like a Swiss) cheese during the last 10 minutes of baking to give your scalloped potatoes with ham a deliciously cheesy finish.
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