This is a lighter version of my scalloped potatoes with ham. There’s less sauce, and it’s made with whole milk instead of half and half. Not quite as decadent, but still quite good and satisfying for a dinner.
Scalloped Potatoes and Ham
2 tbsp butter
2 tbsp flour
1/4 tsp kosher salt
1/4 tsp pepper
1 cup whole milk
1 cup grated sharp cheddar cheese, divided: 1/2 cup for the sauce and 1/2 cup to sprinkle on top
4-5 medium potatoes (about 2 pounds,; I like Yukon Gold, or White Rose potatoes for this)
2 cups diced cooked ham (about 8 oz)
Preheat the oven to 375 degrees F.
Slice up the potatoes into rounds. A mandolin works well here to get nice even slices. Boil the potato slices on the stove top for about 25 minutes, until just tender, and drain them well.
In a saucepan over medium low heat melt the butter, being careful not to brown it. Stir in the flour, salt, and pepper until smooth. Gradually add the milk, whisking until the sauce is smooth and begins to thicken. Add 1/2 cup cheese and stir until melted. Taste for seasoning and re-season as necessary. Remove the sauce from the heat. If it gets too thick while you’re slicing potatoes, you can put it back over the heat and whisk in a little water or broth to thin it.
Spray a 9″x13″ casserole dish with non-stick spray or butter it and fill it with the potatoes, spreading evenly. Sprinkle the diced ham on top, and then pour the sauce over evenly. Top with remaining 1/2 cup cheese.
Bake uncovered for 15 minutes, or until dish is bubbly and hot and the cheese is just starting to brown. Serve warm.