Cheese Curd In Paradise

Pioneer Woman’s Scalloped Potatoes and Ham

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Happy Friday my friends!
 
This has been a crazy and fun week. I was a little MIA this week because I was helping plan Kellen’s Fall Fest for his school. The party was last night, and went great! It was my first event I had an opportunity to be part of since he started Kindergarten, and it went really well. 
 
There is one solution when you are tired and need a day of television, a walk outside, and comfort food. That solution is Pioneer Woman’s Scalloped Potatoes and Ham. I have made a few scalloped potato recipes, and this one is my favorite because it is tried and tested, and it is decadently delicious. 
 

Sliced potatoes, cheese, and diced ham baked in a casserole dish

 
I know some people think of scalloped potatoes to be something that is made after Easter or Christmas, but I love to have scalloped potatoes in the fall. To me, it is such a cozy meal, and a perfect way to hunker down at home. This recipe is my favorite because it is very simple, and can be prepped in advance to make assembly even faster. I like to use a skin on russet potato. Skins are of course optional, but I like the rustic feel they give the meal. I also like to dice my ham into smaller pieces, but if you prefer larger that will work fine. The original recipe calls for cream and half-and-half, but I use whole milk versus the half-and-half with great results. I use a little more flour to thicken the sauce because the milk is a little thinner. 
 
This recipe also advises a mandolin and I prefer this method over slicing by hand because it results in more uniform slices of potatoes. If you do not have a mandolin hand slicing works just fine, but make an effort to have your slices uniform and make sure not to cut them too thick because it will result in longer baking time 
 
The cheese blend is cheddar and monterey jack, and is easily to use one type of a combination of other cheeses. However, I would make sure that whatever cheese you prefer melts well, and somewhat uniformly to the other cheese you use. For example, I am not sure using parm and cheddar would give the same gooey texture as cheddar and monterey jack. 
 
Sliced potatoes, cheese, and diced ham baked in a casserole dish
 
I mean, look at that delicious crust….how can you resist? Plus, the gooey cheese, salty savory ham, and sliced potatoes warm and bubbly ready to eat under there. Perfect meal on a cold fall evening. 
 
Sliced potatoes, cheese, and diced ham baked in a casserole dish
 
We are enjoying a relaxing day today because the kids are off school. There was some excitement because we are finally getting the gas line put in and I can order my gas range! I have cooked with gas for a long time, and when we moved our new house did not have gas, and we has to get a line put in. However, that was to be done after our kitchen remodel and since that is finally done I can place my order, and I am so excited. 
 
Are you a gas range devotee or do you use electric (or maybe you don’t care)? 
 
Sliced potatoes, cheese, and diced ham baked in a casserole dish
 
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Sliced potatoes, cheese, and diced ham baked in a casserole dish

Pioneer Woman's Scalloped Potatoes and Ham

Course Main Course
Cuisine American
Keyword Casserole, Pork
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 5 minutes
Total Time 1 hour 30 minutes
Servings 8 people

Ingredients

  • 3 lbs Russet Potatoes ,
  • 2 tbsp Butter
  • 1 medium onion, diced
  • 3 cups Diced Ham
  • 1 1/2 cups Whole Milk
  • 1 1/2 cups Heavy Cream
  • 1/3 cup Flour
  • 1 tsp Black Pepper
  • 1 cup shredded Cheddar Cheese
  • 1 cup shredded Monterey Jack Cheese
US Customary - Metric

Instructions

  1. Preheat oven to 350 degrees F.  Grease a 9x13 casserole dish with butter. 

  2. Heat butter in a large rimmed skillet. Add diced onions and cook for 1 to 2 minutes. Add diced ham and cook for 3 to 4 minutes. Remove from heat and set aside.

  3. Combine milk and cream in a microwave-safe bowl and microwave for a minute  until it is no longer cold. Whisk in flour and black pepper. Set aside. 

  4. Mix both shredded cheeses together. Set aside.

  5. Using a mandolin or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Next, sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream/milk mixture. The potatoes can be sliced by hand, but make sure they are thin as it will impact cooking time. 

  6. Repeat this layering process twice more and end with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 50 minutes. Remove the foil and bake for an additional 20 minutes until the potatoes are tender. Allow the casserole to sit on the counter to rest for about 5 minutes before serving. 

Recipe Notes

Recipe Adapted from Pioneer Woman


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Comments

  9. This recipe brings back such joyful memories!! My mother-in-law used to make something similar with potatoes and ham. I’d forgotten about this wonderful tasing recipe. This will certainly be at our family dinner soon. What a great comfort food.

    Reply

  10. I love scalloped potatoes, especially during the cold winter months. This recipe sounds fantastic and with the protein from the ham I would be perfectly happy making a meal out of this.

    Reply

  12. For some reason, I have not got my family to like scalloped potatoes. I think they are nuts!! Maybe this version would work. I have lots of holiday have leftover. This looks like a great place to use it.

    Reply

  15. Oh I’m drooling over here! I wish I had these scalloped potatoes right now! That crusty cheese on top… YUM!

    Thank you for sharing! I can’t wait to try 🙂

    Reply

  16. This version of scalloped potatoes looks so scrumptious! I’ve never made them with ham and onions. I normally just cook scalloped potatoes as a side-dish with meat. This is a meal on it’s own! Can’t wait to try it!

    Reply

  17. I always go for tried and tested recipes because they are bulletproof. Just like these scalloped potatoes – I love them and really need to try them soon!

    Reply

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