Scalloped Potatoes and Ham
Scalloped Potatoes and Ham is the creamiest, most comforting way to use left over ham. You will want to make extra just so you can make this delicious casserole.
Servings: 10 people
- 2 1/2 pounds russet potatoes sliced thin
- 1 cup chicken stock
- 1 cup heavy cream
- 1 onion diced small
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups cooked ham cubed
- 2 cups cheddar cheese freshly grated
Preheat your oven to 425 degrees. Spray a 8 by 8 inch baking dish with cooking spray.
After peeling and slicing your potatoes put them in a large bowl and cover with chicken stock and heavy cream so they don't brown as you prepare the rest of the recipe.
Over medium heat in a large dutch oven, melt the butter. Add in the onion and cook until translucent, 5 to 7 minutes. Add in the garlic powder, salt, thyme, and black pepper.
Add the potatoes, cream, and stock to the dutch oven and bring to a simmer. Cover and cook for 10 minutes or until the potatoes are tender and can be sliced with a paring knife with little resistance. Stir in the ham and 1 cup of the cheddar cheese.
Transfer the potato mixture to the baking dish and smooth into an even layer. Top with the remaining cheddar cheese and bake for 10 to 15 minutes.
Let stand 10 minutes. Garnish with fresh parsley and serve.
Serving: 1serving | Calories: 320kcal | Carbohydrates: 30.2g | Protein: 7.2g | Fat: 19.3g | Saturated Fat: 10.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4.3g | Trans Fat: 0.2g | Cholesterol: 44.3mg | Sodium: 657.4mg | Potassium: 744.3mg | Fiber: 3.2g | Sugar: 2.4g | Vitamin A: 712IU | Vitamin C: 33.2mg | Calcium: 120.9mg | Iron: 1.8mg