Homemade Ham and Scalloped Potatoes


4 Tbsp butter
4 Tbsp flour
3 c milk
salt and pepper
1 Tbsp butter (for sauteed onions)
3 medium onions (thinly sliced)
8 medium peeled and thinly sliced russett potatoes
24 oz sliced ham (2 ham steaks cubed)
4 c freshly grated mild cheddar


Preheat oven to 350 degrees. Butter a deep 9×13 baking dish. In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute. Remove the pan from the heat and whisk in the milk. Return the pan to the heat and bring to a simmer, stirring. When the sauce has thickened, remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in the bottom of the baking dish and top with half the potatoes. Spread half of the onions, ham, cheese and another third of the sauce. Season with salt and pepper. Continue layering the ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly. Remove from oven and let stand for 10-15 minutes. The sauce will thicken when standing.

Just a note: I prefer to freshly shred all my cheeses for hot dishes. Mainly because already shredded cheeses usually have a film of wax added, thus disrupting proper melting. Just a tip!
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