Cheesy Scalloped Potatoes with Ham

23 Mar

Cheesy Scalloped Potatoes and Ham

Yield: 4 servings     Prep Time: 30 minutes     Cook Time: 1 hour

Texture is an important factor when it comes to food.  I love when something creamy is contrasted by a nice crunch.  It would be similar, I suppose, to the salty and sweet phenomenon.  Opposing flavors and textures stimulate our senses and leave us wanting more.

To update the classic scalloped potatoes and ham, I was looking for something to add a nice crunchy crust which I feel is often lacking from this dish.  I recently came across a new ingredient called Onion Crunch.  Think French’s fried onions brought to the 21st century.  Not only does this stuff add texture to any dish, but it carries a clean straight-forward onion flavor.

Creamy Scalloped Potatoes and Ham


I chose to leave the potato skins on for this recipe.  It gives the dish a more rustic look not to mention potato skins are packed with B vitamins, vitamin C, iron, calcium, potassium, and fiber.  I also added ham in the dish which makes for a great Easter leftover meal, but if you are planning on this for a side to your Easter ham, the creamy scalloped potatoes with Onion Crunch fairs just as well sans meat.

A mandolin is the easiest way to get ultra thin cut potatoes.  Although I haven’t done my research on the history of mandolins, I’m guessing there were scalloped potatoes long before mandolins were invented.  So if you don’t own a mandolin do not fear, just cut the thinnest potatoes you can using the sharpest knife you have.  What’s more important than the thinness of the potatoes is that they are all consistently the same size.  This will ensure that the potatoes cook evenly.


  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 3 cups 2% milk
  • 1 tsp. coarse kosher salt
  • pinch fresh nutmeg
  • 2 tsp. fresh thyme, divided
  • 1 1/2 cups sharp cheddar, grated (not pre-shredded)
  • 4 cups Russet potatoes (about 2 large potatoes), washed and sliced thin
  • 2 cups ham, chopped
  • 1/2 cup gruyere, grated
  • 3/4 cup Onion Crunch


  1. Preheat oven to 350F.  Lightly grease a casserole dish and set aside until ready to assemble.
  2. In a medium skillet, melt butter over medium heat.  Stir in flour and whisk constantly for 2 minutes.
  3. Slowly whisk in milk over medium heat until there are no clumps.  Turn the heat to low and stir frequently until sauce coats the back of a wooden spoon, about 5 minutes.*
  4. Add salt, nutmeg, 1 tsp. thyme, then whisk in cheddar cheese.
  5. To assemble, layer half of the potatoes, ham, and cheese sauce.  Repeat.
  6. Mix together shredded Gruyere, Onion Crunch, and remaining 1 tsp. thyme.  Sprinkle mixture over casserole.
  7. Bake casserole covered with aluminum foil for 45 minutes.  Remove foil and bake an additional 15 minutes until cheese is bubbling and Onion Crunch is browned.

* If cheese is added when mixture is too hot, the milk solids separate resulting in an undesirable grainy texture.


Posted by on March 23, 2013 in Entrees, Holiday, Uncategorized


Tags: , , , , , , , ,

12 responses to “Cheesy Scalloped Potatoes with Ham

  1. Chef Molto Mario

    March 24, 2013 at 7:05 pm

    Nice recipe going to give it a try.
    Chef Molto Mario

  2. Karen (Back Road Journal)

    March 30, 2013 at 3:30 pm

    This will be a perfect side for Easter or afterwards using leftover ham. I’m going to have to look for the onions.

    • afunfoodie

      March 31, 2013 at 11:53 am

      That’s what I was thinking too!

  3. Cheryl Radermacher

    March 31, 2013 at 10:03 pm

    Love the recipes AND pictures!

  4. Becca O.

    April 9, 2013 at 2:37 pm

    Made it last night Erin! Delicious. Cooked it sans ham. It went great with pork chops.

    • afunfoodie

      April 9, 2013 at 2:38 pm

      Yay!!!! Soooo glad you liked it Becca.

  5. Lenore

    April 30, 2013 at 9:49 am

    Sounds yummy, thanks for sharing. We’ll have it for dinner tonight.

    • afunfoodie

      April 30, 2013 at 11:52 am

      Thanks and enjoy your dinner!

  6. recipes for cheesy potatoes

    March 1, 2014 at 11:06 am

    This site really has all of the information I wanted concerning
    this subject and didn’t know who to ask.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: