Rustic Scalloped Potatoes and Ham
Do you have leftover ham you are looking to use up, or do you just love the smokey deliciousness that ham lends to a dish?
This is a tasty way to use up some of the Easter ham you may have left over!
Scalloped potatoes are one of those decadent dishes often reserved for the holidays or for when company comes over. They are just SO good, we should all make them more often! The addition of ham brings them to a new level, adding texture and smokiness.
I decided to leave the skins on for this dish. I always enjoy the potato skin, and it’s easier to make them this way. No peeling! Plus, the skin has 2 1/2 times more good-for-you fiber than the flesh of the potato.
As a side dish with dinner, or alone as a lunch, or as a meal alongside a salad, these Ham & Cheese Scalloped Potatoes will not disappoint. You can jazz them up any way you like with the addition of scallions, a little ham, lots of ham, cheese, cheese and more cheese or bacon, onions – wherever your creative mind takes you!
Here’s a printable recipe for your convenience.
- 3 large potatoes, sliced just under 1/8-inch thick
- 1 TBS butter
- 1-1/2 cups heavy cream
- 3 sprigs fresh thyme
- 3 cloves garlic, sliced
- Kosher salt and black pepper
- 1 cup shredded cheddar cheese
- 3/4 cup rough chopped ham
- Optional: additional thyme, chives or scallions as garnish
- Preheat your oven to 400 degrees.
- Generously butter a baking dish.
- Clean and slice your potatoes.
- In a large saute pan or pot, combine the cream, thyme, garlic, seasonings, and potatoes. Bring to just a boil, reduce to a simmer and simmer for 3 minutes. Remove from heat. Allow potatoes to sit for 5 additional minutes. Do your best to make sure all potatoes are covered by the liquid.
- Carefully relocate your potatoes to your baking dish, layering them with the cheese and ham as well as additional seasoning. Top with cheese, bacon, and seasoning.
- Pour the cream mixture over top.
- Bake for 35-40 minutes or until done to your liking.