Italian-Inspired Scalloped Potatoes With Ham And Three Cheeses Recipe

Our creamy Italian-inspired scalloped potatoes recipe calls for smoky speck, plenty of garlic, and 3 cheeses, for the ultimate satisfying and comforting side.

📝 Ingredients

• 3 tablespoons salted butter
• 2 tablespoons olive oil
• 4 tablespoons all-purpose flour
• 2 cups Half-and-Half
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 2 cups grated mozzarella cheese, divided
• 1 ½ cups grated sharp provolone cheese, divided
• 1 cup grated Parmesan cheese, divided
• 4 russet potatoes, peeled and thinly sliced
• 1 small yellow onion, peeled and thinly sliced
• 4 garlic cloves, peeled and thinly sliced
• 3 ounces thinly sliced speck or prosciutto
• 2 tablespoons fresh chopped parsley

👨‍🍳 Instructions

1. 1Preheat the oven to 400 F and spritz a casserole dish with cooking spray.
2. 2Place the butter and olive oil in a large saucepan. Warm over medium heat.
3. 3Once the butter has melted, add the flour, and stir to combine the roux.
4. 4Cook the roux for 1 minute, stirring frequently.
5. 5Add the Half-and-Half, broth, Italian seasoning, and pepper to the pan, whisk to combine.
6. 6Bring the mixture to a low simmer, whisking occasionally, until the sauce has thickened slightly.
7. 7Remove the pan from the heat and add 1 cup of the mozzarella, 1 cup of provolone, and ½ cup Parmesan.
8. 8Whisk until the cheese has melted and melded into the sauce.
9. 9Layer half of the potatoes into the bottom of the prepared casserole dish.
10. 10Top the potatoes with half of the sliced onions and garlic.
11. 11Top evenly with the speck or prosciutto.
12. 12Ladle half of the sauce over the speck, covering evenly.
13. 13Sprinkle the casserole with half of the reserved cheeses.
14. 14Top the cheese with the remaining onions and garlic.
15. 15Top the onions and garlic with the remaining potatoes.
16. 16Ladle the remaining sauce over the potatoes, covering evenly.
17. 17Sprinkle the sauce with the remaining cheese.
18. 18Cover the casserole with a sheet of aluminum foil and place the covered casserole on a large baking sheet (to catch any drips).
19. 19Place the casserole in the oven and bake for 30 minutes. Remove the foil and return to the oven.
20. 20Bake for another 30 to 45 minutes or until the casserole is bubbly and golden.
21. 21Remove the casserole from the oven and set aside to rest for 20 minutes before slicing, garnishing with chopped parsley, and serving.