Cheesy Scalloped Potatoes and Ham

Cheesy Scalloped Potatoes and Ham are the best way to feed a crowd and can be made ahead of time and refrigerated or frozen. Bake them in the oven or cook them in the Crock Pot for an easy side dish idea!

📝 Ingredients

• 6 medium Yukon Gold Potatoes
• 4 Tablespoons butter
• 1 yellow onion (sliced into strings)
• 3 cloves garlic, (minced)
• ¼ cup all-purpose flour
• 1 1/2 cups half and half (or milk)
• 3/4 tsp dried rosemary
• 1/2 tsp EACH: dried oregano, thyme, sage
• 2 cups cheddar cheese, (shredded)
• 1/2 cup Gruyere cheese, (shredded)
• 1 cup cooked ham (diced)
• 1/4 cup freshly grated parmesan
• 1 tablespoon Fresh Parley (roughly chopped)

👨‍🍳 Instructions

1. 1--- Preparing the Cheese Sauce: ---
2. 2Shred the cheddar and Gruyere cheese and set aside, it should be close to room temperature when mixed into the sauce. **Reserve 1/2 cup of the cheddar to top the casserole with.
3. 3Melt the butter in a medium saucepan over medium heat.
4. 4Add the sliced onions and cook onions for 20 minutes (or more), stirring occasionally. They should begin to brown and caramelize.
5. 5Add the minced garlic and cook for 1 minute.
6. 6Gradually add the flour, and mix constantly to form a paste. Heat for 1 minute.
7. 7Temper the half and half/milk by heating it in the microwave for 30 seconds. Add it to the saucepan and stir to combine.
8. 8Add the 3/4 tsp of rosemary, then 1/2 tsp each of oregano, thyme, and sage. Simmer for 5 minutes. Remove from heat.
9. 9Gradually sprinkle in 1 + 1/2 cups of the shredded cheddar and 1/2 cup of the Gruyere until smooth and well combined.
10. 10Mix in the ham, you may want to reserve some to top the casserole with.
11. 11--- Assemble the Casserole ---
12. 12Preheat the oven to 400 degrees.
13. 13Peel the potatoes and slice them thinly, about 1/8 inch thick. (A mandoline slicer makes this much easier.)
14. 14Lay 1/3 of the potatoes in a single layer, overlapping each other, on the bottom of a lightly greased 9 x 13 casserole dish. Season lightly with salt and pepper if desired.
15. 15Spoon 1/3 of the cheese sauce over the potatoes and use a pastry brush to completely cover the potatoes with the sauce, to retain their color.
16. 16Repeat twice more until all of the potatoes and sauce are layered in the casserole dish.
17. 17Top with remaining cheddar cheese and any reserved diced ham.
18. 18Bake, covered, for 30 minutes.
19. 19If making ahead: Let it cool completely and freeze or refrigerate until ready to serve. See notes.
20. 20Remove cover. Add 1/4 cup finely shredded Parmesan.
21. 21Reduce heat to 375 and bake for an additional 25 minutes, until the cheese is hot, bubbling, and begins to brown.
22. 22Top with chopped parsley and let it sit for 5 minutes prior to serving.