Scalloped Potatoes with Ham

Go Bold With Butter

The ultimate in comfort food, this Scalloped Potatoes with Ham dish is actually fairly light!

Scalloped Potatoes with Ham
Serves 6

3 tablespoons butter
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
3 cups 2% milk
6 cups thinly sliced russet potatoes (about 3 large potatoes)
1/3 pound low-sodium ham steak, chopped (ask deli to slice ham “ham steak” thick for you)
1/2 small onion, grated

Preheat oven to 375°F. Melt butter in a large skillet over medium heat. Add in parsley, thyme, salt, pepper and flour, and whisk together. Cook for 2 minutes, whisking occasionally.

Slowly add milk, whisking constantly, until smooth. Turn heat up to high and bring mixture to a boil, whisking constantly. Turn heat back down to medium and continue whisking for 2 minutes.

Combine potatoes, ham and onion in a large bowl. Spray a 9×13-inch pan with non-stick spray and add in half the potato mixture. Top with half the sauce; then repeat the layers. Cover the pan with foil and bake for 65 minutes. Remove the foil and bake an additional 15-20 minutes, or until potatoes are tender and top is golden brown.

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8 thoughts on “Scalloped Potatoes with Ham

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  1. Sarah Kornbrek said:

    This recipe is excellent. It actually wasn’t that much work either. I wasn’t sure if I was supposed to peel the potatoes or not, so I followed the picture for the recipe. I did like them with the skin on as shown. I was worried, that they would not cook in time as the potatoes were not pre-boiled. However, I noticed on the picture the potatoes were sliced thin, so I sliced them close to 1/8″. They were perfectly cooked. I liked that the potatoes weren’t loaded with sauce and it had a nice flavor with the thyme. The only change I made was using 1% milk, because it is what I had. I would definitely consider making this again.

  2. Sarah Kornbrek said:

    This was excellent. It didn’t take that much time to prepare either. The recipe did not indicate to peel the potatoes, or not, or how thin to cut them. I followed the lead of the recipe photo and left the peel on and cut them about 1/8″ thin. I liked that the potatoes were not loaded with sauce. They also had a nice lite flavor from the thyme sauce. They were perfectly cooked in the time indicated. TY

  3. Occasional Cooker said:

    This tasted very good and was very forgiving. I sliced the potatoes thin but I chopped the onions instead of grating them. I only had skim milk and it tasted good but next time I will use the 2% milk for a thicker sauce.

  4. Tracey Posner said:

    This was a really good side dish. I sliced my potatoes into thin slices and followed the recipe as written. It was very flavorful and creamy. I love how the sauce wasn’t overpowering. I will be making this again. Thanks!

  5. Lissa said:

    Delicious! And way better than the dehydrated stuff from a box that I ate as a kid! This recipe was super easy using a mandoline slicer! I’ll be making this one again and again for sure!

  6. Linda Lea Larson said:

    I made this for my AllRecipes Allstars April tasks, based on my love for butter and my husbands love for Scalloped Potatoes and Ham. This was so easy and thyme added a special dimension. My honey said, “This is definitely a keeper!”

  7. this is the stuff of my newlywed days that won my hubby’s heart. i can’t wait to make this for him and surprise him with home-cooked comfort food.