Prep 30 mins
Cook 1 hr
The best way I know to use up Holiday ham. Now I cook ham all the time, almost once every 6 weeks or less, so I love to keep bags of chopped ham in my freezer. There are so many great uses and this is one. I love to use a smoky gouda for this and a little bacon and onion which just takes this dish over the top. Otherwise it is a pretty basic scalloped potato recipe. Give it a try for dinner one night. I serve this with a fresh salad and nothing more. It is rich, deep in flavors and a perfect way to use up some of that ham in the freezer.
- 4 1⁄2 cups potatoes, thin sliced (I peel mine most of the time, but you can use skins on if you want)
- 1 1⁄2 cups diced ham
- 4 slices bacon, diced and sauteed
- 1 medium onion, cut in quarters and thin sliced
- 1 small celery rib, cut in half lengthwise 2x and then fine diced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 1⁄2 tablespoons butter
- 2 1⁄2 tablespoons flour
- 2 cups milk
- 1⁄2 cup half-and-half
- 1 teaspoon salt
- 1 dash cayenne pepper
- 3⁄4 cup grated smoked gouda cheese
- 3⁄4 cup grated white cheddar cheese (1/4 cup for the sauce, 1/2 for the top)
- 1⁄2 cup grated white cheddar cheese, from above
- 1⁄2 teaspoon paprika
- Bacon -- In a small sauce pan, heat to medium and add the bacon and saute slowly, not butter or oil needed. Just go slowly and crisp until golden brown and crisp. Remove the bacon to a plate lined with a paper towel to drain.
- Onions and Celery -- Now in the same pan with the bacon drippings (just keep 1 teaspoon of the drippings), you don't need any more. Just toss out any additional drippings. Saute your onion and celery until tender. It should take around 4-5 minutes if that on medium heat. Add the bacon and a little salt and pepper and set to the side.
- Ham and Potatoes -- Just have them thin sliced and diced and ready to go.
- Sauce -- In a medium size pot, medium heat, add the butter and melt. Add in the flour and mix well to combine. Cook on medium low until the butter and flour are well combined. Slowly add in the milk and cream while stirring constantly as well as the salt/pepper and cayenne. Stir well and cook on medium heat until the sauce begins to thicken. Add in the cheese (gouda and cheddar) stir until melted. If the sauce is a bit thick, just add a little more milk. I like happen to like mine thick, but my Mom always liked them a bit thinner, so I always added a little more milk when I made it for her. That is just personal taste.
- Casserole -- Spray a 13x9" or any similar casserole dish with non stick spray. Layer 1/3 potatoes, 1/2 the vegetables, 1/2 the ham, 1/2 the cheese sauce; then repeat. Top with potatoes and the remaining 1/2 cup cheese and a sprinkle of paprika for the topping.
- Bake -- I bake mine in a 350 oven for 30 minutes, covered with foil, then uncover and cook another 20-30 minutes until bubbly and golden brown.
Fabulous scalloped potatoes! I had some smoke ham left over from Easter, and this recipe was the perfect way to use up the left overs. Will be making this again! Thanks for sharing this recipe!
GREAT scalloped potatoes!! I did peel my spuds because they didn't look so good on the outside, and also left out the celery since DH doesn't like it. I loved the gouda and white cheddar together and I like my sauce thick too so I didn't thin it out with any additional milk. Will definitely make this again! Made for Best of 2011 Cookbook Tag.
Absolute decadently delicious casserole. The flavor of the smoked Gouda cheese and creaminess of the white Cheddar put this version of Scalloped Potatoes & Ham over the top. A true keeper and will be made again. Thanks for posting this flavorful recipe.