There’s something about the smell of scalloped potatoes baking in the oven that immediately brings back memories of family gatherings and cozy nights at home. As a child, I always looked forward to when my mom would make this dish, with its creamy layers of potatoes and savory ham. It’s a recipe that holds a special place in my heart, representing warmth and togetherness. When you take a bite, you’re not just tasting food; you’re tasting love and tradition. This Ina Garten Scalloped Potatoes and Ham recipe captures that essence beautifully, making it perfect for any occasion.
Why Make This Recipe
This recipe is a comforting and satisfying dish that brings a sense of home to any meal. The combination of tender potatoes and flavorful ham, all enveloped in a rich cream sauce and melted cheese, creates a hearty experience that everyone will enjoy. It’s simple enough to prepare on a weeknight, yet special enough to serve on a holiday or during gatherings. With its layers of goodness, it’s a dish that can easily become the star of your dinner table.
How to Make Ina Garten Scalloped Potatoes and Ham
Ingredients
- 2 lbs russet potatoes, thinly sliced
- 2 cups cooked ham, diced
- 4 tbsp butter
- 1/4 cup flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups Gruyere, shredded
- 1/2 cup Parmesan, grated
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg (optional)
- 1 tsp thyme (optional)
Directions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute.
- Slowly add the milk and cream, stirring constantly until the mixture thickens.
- Stir in the Gruyere cheese, Parmesan cheese, salt, pepper, and nutmeg (if using).
- Begin layering: place 1/3 of the sliced potatoes in the dish, followed by 1/3 of the diced ham and 1/3 of the cheese sauce. Repeat this process two more times, finishing with the sauce on top.
- Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden brown.
- Let it sit for 10 minutes before serving. You can garnish it with thyme if desired.
How to Serve Ina Garten Scalloped Potatoes and Ham
This dish is best served warm, straight from the oven. It pairs wonderfully with a simple side salad or steamed vegetables for a balanced meal. You can also enjoy it as a comforting side dish alongside roasted meats or at brunch gatherings. It’s versatile enough to accompany any main course.
How to Store Ina Garten Scalloped Potatoes and Ham
To store leftovers, let the dish cool completely, then cover it tightly with plastic wrap or foil. You can keep it in the refrigerator for up to 3 days. If you want to store it longer, consider freezing it. Just make sure to use an airtight container, and it should last for up to 2 months. Reheat in the oven for the best texture.
Tips to Make Ina Garten Scalloped Potatoes and Ham
- Choose the right potatoes: Russet potatoes work great because they hold their shape well.
- Slice evenly: Make sure to slice your potatoes evenly to ensure they cook uniformly.
- Experiment with cheeses: If Gruyere isn’t available, try other cheeses like cheddar or mozzarella.
- Add vegetables: For more fiber and flavor, consider adding sautéed onions or spinach between the layers.
Variation
If you want to add a twist, you can include some sautéed garlic or leeks for added flavor. You can also swap ham for cooked bacon or sausage if you prefer a different protein. For a vegetarian option, omit the meat entirely and add extra vegetables like broccoli or mushrooms.
FAQs
1. Can I make this dish ahead of time?
Yes! You can prepare the scalloped potatoes and ham the day before and keep it covered in the fridge. Just bake it when you’re ready to serve.
2. Can I use a different type of potato?
While russet potatoes are ideal for this recipe, you can use Yukon Gold or red potatoes. Just keep in mind that the texture might be slightly different.
3. How do I reheat leftovers?
You can reheat leftovers in the oven at 350°F (180°C) until warmed through, or in the microwave. If using the oven, cover with foil to prevent drying out.
Scalloped Potatoes and Ham
Ingredients
Main Ingredients
- 2 lbs russet potatoes, thinly sliced Russet potatoes hold their shape well.
- 2 cups cooked ham, diced
- 4 tbsp butter For the sauce.
- 1/4 cup flour To thicken the sauce.
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups Gruyere, shredded Can substitute with cheddar or mozzarella.
- 1/2 cup Parmesan, grated
Seasonings
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg (optional) Adds a warm flavor.
- 1 tsp thyme (optional) For garnish.
Method
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about a minute.
- Slowly add the milk and cream, stirring constantly until the mixture thickens.
- Stir in the Gruyere cheese, Parmesan cheese, salt, pepper, and nutmeg (if using).
Layering
- Begin layering: place 1/3 of the sliced potatoes in the dish, followed by 1/3 of the diced ham and 1/3 of the cheese sauce.
- Repeat this process two more times, finishing with the sauce on top.
Baking
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the top is golden brown.
- Let it sit for 10 minutes before serving.
- Garnish with thyme if desired.