Scalloped Potatoes and Ham

© Katherine Stetson

A great use for leftover baked ham!

For six servings:

  • 1 ½ pounds white potatoes, scrubbed, skin on
  • 1 ½ cups diced ham
  • 1 small onion, finely diced
  • 1 ½ cups half and half
  • ½ cup cheddar cheese, grated
  • ½ cup Parmesan cheese grated
  • 1 tablespoon unsalted butter
  • sea salt and freshly ground pepper, to taste

Melt butter in a medium skillet and sauté onion until softened. Add diced ham and toss around until warm. Set aside.

Slice potatoes in 1/8 inch slices (a mandolin makes this easy). Layer 1/3 of the potatoes in a buttered 8×8 casserole dish or 10 inch cast iron skillet. Layer on 1/3 of the onion and ham mixture and 1/3 of the cheeses. Repeat twice more. Pour half and half evenly over the mixture. Loosely cover baking dish with aluminum foil and place on a baking tray to protect oven.

Bake for 40 minutes in a 350 degree oven. Remove foil and continue to bake for another 20 minutes, until cheese is lightly browned and liquid has been absorbed.

Copyright © Katherine Stetson, all rights reserved.