Add extra saltiness and hearty flavor to your scalloped potatoes with ham and Parmesan cheese.
Notes: Keep the sliced potatoes in water until you’re ready to use them.
If making traditional non-stacked scalloped potatoes, reduce the milk by 1/2 cup, layering half the cheese halfway through your layers.
- Large pot
- 8” by 11” inch baking dish
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cloves garlic, roasted
- 2 1/2 cups milk
- 1 1/3 cups Parmesan cheese, grated and divided
- 1/4 cup chives, chopped (optional)
- 1 cup roast ham, diced small (you can use leftover)
- 1.5 lbs Little Potatoes, cut into 1/8-inch thick slices
Preheat oven to 375 °F.
In a pot over medium heat, melt the butter. Add flour and cook for four minutes, stirring occasionally. Add the roasted garlic and stir, breaking up the garlic.
Reduce heat to low, slowly adding the milk a little at a time, ensuring that it is fully incorporated before adding more. Return the heat to medium high and cook until thickened, stirring continuously. Remove from heat and set aside.
In a bowl, add drained potatoes, sauce, 1/3 cup Parmesan, chives, and ham. Season with salt and pepper and mix well.
In a greased 8” by 11” inch baking dish, line the potatoes on their side in your desired pattern. Stuff extra ham in between potatoes. Pour extra sauce over potatoes.
Bake for 50 minutes, top with remaining Parmesan, and bake an additional 10 minutes.