Cheesy Scalloped Potatoes and Ham Recipe

Potatoes: Thinly sliced to ensure even cooking and a tender texture.

Cooked ham: Diced to add a savory, meaty flavor to the dish.

Cheddar cheese: Shredded to melt perfectly and create a creamy, cheesy layer.

Milk: Used to create the creamy sauce that binds the dish together.

Butter: Melted to form the base of the sauce.

All-purpose flour: Combined with butter to thicken the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the sauce.

When making the sauce for your cheesy scalloped potatoes and ham, ensure you stir the butter and flour mixture constantly to avoid lumps. Gradually adding the milk while stirring will help achieve a smooth and creamy consistency. This technique is crucial for a velvety sauce that evenly coats the potatoes and ham.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a slightly sweet flavor and are rich in vitamins and fiber.

• cooked ham - Substitute with turkey bacon: Turkey bacon is a leaner option and provides a similar smoky flavor.

• cheddar cheese - Substitute with gruyere cheese: Gruyere melts well and has a rich, nutty flavor that complements the dish.

• milk - Substitute with unsweetened almond milk: Almond milk is a dairy-free alternative that works well in creamy dishes.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and adds a subtle flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch is a gluten-free thickening agent that works similarly to flour.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and blends seamlessly into creamy dishes.

• Allow the Cheesy Scalloped Potatoes and Ham to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled dish to an airtight container. If you don't have a container large enough, you can also cover the baking dish tightly with plastic wrap or aluminum foil.

• Store in the refrigerator for up to 3-4 days. The flavors will meld together beautifully, making it even more delicious as leftovers.

• For freezing, portion the Cheesy Scalloped Potatoes and Ham into individual servings. This makes it easier to reheat only what you need.

• Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze for up to 2-3 months. The potatoes and ham will maintain their texture and flavor well during this period.

• To reheat, thaw the portions in the refrigerator overnight. This ensures even reheating and prevents the dish from becoming watery.

• Preheat your oven to 350°F (175°C). Place the thawed portions in an oven-safe dish and cover with aluminum foil to retain moisture.

• Bake for 20-25 minutes, or until heated through. Remove the foil during the last 5 minutes to allow the top to crisp up.

• Alternatively, you can reheat individual portions in the microwave. Place the portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, or until hot. Stir halfway through to ensure even heating.

• Enjoy your Cheesy Scalloped Potatoes and Ham as a comforting meal, perfect for busy weeknights or a quick lunch.

• Preheat your oven to 350°F (175°C). Place the leftover cheesy scalloped potatoes and ham in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for 20-25 minutes or until heated through.

• For a quicker method, use the microwave. Place a portion of the leftovers in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through, until evenly heated.

• If you prefer a crispy top, use the broiler. First, reheat the leftovers in the microwave until warm. Then, transfer to an oven-safe dish and place under the broiler for 2-3 minutes, watching closely to avoid burning, until the top is golden and bubbly.

• For stovetop reheating, place the leftovers in a non-stick skillet over medium-low heat. Add a splash of milk or cream to maintain moisture. Cover and heat, stirring occasionally, until warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the leftovers in the air fryer basket, ensuring they are in a single layer. Heat for 5-7 minutes, shaking the basket halfway through, until hot and crispy.

• Oven: Used to bake the scalloped potatoes and ham at a consistent temperature of 375°F (190°C).

• Saucepan: Essential for melting butter and preparing the sauce with flour, salt, pepper, and milk.

• Whisk: Helps in stirring the flour, salt, and pepper into the melted butter and ensures a smooth sauce.

• Greased baking dish: Holds the layered potatoes, ham, cheese, and sauce, and ensures easy removal after baking.

• Knife: Necessary for thinly slicing the potatoes and dicing the cooked ham.

• Cutting board: Provides a safe surface for slicing potatoes and dicing ham.

• Measuring cups: Used to measure out the potatoes, ham, cheese, and milk accurately.

• Measuring spoons: Ensures precise measurement of butter, flour, salt, and pepper.

• Spatula: Useful for spreading the sauce evenly over the layers of potatoes, ham, and cheese.

• Aluminum foil: Used to cover the baking dish during the initial baking period to prevent over-browning.

Use a mandoline: Slice the potatoes quickly and evenly with a mandoline slicer to save time.

Pre-cook potatoes: Parboil the potatoes for a few minutes to reduce baking time.

Use pre-cooked ham: Purchase pre-cooked ham to eliminate the need for additional cooking.

Shred cheese in advance: Shred the cheddar cheese ahead of time and store it in the fridge.

Make sauce in microwave: Use the microwave to make the sauce faster by melting the butter and thickening the milk mixture.