Ham and Scalloped Potatoes Recipe

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

Ham: Diced for easy layering and a burst of savory flavor.

Cheddar cheese: Shredded to melt smoothly into the dish.

Onion: Chopped to add a subtle sweetness and depth of flavor.

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

Butter: Melted to form the base of the sauce.

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

Salt: To taste, enhancing the overall flavor of the dish.

Black pepper: To taste, adding a hint of spice and complexity.

When making the sauce for the scalloped potatoes, ensure you stir constantly while gradually adding the milk. This helps prevent lumps from forming and ensures a smooth, creamy consistency. Additionally, thinly slicing the potatoes ensures they cook evenly and become tender throughout the baking process.

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

• ham - Substitute with turkey bacon: Turkey bacon provides a similar smoky flavor with less fat and calories.

• cheddar cheese - Substitute with gruyere cheese: Gruyere melts well and adds a nutty, rich flavor.

• onion - Substitute with shallots: Shallots offer a milder, sweeter taste compared to onions.

• milk - Substitute with unsweetened almond milk: Almond milk is a dairy-free alternative that still provides creaminess.

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

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly and is gluten-free.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while reducing the need for additional salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different, more earthy flavor.

• Allow the ham and scalloped potatoes to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled dish into an airtight container. If you prefer, you can also divide it into individual portions for easier reheating.
• Store the container in the refrigerator for up to 3-4 days. Make sure to label it with the date to keep track of freshness.
• For longer storage, consider freezing the dish. Wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil. Alternatively, transfer portions into freezer-safe containers or heavy-duty freezer bags.
• When freezing, ensure the dish is stored flat to maintain the layers and prevent the sauce from pooling at the bottom.
• Label the frozen dish with the date and contents. It can be stored in the freezer for up to 2-3 months.
• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the ham and scalloped potatoes in an oven-safe dish, cover with foil, and bake for 20-25 minutes or until heated through.
• For reheating from frozen, it's best to thaw the dish in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated leftovers.
• If you're in a hurry, you can reheat directly from frozen. Preheat the oven to 350°F (175°C), cover the dish with foil, and bake for 45-60 minutes, or until the center is hot and bubbly. Remove the foil for the last 10-15 minutes to allow the top to crisp up.
• For a quicker option, you can also reheat individual portions in the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 3-5 minutes, stirring halfway through to ensure even heating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover ham and scalloped potatoes in an oven-safe dish. Cover with foil to prevent drying out and bake for about 20-25 minutes, or until heated through. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method: Transfer a portion of the ham and scalloped potatoes to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Continue heating in 1-minute increments if needed until hot.

• Stovetop Method: Place the ham and scalloped potatoes in a non-stick skillet over medium-low heat. Add a splash of milk or cream to help maintain moisture. Cover and heat for about 10-15 minutes, stirring occasionally, until warmed through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the ham and scalloped potatoes in an air fryer-safe dish or on a piece of foil. Heat for about 10 minutes, checking and stirring halfway through to ensure even heating. This method will help achieve a crispy top layer.

• Slow Cooker Method: Transfer the ham and scalloped potatoes to your slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is great for maintaining the dish's creamy texture without drying it out.

• Oven: Used to bake the dish at the specified temperature of 375°F (190°C).

• Saucepan: Utilized to melt butter and prepare the sauce by combining flour and milk.

• Whisk: Essential for stirring the flour and milk mixture to ensure a smooth, thickened sauce.

• Greased baking dish: The container where the layered ingredients are assembled and baked.

• Foil: Used to cover the baking dish initially to help cook the potatoes evenly.

• Knife: Necessary for chopping the onions and dicing the ham.

• Cutting board: Provides a safe surface for slicing potatoes and chopping other ingredients.

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

• Measuring spoons: Needed for measuring the butter and flour accurately.

• Mixing spoon: Handy for stirring ingredients together in the saucepan and for layering in the baking dish.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Aluminum foil: Used to cover the baking dish during the initial baking period to ensure even cooking.

Pre-slice ingredients: Use a mandoline slicer to quickly and uniformly slice the potatoes and onions.

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

Use pre-cooked ham: Opt for pre-cooked ham to save time on preparation.

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

Prepare sauce in bulk: Make a larger batch of the white sauce and freeze portions for future use.