Scalloped Potatoes with Ham: The Ultimate Comfort Food Recipe

Pineapple Colada Pound Cake: just the name conjures images of sun-drenched beaches, swaying palm trees, and the sweet, intoxicating aroma of the tropics, doesn’t it? Imagine sinking your teeth into a slice of this incredibly moist and flavorful cake, bursting with the tangy sweetness of pineapple and the creamy richness of coconut. It’s like a vacation for your taste buds!

While the classic pound cake has its roots in 18th-century Europe, this tropical twist is a more recent innovation, born from a love of Caribbean flavors and the desire to bring a little sunshine into everyday life. The combination of pineapple and coconut, reminiscent of the beloved Piña Colada cocktail, makes this cake a true crowd-pleaser.

People adore this Pineapple Colada Pound Cake for its delightful texture – dense yet incredibly soft – and its perfectly balanced flavors. The pineapple adds a bright, fruity note that cuts through the richness of the cake, while the coconut provides a subtle, creamy sweetness. It’s also surprisingly easy to make, making it perfect for both experienced bakers and those just starting out. Whether you’re looking for a show-stopping dessert for a special occasion or a simple treat to enjoy with your afternoon coffee, this cake is sure to impress. Get ready to transport yourself to paradise with every bite!

this Recipe

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 1 large yellow onion, thinly sliced
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 teaspoon ground nutmeg
• 1 cup shredded Gruyere cheese (or Swiss cheese)
• 1 cup cooked ham, diced
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Preparing the Potatoes and Onions:

Okay, let’s get started! The key to perfectly scalloped potatoes is even slicing. I like to use a mandoline for this, but a sharp knife and a steady hand work just as well. Just aim for those 1/8-inch slices.

1. First, peel all four of your russet potatoes. Make sure you get all the eyes and any blemishes off.
2. Now, slice the potatoes thinly. Remember, consistency is key! If you’re using a knife, take your time.
3. Place the sliced potatoes in a large bowl of cold water. This helps prevent them from browning and also removes some of the excess starch, which will help the sauce thicken properly.
4. Next, peel and thinly slice the large yellow onion. Try to get them as thin as the potato slices. No one wants a big chunk of onion in their creamy potatoes!
5. Set the sliced onions aside for now. We’ll need them soon.

Making the Cream Sauce:

This is where the magic happens! A good cream sauce is what elevates scalloped potatoes from good to amazing. Don’t be intimidated; it’s easier than you think.

1. In a large saucepan, melt the 4 tablespoons of unsalted butter over medium heat. Let it melt completely and get a little bubbly.
2. Whisk in the 4 tablespoons of all-purpose flour. Keep whisking constantly for about 1-2 minutes. This creates a roux, which is the base of our creamy sauce. It should be smooth and golden.
3. Slowly pour in the 3 cups of whole milk, whisking continuously to prevent any lumps from forming. This is important! Don’t just dump it all in at once.
4. Add the 1 cup of heavy cream. This will make the sauce extra rich and decadent.
5. Continue whisking until the sauce thickens. This usually takes about 5-7 minutes. You’ll know it’s ready when it coats the back of a spoon.
6. Remove the saucepan from the heat.
7. Stir in the 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ground nutmeg. Taste and adjust the seasonings as needed. I sometimes add a pinch more salt, depending on my preference.

Assembling the Scalloped Potatoes:

Now for the fun part – layering everything together! I like to use a 9×13 inch baking dish for this, but any similar sized dish will work.

1. Preheat your oven to 375°F (190°C).
2. Grease the bottom and sides of your 9×13 inch baking dish with butter. This will prevent the potatoes from sticking.
3. Drain the sliced potatoes from the cold water and pat them dry with paper towels. This helps them cook properly and prevents the sauce from becoming watery.
4. Arrange a layer of potato slices on the bottom of the baking dish, overlapping them slightly.
5. Sprinkle a layer of sliced onions over the potatoes.
6. Scatter about half of the diced ham over the onions.
7. Pour about one-third of the cream sauce over the potato, onion, and ham mixture. Make sure the sauce evenly coats everything.
8. Repeat the layers: potatoes, onions, ham, and cream sauce.
9. For the final layer, arrange the remaining potato slices on top, overlapping them.
10. Pour the remaining cream sauce over the potatoes, ensuring they are completely covered.
11. Sprinkle the 1 cup of shredded Gruyere (or Swiss) cheese evenly over the top.

Baking the Scalloped Potatoes:

Almost there! Now it’s time to bake these beauties until they’re golden brown and bubbly.

1. Cover the baking dish tightly with aluminum foil. This will help the potatoes cook evenly and prevent the cheese from burning.
2. Bake in the preheated oven for 60 minutes.
3. Remove the foil and continue baking for another 20-30 minutes, or until the potatoes are tender and the cheese is golden brown and bubbly. You can test the potatoes for doneness by inserting a fork into the center. It should slide in easily.
4. If the cheese starts to brown too quickly, you can loosely tent the baking dish with foil.
5. Remove the scalloped potatoes from the oven and let them rest for at least 10-15 minutes before serving. This allows the sauce to thicken slightly and makes it easier to slice.

Serving and Garnishing:

Finally, the best part – enjoying your delicious scalloped potatoes with ham!

1. Garnish with 2 tablespoons of chopped fresh parsley, if desired. This adds a pop of color and freshness.
2. Serve hot. Scalloped potatoes with ham are a perfect side dish for roasted chicken, pork, or beef. They also make a great main course on their own.
3. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Tips and Variations:

• Cheese Variations: Feel free to experiment with different cheeses! Cheddar, Monterey Jack, or even a blend of cheeses would be delicious.
• Ham Alternatives: If you don’t have ham, you can use cooked bacon, sausage, or even leftover roast chicken.
• Vegetarian Option: For a vegetarian version, omit the ham and add some sautéed mushrooms or spinach.
• Garlic Infusion: For a garlicky flavor, add 1-2 cloves of minced garlic to the butter when making the cream sauce.
• Spice it Up: Add a pinch of red pepper flakes to the cream sauce for a little heat.
• Make Ahead: You can assemble the scalloped potatoes ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.

Enjoy!

I hope you enjoy this recipe as much as I do! It’s a classic comfort food that’s perfect for any occasion. Don’t be afraid to experiment and make it your own. Happy cooking!

Conclusion:

This isn’t just another potato dish; it’s a warm, comforting hug on a plate, and that’s why these Scalloped Potatoes with Ham are an absolute must-try! The creamy, cheesy sauce, the tender potatoes, and the savory ham all come together in perfect harmony. It’s a dish that’s both satisfying and surprisingly easy to make, making it ideal for a weeknight dinner or a special occasion. Trust me, once you taste it, you’ll understand why it’s become a family favorite in my home.

But the best part about this recipe is its versatility! While the classic combination of potatoes, ham, and cheese is undeniably delicious, there are so many ways to customize it to your liking. For a vegetarian option, simply omit the ham and add some sautéed mushrooms or spinach for an earthy flavor. You could also experiment with different cheeses. Gruyere would add a nutty complexity, while sharp cheddar would give it a bolder, tangier taste.

Looking for some serving suggestions? These Scalloped Potatoes with Ham are fantastic on their own as a hearty main course. But they also pair beautifully with a simple green salad or some roasted vegetables. Think steamed asparagus, roasted broccoli, or even a side of glazed carrots. For a truly decadent meal, serve them alongside a grilled steak or some pan-seared chicken. And don’t forget the crusty bread for soaking up all that delicious sauce!

If you’re feeling adventurous, you could even try adding a layer of caramelized onions to the bottom of the dish for a touch of sweetness. Or, for a spicier kick, add a pinch of cayenne pepper to the cheese sauce. Another variation I love is to use sweet potatoes instead of regular potatoes for a slightly sweeter and more vibrant dish. The possibilities are endless!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s guaranteed to impress your family and friends, and it’s sure to become a staple in your recipe repertoire. The creamy texture and rich flavor of these Scalloped Potatoes with Ham are simply irresistible.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. And most importantly, don’t be afraid to experiment and make it your own! Cooking should be fun and creative, so feel free to adjust the recipe to suit your taste preferences.

Once you’ve tried this recipe, I’d love to hear about your experience! Did you make any variations? What did you serve it with? What did your family think? Share your thoughts and photos in the comments below. I’m always eager to learn from my readers and see how they’ve put their own spin on my recipes. Happy cooking, and enjoy every delicious bite of these comforting Scalloped Potatoes with Ham! I can’t wait to hear all about it!