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Pioneer Woman Scalloped Potatoes And Ham Recipe

Pioneer Woman’s Scalloped Potatoes With Ham

Erin Table for Seven
Pioneer Woman’s Scalloped Potatoes With Ham is a traditional Southern dish, although it is also called potato gratin in some areas. It is a hearty, family-friendly recipe that can help you use up leftover ham.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 591 kcal

Ingredients
  

  • 6 cups sliced potatoes thinly sliced to 1/8-inch thick
  • 2 cups ham any cooked ham or Easter ham leftovers
  • salt and pepper to taste
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 cups shredded cheddar cheese or a combination of shredded cheddar and mozzarella cheese, plus more for garnish
  • 3 cups milk
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon dried chives plus more for garnish
  • 1 teaspoon dried parsley plus more for garnish

Instructions
 

  • Rinse the potatoes, peel them if desired, and slice them thinly (approximately 1/8-inch thick) using a mandolin slicer. Toss the potatoes with the diced cooked ham and season them with salt and pepper, mixing them well.
  • Melt the butter in a large saucepan set over medium heat. Gradually add the flour and mix until smooth. Whisk in the shredded cheese. Add the milk gradually, while whisking, and bring it to a boil. Season with salt, pepper, and the dried herbs. Stir and cook for 1 to 2 minutes. Turn off the heat.
  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
  • Prepare a 9 x 13-inch baking dish by greasing it with butter. Spread half of the potato and ham mixture into the baking dish in an even layer. Add half of the sauce on top. Add the remaining potato mixture to the baking dish in an even layer and pour the remaining sauce over it, making sure the whole surface is covered.
  • Cover the dish with foil and bake for almost 70 minutes or until the potatoes are soft. They will be done when you can pierce them easily with a fork.
  • Remove the potatoes from the oven, remove the foil, top with a handful of shredded cheese and a pinch of dried herbs, and bake for another 10 to 15 minutes, uncovered, until brown and bubbling.

Notes

  • Slice the potatoes to about 1/8-inch thick, keeping them all uniform so that they cook in the same amount of time. A hand-held mandolin slicer makes this task very quick and easy, but a sharp knife will also work!
  • Use leftover baked ham from a previous meal or purchase a package of diced ham from the grocery store. I do not recommend using thinly sliced deli ham.
  • Yukon Gold potatoes or russet potatoes work best for Pioneer Woman’s Scalloped Potatoes since they are high in starch and therefore yield a creamy sauce.
  • Try different types of cheese instead of the cheddar. For instance, Gruyere, Gouda, and Swiss are great, too.
  • Add herbs such as fresh thyme.
  • A dash of grated nutmeg is a classic addition to the sauce or you can spice it up with cayenne pepper, crushed red pepper flakes, or just a bit of ground black pepper.

Nutrition

Calories: 591kcalCarbohydrates: 48gProtein: 28gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 101mgSodium: 1308mgPotassium: 1263mgFiber: 5gSugar: 8gVitamin A: 1374IUVitamin C: 47mgCalcium: 455mgIron: 3mg
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