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A rich and creamy baked casserole with tender sliced potatoes, savory diced ham, and a velvety cheese sauce. This classic American comfort food is perfect for a family dinner and a great way to use leftover ham.
For 6 servings
Preheat oven to 400°F (200°C). Generously grease a 9x13 inch (3-quart) baking dish with butter.
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute more until fragrant. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a blond roux. This cooks out the raw flour taste.
Gradually pour in the warm milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon.
Remove the saucepan from the heat. Stir in 1.5 cups of the shredded cheddar cheese, salt, pepper, and nutmeg. Continue stirring until the cheese is fully melted and the sauce is smooth and velvety.
Assemble the casserole by arranging one-third of the sliced potatoes in the bottom of the prepared dish. Top with half of the diced ham, then pour one-third of the cheese sauce over the top. Repeat the layers once more: potatoes, remaining ham, and sauce. Finish with a final layer of the remaining potatoes and pour the last of the sauce over them, ensuring all potatoes are submerged.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. The potatoes should be starting to get tender.
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A rich and creamy baked casserole with tender sliced potatoes, savory diced ham, and a velvety cheese sauce. This classic American comfort food is perfect for a family dinner and a great way to use leftover ham.
This american recipe takes 110 minutes to prepare and yields 6 servings. At 640.05 calories per serving with 39.69g of protein, it's a moderately challenging recipe perfect for dinner or supper or lunch.
Carefully remove the foil, sprinkle the remaining 1/2 cup of cheese evenly over the top. Return to the oven and bake uncovered for an additional 15-20 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly.
Remove from the oven and let the casserole rest for 10-15 minutes before serving. This allows the sauce to set and thicken further. Garnish with fresh parsley and serve warm.
Swap out the cheddar for a mix of Gruyère, Monterey Jack, or smoked Gouda for a more complex flavor profile.
Incorporate a layer of steamed broccoli florets, sautéed mushrooms, or sweet peas for added nutrients and flavor.
Add 1/4 teaspoon of cayenne pepper or a finely diced jalapeño (sautéed with the onion) to the cheese sauce for a bit of heat.
Omit the ham and add extra vegetables like caramelized onions, spinach, and bell peppers to make a delicious vegetarian scalloped potato dish.
The ham and cheese in this dish provide a significant amount of protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Thanks to the generous amounts of milk and cheddar cheese, this casserole is an excellent source of calcium, a vital mineral for strong bones and teeth, as well as proper nerve and muscle function.
Potatoes are a great source of complex carbohydrates, which the body uses as its primary fuel source, providing sustained energy to get you through your day.
A typical serving of this recipe contains approximately 635 calories. This can vary based on the specific ingredients used, such as the fat content of the ham and milk.
This is a rich, classic comfort food that is high in calories, fat, and sodium. While it provides protein and calcium, it should be enjoyed in moderation as part of a balanced diet, perhaps alongside a fresh green salad.
Starchy potatoes like Russets or Yukon Golds are ideal. Their high starch content breaks down during cooking, which helps to thicken the sauce and create a creamy, melt-in-your-mouth texture.
Yes, you can assemble the entire casserole up to 24 hours in advance. Cover it tightly and store it in the refrigerator. When ready to bake, you may need to add 10-15 minutes to the initial covered baking time since it will be starting from cold.
A grainy sauce is often caused by overheating the cheese. Always remove the sauce from the heat before stirring in the cheese. Lumps usually form when cold liquid is added to the hot roux (flour and butter mixture). Using warm milk and whisking constantly while adding it will ensure a smooth sauce.
You can, but it will affect the final texture and richness. Whole milk and full-fat cheese create the creamiest, most flavorful sauce. Low-fat versions may result in a thinner or less stable sauce.