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Ham & Scalloped Potatoes

Ham & Scalloped Potatoes

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Yields: 8

Ingredients:
  • 4 tbsp Coburn Farms Butter
  • 1 Medium-Large Yellow Onion, 1/2-inch dice (about 1 cup)
  • 1/4 cup Ginger Evans All-Purpose Flour
  • 3 cups Coburn Farms Milk
  • 2 tsp Marcum Parsley, divided
  • 2 cups fully cooked Farmington Ham, diced and divided
  • 3 cups Coburn Farms Cheddar Shredded, divided
  • 2 lbs Potatoes, peeled and sliced 1/4 inch thick
  • Marcum Salt & Black Pepper Ground
Directions:
  1. Preheat oven to 375 ° Grease a large 2.5-quart baking dish.
  2. In a saucepan, melt the butter over medium-low heat. Add in the onion and cook until translucent, 3-5 minutes.
  3. While whisking, sprinkle the flour into the pan. Cook for 1-2 minutes, stirring out any clumps. Slowly stream in the milk. Bring milk to a simmer and cook until thickened, about 8 minutes. Remove from heat and season with 1 teaspoon parsley and a few pinches of salt and pepper.
  4. In the bottom of the baking dish, layer ⅓ of the sliced potatoes in rows so that they are slightly overlapping. Top potatoes with 1 cup of chopped ham followed by 1 cup of shredded cheese. Pour ⅓ of the white sauce over top. Repeat this layer a second time.
  5. For the third layer, arrange the potatoes and cover with the remaining white sauce and top with the remaining cheese. Sprinkle the cheese with 1 teaspoon of parsley and a few pinches of salt and pepper.
  6. Cover the dish with foil. Tent the foil so that it is not in direct contact with the cheese.
  7. Bake for 45 minutes then remove foil and bake an additional 30 minutes. Allow potatoes to cool for 10 minutes before serving.