Scalloped potatoes and ham are one of my family’s favorite winter meals. They’re so creamy and comforting and homey. Plus, they can be made ahead of time which is great for holidays and parties. They’re made with mostly nutritious foods too so you can indulge in a second helping and not feel horribly unhealthy.

A food processor is key to making these quickly. It also guarantees an even bake because all of the potatoes will be cut to the same thickness. You can still make these if you don’t have a food processor but it will take longer to make and possibly to bake if the potatoes are thickly sliced.

If you like cheesy potatoes you can sprinkle some cheese in between the potato layers. Use any cheese that you like, just make sure that it’s shredded or diced fine.

Note that I’ve included directions for making the white sauce in the microwave and on the stove. I prefer making it in the microwave because it’s faster. It will turn out great either way though so pick whichever way you prefer. I hope you enjoy these as much as we do!

Ingredients

• 6 medium potatoes, peeled
• 3-4 cups diced ham
• 3 tablespoons flour
• 4 tablespoons butter
• 2 ½ cups milk (I use whole milk)
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

First make the white sauce: Melt the butter in the microwave and then whisk in the flour, salt and pepper (I use a 4 cup Pyrex measuring cup). Slowly whisk in the milk. Cook this in the microwave for 2 minutes, whisk, cook for another 2 minutes, whisk, cook for 1 minute, whisk and then cook for 1 minute (keep an eye on it towards the end and stop cooking it if it’s going to boil over). The sauce is done when it has thickened so cook for more or less time if necessary (these times are what work for my microwave).  Note that the sauce can also be made on the stove but I find it’s faster for me to make it in the microwave. To make it on the stove, melt the butter and then add the flour, salt and pepper. Whisk in the milk and cook over medium low heat until the sauce is thick and bubbly, making sure to stir it frequently enough that it doesn’t burn.

Then slice the potatoes in a food processor (or by hand if you don’t have a food processor) so they are uniformly thin. Grease a 3 quart casserole, putting 1/3 of the potatoes in the bottom, followed by half of the ham. Pour in just enough of the white sauce to almost cover the layer of potatoes and ham. Put in half of the remaining potatoes and all of the remaining ham. Top with the remaining potatoes and pour on the rest of the sauce. Sprinkle the top with salt and pepper.

Bake at 350 degrees for 45 minutes covered and then 1 hour uncovered or until the potatoes are tender.

Optional: Sprinkle cheese of choice in between potato layers for cheesy scalloped potatoes and ham.