I love easy comfort food. Especially when it can be made in a single dish! Think of it; potatoes, cheese, ham and creamy goodness, all in one place. Give it a try, I hope you will enjoy it as well.
Scalloped Potatoes with Ham
1 1/4 c sharp cheddar cheese, shredded
1 1/4 c Monterey jack cheese, shredded
1/2 c Parmesan cheese , grated
2 tsp. cornstarch
3 lbs russet potatoes, peeled and sliced 1/8-inch thick
1 lb ham, cubed
Salt and pepper
3/4 c heavy cream
1/2 c chicken broth
In a large bowl, toss the cheeses and cornstarch together until evenly coated.
In a 12″ Dutch oven, shingle half of the potatoes. Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper and half the ham. Top with the remaining potatoes, shingling them neatly and evenly. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper and the rest of the ham evenly over the top.
Combine the cream and the broth in a large measuring cup and pour the mixture over the potatoes. Top with the remaining cheese mixture and bake at 350 until golden brown and a fork inserted into the center slides in easily with little resistance, 75 to 85 minutes.
Source: Adapted from Mel’s Kitchen Cafe
- 1¼ c sharp cheddar cheese, shredded
- 1¼ c Monterey jack cheese, shredded
- ½ c Parmesan cheese , grated
- 2 tsp. cornstarch
- 3 lbs russet potatoes, peeled and sliced ⅛-inch thick
- 1 lb ham, cubed
- Salt and pepper
- ¾ c heavy cream
- ½ c chicken broth
- In a large bowl, toss the cheeses and cornstarch together until evenly coated.
- In a 12" Dutch oven, shingle half of the potatoes. Sprinkle the potatoes evenly with 1½ cups of the cheese mixture, ½ teaspoon salt, and ¼ teaspoon pepper and half the ham. Top with the remaining potatoes, shingling them neatly and evenly. Sprinkle another ½ teaspoon salt and ¼ teaspoon pepper and the rest of the ham evenly over the top.
- Combine the cream and the broth in a large measuring cup and pour the mixture over the potatoes. Top with the remaining cheese mixture and bake at 350 until golden brown and a fork inserted into the center slides in easily with little resistance, 75 to 85 minutes.
This looks amazing! A couple times before when I’ve made scalloped potatoes, I’ve used dehydrated sliced potatoes. They don’t really need to cook, so I’ll either partially rehydrate them or cut the sauce back just a touch since they won’t absorb as much liquid. It’s quick and easy (no slicing!) and might be a good camping option.