Scalloped potatoes and ham is a delicious and satisfying dish that's easy to make and is great for using leftover ham from a holiday meal or other occasion.
Preheat the Oven- Set the oven rack to the middle position. Heat to 400ºF (200ºC).
Prepare the Potatoes- Scrub, rinse, and dry the potatoes. Peel and slice into ⅛ inch thick pieces.
Make the Cream Sauce- Melt butter in a large skillet over medium-low heat. Add the onions, and saute until fragrant, 2 minutes. Add flour, whisk to combine, stir and cook for 2 minutes.Gradually whisk in milk and cook until thickened over medium heat, 2 to 3 minutes. Turn off the heat and whisk in salt, pepper, and nutmeg. Add1cup cheddar cheese, and stir to combine.
Assemble the Casserole- Grease the bottom and sides of an 8-inch square casserole dish. Layer half of the potatoes in overlapping rows in the dish. Sprinkle half of the ham over the potatoes. Spread half of the cheese sauce on top. Sprinkle½cup cheddar over the sauce.Layer the remaining potatoes, followed by ham and cheese sauce. Sprinkle with½cup cheddar cheese.
Bake- Cover with foil and place on a baking sheet. Bake for 40 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is browned and bubbly, 20 to 25 minutes.
To Serve- Transfer the casserole to cool on a wire rack for 10 to 15 minutes before serving. Garnish potatoes with chives.
Notes
Make Ahead:The casserole can be assembled, covered, and refrigerated for up to 24 hours in advance.
Storing:Cover and refrigerate for up to 5 days.
Reheating:Cover and microwave on high setting in 30-second increments until hot.
