Ree Drummond’s Scalloped Potatoes With Ham Recipe Tastes Even Better Than Grandma’s

Name: Ree Drummond’s Scalloped Potatoes With Ham Recipe Tastes Even Better Than Grandma’s
Prep time: 20 min
Cook time: 80 min
Total time: 130 min
Ingredients: 11/2 cups heavy cream; 11/2 cups half-and-half; 1 yellow onion, finely diced; 2 Tbs. fresh thyme leaves, minced (or 2 tsp. dried); 1/2 tsp. kosher salt; 1 tsp. black pepper; 1/4 cup all-purpose flour; 3 lbs. russet potatoes, unpeeled, scrubbed clean and sliced very thin; 3cups small-diced baked ham (from a whole ham or ham steak); 2 cup grated sharp cheddar; 2 cups grated Monterey Jack

This traditional ham-and-potato casserole will look messy right out of the oven so let it sit to firm up, Ree says

By Julie Miltenberger

Comments

Ed Anderson

Growing up in the midwest, I ate a lot of scalloped potatoes. But unlike Ree Drummond’s Scalloped Potatoes with Ham recipe, ours came out of a box. Instead of those almost-see-through dried potato disks, The Pioneer Woman uses fresh russet potatoes and a generous helping of diced ham plus 2 kinds of cheese in her recipe. Have extra diced ham? Try this easy-do Denver Omelet recipe.

I love Ree’s time-saving tip: She doesn’t peel her potatoes, she just scrubs them clean and thinly slices them. Another trick to fill her hearty casserole with flavor, she doesn’t pre-cook the potato slices. That way, they can soak up all of the delicious creamy, cheese herb sauce while the dish bakes.

Pick up your copy of Ree's new cookbook now!

Ree Drummond’s Scalloped Potatoes with Ham recipe comes fresh off the pages of her newest cookbook. Filled with 120 foolproof recipes, The Pioneer Woman Cooks: The Essential Recipes uses an easy-to-follow format with helpful step-by-step photos. In book stores and online.

Yields

8 - 12 Servings

Total Time

2 hr, 10 min

Prep Time

20 min

Cook Time

1 hr, 20 min

Ingredients

11/2 cups heavy cream
11/2 cups half-and-half
1 yellow onion, finely diced
2 Tbs. fresh thyme leaves, minced (or 2 tsp. dried)
1/2 tsp. kosher salt
1 tsp. black pepper
1/4 cup all-purpose flour
3 lbs. russet potatoes, unpeeled, scrubbed clean and sliced very thin
3cups small-diced baked ham (from a whole ham or ham steak)
2 cup grated sharp cheddar
2 cups grated Monterey Jack

Instructions

Heat oven to 350°F. Butter a 9 × 13-inch baking dish. In medium saucepan, combine heavy cream and half-and-half. Fully heat mixture over medium heat but do not let it boil. Add onion, thyme, salt and pepper to hot mixture and whisk to combine, then reduce heat to medium-low and simmer for a few min. to let flavors meld.

Add flour and whisk to combine, then remove pan from heat. Layer one-third of potato slices in buttered dish. Sprinkle one-third of ham on top and one-quarter of each cheese. Pour one-third of cream mixture on top then repeat layers twice more. Sprinkle final one-quarter of cheeses after last cream layer.

Cover casserole dish with foil and bake for 40 min., then remove foil and bake until bubbling and golden, about 20 more min.

IMPORTANT: Allow casserole to sit for at least 15 min. before serving to let sauce settle and thicken. Cut into squares or scoop out with a big serving spoon!

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