Cheesy scalloped potatoes ham (Printable Version)
# What You'll Need:
→ Dairy & Fats
01 -
15 g unsalted butter, softened
02 -
300 ml heavy cream
03 -
57 g Gruyère cheese, finely grated
04 -
15 g Parmesan cheese, finely grated
→ Produce
05 -
1 medium shallot, peeled and quartered
06 -
2 garlic cloves
07 -
2 fresh thyme sprigs
08 -
900 g russet potatoes, peeled and very thinly sliced
09 -
Freshly chopped parsley, for garnish
→ Meat
10 -
340 g baked ham, sliced 6 mm thick
→ Seasonings
11 -
Kosher salt, to taste
12 -
Freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Position a rack in the center of the oven and preheat to 190°C. Butter a 2-quart shallow oval baking dish or medium ovenproof skillet and set aside.
02 -
In a small saucepan over medium-low heat, combine shallots, garlic, cream, and thyme. Bring to a gentle simmer, stirring occasionally, and cook until shallots and garlic become very tender, approximately 15 minutes. Remove from heat, discard thyme, and allow to cool slightly.
03 -
Transfer the cream mixture to a blender or use an immersion blender to process until smooth and homogenous.
04 -
Spread one-third of the cream sauce evenly over the bottom of the prepared baking dish. Arrange half of the sliced potatoes atop the sauce and season lightly with kosher salt and black pepper. Layer half of the sliced ham over the potatoes, followed by another one-third of the cream sauce. Repeat the layering process with the remaining potatoes, ham, and cream sauce.
05 -
Seal the dish tightly with foil and bake in the preheated oven until the sauce is bubbly and potatoes are tender, roughly 60 minutes.
06 -
Remove the foil and evenly sprinkle the grated Gruyère and Parmesan cheeses over the casserole.
07 -
Set the oven broiler on high and broil the dish for about 4 minutes, watching closely until the cheese is golden and bubbling without burning.
08 -
Top with freshly chopped parsley before serving.
# Helpful Notes:
01 -
Use a mandoline for uniformly thin potato slices to ensure even cooking. Buttering the baking dish prevents sticking and enhances flavor.
02 -
If peeled potatoes are omitted, the dish will have a firmer texture and rustic appearance.
03 -
Leftover portions should be refrigerated within two hours and consumed within three days.