Sandra Ina Garten Scalloped Potatoes and Ham Recipe is an American main course featuring starchy russet potatoes and diced ham. The bake uses a rich Gruyere cheese sauce and double cream for a thick, golden finish.
If you do nothing else, slice the potatoes into uniform rounds about 3mm thick. That’s the difference between a bake that cooks through evenly and one where some bites are crunchy whilst others are mush. I learned that using a mandoline makes this task far easier than trying to manage it with a sharp knife.
The nutmeg is doing more work than you’d think in this cheese sauce. Without it, the Gruyere can taste a bit flat and the milk notes feel too heavy. I’ve tried a few versions of this dish and this one from Ina is the one I keep going back to because the ham provides a salty contrast to the cream.
Ina Garten Scalloped Potatoes And Ham Recipe Ingredients
- 900g (2lb) russet potatoes, peeled and thinly sliced
- 300g (2 cups) cooked ham, diced
- 60g (4 tbsp) unsalted butter
- 30g (1/4 cup) plain flour
- 500ml (2 cups) full-fat milk
- 250ml (1 cup) double cream
- 150g (1 1/2 cups) Gruyere cheese, shredded
- 50g (1/2 cup) Parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp freshly grated nutmeg
- 1 tsp fresh thyme, chopped
How To Make Ina Garten Scalloped Potatoes And Ham
- Preheat oven: Heat the oven to 190°C (375°F/Gas Mark 5) and grease a 23x33cm (9×13-inch) baking tin with butter. Make sure the grease covers the corners well so the cheese sauce doesn’t burn onto the sides.
- Make cheese sauce: Melt the butter in a large saucepan over a medium hob, then whisk in the plain flour for 2 minutes until it smells slightly nutty. Slowly pour in the full-fat milk and double cream, whisking constantly for 5 minutes until the liquid thickens enough to coat the back of a spoon. Mix in the Gruyere, Parmesan, salt, pepper, and nutmeg until the cheese melts into a smooth sauce.
- Layer casserole: Arrange one-third of the potato slices in the bottom of the tin, scatter one-third of the ham over them, and pour over one-third of the cheese sauce. Repeat these layers twice more, making sure the final layer of sauce completely covers the potatoes so they don’t turn brown in the heat.
- Bake: Cover the tin tightly with aluminium foil and bake for 45 minutes to let the potatoes soften. Remove the foil and bake for another 15 to 20 minutes until the top is bubbly and turns a dark golden brown.
- Rest and serve: Take the tin out of the oven and let it sit on the side for 10 minutes before you cut into it. Scatter the fresh thyme over the top once the sauce has thickened slightly.
Recipe Tips
Choose starchy potato varieties. Russets are the best choice because they release starch into the sauce which helps it hold together. If you use waxy salad potatoes, the sauce will stay thin and might look oily.
Grate the cheese yourself. Pre-shredded cheese is often coated in starch to stop it sticking in the bag, which can make your sauce gritty. Freshly grated Gruyere melts much faster and results in a smoother texture.
Let the dish rest. Resist the urge to serve this the second it leaves the oven. Those ten minutes allow the starch to settle so the sauce clings to the potato layers rather than running all over the plate.
Rinse the sliced potatoes. After slicing, give the potatoes a quick rinse in cold water and pat them dry with kitchen roll. This removes excess surface starch that can sometimes cause the milk to boil over the sides of the tin.
Store leftover ham pieces. If you have a larger ham joint, dice the meat into small 1cm cubes so they spread evenly through the layers. Large chunks of ham can make the casserole layers uneven and harder to slice.
Check the sauce thickness. When whisking the flour and milk, wait until you see large bubbles breaking the surface before adding the cheese. This sign tells you the flour has reached its full thickening power.
What To Serve With Scalloped Potatoes And Ham
This dish is heavy and rich, so it needs a bright partner like a rocket salad or steamed green beans with lemon. You could also serve it with roasted chicken if you want to use it as a side rather than the main event.
Crisp asparagus or a pile of garden peas works well to cut through the creaminess of the Gruyere. If you have any sauce left on the plate, a crusty baguette is useful for mopping it up.
How To Store Scalloped Potatoes And Ham
Fridge
Put the leftovers in an airtight container once they have cooled to room temperature. They’ll stay fresh for up to 4 days, though the potatoes will continue to absorb the sauce as they sit.
Reheat
Place a portion in a small baking tin, cover with foil, and warm in the oven at 170°C (325°F/Gas Mark 3) until hot through. You can use a microwave for 2 minutes, but the edges of the potatoes might become a bit chewy.
Freeze
Cool the casserole completely, wrap the entire tin in two layers of clingfilm, and freeze for up to 2 months. Move it to the fridge to thaw for 24 hours before you plan to reheat it.
Ina Garten Scalloped Potatoes And Ham Nutrition Facts
Per serving (1 of 8):
- Calories: 480 kcal
- Protein: 22g
- Fat: 28g
- Carbohydrates: 36g
- Sugar: 5g
- Sodium: 940mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, using leftover ham from a Sunday roast or a holiday meal is the best way to add deep flavour to this bake.
The sauce stays watery if the potatoes were too damp when layered or if the sauce didn’t simmer long enough to thicken before you added the cheese.
Yes, you can use all full-fat milk, but the finished dish will be much thinner and won’t have that signature velvet texture.
Ina Garten Scalloped Potatoes And Ham Recipe
Description
Thinly sliced russet potatoes layered with diced ham in a rich Gruyere and double cream cheese sauce.
Ingredients
Instructions
- Preheat oven to 190°C (375°F/Gas Mark 5) and grease a 23x33cm tin.
- Whisk flour into melted butter for 2 minutes before adding milk and cream.
- Simmer the sauce until thick, then stir in the cheeses, salt, pepper, and nutmeg.
- Layer potatoes, ham, and sauce three times in the baking tin.
- Bake covered for 45 minutes, then uncovered for 20 minutes until golden.
- Rest for 10 minutes before serving with fresh thyme.
