Scalloped Potatoes and Ham (Cream, Cheddar, Parmesan and Broth)

Delicate slices of golden potatoes are layered with gooey cheddar cheese, cubed ham and sautéed garlic and onion, encapsulated in a big, beautiful casserole with a crispy Parmesan cheese lid.

2 Tbsp. butter
1 medium onion, diced into ¼" cubes
6 cloves garlic, minced (~ 2 Tbsp.)
1 cup heavy cream
¾ cup chicken broth or vegetable broth
1½ tsp. sea salt, divided
½ tsp. black pepper, freshly ground
3 lbs Yukon Gold potatoes (~ 6-8 medium)
3 Tbsp. all-purpose flour, unbleached
2 cups cooked ham, diced into ¼-½" cubes
4 oz sharp cheddar cheese, freshly shredded (~ 1 cup)
2 Tbsp. Parmesan cheese, finely grated

To Serve:
chopped fresh chives, thyme, or parsley

Preheat to 375°F (190°C/170°C fan, Gas Mark 5). Place a rack in the center of your oven. Coat a 9x13" casserole dish with nonstick spray and set aside.

In a medium pot or skillet with high sides, melt the butter over medium-low heat. Add the onion. Cook for 8-10 minutes, stirring often, until translucent. Adjust the heat as needed so the onion softens but does not brown. Stir in the garlic and cook just until fragrant, about 1 minute more.

Turn off the heat. Stir in the milk, broth, 1 tsp. of the salt and the black pepper. Set aside.

Peel the potatoes. With a mandolin slicer (this is the easiest.) or a sharp chef’s knife, carefully cut the potatoes into VERY thin slices (about ⅛" thick; don’t cut larger or they may not cook through). Place the potato slices in a large bowl and sprinkle with the flour and remaining ½ tsp. salt. With your hands, toss to combine.

Spread one-third of the sliced potatoes in the bottom of the prepared dish. Spoon 1 cup of the milk-broth mixture over the top and sprinkle with ⅔ cup of the ham and one-third of the shredded cheddar cheese. Repeat layers twice more, so you have 3 layers each of potato, milk-broth, ham and cheddar (you’ll end with the cheddar).

Lightly mist a large piece of aluminum foil with nonstick spray. Cover the dish with the foil, placing it spray-side down and bake for 35 minutes. Uncover and bake for 25 additional minutes.

Remove the dish from the oven and sprinkle with the Parmesan cheese. Turn the oven to broil. Return the pan to the oven and let broil until the cheese is golden brown and bubbly, about 1-3 minutes (keep an eye on it).

Sprinkle with the herbs. Allow the dish to stand at room temperature for 20-25 minutes to allow the milk mixture to set and thicken. Enjoy hot, with additional salt and pepper to taste (the amount of salt you need will vary based on the saltiness of your ham and broth).

Makes 12 servings.

Cook's Notes:

• Slice the potatoes to about ⅛" thick, keeping them all uniform so that they cook in the same amount of time. A hand-held mandolin slicer makes this task very quick and easy, but a sharp knife will also work.
• Use leftover baked ham from a previous meal, or a package of cooked ham. I do not recommend using thinly sliced deli ham.
• Yukon Gold potatoes or russet potatoes work best for these scalloped potatoes, since they are high in starch and therefore yield a creamy sauce.
• I recommend heavy cream for the best texture, and because it's less likely to curdle or separate when heated. Whole milk or half-and-half cream will also work, but they may have a grainier, less decadent texture in the sauce.