Scalloped Potatoes and Ham (Milk, Cheddar and Herbs)

This is an easy, no fail Scalloped Potatoes and Ham recipe. Cheesy thin cut potato layers and cooked ham baked in the oven until bubbly deliciousness.

6 cups potato slices, thin sliced (¼")
2 cups cooked ham
4 Tbsp. butter
¼ cup all-purpose flour, unbleached
3 cups milk
2 cups cheddar cheese, or a combination of cheddar and mozzarella
1 tsp. dried parsley
1 tsp. dried chives
1 tsp. sea salt
½ tsp. black pepper, freshly ground

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5). Butter a 9x13" baking dish.

Have your potatoes washed and peeled, if preferred. Cut them thin (about ¼") or use a mandolin slicer. Add them to a bowl with cooked ham. Season with salt and pepper and give them a good toss.

In a large saucepan, melt butter on medium heat. Stir in the flour and cook for 2 minutes, whisking until smooth. Add grated cheese and whisk. Gradually add milk and bring to a boil.

Season with salt and pepper and add half of the dried herbs. Cook and stir for 1-2 minutes. Remove from heat.

Add half the potato and ham mix to the baking dish and spread it evenly. Top with half of the sauce. Add the other half potato mix to the tray and pour oven the remaining sauce, making sure that the whole area is covered by the sauce.

Cover with foil and bake in a preheated oven for 70 minutes, or until potatoes are tender. Pierce them with a fork, if they are soft, they are done).

Remove from the oven, remove the foil, sprinkle a handful of shredded cheese on top, add a bit more dried herbs and bake, uncovered for another 10-15 minutes, or until the top is golden and bubbly.