Cheesy Scalloped Potatoes with Ham
Servings: 8
Calories:
Ingredients
- 5 lbs baby creamer potatoes, washed, cut in half
- 2 cups leftover ham, diced
- 2 cups chopped onions
- 5 cloves garlic, minced
- ¼ cup butter
- ¼ cup flour
- 1 ½ cup chicken broth
- 1 ½ cups heavy cream
- 2 tsp Slap Ya Mama® seasoning
- 1 tsp salt
- 2 tsp pepper
- ½ tsp red crushed peppers
- 1 cup sour cream
- 3 cups sharp cheddar cheese, shredded, divided
- 1 cup Pepper Jack cheese, shredded
Instructions
- Preheat oven to 400° and spray a 9 x 13 baking dish with a non stick spray. Set aside.
- Wash potatoes in cold water, slice in half and add to a large bowl. If the potatoes are on the larger size, cut into 3 pieces.
- In a large skillet, melt butter over low/medium heat.
- Add onions, saute for 4-5 minutes then add minced garlic and cook for an additional minute.
- Sprinkle flour over onions and garlic and cook for 1-2 minutes on low heat.
- Slowly pour chicken broth into pan, then add heavy cream, seasoning, salt and pepper, stirring until combined.
- Continue cooking, stirring until sauce thickens up a bit and remove from heat just as sauce starts to boil.
- Add two cups of sharp cheddar cheese to skillet and stir until combined.
- Once cheese has melted, add a couple large spoonfuls of cheese sauce to the bottom on baking dish.
- Next, place ⅓ of the baby potatoes into the pan.
- Spoon ½ cup of sour cream over the potatoes, 1 cup of diced ham, then add ⅓ of the cheese sauce on top of the diced ham.
- Sprinkle with ½ the pepper jack cheese, then layer again with ⅓ potatoes, remaining ½ cup of sour cream, 1 cup of ham and ⅓ cheese sauce.
- Last layer is remaining potatoes, last ⅓ cheese sauce and the top with remaining shredded cheese.
- Cover with foil and place in the oven.
- Bake for 60-75 minutes or until potatoes are tender and cheese sauce is bubbly.
- Carefully remove from oven, remove foil, then place back into the oven for 15 minutes to brown the cheese up a bit.
Notes
Recipe adapted from my Cheesy Garlic Scalloped Potatoes