Classic Escalloped Potatoes and Ham

Classic Escalloped Potatoes and Ham

Is there anything that isn’t delicious with a white sauce?  And when you throw ham, potatoes and cheese with it, really, how can you go wrong?  This classic escalloped potatoes and ham recipe is a tasty home-cooked meal to fill up on after a busy day.

You could also make it ahead and bake it later.

Below I’ve added a note to make this gluten-free / grain-free!

Classic Escalloped Potatoes and Ham

Ingredients:

  • 6 organic potatoes (potatoes are on the “Dirty Dozen” list of produce to not buy conventional because they’re highly sprayed with chemical pesticides)
  • 1/2 cup whey (Where to get whey)
  • 1-2 cups ham broth (or chicken broth) (find pastured meats here)
  • Ham pieces, about 1 cup
  • 8 oz. butter (pastured butter is best)
  • 1/2 finely chopped onion
  • About 7 Tablespoons flour (I used Einkorn flour but also sometimes use part sprouted flour) — To make this gluten free/grain free – substitute the flour with 4 T. sorghum flour and 4 T. brown rice flour – it will be almost as yummy and likely your family won’t know the difference!
  • 3 cups cream or milk, or a combination, whatever you have on hand
  • Optional:  1/2 to 1 cup shredded cheese (any kind you like) to make it a cheesy dish
  • Sea salt, pepper, garlic powder, and other seasonings to your taste

Instructions:

  • The night before, or at least 7 hours ahead, clean, slice, and soak potatoes in a bowl full of filtered water and about a half cup of whey.  This takes away of some of the starch in the potatoes.  I used my Bosch to slice the potatoes nice and thin – it helped them to cook a lot faster in the oven, and they got crispy-licious.   I made a bigger batch and it took *literally* 2 minutes to slice 10 potatoes! I’m going to use this soon to make homemade potato chips again, yum!  (Note:  if you forget this part and peel your potatoes right before making the recipe, it’ll still be good, just more starchy!)
  • I had a bone-in ham steak, so cut the ham into pieces (reserve for later) and then brown the bone on both sides, add it to a pan half-full of water and a splash of raw apple cider vinegar (this draws more minerals out of the bone) and then cook for 2-6 hours or so.  I boiled it down to about a cup.  (Or use chicken broth.)
  • Time to make a white sauce:
    • Melt butter in a medium saucepan on low-medium heat.
    • Add onion, cook ’til light brown.
    • Add flour
    • Add broth, and cook on low heat while stirring constantly.
    • As it thickens again, add cream or milk slowly while you keep stirring.
    • Add optional cheese and keep stirring.
    • Keep stirring and keep it on low or it sticks and can burn to the bottom of the pan easily.
    • Add seasonings to your taste.  We like plenty of sea salt, pepper, and a dash or two of garlic powder.  Taste-test to get this right – if you do, it’ll make the whole thing perfect.
  • Strain and rinse the potatoes, rinse out the bowl, and in this big bowl, stir together the potatoes, ham and sauce.
  • Spoon into a greased 9×13 glass dish.
  • How you bake this depends…  If you want to just put it in the oven and forget about it, put it in at 350* for an hour, maybe more depending on how thin you sliced your potatoes and how fast they cook – check to make sure they’re done through.  If you like it browned up really well and crispy in spots like I do, then crank your oven up to 500* and keep a good eye on it.  It’ll get brown on top fast, so stay close and you’ll need to flip potatoes under or over so nothing burns, but this way it’ll have a nice flavorful crispiness and be done in 45 minutes to an hour.

Is this how you make your escalloped potatoes?  (Or ‘cheesy potatoes’?)

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Comments

  1. Jennifer says

    Does your bone-in ham steak come raw or cooked? I’m just trying to figure out if I need to do anything to pre-cook the ham pieces I cut off my ham bone? Or does it all cook in the oven, so pre-cooking is unnecessary? Can’t wait to make this!

  2. Annette says

    My husband loves scalloped ham and potatoes, but my sauce always “breaks” when I make it, so I stay away from making it. At his request, I made this last night with leftover Christmas ham. It was the first time my sauce did not “break”. It was The. Best. scalloped potatoes we have ever had. I didn’t have ham broth, nor did I want to take the time to make it with the leftover bone so I used chicken broth instead. I added a handful of cheddar and some havarti. When the potatoes, ham and sauce were in the dish, I poured about an extra half cup of milk (maybe a bit more) over the top to make sure the potatoes didn’t absorb all the sauce and leave me with a dry dish. It came out saucy and oh so yummy! We’re all doing the happy dance here, so no more staying away from scalloped potatoes.

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