Cilantro adds enough flavor and freshness to this silky shrimp dip to satisfy everyone. Present alongside bread or crackers.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 21 mins |
| Total Time: | 1 hr 46 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- cooking spray
- 8 potatoes, peeled and thinly sliced
- ½ cup butter
- 1 onion, finely chopped
- ½ cup all-purpose flour
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups milk
- 2 cups shredded Cheddar cheese
- 3 cups diced ham
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Bring a large pot of water to a boil. Add sliced potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well.
- Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted.
- Layer half of the potatoes in the bottom of the prepared baking dish. Top with 1 1/2 cup diced ham and half of the Cheddar cheese sauce. Repeat layering potatoes, ham, and sauce.
- Bake in the preheated oven until the top is lightly browned, about 1 hour.
Nutrition Facts
| Calories | 473 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 14 g |
| Sodium | 1025 mg |
| Sugars | 6 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. Needs 2x salt and 3x pepper.
I, like the others, did not pre cook the potatoes. I baked an extra 10 minutes. VERY GOOD FLAVOR! I used seasoning salt and colbyjack cheese because that’s my favorite. Thanks lumielle for sharing. This will be a new family favorite.
My family absolutely loved my version by changing the cheddar cheese with mozzarella cheese. Definitely making again.
I thought the flavour was really good. I agreed with both other reviewers, one I did not parboil the potatoes before cutting them. I used my mandolin to get nice thin slices. Secondly, next time I would also cut down on the flour a little bit. Overall a good hearty dish. I also added an extra cup of ham because I had extra and a little smoked paprika.
Easy, no special ingredients, everyone loves it
A permanent addition to my recipe box!
I used heavy cream and added another cup of cheddar jack to the sauce. I added some milk (maybe 1/2 a cup) to make sure the sauce had the right consistency. I did not see a need to boil the potatoes prior to baking, but I did rinse my sliced potatoes a couple of times to remove some of the starch and patted them dry before I started layering them. I added some diced prosciutto on top before baking and turned the oven up to 425 at the end to ensure I got the browning I wanted and not mushy potatoes. Super delicious!
Personally didn’t like the sauce taste.
Everything was excellent, except the boil the potatoes part. I’ve made this recipe for years with the addition of cubed ham. When I saw it in Allrecipes I thought the par-boil the potatoes was a good idea. WRONG, we had mashed potato casserole.
Great recipe. I just made a double batch and it was outstanding. Even the picky eaters in the house loved it.
I followed the recipe to a “t”, and it came out perfectly. Definitely will make it again.
I loved this and my picky eater husband did too. He even asked me to make sure to save the recipe. Like many others suggested, I did not parboil the potatoes. I used the ‘ultra thin’ insert on my mandolin slicer, baked at 350 for an hour, 45 minutes and it turned out great! A definite keeper!!
I made this dish for my husband’s birthday and he loved it. I followed the directions exactly and it came out perfectly.
Third time making it and once you get all the ingredients and the flow it may only take 25 minutes of prep but would allow 45. Added a bag of frozen peas that I had seen from another recipe to add a veggie and also a dash of paprika to give a lil kick.
This was so good and very easy to make! Will be making it again
Excellent scalloped potato and ham recipe. I didn’t want the potatoes to fall apart so I also did NOT par cook them. Sliced them 1/8″ on a mandolin and because I like a rustic dish I left the skins on. I used some leftover spiral cut ham and used a cheddar/Gruyere blend (8 oz before shredding). I baked it @ 375 for 60 minutes and it was beautiful with a nice browning developed on the top. Next time I may add some additional spices for enhanced flavors.
EXCELLENT! EXCELLENT! EXCELLENT!
Made more or less as listed. Very delicious (cheese and potatoes and ham usually are); probably should have used a little paprika or cayenne to give the color to the sauce.
I backed off on the salt because of the ham and the next time I would reduce the amount of flour in the sauce mix. It was very good.
This is wonderful this is a keeper best Scalloped Potatoes . It remines me of my grandma ‘s recipe the only I changed was i did not pre cook the potatoes no need to. Great taste did not last long in our house thank you .
I loved it. I sliced the potatoes thickly, about 1/4″ to 3/8″ and parboiled for about 7 minutes. I baked in 350 oven in a glass baking pan for 50 minutes. At that point the top was a gorgeous golden brown and the potatoes were soft but still in tack – really perfection. See my video of the dish straight out of the oven and still bubbling. I followed the directions with the exception to the type of cheese. I used Gruyère cheese and the result would make your tongue clap your brains out. Great comfort food. I would make it again the same way. Enjoy! Ooops, Allrecipes does not take videos so I did a frame grab. You may see some grease in the photo. Upon cooling this absorbed and it was not greasy at all.