| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- Cooking spray
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced
- Kosher salt and coarsely ground black pepper
- 1/2 to 1 teaspoon cayenne pepper
- 1 teaspoon mustard powder
- 2 cups goat’s milk or regular milk
- 1/2 pound country ham, thinly sliced
- 1 1/2 pounds red potatoes, sliced 1/4-inch-thick on a mandoline (about 5 cups)
- 1 1/2 cups grated Gruyere
- Sliced green onions, for garnish
Instructions
- Preheat the oven to 350 degrees F. Spray an 8-by-8-inch flameproof baking dish with cooking spray.
- In a skillet over medium heat, melt the butter. Add the onions and saute until translucent, 3 to 4 minutes. Add the flour and stir until combined. Cook 1 to 2 minutes to remove the raw flour taste. Add the garlic, 1 teaspoon salt, 1 teaspoon pepper, the cayenne and mustard powder. Whisk in the milk. Allow to cook and thicken slightly, about 3 minutes. Remove from the heat.
- Line the baking dish with a crisscrossed layer of country ham, then a layer of slightly overlapping potatoes, then about 2/3 cup sauce. Repeat the layering until all the ingredients are used. You should have a total of 3 sets of layers, ending with the sauce on top. Top with the Gruyere and cover with foil. Bake until the potatoes are tender, about 1 hour.
- Remove the foil and spoon off any fat that has pooled in the baking dish, if needed. Switch the oven to broil and broil until light golden brown, 3 to 5 minutes. Garnish with green onions before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 349 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 20 g |
| Cholesterol | 65 mg |
| Sodium | 992 mg |
| Serving Size | 1 of 8 servings |
| Calories | 349 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 20 g |
| Cholesterol | 65 mg |
| Sodium | 992 mg |
Reviews
Had some smoked gruyere, & the cayenne really kicked it up a notch. Next time I’ll add some chopped broccoli-gotta get some veggies going on!
Unless you like heat I would dial back the cayenne . Otherwise great recipe .
This recipe was perfect and the best recipe I have ever used for ham and scalloped potatoes. So much flavor in the sauce and the gruyere was the best cheese to top this casserole with. I am so happy I ran into this recipe while trying to perfect my aunts old recipe with dollops of margarine and sprinkled flour and 1 inch of milk. It was always flavorless and this recipe is very flavorful. Also I got a lot of compliments at Easter and that always feels great. Thank you Demaris!
I’ve made scalloped potatoes and ham many times and it’s always been good but rather bland. Not this recipe! Such great flavor. The cayenne pepper and dry mustard are great additions. I would have given it five stars but it was watery. I served it with a spatula and left watery mix in the pan. Also after an hour the potatoes were still too hard. I uncovered and cooked another 30 minutes. By then it was golden and potatoes were done.
Wow! The sauce is perfection! I did substitute bacon for the ham and used smoked gruyere, fontina, pepper jack and Parmesan. I love the heat from the cayenne. Definitely a keeper!
Fabulous recipe, as is!
We made this as a side for dinner tonight and everyone just LOVED it! I skipped the ham, used cow’s milk and topped it with sharp cheddar. It was wonderful and reminded me of the scalloped potatoes I had years ago as a child. I will make this again!! Thanks, Damaris!
Made this with prosciutto since country ham is unavailable here. The taste is great, but it was rather greasy even after pouring the grease off twice.
Made this twice..1st time for a party & thought it might be too bland so took a tip from another FN recipe & simmered the potatoes in the milk with thyme & a bay leaf, drained the potatoes & used the milk….folks barely touched it. Last nite I made it strictly by Damaris’ recipe only subbing herbs d’provence ham (as I did for the party) and it was phenominal (& less work than the other way). I will continue making this recipe!
Made this with leftover spiral ham. It was delicious! I halfed the recipe and used skim milk in the sauce but it was still rich and creamy, the Gruyere cheese makes it so rich!