Scalloped Potatoes with Ham

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This is the absolute best scalloped potato recipe I have found. I did substitute heavy cream for the milk. And I used a Cheddar blend with Cheddar and American Cheeses. Raving reviews from guests of my holiday gathering this evening. I also was certain to use my mandoline to slice the potatoes thinly and they were done in 40 minutes.

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its so good

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I have made this recipe for years, and have never sent in a review. My wife and I love this dish, I double the onions, since we like them so much, and double the white sauce. It sure beats recipes using cream of soups, since we like to control the amount of salt.

A much richer flavor also, a word of caution, I am sure it isn't low fat.

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Wow, great recipe! Excellent results at home when I made it. I just replaced the ham by some Spanish iberico de bellota ham, also called black hoof or pata negra for an improved and more refine taste. Definitely one recipe to keep on my cooking book.
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This is so delicious and easy to make. A bit time taking, but well worth it. The sauteed onions put a great finishing touch on it. I double the white sauce, because I like it juicy. My husband and I cannot stop eating this dish once we start.

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I'm so glad this recipe was available. It was the only one that came up from my search. My mother-in-law always made the best and I loved it every time we visited, but she had no recipe. We had left over ham and I so wanted to make it. Well, my husband took one bite and liked it better than her's since her's was so runny and the onions were a great flavor addition my mother-in-law didn't use. My only complaint has nothing to do with the recipe, but the size of dish to use. It makes me nuts when a recipe doesn't say what size pan, baking dish etc. to use...You hope you guessed right so you don't have to make a mess transferring your food to a bigger one.

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We all liked this recipe. It made a great main dish and I plan to use it also as a side dish without the ham. When I put the sauce on I thought that it wasn't going to be enough and anticipated a dry dish, but was happily surprised to find that the baking had turned it into a nice, creamy dish. The only change I made in the recipe was to dice the onions rather than slicing them as I don't like long, stringy onions in anything.

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I was surprised to see people having a hard time with this. I didn't read the reviews until after I had it ready to go into the oven. I just poured a little more milk over the top to ensure I had enough sauce and it wasn't dry covered it then uncovered it the last 15 minutes and I also cooked for an hour. It turned out awesome! I used a 13x9 glass baking dish. You can tweak this recipe to your liking. I saw a lot of people adding different veggies. I will try that too. This is a keeper. If you know how to cook you know how to adjust. ; Remember that potatoes are naturally starchy so just adding more milk and more butter if you don't mind the extra fat will work without the extra flour.

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I tripled the sause recipe and added peas which made it a one pot meal it was fantastic!!

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Very tasty-but definitely needed some modifications. I used 5 large Yukon Gold potatoes sliced very thin, 1/4 yellow onion diced, 1/4 butter, 1/4 flour, and 3 cups of milk. The sauce from the original recipe is just not enough. In place of the extra onion, I added snipped chives and used only 8 oz. of baby swiss. I also cooked it for 1 hour covered in tin foil, and then an additional 30 minutes uncovered (it is better to add the top layer of cheese during the last 15 minutes of cooking. With these changes, I will definitely make it again--My husband loved it.