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Scalloped Potatoes and Country Ham

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  • Level: Easy
  • Total: 1 hr 40 min
  • Active: 40 min
  • Yield: 6 to 8 servings
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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


Special equipment:
a mandoline
  1. Preheat the oven to 350 degrees F. Spray an 8-by-8-inch flameproof baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
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