A delightful twist on the classic scalloped potatoes and ham, this recipe features a creamy cheese sauce and perfectly baked potatoes.
Preheat your oven to 375°F (190°C).
Preheating the oven ensures even cooking from the start.
Melt the butter in a large saucepan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the chopped onion and sauté until soft and translucent.
Cooking the onions slowly brings out their natural sweetness.
Stir in the flour and cook for 1-2 minutes to form a roux.
Cooking the flour removes its raw taste.
Gradually whisk in the half-and-half and milk, ensuring no lumps form.
Adding the liquids slowly helps create a smooth sauce.
Season with salt, pepper, and cayenne pepper, then bring the mixture to a gentle boil.
Taste the sauce and adjust the seasoning to your preference.
Reduce the heat and stir in the cheese until melted and smooth.
Grate the cheese finely for quicker melting.
Layer the sliced potatoes and ham in a buttered baking dish.
Overlap the potato slices slightly for even cooking.
Pour the cheese sauce over the potatoes and ham, ensuring even coverage.
Tap the dish gently on the counter to remove air pockets.
Cover the dish with foil and bake for 40 minutes.
Covering the dish helps the potatoes cook through without drying out.
Remove the foil and bake for an additional 20 minutes until golden and bubbly.
For extra crispiness, broil the dish for the last 2-3 minutes.
Let the dish rest for 10 minutes before serving.
Resting allows the sauce to thicken and the flavors to meld.
