Signing you in…

Herbes De Provence Scalloped Potatoes with Ham

Herbes De Provence Scalloped Potatoes with Ham

Tender layers of russet potatoes and smoky ham bake in a creamy gruyère sauce scented with herbes de provence. This comforting casserole is hearty enough for dinner and finishes with a golden, bubbling parmesan crust.

Prep: 25 min · Cook: 75 min · Total: 100 min · Serves: 6

Ingredients

  • 1 cup heavy cream
  • 12 oz cooked ham (diced)
  • 3 lb russet potatoes (peeled and sliced 1/8 inch thick)
  • 2 cloves garlic (minced)
  • 3 tbsp unsalted butter
  • 1 medium yellow onion (finely chopped)
  • 1 tsp kosher salt
  • 2.5 cups whole milk (warmed)
  • 2 tbsp fresh parsley (chopped)
  • 2 tsp herbes de provence
  • 3 tbsp all-purpose flour
  • 0.5 tsp black pepper (freshly ground)
  • 0.125 tsp ground nutmeg
  • 1.5 cups gruyère cheese (shredded)
  • 0.5 cup parmesan cheese (finely grated)

Instructions

  1. Heat the oven to 375°F (190°C) with a rack in the center, then grease a 9-by-13-inch baking dish with a thin film of butter or cooking spray so the potato edges release cleanly after baking.
  2. Place the sliced russet potatoes in a large bowl of cold water while you prepare the sauce, swishing them for 30 seconds to remove excess starch; drain them in a colander and pat them very dry with a clean kitchen towel so the sauce does not become watery.
  3. Keep the cooked ham on a separate cutting board from any ready-to-eat garnish, and wash your hands, knife, and board after handling it; although the ham is fully cooked, the assembled casserole should be heated until the center reaches 165°F (74°C).
  4. Melt the 3 tbsp unsalted butter in a 3-quart saucepan over medium heat until foamy, about 1 minute, then add the finely chopped yellow onion and cook, stirring often with a wooden spoon, until softened and translucent, 4-5 minutes.
  5. Add the 2 minced garlic cloves to the saucepan and cook over medium heat until fragrant but not browned, about 30 seconds.
  6. Sprinkle the 3 tbsp all-purpose flour over the onion mixture and cook over medium heat, stirring constantly, until the flour is evenly moistened and smells lightly toasted, 1-2 minutes.
  7. Slowly whisk in the 2.5 cups warmed whole milk, adding about 0.5 cup at a time to prevent lumps, then whisk in the 1 cup heavy cream until the sauce is smooth.
  8. Bring the sauce to a gentle simmer over medium heat, whisking frequently, and cook until it lightly coats the back of a spoon, 4-6 minutes; do not let it boil hard or the dairy may separate.
  9. Remove the saucepan from the heat and whisk in 1 cup of the shredded Gruyère cheese, the 2 tsp Herbes de Provence, 1 tsp kosher salt, 0.5 tsp black pepper, and 0.125 tsp ground nutmeg until the cheese melts and the sauce is smooth, about 1 minute.
  10. Arrange one-third of the dried potato slices in an even layer in the prepared 9-by-13-inch baking dish, scatter one-third of the 12 oz diced cooked ham over the potatoes, and spoon one-third of the cheese sauce over the top; repeat twice more with the remaining potatoes, ham, and sauce.
  11. Cover the baking dish tightly with aluminum foil and bake on the center rack at 375°F (190°C) until the potatoes are mostly tender when pierced through the center with a paring knife, 45-50 minutes.
  12. Remove the foil carefully to avoid steam burns, sprinkle the remaining 0.5 cup shredded Gruyère cheese and the 0.5 cup finely grated Parmesan cheese evenly over the casserole, and return the dish to the oven uncovered.
  13. Bake uncovered at 375°F (190°C) until the top is golden brown, the sauce is bubbling around the edges, the potatoes are fully tender, and an instant-read thermometer inserted into the center of the casserole reads 165°F (74°C), 20-25 minutes.
  14. Let the casserole rest on a wire rack for 10 minutes so the sauce thickens and the layers slice neatly, then sprinkle with the 2 tbsp chopped fresh parsley and serve warm from the baking dish.

Nutrition (per serving)

  • Calories: 661
  • Protein: 32 g
  • Fat: 37 g
  • Carbohydrates: 51 g
  • Fiber: 4 g
  • Sugar: 9 g
  • Sodium: 1268 mg

More Recipes