Not Your Traditional Scalloped Potatoes!
I can’t believe it has taken me so long to share my recipe for cheesy scalloped potatoes with ham and mushrooms. It’s a delicious potato dish that fills the kitchen with enticing aromas and invites everyone to gather around the dinner table. The recipe is also a great way to use up leftover holiday ham.
A Cheesy Scalloped Potato Recipe that’s Easy to Fall in Love With
You’ll quickly fall in love with these easy scalloped potatoes from scratch because the casserole never becomes overly soupy, like some recipes that use a can of creamed mushroom soup. Instead, imagine tender layers of thinly sliced potatoes, lovingly enveloped in a thick, velvety cheesy sauce with bits of hearty ham and mushrooms that promise warmth and satisfaction in every mouthful.
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Please let me know in the comments below if you have questions or if you tweak the recipe. I’d love to hear from you!
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In conclusion, you can continue reading the extended version of this post sent by email to all our eNews subscribers. Additionally, while there, you can download the 3-ring binder formatted recipe when you become a paid subscriber. Nevertheless, you can enjoy the extended post there or in my Substack archives.
In the Substack article, we explore a little scalloped potato food history, my perfect technique for achieving a creamy consistency, and how to enhance this classic dish with the flavors of cheese, ham, and mushrooms. Finally, I delve into some more ideas you might try if you break the rules and experiment with fresh ingredients and modern twists to the dish.
So grab your baking dish, and let’s embark on another gluten-free culinary journey that transforms simple ingredients into a heartwarming feast!
Thanks for stopping by.
P.S. For an easy way to knock off this recipe from your holiday or potluck to-do list, I encourage you to read through to the end of the recipe card below for the best tips for making scalloped potatoes in advance.
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#1 - Small Rectangular Baker
#2 - GreenPan Valencia Pro Ceramic Nonstick Skillet
#3 - Anchor Hocking 4-Cup Glass Measuring Cup
#4 - OXO V Slicer Mandoline
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Cheesy Scalloped Potatoes with Ham and Mushrooms
@ GfreeDeliciously
EQUIPMENT
- 1 Small Rectangular Baker or Similar-Sized 8x8” Casserole Dish
- 1 Medium Skillet
- 1 Mandoline or Food Processor with Slicing Blade Attachment
- 1 Cutting Board
- 1 Medium Bowl or 4-cup Liquid Measuring Cup
- Aluminum foil
- Utensils (Cooks Knife, Measuring Cups and Spoons, Whisk, Rubber Spatula or Large Spoon)
INGREDIENTS
- 2 tablespoons Butter plus more to butter the baking dish
- 1 small sweet Onion diced
- Baby Bella Mushrooms about eight mushrooms, roughly chopped
- 1 cup Ham diced
- 1 cup Half-and-Half
- 1 cup Heavy Cream
- 3 tablespoons gluten-free All-Purpose Flour
- Black pepper to taste
- ½ cup Colby Cheese grated
- ½ cup Monterey Jack Cheese grated
- 5 medium Russet Potatoes about the size of a avocado
INSTRUCTIONS
- Preheat the oven to 350°F. Butter an 8x8” or similar size casserole dish.
Prep the Ingredients
- Heat the butter in a medium skillet. Add the onion and mushrooms, cooking until the onions caramelize and the baby Bella's brown, about 2-4 minutes. Stir in the diced ham and cook 1-2 minutes more until thoroughly heated. Remove from the burner and set aside.2 tablespoons Butter, 1 small sweet Onion, Baby Bella Mushrooms, 1 cup Ham
- In a microwave-safe bowl or large glass liquid measuring cup, combine the half-and-half and cream, microwaving it for 1-2 minutes until it is warm but not scalded. Whisk in the flour and pepper until the sauce is thoroughly combined; set aside. [1]1 cup Half-and-Half, 1 cup Heavy Cream, 3 tablespoons gluten-free All-Purpose Flour, Black pepper to taste
- Mix the two grated cheeses and set aside until needed.1/2 cup Colby Cheese, 1/2 cup Monterey Jack Cheese
- Slice the potatoes into skinny 1/8-inch thick slices. [2]5 medium Russet Potatoes
Assemble the Casserole
- Layer about one-half of the skinny potato slices into the prepared casserole dish. Sprinkle on half of the onion, mushroom, and ham mixture, then half of the grated cheese, followed by half of the sauce. Repeat the layering one more time.
Bake and Serve
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for about 15 more minutes until the cheese becomes golden brown and the dish's contents are hot and bubbly around the edges. [3]
- Serve straight from the casserole dish using a large spoon for guests to scoop and enjoy!
YOUR OWN NOTES
KITCHEN NOTES
Make Them in Advance
If you're wondering if you can make scalloped potatoes in advance, the good news is that you can. The following are my best tips for making them successfully, so your dish gets glowing reviews.
The first tip for prepping the potatoes in advance is to remember that sliced raw potatoes cannot be cut or sliced and refrigerated as-is because they will oxidize and turn gray.
Instead, Dr. Potato at the Idaho Potato Commission (IPC) recommends refrigerating the potatoes in a large bowl filled with water and a tablespoon of lemon juice or white vinegar. You'll want to ensure the potatoes are fully submerged and not store them beyond 24 hours. When ready to use them in your dish, drain the water and pat the potatoes dry.
Alternatively, you can blanch sliced raw potatoes by cooking them in boiling water for 1-2 minutes until they become slightly rubbery. Then remove them from the heat, rinse them in cold running water, pat them dry, and keep them in the fridge for up to two days beforehand. Use them as directed in the recipe, and they will finish cooking in the oven.
How to Bake Scalloped Potatoes in Advance
Whether you're prepping this dish to take along to a church supper or family potluck, making it ahead to save time in the kitchen during holidays, or even for good old weeknight suppers, rich and creamy scalloped potatoes are an easy way to knock off an entire dish from your to-do list ahead of time.- Prepare the recipe as directed, covering and baking it for 30 minutes. Remove the aluminum foil, and let it cool completely to room temperature.
- When cooled, re-cover the casserole dish tightly with the aluminum foil and store it in the refrigerator for up to three days. If you desire to garnish the top with fresh herbs, more cheese, or any other toppings, reserve them to add before reheating.
How to Reheat Scalloped Potatoes
Reheating this scalloped potato side dish is super easy. While the oven preheats to 350°F, place the previously refrigerated dish on the counter. Add any desired extra cheese, herbs, or toppings, then reheat the potatoes for about 30 minutes or until the dish's contents are hot and bubbly around the edges.Nutrition
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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