Ingredients
Equipment
Nutrition
Method
- 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!
Kitchen Notes
Footnotes:
[1] I omit salt because the ham and the cheese are salty all on their own, so if you choose to add any salt, do it sparingly.
[2] I recommend using a mandoline or food processor with the slicing blade attachment, which will help to slice the potatoes uniformly thin. If using a mandoline, be extra careful to stay safe and not to get your fingers in the way and cut them!
[3] To double-check the dish's doneness, insert a fork into the center of the potatoes in the casserole. The fork should be easy to insert and remove from the potatoes without pulling them out.
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.
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.Personal Notes
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