Parmesan Scalloped Potatoes with Ham

Parmesan Scalloped Potatoes with Ham

This Parmesan Scalloped Potatoes and Ham recipe is just like your grandma used to make. Rich and creamy and oh so delicious!

Course Entrees

Cuisine American

Keyword ham and potatoes, parmesan potatoes, scalloped potatoes

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 517kcal

Author Wendie

Ingredients

2 1/2 lbs Yukon Gold potatoes cut into 1/8-in-thick slices
3 cups chopped ham
1 tablespoon olive oil
1/2 onion diced
3 garlic cloves minced
1 10.5 can cream of celery soup
1/2 cup mayonnaise
1 cup milk
1 cup heavy cream
3/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat oven to 400 degrees
Heat a skillet on medium-high add olive oil, onions and cook until soft about 2-3 minutes add garlic, and cook for another minute. Remove and place in a large bowl.
In that same bowl add cream of celery soup, mayo, milk, cream, and salt and pepper. Whisk until combined.
Place 1/3 of the potato slices into a 13x9 baking dish. Spoon 1/3 cream sauce over potatoes and add half of the diced ham. Then another layer of potatoes, sauce, and the rest of the ham. Add the final layer of potatoes and the rest of the sauce. Sprinkle Parmesan cheese over the top.
Cover with foil and bake for 35 minutes. Remove cover and bake another 25 minutes or until potatoes are fork-tender
Let potatoes sit for 10 minutes then serve!.

Video

Notes

Cream of mushroom soup can be used instead of cream of celery.

Potatoes- The best potatoes to use for this recipe are Yukon Gold potatoes or red potatoes cut into ⅛ inch thick slices. You can use Russet if you want, but you will need to peel them first.

The sauce will thicken a bit as it cools.

Cover with foil. Covering the dish with foil for the first half of the cooking time allows the potatoes to steam. Then removing the foil allows the top of the potatoes to get that golden brown top.

Nutrition