A couple of weeks ago I was at the store (go figure), and I was there to pick up some eggs for the kids. My kids, well, two of the good eaters, really love eggs. However you cook them, be it scrambled, or fried, but they are big fans of hard boiled eggs. When cruising through the store, I fortunately redirected myself from the dairy department to see if corned beef was on sale as it was nearing St. Patty’s Day. Corned beef was not on sale, however, there was a deal going on that really caught my attention. Buy a ham, get a carton of eggs, breakfast sausage, and a turkey breast for FREE! I am a sucker for that stuff, and the ham looked great, and I need eggs right?
When it comes to ham, I think of one thing, and one thing only. Scalloped Potatoes, or often referred to as gratin. I am not sure what it is about the combination, but it is the perfect balance, much like a peanut butter and jelly sandwich.Â Ham and scalloped potatoes seem to be something that I recall eating while growing up, however in the potatoes were in a box. You know the type. That box that says scalloped potatoes on it, and you add milk, butter, and place in the oven? Well, these are not those. These are the real deal, and super simple to make.
- 6 medium sized russet potatoes, peeled, cleaned, and thinly sliced, lengthwise
- 1 1/2 cups of heavy cream
- 4 cloves of garlic, minced
- 1 tsp dried thyme
- kosher salt
- cracked black pepper
- Parmesan cheese, approximately 3/4 to one cup
- 2 tbsp of unsalted butter
Begin by getting your sauce pot out and add the cream, garlic, and thyme in there. Cook on medium heat until it warms through. In the meantime, get started on cutting your potatoes into thin slices. This takes a bit of time, but your patience will pay off when you dig into these delicious potatoes.
Preheat your oven to 375 degrees. Butter your cooking dish. I like to use a classic pie dish for this, and I go about four layers in on the thinly cut potatoes, so use your judgment. Add a layer of the potatoes on the bottom, slightly overlapping the pieces. Sprinkle with some salt, pepper, and parmesan cheese, then add a bit of warm cream to the top. Repeat the process three more times. Top with about a half a cup of grated parmesan cheese, making sure you cover the top of the potatoes.
Place in the preheated oven for nearly 50-55 minutes, or until the sauce is bubbly and the top is a nice golden brown. Remove from the oven and let it sit for about 10 minutes before digging into them. This will allow the cream to thicken and the won’t burn your mouth when digging into them. I know it is hard to resist, but waiting pays off.
The creaminess, along with the garlic, and great parmesan cheese really make these scalloped potatoes a top notch combination that can stand up on their own for a late night snack, but go really great with a baked ham.
Easter is right around the corner, and so is the ham, so get these potatoes going and let me know what you think.
Great picture, great recipe. Will make these great (coincidentally) gluten free scalloped potatoes to go with the Easter ham. Thanks!
Oh, these look perfect. Thanks for sharing the recipe.
My husband and youngest son love scalloped potatoes. I make mine with a bit of cheddar and parm and dice up some turkey hame and throw that into the layers. They definitely love the ham and scalloped potatoes combo. And often if there are any leftovers, you can find my husband nuking leftovers around midnight, with a big forkful of them cold to tide him over until the microwave beeps. Great photo!
I just pulled it out of the oven! Looks and smells delicious! I can’t wait to dig in! Thanks for the recipe!
I made these today for Easter dinner with my friends and they were such a hit! The Parmesan is such a nice change from the traditional cheddar. Everybody loved them and couldn’t stop raving. Thanks for sharing. And anybody reading this, you MUST try these!
I made these yesterday for Thanksgiving and they were fantastic!
As a chef, I served this exact recipe for the scalloped potatoes and they were a hit!!! oh man. thanks,
Thanks Rachel! Much appreciated…