Scalloped Potatoes

You can make this without the ham for an equally delicious, but more neutral side dish for many things, including roast chicken.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 4


  • 3 Tbsp. butter, divided
  • 4 large russet potatoes, peeled
  • 1⁄4 cup all-purpose flour
  • 2 oz. sliced ham, cut in bite-size pieces
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 cup whole milk
  • 1⁄4 cup grated Parmesan cheese


  • Preheat oven to 350°F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter; set aside. Melt remaining butter in separate bowl and reserve.
  • Slice the potatoes into 1⁄4-inch-thick slices. Put down a layer of 1⁄3 of the potato slices in the baking dish, then sprinkle half of the flour over them. Add half of the ham; then sprinkle 1⁄3 of the salt and pepper over this layer.
  • Add another layer of potatoes, the rest of the flour and ham, and 1⁄3 of the salt and pepper on top of the first layer. Top this layer with a final layer of potatoes and the final 1⁄3 of the salt and pepper.
  • Pour milk over the potatoes, then drizzle the melted butter and sprinkle the cheese over the top. Cover with foil and bake for 1 hour, until potatoes are tender and can be pierced easily with the tip of a paring knife. Remove foil for final 10 minutes to brown top.