Cheesy Scalloped Potatoes

Source: Spend with Pennies

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 6

Total time: 1 hour 40 minutes

INGREDIENTS

• ⅓ cup butter
• 1 small onion, diced
• ⅓ cup flour
• ½ tsp thyme
• 3 cups milk
• ½ cup chicken broth
• Salt and pepper to taste
• 3 lbs russet potatoes, sliced thin
• 1 cup cooked ham, diced
• 1 cup sharp cheddar cheese, plus more for topping
• Parsley for garnish

DIRECTIONS

• Preheat oven to 350 degrees F. Grease a 9×13 baking dish. 
• In a medium saucepan, melt the butter over medium heat, then cook the onion until tender. Add the thyme and flour and cook for another two minutes.
• Turn heat to low and add the milk gradually, whisking continually. 
• Stir in the chicken broth, add salt and pepper, and bring to a boil for about a minute or until smooth and thickened.
• Arrange ⅓ of the potatoes in the bottom of the baking dish, then top with ⅓ of the ham, ⅓ of the sauce, and ⅓ of the cheese. Repeat layers, ending with cheese, adding more if necessary. 
• Bake covered with aluminum foil for 1 hour. Uncover and bake an additional 20-30 minutes, until potatoes are tender.
• Change your oven settings to broil for about 5 minutes to toast the cheese on top.
• Let rest for 15 minutes, garnish with parsley, and serve!

NOTES

• If you want to prepare this ahead of time, cover and refrigerate until ready to bake and serve. 
• If you want to halve this recipe, use an 8×8 baking dish, half the ingredients, and bake for about 15 minutes less.

I’d love to know what changes you would make to this recipe, if any! Please comment below!