Ingredients

4 tablespoons Unsalted Butter (Substitute with olive oil for a dairy-free version)

1 medium Onion (Provides aromatic depth; substitute with shallots or leeks)

2 cloves Garlic (Use garlic powder if fresh is not available)

2 cups Whole Milk (Use low-fat or almond milk for a lighter version)

2 cups Low Sodium Chicken Broth (Keeps the dish gluten-free)

1 teaspoon Kosher Salt (Adjust according to taste)

1/2 teaspoon Ground Black Pepper

4 cups Yukon Gold Potatoes (Thinly sliced)

1/4 cup All-Purpose Flour (Use gluten-free flour as an alternative)

2 cups Diced Cooked Ham (Can be replaced with cooked bacon or omitted for a vegetarian option)

2 cups Sharp Cheddar Cheese (Gruyere is a great alternative)

1/2 cup Finely Grated Parmesan Cheese (Optional but recommended)

1/4 cup Fresh Herbs (Chives, Thyme, or Parsley) (Optional for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Melt the unsalted butter in a medium pot over medium-low heat. Add the chopped onion and sauté until translucent, then stir in the crushed garlic.

Step 3: Pour in the whole milk and chicken broth, season with kosher salt and ground black pepper, and set the mixture aside.

Step 4: Peel and thinly slice the Yukon Gold potatoes, then toss them gently in the all-purpose flour to coat.

Step 5: In a greased casserole dish, layer the potato slices, pouring some of the milk mixture over them. Add diced ham and sharp cheddar cheese between layers, repeating until all ingredients are used.

Step 6: Cover the dish with foil and bake for 35 minutes.

Step 7: Remove the foil and bake uncovered for an additional 25 minutes. Then sprinkle the top with finely grated Parmesan cheese and broil until golden brown and bubbly.

Step 8: Let the casserole rest for 20-25 minutes before serving to allow the flavors to settle and the dish to thicken.

Tips & Variations

For a dairy-free version, substitute butter with olive oil and use almond milk instead of whole milk.

Try swapping the ham for cooked bacon or omit altogether for a vegetarian scalloped potato dish.

Using Gruyere cheese instead of sharp cheddar adds a nutty depth to the flavor.

Coating the potatoes lightly in flour helps thicken the sauce while baking.

Fresh herbs like chives, thyme, or parsley make a lovely garnish to brighten the dish.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a few hours or even the day before baking. Keep it covered and refrigerated until ready to bake, then add extra baking time if starting from cold.

Can I use other types of potatoes?

Yukon Gold potatoes are best for their creamy texture and thin skins, but you can use Russet potatoes as a substitute. Just note that Russets may result in a slightly drier and less creamy dish.