Scalloped Potatoes with Ham and Green Onions
Welcoming loved ones around a generous table starts with letting the fresh aromas of Scalloped Potatoes with Ham and Green Onions fill the home, allowing the savory aromas and fresh ingredients to develop deep flavors, which turns kitchen preparation into a shared pleasure and a welcoming ritual. Roasting helps break down the cellular walls of the vegetables, concentrating their juices and producing a rich, sweet flavor profile. The resulting centerpiece is a stunning, warm invitation for a party of eight, blending quiet luxury with the nostalgic pleasure of sharing a beautifully prepared treat.
You simply cannot have a potluck supper without a potato dish, and this one is by far the best ever! Thinly sliced potatoes are the perfect vessel to soak up the decadent white sauce.
Scalloped Potatoes with Ham and Green Onions
Ingredients
- 4 large russet potatoes
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 (16 ounce) smoked ham steak, diced, about 3 cups
- 4 tablespoons butter, ½ stick
- 1 bunch green onions, thinly sliced, about 1 cup, plus 2 tablespoons more for garnish
- ½ cup unbleached all-purpose flour
- 4 cups whole milk
- ½ teaspoon ground nutmeg
- 2 ounces Parmesan cheese, grated, about ½ cup
Instructions
- Preheat the oven to 400°. Bring a large pot of water to a boil over high heat. Salt the water. Use a mandoline to thinly slice the potatoes. You need not peel them. Place the potatoes in a bowl of cold water to make sure they don't turn brown. Once the water is boiling, drain the potatoes from the cold water and dump them in the pot.
- The water will stop boiling. When it begins to bubble again, turn off the heat and drain the potatoes through a colander. Toss the blanched potatoes into a 13 x 9 x 2-inch baking dish that has been coated with vegetable oil spray. Season with salt and pepper and sprinkle the ham over the potatoes.
- Melt the butter in a large pot until it begins to bubble. Slide the onions into the pot and cook until soft, about 2 to 3 minutes. Whisk in the flour and cook the paste until it is smooth and frothy, about 3 to 5 minutes more.
- Slowly whisk in the milk. Cook over medium heat until the sauce thickens, about 8 minutes. Whisk in salt, pepper and nutmeg.
- Pour the sauce over the potatoes and ham. Use a spatula to lift up the potato slices allowing the sauce to move around the dish. Sprinkle the Parmesan cheese over the potatoes. Place the dish into the oven and bake until the top is golden and the creamy sauce is bubbling, about 20 to 30 minutes. Garnish the warm casserole with the remaining chopped green onions.
- Keep a potato casserole warm by first wrapping the top with plastic wrap. Next, surround the entire dish with aluminum foil. Finally, wrap the casserole in a dish towel. It's ready to transport!
Use this recipe to create an au gratin potato dish by adding cheese to the cream sauce. Add 4 to 8 ounces (½ to 1 cup) of your favorite cheese such as cheddar, Gouda, blue, Gorgonzola or goat cheese.
If you are adding a hard cheese, use a box grater to grate the cheese so that it incorporates into the sauce smoothly. A crumbly cheese, like goat or Gorgonzola whisks in easily if you add just a little bit at a time.
A mandoline makes easy work of slicing all types of veggies. My favorite is a deluxe slicer. It allows you to adjust the blades to vary the thickness of each slice. The next best thing is a hand held version.
Regardless of which one you pick, remember to use the guard to protect your fingers.
The Heart of the Table
The comforting aroma of melted butter and savory garlic wafting from the kitchen evokes a sense of home-cooked abundance, drawing everyone close to enjoy these delicious scalloped potatoes. Passing this generous, warm platter around the table turns our dinner into a lively symphony of stories.
The Art of the Host
- oatmeal-toned washed linen napkins (completely bare and plain, with strictly no kitchen twine, no strings, and no bows)
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a large, hand-thrown ceramic serving platter with an organic rim
- a hand-carved, long-handled cherrywood stirring spoon
- a seamless, high-heat resistant silicone spatula in a soft slate grey
Neighborly Grace
- THE PRESENTATION: Present the centerpiece family-style on a large, estate-style pewter platter placed in the center of the table, resting on a thick trivet of reclaimed barn wood. Drizzle a rich, glossy reduction over the top to highlight the caramelized textures, and surround the dish with fresh rosemary sprigs and roasted garlic heads. Set out warm stoneware dinner plates in a muted charcoal tone, accompanied by polished brass serving utensils. This abundant display invites guests to help themselves, creating an immediate, relaxed atmosphere of sharing and hospitality.
- THE POUR: To enhance the sweet, meaty characteristics of the Scalloped Potatoes with Ham and Green Onions, we suggest pairing it with a dry, mineral-forward Provence Rosé or a lightly oaked Monterey County Chardonnay. The pairing delivers notes of wild strawberry, stone fruit, and hints of toasted hazelnut that pair beautifully with the rich textures of the seafood. Serve at 48°F in a standard stemmed white wine glass. For a non-alcoholic choice, offer a chilled, sparkling elderflower-pomegranate pressé, served at 40°F in a crystal coupe glass. Its tart red fruit and elegant floral sweetness balance the natural richness of the fish and shellfish.
- THE VIBE: Set the mood by dimming the dining room lights to a warm, candlelit glow, letting the flickering flames from beeswax tapers cast soft shadows across the table. In the background, curate a playlist featuring the acoustic warmth of Norah Jones, the nostalgic piano melodies of Vince Guaraldi, and the soft jazz rhythms of Stan Getz, kept at a volume that encourages intimate conversations and gentle laughter. The physical atmosphere is enriched by the scent of cinnamon-honey steam and the natural woodsy aroma of the fireplace. With a party of eight snugly gathered around the table, the space feels like a sanctuary of comfort and welcoming grace.