Scalloped Potatoes with Sage and Ham
Out with the pumpkins and in with the candy canes.
From here on out, the Holiday season goes by so fast.
Here’s a recipe for scalloped potatoes that’s great when having friends or family over for dinner. It not only tastes wonderful, it smells soooo good when it’s cooking.
When I have friends over for dinner I try to have food in the oven or on the stove that makes the house smell delicious, and that the guests will smell the minute they walk in the door.
This recipe is definitely one of those.
It’s right on up there with fresh bread baking in the oven and my personal fave spaghetti sauce recipe that smells like good old fashioned comfort food.
This scalloped potato recipe is great for using up leftovers. Feel free to use other types of leftover meat. Perfect timing for using up some of that leftover turkey from Thanksgiving too.
Just shred the turkey up in small pieces and add alongside the ham or just by itself.
Before we head off to the recipe, I have to share some good news with you….
Coupon Clipping Cook was just named one of the “10 Best Coupon Blogs for Foodies” by CouponsDaily.com. How great is that! Thank you CouponsDaily.com!
Have a wonderful rest of the weekend and thank you so much for stopping by.
Let’s check out the ingredients.
Russet potatoes, onion, Swiss cheese, sharp cheddar cheese, sliced ham, fresh sage, fresh Italian parsley, garlic, half-and-half, butter, salt, pepper, and…
Here’s how to make it.
Preheat the oven to 350 degrees F.
Chop the onions…
…and parsley. Set aside.
Next, dice the garlic,
…cut the ham into about 2 inch long strips,
and shred the cheese. Set aside.
With the skin on, cut the potatoes into about ¼ inch slices. It’s best to cut the potatoes just before putting them in the baking dish because they’ll turn a light orange color fairly quickly after cutting them. If you cut them ahead of time, they can be put in a bowl of water until just before use which should prevent the potatoes from turning color.
Drizzle the olive oil in the baking dish and spread it around with a paper towel or baking brush.
Add a layer of the potatoes to the bottom of the baking dish.
Then add a layer of the onions,
salt and pepper,
sage, and garlic (don’t be like me and forget to add the garlic on this layer).
Next, add a layer of the ham,
Then repeat by adding another layer of potatoes,
onions, salt, pepper, sage, garlic….
Pour the half-and-half (about 3/4’s of the container) evenly over the top.
Then top with any leftover onions and garlic you may have and spread the cubes of butter evenly on the top.
Cover with foil and bake in the oven for 40 minutes. Then remove the foil and bake for another 20 minutes or until the potatoes are bubbling hot.
Garnish with parsley,
Here are some more delish potato recipes
Baked steak fries and smokey ketchup
Salt crusted baked potato with thyme, ground beef and gravy
Baked herb and parmesan potato slices (most pinned CCC potato recipe)
Scalloped Potatoes with Sage and Ham
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour and 20 minutes
3 russet potatoes (medium size)
½ cup chopped onions
2 cloves garlic - diced
3 tablespoons chopped fresh sage
1 cup of ham (sliced ham cut into 2 inch long strips)
3/4 cup shredded Swiss cheese
3/4 cup shredded sharp cheddar cheese
16 ounce carton half-and-half (about ¾’s of the carton will be used)
1 tablespoon olive oil
1-1/2 tablespoon butter (cut into 4 cubes)
½ teaspoon salt (or salt to taste)
½ teaspoon pepper
3 tablespoons chopped fresh Italian parsley (for garnish)
1-3/4 quart baking dish
Preheat the oven to 350 degrees F. With the skin on, cut the potatoes into about ¼ inch slices. It’s best to cut the potatoes just before putting them in the baking dish because they’ll turn a light orange color fairly quickly after cutting them. If you cut them ahead of time put them in a bowl of water until just before use.
Drizzle the olive oil in the baking dish and spread it around with a paper towel or baking brush. Add a layer of the potatoes to the bottom of the baking dish. Then add a layer of the onions, salt, pepper, sage garlic, ham, and the cheese. Then repeat by adding another layer of the same ingredients. Pour the half-and-half evenly over the top. Then add spread the cubes of butter evenly on the top. Cover with foil and bake in the preheated oven for 40 minutes. Then remove the foil and bake for another 20 minutes or until the potatoes are bubbling hot. Garnish with the parsley.