The Monday after Easter my mom used to chop the leftover ham into cubes and toss it with a box of scalloped potatoes for dinner. It was a delicious way to use the leftover ham without eating ham sandwiches for weeks.
I scoured pinterest for good recipes and finally settled on this one. I adapted it slightly - I made it gluten-free, added ham (and bacon!) and used gouda with the cheddar. What I didn't do was add salt. I should have known better - potatoes beg for salt! We salted after it was done, but it would have been much better if the potatoes were salted before baking.
Here's what I did...
I added the ham on the third layer and the chopped bacon after the fourth (and final) layer. Once I had the potatoes, chives, ham, and bacon layered, I poured on the sauce. I shook it up a little bit to distribute the sauce. It seemed very thick and I was worried that it wouldn't make it to the bottom of the pan, but it did!
Cheesy Scalloped Potatoes with Ham
Adapted from Family Feedbag
4 pieces of bacon, cooked with fat reserved
7 ounces of ham steak or leftover ham
2 tablespoons of butter
1 large yellow onion, diced
2 cloves garlic, minced
2 tbsp corn starch
2 cups 2% milk
2 1/4 cups shredded cheese (I used sharp cheddar and gouda), divided
1/3 cup chives, snipped
8 small yukon gold potatoes, skins on, thinly sliced
1 tablespoon of salt
Preheat oven to 350 degrees and grease a 9x13" casserole dish.
Heat the bacon fat and butter in a large pan. When hot, add the chopped onion and minced garlic. Cook for 3-4 minutes or until tender. Add corn starch to thicken the sauce and whisk well. Add milk and stir until thick. Remove from heat and add 2 cups of cheese. Set aside.
Layer potato slices in the 9x13" pan. Between each layer of potatoes, add a few pinches of chives. After the first layer and the last layer, add a pinch of salt. Add bacon and ham before final layer. Pour cheese sauce over potatoes and shake slightly. Top with remaining 1/4 cup of cheese and bake for 1 hour or until cheese is brown and bubbling. Enjoy!