Ranch Scalloped Potatoes and Ham
Ranch Scalloped Potatoes and Ham is a comforting dish with tender potatoes, ham, and a creamy, cheesy ranch sauce, baked to perfection with a golden, bubbly crust. Then, I like to add a few chives on top for a pop of color and added flavor. It is a filling and satisfying main dish that pairs well with a side of roasted vegetables to round out the meal.
Equipment
Ingredients
- 3 pounds about 8-10 medium russet potatoes, rinsed, peeled, and thinly sliced with a mandolin
- 6 tablespoons unsalted butter
- ½ cup 62.5 g all-purpose flour
- 3 tablespoons ranch seasoning mix
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups 735 g whole milk, room temperature
- 1 cup 113 g sharp cheddar cheese, shredded, divided
- 1 cup 113 g mozzarella cheese, shredded, divided
- 2 cups 270 g cooked ham, diced into ¼-inch cubes
- fresh chives chopped for garnish
- kosher salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a medium saucepan over medium heat, melt the butter. Once melted, add the flour, ranch, salt, and pepper. Cook for 1 minute, whisking constantly.
- Slowly drizzle in milk, whisking constantly. After adding the milk, continue cooking until the mixture thickens, 3-5 minutes, whisking frequently.
- Remove from heat. Stir in half of the cheddar cheese and half of the mozzarella cheese. Continue stirring until the cheese is melted, about 30 to 60 seconds. Set aside.
- Set the potato slices in the bottom of a large, 12-inch oven-safe skillet (trying to keep the shape of the potato together), fanning them out in a single layer.
- Sprinkle most of the ham evenly over the top of the potatoes, reserving about 2 tablespoons for the topping.
- Pour the cheese sauce over the top. Then, top with the remaining cheeses and reserved ham.
- Cover the dish with aluminum foil or a tight-fitting lid. Bake for 70-80 minutes. Remove the foil and bake for 8-10 more minutes, or until the potatoes are tender when pierced with a fork.
- Broil for an additional 2-3 minutes, or until the top is bubbly and golden brown. Watch closely to avoid burning.
- Remove from the oven and let the dish cool slightly. Garnish with chopped chives. Add salt and pepper to taste.
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