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Herbs De Provence – Scalloped Potatoes and Ham Casserole

I remember one particularly blustery winter evening, snow piling up outside the kitchen window, when I was craving pure comfort food. The kind of dish that warms you from the inside out. I rummaged through the fridge, finding some leftover ham from the holidays and a bag of Yukon Gold potatoes. The fragrant jar of Herbes de Provence on the spice rack caught my eye, and inspiration struck. That night, this scalloped potato and ham casserole, infused with the earthy aroma of Provence, became an instant family favorite. It’s a dish that continues to evoke the cozy feeling of home, no matter where I am.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes – 1 hour 20 minutes
Servings: 2-3
Dietary Type: Gluten-Free (if using gluten-free flour)

Ingredients

2 cups Yukon Gold potatoes, peeled, thinly sliced
1 onion, small, sweet, thinly sliced
1/3 cup peas, frozen, small, young
1-2 cups ham, cooked, thinly sliced
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 cup milk, 2%
1/4 cup heavy cream (whipping)
1 teaspoon mustard, Dijon
1/2 teaspoon salt, sea
1/2 teaspoon pepper, white
1 teaspoon Herbes de Provence
1 cup cheddar cheese, old, grated

Garnish

1/4 cup cheddar cheese, old, grated
1/2 teaspoon Herbes de Provence

Equipment Needed

Small saucepan
Whisk
Lightly greased casserole dish (approximately 8×8 inch)

Instructions

Preheat your oven to 350°F (175°C). This ensures the casserole cooks evenly.
Prepare the cheese sauce: In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour until a smooth paste forms. This is called a roux, and it’s the base of your creamy sauce.
Gradually whisk in the milk and heavy cream into the roux. Continue whisking constantly to prevent any lumps from forming.
Season the sauce: Add the Dijon mustard, sea salt, white pepper, and Herbes de Provence to the sauce. Stir well to combine.
Cook the sauce over medium heat, stirring continuously until it thickens and comes to a gentle boil. Once boiling, reduce the heat to low and add the grated cheddar cheese.
Stir until the cheddar cheese is completely melted and the sauce is smooth. Remove the saucepan from the heat and set aside while you assemble the casserole.
Assemble the casserole: In a lightly greased casserole dish, begin layering the ingredients. Start with half of the thinly sliced Yukon Gold potatoes, arranging them evenly across the bottom of the dish.
Scatter the thinly sliced onion and frozen peas over the layer of potatoes.
Next, layer all of the thinly sliced ham over the onion and peas.
Pour half of the prepared cheese sauce evenly over the ham and potato mixture.
Layer the remaining potato slices on top of the cheese sauce, arranging them in an even layer.
Pour the remaining cheese sauce over the top layer of potatoes, ensuring they are well coated.
Garnish the casserole: Sprinkle the remaining grated cheddar cheese (1/4 cup) evenly over the top of the casserole. Then, sprinkle the Herbes de Provence (1/2 teaspoon) over the cheese.
Bake in the preheated oven, uncovered, for 50-60 minutes, or until the potatoes are tender and easily pierced with a fork. Start checking for doneness after 40 minutes, as cooking times may vary depending on your oven. The top should be golden brown and bubbly.
Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the sauce to thicken slightly and prevents burning your mouth.

Expert Tips & Tricks

Potato Preparation: For even cooking, slice the potatoes as thinly as possible. A mandoline slicer can be helpful for achieving uniform thickness. If you don’t have a mandoline, use a sharp knife and take your time.
Cheese Sauce Consistency: If your cheese sauce becomes too thick, add a splash of milk to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
Make-Ahead Option: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Add about 15 minutes to the baking time if baking from cold.
Flavor Boost: For a richer flavor, try using Gruyere cheese in addition to cheddar. A pinch of nutmeg in the cheese sauce also adds warmth.
Ham Variety: Use any cooked ham you prefer – Black Forest, Honey Baked, or even a leftover holiday ham will work perfectly.
Preventing Browning: If the top of the casserole is browning too quickly, cover it loosely with aluminum foil during the last 15-20 minutes of baking.
Vegetarian Option: Omit the ham and add more vegetables like sliced mushrooms, zucchini, or bell peppers for a vegetarian version.

Serving & Storage Suggestions

This Herbs De Provence – Scalloped Potatoes and Ham Casserole is delicious served hot, straight from the oven. It pairs perfectly with a side salad, crusty bread for soaking up the sauce, and a glass of your favorite white wine.

Storage:

Room Temperature: Do not leave the casserole at room temperature for more than 2 hours.
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezer: For longer storage, freeze individual portions of the casserole in freezer-safe containers for up to 2-3 months. Thaw completely in the refrigerator before reheating.

Reheating:

Oven: Reheat the casserole in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes.
Microwave: Reheat individual portions in the microwave on medium power until heated through, stirring occasionally.

Nutritional Information

(Estimated per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	810 kcal	N/A
Calories from Fat	447 g	55%
Total Fat	49.7 g	76%
Saturated Fat	30.1 g	150%
Cholesterol	182.8 mg	60%
Sodium	2236.2 mg	93%
Total Carbohydrate	50.3 g	16%
Dietary Fiber	5.6 g	22%
Sugars	5.7 g	N/A
Protein	41.6 g	83%

Variations & Substitutions

Dairy-Free: Substitute the milk and heavy cream with unsweetened almond milk or oat milk. Use a dairy-free cheddar cheese alternative.
Gluten-Free: Ensure the flour you use is a gluten-free blend. Bob’s Red Mill 1-to-1 Gluten Free Baking Flour works well.
Spice It Up: Add a pinch of red pepper flakes to the cheese sauce for a touch of heat.
Vegetable Medley: Incorporate other vegetables like sliced mushrooms, bell peppers, or spinach for added nutrients and flavor.
Cheese Variety: Experiment with different types of cheese, such as Gruyere, Swiss, or Monterey Jack.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of potato?
A: Yes, while Yukon Gold potatoes offer a creamy texture, Russet or red potatoes can also be used. Russets will result in a slightly starchier casserole, while red potatoes will hold their shape better.

Q: Can I make this casserole ahead of time?
A: Absolutely! Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Add about 15 minutes to the baking time if baking from cold.

Q: Can I freeze this casserole?
A: Yes, but the texture of the potatoes may change slightly upon thawing. For best results, freeze individual portions in freezer-safe containers.

Q: What can I substitute for Herbes de Provence?
A: If you don’t have Herbes de Provence, you can use a combination of dried thyme, rosemary, oregano, marjoram, and savory.

Q: How do I know when the casserole is done?
A: The casserole is done when the potatoes are tender and easily pierced with a fork, and the top is golden brown and bubbly.

Final Thoughts

This Herbs De Provence – Scalloped Potatoes and Ham Casserole is more than just a recipe; it’s an invitation to create a comforting and flavorful meal that brings people together. Don’t be afraid to experiment with different ingredients and variations to make it your own. Whether you’re using leftover ham from a holiday feast or simply craving a hearty and satisfying dish, this casserole is sure to please. So gather your ingredients, preheat your oven, and get ready to experience the warmth and deliciousness of this classic comfort food. I would love to hear how yours turns out! Enjoy!

Herbs De Provence – Scalloped Potatoes and Ham Casserole Recipe