THE BEST Scalloped Potatoes Recipe
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Scalloped Potatoes with Ham And Provolone Cheese

Perfect creamy & cheesy scalloped potatoes with a delicate Italian twist.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course, Side Dish

Ingredients

  • 2 lb potatoes
  • 1 pack/ 4 oz prosciutto cotto Italian cooked ham
  • 1 pack/ 4 oz provolone cheese
  • 1 cup bechamel sauce
  • cup parmesan cheese grated
  • 3 pinches oregano
  • Salt, pepper to taste

Instructions

  • Preheat the oven to 350F.
  • Wash and peel the potatoes removing any blemishes. You should have approx. 1 ½ lb of peeled potatoes. Enough for a 9-10-inch round baking pan. Slice the potatoes crosswise into thin ⅛ inch rounds.
    You can totally do this with a mandoline slicer to make the process faster and more precise. But you can do equally well without. Just make sure your slices are more or less of the same size so they all cook at the same rate.
    Scalloped Potatoes - Step1
  • Spread 2 tbsp of homemade or ready-to-use bechamel sauce over the bottom of the baking dish.
  • Layer ⅓ of the potato slices overlapping each other. Spread 2-3 tbsp of bechamel sauce. Sprinkle with a pinch of salt and ground pepper to taste.
    Scalloped Potatoes - Step2
  • Layer ½ of prosciutto ham slices. Top prosciutto with provolone cheese.
  • Repeat the process. Layer ⅓ of the potatoes, bechamel sauce, salt & pepper, Italian prosciutto and provolone cheese.
  • As a finishing layer, arrange nicely the remaining potatoes. Spread bechamel sauce and top everything with grated parmesan cheese.
    Bake in the lower third of the preheated to 350F oven for 50-60 minutes.
    Garnish with fresh or dried oregano or green chives.
    Scalloped Potatoes - Step3

Notes

TIP 1: Cover your non-stick baking pan with a piece of parchment paper. If you are using a ceramic bakeware you can skip the parchment. I’m using it to protect the non-stick pan from scratching when scalloped potatoes are cook. Also it’s handy if you are planning to serve them in a different dish they were cooked in.
TIP 2: I like to feel ham and cheese in balance, so I use equal quantities of ham and cheese. Plus it’s makes my scalloped potatoes lighter and of a less calorie bomb.
But you can add more cheese of more ham to your preference.
TIP 3: If you notice a golden crust starts to form earlier, place the pan lower in the oven or cover the top with a piece of foil.