Cheesy Scalloped Potatoes with Ham feature thin slices of potatoes drizzled with cream and layered with ham and cheddar for a decadent comfort food recipe that's also a great way to use up leftover holiday ham!
Position oven rack in center of oven and preheat to 350°F. Grease a shallow 2 to 2 ½-quart baking dish with softened butter.
In a saucepan set over low heat, combine half-and-half, salt, pepper, and garlic. Cook until bubbles just begin to form around edges of pan. Remove from heat and set aside.
Peel and slice the potatoes very thinly; pat dry with paper towels. Layer ⅓ of the potato slices in prepared baking dish. Pour ⅓ of the half-and-half mixture, ½ cup grated cheddar, ½ cup diced ham, and 1 heaping tablespoon Parmesan. Repeat layers two more times.
Bake, uncovered, for 1 to 1 ½ hours, or until potatoes are completely tender when you insert a thin knife in the center. If surface is browned but potatoes are not tender after an hour, you may cover with foil and continue baking until potatoes are done to your liking. Allow to rest for 5 to 10 minutes before serving.
If you have a mandoline slicer, it is recommended for cutting the potatoes, as it will produce very thin slices of the same thickness, which promotes even cooking.
Potato slices will start to brown if exposed to the air too long, so if you're not assembling the dish immediately, you may put the potato slices in a bowl of cool water to prevent browning. Drain and pat dry before proceeding with recipe.