Crispy Ham and Scalloped Potato Casserole
Servings: 6 servings
Ingredients
- Cooking Spray
- 6 large gold potatoes, cut into ⅛ inch thick rounds
- 1/2 large yellow onion, diced
- 1/4 fully cooked boneless ham, cubed into ½ inch thick chunks.
- 6 cloves garlic, minced
- 4 tbsp fresh parsley, divided and chopped
- 2 tbsp fresh thyme, picked from stems and chopped
- 1 tsp white pepper
- 1 tsp garlic salt
- 1 tbsp Italian seasoning
- 1 cup chicken broth
- 1 cup plain, whole milk greek yogurt
- 1 cup gruyere cheese, shredded and divided
- 1 cup mozzarella cheese, shredded and divided
- 1/2 cup shredded parmesan
- 2 tbsp dijon mustard
- 2 tbsp butter
- 1 cup Italian style panko breadcrumbs
Instructions
- Preheat oven to 400°F. Spray 9x13 casserole with non-stick cooking spray.
- Place potato slices, ham and onion in the casserole dish and set aside.
- In a large mixing bowl, mix garlic, 2 tbsp parsley, thyme, pepper, salt, Italian seasoning, broth, yogurt, 1/2 of the gruyere and mozzarella, all of the parmesan, and the mustard until thoroughly combined and a sauce is made.
- Pour the sauce over top of the potatoes and ham mixture, making sure to mix all ingredients together until coated. Evenly distribute all ingredients over the surface of the casserole dish.
- Top with remaining cheese and cover with tin foil. Bake for 1 hour and 5 minutes. (You may want to check your potatoes for doneness sooner, around the 50 minute mark.)
- When 10 minutes of bake time are remaining, melt your butter and combine it with your breadcrumbs until all breadcrumbs are moistened.
- After the casserole has finished baking, spoon the breadcrumb mixture evenly over the top of the cheese. Set the oven to broil and carefully watch the breadcrumbs, taking the casserole out when the breadcrumbs are golden brown and toasted, approximately 2-3 minutes.
- After the breadcrumbs have toasted, sprinkle remaining parsley over the top of the casserole and enjoy!