What makes this the best out of all the scalloped potatoes recipes out there? I slice best scalloped potatoes and ham extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers.
In a Dutch oven, melt butter over medium heat. Add potatoes and toss to coat. Transfer potato mixture to a greased 13×9-in. Let stand 15 minutes before serving. Tear 3-4 slices day-old hearty bread into pieces. Pulse, covered, in a food processor or blender until coarse crumbs form.
Spread in a single layer over a 15x10x1-in. Bake until lightly browned, 15-20 minutes. Remove from pan to cool until ready for use. Freeze option: Continue simmering potatoes in cheese sauce on stovetop an additional 5-10 minutes, stirring frequently. Transfer mixture to a greased 13×9-in.
