Scalloped Potatoes and Ham Recipe

Introduction

Scalloped Potatoes and Ham is a comforting, cheesy casserole that makes the most of tender potatoes and savory ham. This classic dish is perfect for using up leftover ham and creates a rich, satisfying meal that the whole family will enjoy.

Ingredients

• 6 cups potato slices, thinly sliced (1/4 inch)
• 2 cups ham, cooked or leftover Easter ham, chopped
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk (regular or 2%)
• 2 cups cheese (cheddar or a combination of cheddar and mozzarella), grated
• 1 teaspoon dried parsley
• 1 teaspoon dried chives
• 1 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Step 1: Wash and peel the potatoes if preferred, then slice them thinly (about 1/4 inch) using a knife or mandolin slicer. Place the potato slices and chopped ham in a bowl. Season with salt and pepper and toss gently to combine.
2. Step 2: In a large saucepan over medium heat, melt the butter. Gradually stir in the flour and whisk until smooth. Add half of the grated cheese and whisk until melted.
3. Step 3: Slowly pour in the milk while whisking continuously. Bring the mixture to a boil, then reduce heat and cook for 1–2 minutes until thickened. Season with salt, pepper, and half of the dried parsley and chives. Remove from heat.
4. Step 4: Preheat the oven to 375°F (190°C). Grease a 13×9-inch baking dish with butter.
5. Step 5: Spread half of the potato and ham mixture evenly in the prepared dish. Pour half of the cheese sauce over the potatoes. Add the remaining potato and ham mixture on top, then pour the rest of the sauce over everything to cover fully.
6. Step 6: Cover the dish with foil and bake for about 70 minutes, until the potatoes are tender when pierced with a fork.
7. Step 7: Remove the foil and sprinkle the remaining grated cheese and the rest of the dried herbs over the top. Bake uncovered for an additional 10–15 minutes until the top is golden and bubbly.

Tips & Variations

• Use a mandolin slicer for evenly thin potatoes to ensure even cooking.
• Mix cheddar and mozzarella for a stretchier, richer cheese sauce.
• Add a pinch of nutmeg to the sauce for a warm, subtle depth of flavor.
• For a lighter version, substitute half of the milk with unsweetened almond milk or low-fat milk.
• Leftover scalloped potatoes make a great breakfast side or reheated lunch option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) for 15–20 minutes or until warmed through. You can also microwave individual portions, but the oven will keep the top crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes for this recipe?

Fresh potatoes work best for scalloped potatoes because they hold their texture. Frozen sliced potatoes may release extra moisture and become mushy.

Can I prepare this dish ahead of time?

Yes, you can assemble the casserole up to step 5, cover, and refrigerate overnight. Bake as directed, adding extra time if baking from cold.

Scalloped Potatoes and Ham Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

Scalloped Potatoes and Ham is a comforting, creamy casserole layered with thinly sliced potatoes, tender cooked ham, and a rich cheese sauce. Baked to golden perfection, this hearty dish blends savory flavors of cheddar cheese and aromatic herbs, making it an ideal meal for using leftover ham or a satisfying family dinner.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 85 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes and Ham

• 6 cups potato slices, thinly sliced (1/4 inch)
• 2 cups cooked ham, chopped (any cooked ham or Easter ham leftovers)
• 1 teaspoon salt
• 1/4 teaspoon pepper

Sauce

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk (regular or 2%)
• 2 cups shredded cheese (cheddar or a combination of cheddar and mozzarella)
• 1 teaspoon dried parsley
• 1 teaspoon dried chives
• Salt and pepper to taste

For Topping

• Additional shredded cheese (about 1/2 cup)
• Additional dried herbs (parsley or chives, optional)

Instructions

1. Prepare potatoes and ham: Wash and peel potatoes if preferred. Slice them thinly to about 1/4 inch thickness using a knife or mandolin slicer. In a large bowl, combine the potato slices and chopped cooked ham. Season with 1 teaspoon salt and 1/4 teaspoon pepper, then toss well to evenly distribute the seasoning.
2. Make the cheese sauce: In a large saucepan over medium heat, melt 4 tablespoons butter. Gradually whisk in 1/4 cup all-purpose flour until smooth. Add 2 cups shredded cheese to the mixture and whisk until melted and combined. Slowly pour in 3 cups milk while whisking continuously. Bring the sauce to a boil, then reduce heat and cook for 1-2 minutes, stirring often until thickened. Stir in 1 teaspoon dried parsley and 1 teaspoon dried chives, and adjust salt and pepper to taste. Remove from heat.
3. Preheat the oven: Set oven to 375°F (190°C) to warm while assembling the casserole.
4. Assemble the casserole: Grease a 13×9 inch baking dish with butter. Spread half of the potato and ham mixture evenly in the dish. Pour half of the prepared sauce over the potato layer. Add the remaining potato and ham mixture on top, then pour the remaining sauce to cover fully.
5. Bake covered: Cover the dish tightly with foil and bake at 375°F (190°C) for approximately 70 minutes, or until the potatoes are tender when pierced with a fork.
6. Add topping and finish baking: Remove foil carefully. Sprinkle the top with a handful of shredded cheese and a little more dried herbs for extra flavor. Return to oven uncovered and bake for another 10-15 minutes until the cheese is golden brown and bubbly.

Notes

• Use a mandolin slicer for uniform potato slices and even baking.
• You can substitute the ham with leftover cooked turkey or chicken if preferred.
• For a richer sauce, use whole milk or add a splash of cream.
• Adjust cheese types according to your taste—smoked gouda or gruyere can add different flavors.
• Let the dish rest for 10 minutes before serving for easier slicing.
• To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.

Keywords: scalloped potatoes, ham casserole, cheesy potato bake, comfort food, leftover ham recipes, baked potato dish