Scalloped Potatoes and Ham

8 Servings
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Easy Scalloped Potatoes and Ham is the best recipe for leftover ham during the holidays. Creamy, cheesy potato casserole with sliced ham and cheddar cheese!

Turn leftover Thanksgiving Baked Ham into a delicious and easy next-day Side Dish with this easy upgraded Scalloped Potatoes recipe. 

About Our Scalloped Potatoes and Ham Recipe

Tender potatoes with smoky ham, smothered in a rich and creamy sauce and topped with melted cheddar cheese – could there be anything better? This decadent side dish is sure to be your new go-to scalloped potatoes recipe, especially whenever you have leftover ham.

These Cheesy Scalloped Potatoes with Ham are just as easy to make as the original version, but oh so delicious. The family-friendly seasonings and rich, buttery cream sauce make this dish a winner with the pickiest eaters. The creamy, thick béchamel is easily whisked together in just minutes and takes this tender potato casserole to the next level.

Scalloped Potatoes and Ham can be made with sliced ham from the deli or with leftover ham during the holidays. If you don’t want to use sliced ham, you can also use diced ham, just chop it into even smaller bite-size pieces. You could also skip the ham for a vegetarian scalloped potato recipe, or add in other cooked meat you have on hand.

“Can Scalloped Potatoes and Ham be made ahead?”

To make ahead, prepare as usual and bake for 45 minutes, then remove without baking the cheese layer. Cool potatoes completely before covering with plastic wrap and storing in the refrigerator for up to 2 days. Heat in the oven for 20 minutes, or until hot and bubbly. Add cheese layer and bake an additional 15-20 minutes. Making these potatoes ahead of time can be very helpful if you’ve got a time-intensive main dish, or simply don’t have much time on your hands on the day they’re to be served.

Scalloped Potatoes and Ham Ingredients

  • 4 russet potatoes: Cut the russets into ¼ inch slices. Any thicker and they won’t cook all the way. If they’re too thin they might fall apart, plus they might not hold up well to the hearty ham.
  • ½ medium onion: You’re going to mince the onion because you want tiny pieces that will blend well into the sauce and into every bite of potatoes.
  • 12 ounces ham: Slice your ham a little bit thinner than the potatoes, that way they will melt in your mouth along with the tender potatoes and creamy sauce. 
  • 1 teaspoon kosher salt and ¼ teaspoon coarse ground black pepper: The potatoes are simply seasoned with salt and pepper. So much flavor will come from the cheese, the creamy ingredients, the salty and sweet ham, that salt and pepper are all you need.
  • 4 tablespoons butter and 4 tablespoons flour: The butter and flour will combine to form a paste which will thicken your creamy sauce.
  • 1 cup whole milk and 1 cup heavy cream: Milk and cream will be the perfect combination to form the creamy sauce. If you don’t have whole milk you can substitute you can substitute a low fat milk. Your sauce will be just a little less
  • 1 cup shredded cheddar cheese: Cheddar is a great choice for the cheese in Scalloped Potatoes. You can choose mild or sharp cheddar cheese in this recipe.
Scalloped Potatoes and Ham ingredients

Kitchen Tools & Equipment

  • 13×9-inch Baking Dish: You’ll bake the Potatoes and Ham in a rectangular baking dish. You can use a metal or a glass baking dish for this Scalloped Potatoes recipe.
  • Cooking Spray: Grab your favorite brand cooking spray in order to grease your baking dish.
  • Mandoline or Sharp Knife: Use a mandoline to slice potatoes evenly, or use your favorite kitchen knife and cutting board to achieve thinly-sliced potatoes.
  • Medium Saucepan: Use a medium size pot to make the creamy, cheesy sauce that you’ll pour over the Ham and Potato layers.
  • Whisk: It is important to whisk your cream sauce together in order to prevent lumps of flour from hanging around in the sauce.

How to Make Scalloped Potatoes and Ham

Time needed: 1 hour and 30 minutes.

  1. Prep Time

    Preheat oven to 375 degrees. Grease a 13×9 baking dish with cooking spray.

  2. First Layer

    Layer potatoes, about ⅓ in the prepared baking dish, sprinkling with about ¼ teaspoon salt and half the minced onions.Scalloped Potatoes and Ham potato and onion layer in baking dish

  3. Second Layer

    Place a layer of about half the ham into the baking dish.Scalloped Potatoes and Ham layer of ham added in baking dish

  4. Repeat Layers

    Top with another layer of potatoes, ¼ teaspoon salt, and onions. Add another layer of ham, and cover with a layer of the remaining potatoes.
    Scalloped Potatoes and Ham layer of potatoes added in baking dish

  5. Prep Sauce

    In a pot, add the butter on medium heat until melted, then add the flour, pepper, and remaining salt, whisking well for 30-45 seconds. Add in the milk and heavy cream slowly while whisking until thickened, about 2-3 minutes.Scalloped Potatoes and Ham sauce in cooking pot

  6. Top with Cream Sauce

    Add the cream mixture over the potatoes and cook, covered with aluminum foil, in the oven for 45 minutes.Scalloped Potatoes and Ham béchamel sauce added to baking pan

  7. Cheese Topping

    Remove from the oven, then spread shredded cheddar over the potatoesScalloped Potatoes and Ham sprinkled with cheese in baking pan before baking

  8. Melt the Cheese

    Cook uncovered in the oven for an additional 25 minutes.Scalloped Potatoes and Ham in baking dish

Nutritional Facts

Nutrition Facts
Scalloped Potatoes and Ham
Amount Per Serving
Calories 431 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 16g100%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 93mg31%
Sodium 958mg42%
Potassium 667mg19%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 3g3%
Protein 17g34%
Vitamin A 805IU16%
Vitamin C 7mg8%
Calcium 178mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Cooking Tips & Tricks

Achieve cheesy, creamy perfection with your Ham and Potato side by following these helpful tips:

  1. Thinly Slice the Potatoes
    • The key to fork-tender Scalloped Potatoes is to use a mandoline slicer to get thin, even potato slices, or another heavy-duty vegetable slicer. You can use a really sharp knife, but keep the potato slices uniform so they cook evenly.
  2. Prevent Potatoes from Browning
    • Submerge potato slices in the milk and cream as you cut them and leave them to soak while you prepare the rest of the ingredients. Soaking the sliced potatoes keeps them from turning brown.
  3. Avoid Soaking Potatoes in Water
    • Don’t soak the potato slices in water because the starch from the potatoes gets released when they soak in water. You need this starch to thicken the white sauce and to prevent watery potatoes.

What to Pair With Scalloped Potatoes and Ham

Forget Mashed Potatoes, use your milk, cream, and russet potatoes to make these Scalloped Potatoes with Ham instead. They are an easy side dish for weeknights or Sunday dinner, plus this recipe makes plenty for potlucks and holidays. Serve Cheesy Scalloped Potatoes and Ham with other comfort food favorites like Roast Chicken and Roasted Broccoli.

How to Store Scalloped Potatoes and Ham

  • Serve: Scalloped Potatoes with Ham can be at room temperature for up to 2 hours before they should be stored.
  • Store: Place Scalloped Potatoes with Ham in an airtight container or cover the casserole dish with plastic wrap. Refrigerate for up to 4 days.
  • Freeze: Once Scalloped Potatoes are cooled, you can freeze them in a sealed container or a disposable baking pan for up to 3 months. Thaw overnight before reheating on low heat in the oven until hot.

Ideas to Serve Scalloped Potatoes and Ham

Garnish your potatoes with chopped parsley for a little bit of fresh flavor and texture. You could also top them with chopped green onions, which will add a really nice flavor to your cheesy Scalloped Potatoes and Ham. You could also sprinkle some Parmesan cheese on top of your Potatoes to enhance the cheese flavor. Serve the Potatoes with extra cracked pepper on top, or you could drizzle with your favorite hot sauce for a spicy kick.

Alternative Scalloped Potatoes and Ham Cooking Techniques

Slow Cooker Scalloped Potatoes and Ham

  • Spray crockpot insert with cooking spray or use a liner.
  • Layer ? of potato slices in the bottom of the slow cooker, season with salt, and add ½ of the onions.
  • Top with ½ the sliced ham, then another potato-onion layer, then a ham layer, ending with potatoes as the top layer.
  • Prepare the white sauce as usual, starting with the butter-flour roux and whisking in milk and cream until thickened.
  • Pour white sauce over potatoes and ham.
  • Cover and cook for 4-5 hours on high, or 7-8 hours on low heat.
  • Add cheddar cheese during the last 30 minutes, cover, and cook until cheese is melted and bubbly.

FAQs for Scalloped Potatoes and Ham

Do I need to peel my potatoes?

No, you don’t have to peel your potatoes for Scalloped Potatoes and Ham. You can leave the russet peels on, just scrub them really well before slicing. The peels contain antioxidants, vitamins, and fiber so it’s a good idea to eat them. However if you prefer you can peel your potatoes first. The choice is yours.

Why are my Scalloped Potatoes not cooked all the way through?

Uncooked potatoes are very unpleasant and you’ll know right away when you bite into your potato and it is undercooked. It will have a hard crunch to it, like an apple. If your potatoes are undercooked consider slicing them a little thinner next time. Also make sure you have a preheated oven, and that it is hot enough during baking. 

Why are Russet Potatoes used for scalloped Potatoes and Ham?

Russet potatoes are a great choice because they are nice and starchy, and also easy to find. However you can also use different potatoes. Check out the variations below in this post.

Scalloped Potatoes and Ham on serving plate showing interior 1x1

Recipe Card

Scalloped Potatoes and Ham

Easy Scalloped Potatoes and Ham is the best recipe for leftover ham during the holidays. Creamy, cheesy potato casserole with sliced ham and cheddar cheese!
Yield 8 Servings
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4 russet potatoes , sliced into ¼ inch slices
  • 1/2 onion , minced
  • 12 ounces ham , thinly sliced
  • 1 teaspoon kosher salt , divided
  • 1/4 teaspoon coarse ground black pepper
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup cheddar cheese , shredded

Instructions

  • Preheat oven to 375 degrees. Grease a 13×9 inch baking dish with cooking spray.
  • Place a layer of the potatoes in the baking dish, sprinkling with about ¼ teaspoon salt and half the minced onions.
  • Place a layer of about half the ham into the baking dish, then top with another layer of potatoes, ¼ teaspoon salt, and onions.
  • Add another layer of ham, and cover with a layer of the remaining potatoes.
  • In a pot, add the butter on medium heat until melted, then add the flour, pepper, and remaining salt, whisking well for 30-45 seconds.
  • Add in the milk and heavy cream slowly while whisking until thickened, about 2-3 minutes.
  • Add the cream sauce over the potatoes and cook, covered with aluminum foil, in the oven for 45 minutes.
  • Spread shredded cheddar over the potatoes and cook uncovered in the oven for an additional 25 minutes.

Nutrition

Calories: 431kcal | Carbohydrates: 25g | Protein: 17g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 958mg | Potassium: 667mg | Fiber: 2g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 7mg | Calcium: 178mg | Iron: 2mg

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Scalloped Potatoes and Ham Variations

  • Potatoes: You can swap sweet potatoes, Yukon Gold potatoes, or red potatoes for the russet potatoes in Scalloped Potatoes. You can also alternate other root vegetables like parsnips and carrots with the potatoes.
  • Cheese: Try other grated cheese like gruyere, mozzarella, and Monterey jack instead of cheddar cheese. Top the cheddar layer with a breadcrumb and parmesan cheese gratin for Cheesy Scalloped Potatoes Au Gratin.
  • Cream Sauce: Instead of heavy cream, whisk a can of Cream of Chicken Soup with the melted butter. Make a cheese sauce by stirring in Cheddar Soup or adding grated cheese to the sauce mixture.
  • Meat: Replace the ham with crumbled cooked bacon or Italian sausage. Use other cooked leftover meat like ground beef, pork, or chicken.

More Potato Recipes

Scalloped Potatoes and Ham Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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