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.
Table of Contents
- About Our Scalloped Potatoes and Ham Recipe
- Scalloped Potatoes and Ham Ingredients
- Kitchen Tools & Equipment
- How to Make Scalloped Potatoes and Ham
- Nutritional Facts
- Cooking Tips & Tricks
- What to Pair With Scalloped Potatoes and Ham
- How to Store Scalloped Potatoes and Ham
- Ideas to Serve Scalloped Potatoes and Ham
- Alternative Scalloped Potatoes and Ham Cooking Techniques
- FAQs for Scalloped Potatoes and Ham
- Scalloped Potatoes and Ham Variations
- Related Recipes
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.
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.
- Prep Time
Preheat oven to 375 degrees. Grease a 13×9 baking dish with cooking spray.
- First Layer
Layer potatoes, about ⅓ in the prepared baking dish, sprinkling with about ¼ teaspoon salt and half the minced onions.
- Second Layer
Place a layer of about half the ham into the baking dish.
- 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.
- 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.
- Top with Cream Sauce
Add the cream mixture over the potatoes and cook, covered with aluminum foil, in the oven for 45 minutes.
- Cheese Topping
Remove from the oven, then spread shredded cheddar over the potatoes
- Melt the Cheese
Cook uncovered in the oven for an additional 25 minutes.
Nutritional Facts
Cooking Tips & Tricks
Achieve cheesy, creamy perfection with your Ham and Potato side by following these helpful tips:
- 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.
- 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.
- 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.
Recipe Card
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
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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.
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Add in a tsp of mustard powder to your sauce! It makes it extra special.
Love the tip! Thanks Mary and thanks for the 5 star rating!