Simple and comforting, cheesy scalloped potatoes and ham is made with layers of tender sliced potatoes and leftover ham covered in a rich homemade creamy sauce.
Transform leftovers of easy baked ham into a new dinner main or side with this ham and potato casserole, ham and potato soup or ham and cheese pinwheels!
Table of Contents
Easy Scalloped Potatoes and Ham
Potatoes are a must when it comes to Thanksgiving side dishes, but I tend to go a little overboard. I’ve made everything from cheesy mashed potatoes to twice baked potatoes to easy cheesy potatoes and everything in between.
This year, I’m making a filling and satisfying cheesy scalloped potatoes and ham. Which is a version of cheesy scalloped potatoes with the bonus addition of sweet, smoky, and salty ham!
Why I Love This Recipe
- Simple. Scalloped potatoes and ham is easy, requires no fancy ingredients and serves a crowd whether it’s for Easter, Christmas or a Sunday dinner.
- Side dish or main. Make it as a side for your Thanksgiving menu and Christmas dinner or use leftover holiday crockpot spiral ham to make it a leftover main dish.
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Potatoes: This type of potato recipe is pretty flexible so go ahead and use what you have. Russet potatoes, Yukon Gold potatoes, or even red potatoes would work.
- Diced ham: If you’re not using leftover ham, pick up a small one from the store or use ham steak. If you’d rather use bacon, that would work, too.
- Cheesy sauce: It starts with a simple roux of butter, onions, garlic, and flour then turns into a thick and creamy cheesy bechamel sauce with the addition of milk and freshly grated cheddar cheese.
How to Make Cheesy Scalloped Potatoes and Ham
Slice 1/8 inch thick then layer 1/2 of the potatoes on the bottom of the baking dish. Top with 1/2 of the ham and sprinkle with a bit of salt and pepper.
In a small saucepan over medium heat, cook onions in butter, then add garlic. Whisk in flour, salt, and pepper and continue cooking. Reduce heat to medium-low, whisk in the milk and then add 1/2 cup of the cheese to the mixture.
Pour 1/2 of the sauce over the potatoes and ham. Use the rest of the potatoes and ham to layer on top. Cover with the remaining sauce.
Cover casserole dish with aluminum foil and bake 45 minutes. Remove foil, sprinkle with remaining cheese and bake uncovered for 15 minutes. Rest for 10 minutes before serving.
Tips and Variations
- Even slices. Use a mandoline to ensure thin even slices. This ensures some of the rounds are not overcooked or undercooked in this scalloped potatoes recipe.
- No need to parboil the potatoes. Boiling them can cause them to become waterlogged and prevent them from absorbing the sauce.
- Cheese: Swap the sharp cheddar for Swiss cheese, Gruyere, Colby Jack, Parmesan cheese or Monterey Jack cheese.
- Onions: Slice your onions in rings and you have a version of potatoes au gratin!
- Potatoes: For a little shake-up, use sweet potatoes and make something similar to savory scalloped sweet potatoes.
- Rest and garnish. Cheesy potato casserole is creamy, saucy, and hot right out of the oven and needs time to settle. Add some fresh rosemary or parsley for garnish.
Serving Suggestions
If your ham and cheese scalloped potatoes is the main dish, serve it with a side of green beans or green bean casserole with fresh green beans or try roasted broccoli and cauliflower. For a holiday dinner, this easy cream corn casserole is a favorite.
If scalloped potatoes and ham are served as a side, it can replace any potato side dish. Serve it with oven roasted turkey over the holidays or baked BBQ chicken for a weeknight dinner.
More favorite recipes using leftover ham include this ham and bean soup, chicken cordon bleu and this ham and cheese quiche!
More Potato Recipes
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Scalloped Potatoes and Ham
Video
Ingredients
- 2 pounds potatoes , thinly sliced into 1/8" rounds (about 4 cups), divided
- 1 ½ cups diced ham , divided
- 1 teaspoon salt , plus a pinch for the potato slices
- ¼ teaspoon ground black pepper , plus a pinch for the potato slices
- ¼ cup unsalted butter
- ½ cup chopped onions
- 1 ½ teaspoons minced garlic
- 3 Tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese , divided (plus more, if desired)
- Freshly chopped parsley
Instructions
- Prep. Preheat the oven to 350°F. Butter a 8×8-inch or 7×10-inch pan.
- Add potatoes to baking dish. Line 1/2 of the potatoes on the bottom of the pan. Spread 3/4 cup ham over the top. Sprinkle with a pinch of salt and pepper.
- Make roux. In a small saucepan over medium heat, cook 1/4 cup butter and 1/2 cup onions until the onions are softened. Add in 1 1/2 teaspoons garlic and cook 1 minute. Whisk in 3 Tablespoons flour, remaining salt, and remaining pepper. Cook another minute. Reduce heat to medium low.
- Add milk and cheese. Slowly whisk in 2 cups milk and whisk until smooth. Bring to a light simmer and add 1/2 cup cheese. Stir until thickened. Taste and season with salt and pepper.
- Assemble casserole. Pour 1/2 the sauce over the potatoes. Line the remaining potatoes over the top. Spread the remaining 3/4 cup ham over the potatoes. Cover with the remaining sauce.
- Cover and bake. Cover with foil and bake 45 minutes. Sprinkle the remaining 1/2 cup cheese over the top and bake 15 more minutes, or until the potatoes are fork tender.
- Rest then serve. Remove from oven and let cool 10 minutes before serving. Sprinkle fresh parsley. Serve warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Ok, so we cheated a bit. We’ve given you a bit of scalloped and a bit of au gratin. Although very similar, scalloped potatoes are traditionally made without cheese, and au gratin potatoes are made with.
I couldn’t resist adding cheese for the best comfort food, but you’re more than welcome to leave it out.
No, you don’t. There is a method of soaking potatoes in ice water to draw out as much starch as possible when trying to crisp up the potatoes, such as when making homemade french fries. We’re not doing that, so no need to soak them.
Yes, assemble this easy casserole up to 24 hours in advance then cover it with plastic wrap and place it in the fridge until you’re ready to bake it the next day.
You can also bake it completely for 50 minutes, cool completely then refrigerate it overnight. The next day, bring it to room temperature for 30 minutes, then pop in the oven to heat through until hot and bubbly!
Once cooled, store leftovers in an airtight container in the refrigerator for 3-5 days.
Categorized as: American, Christmas, Easter, Nut-Free, Potatoes, Side Dishes, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I love how this recipe turned out. I had it perfectly baked. So delicious! Wondering, have you tried experimenting with different cheeses?
So much flavor and such a fall staple at our house!
This is a must at our holiday meals!! It’s always a favorite!! Love the addition of ham. It adds a nice flavor!
A wintertime favorite at our house! So good! I love making this to take to potlucks, too!
Always a hit at potlucks!
making this as a meal, what did you serve with it for side dishes to ago with??
We love serving it with roasted vegetables or a side salad :)
My family loves these cheesy scalloped potatoes and ham. It is so flavorful and satisfying. We’ll surely have this recipe on repeat. Thanks Jamielyn for this wonderful recipe!
So glad to hear your family enjoyed them Journa!