Scalloped Potatoes and Ham are the perfect cheesy side dish for your Easter meal or a quick and easy way to use up holiday ham leftovers! This recipe for scalloped potatoes is made entirely from scratch, and it is SO good.
Everyone will be begging you to share this recipe after you bring it to the potluck or holiday party this year! These scalloped potatoes with ham are hot, creamy, cheesy, and savory with a salty and smoky flavor from small pieces of ham.
You can make this with leftover ham that you baked for Easter or Christmas. Or you can pick up a thick-sliced ham steak just for the occasion. This old fashioned side dish casserole pairs well with all types of dinners, or it can be enjoyed as the main dish.
Need the perfect holiday Ham recipe? Try my Pineapple Ham, Honey Baked Ham, or Instant Pot Glazed Ham.
The Best Scalloped Potatoes Recipe with Ham
- A decadent, creamy potato casserole. This recipe falls into a category that I call “cheesy potatoes”. It’s similar to my funeral potatoes and instant pot scalloped potatoes. Each of these potato dishes is comforting and amazing.
- The perfect side dish – The flavor of these scalloped potatoes comes from the cream, cheese, and bacon, and there aren’t any fancy ingredients. This means that scalloped potatoes with ham will go with anything – from steak to shrimp and everything in between.
- Easy to make – While it does take a little while to bake this potato casserole, the majority of the time needed is completely hands off. Fill your casserole dish and pop it in the oven until dinner is ready!
Ingredients In Homemade Scalloped Potatoes and Ham
Here’s what you need to make this delicious potato bake:
- Potatoes: I am using white potatoes for this recipe. You can peel them, but I like the rustic look from leaving the peels on. Be sure to wash the potatoes well and slice them into ⅛” thick slices.
- Ham: You’ll need about 2 cups of cooked ham cut into small cubes. We’ll mix most of the ham into the potatoes, and add some to the top so that it becomes crisp and caramelized.
- Onion and Garlic: These aromatic vegetables give this dish a wonderful savory flavor.
- Butter and Flour: We’ll saute the onion and garlic in butter, then add flour to the pan. This will create a light roux that will thicken the sauce for the scalloped potatoes.
- Heavy Cream and Chicken Broth: To create a smooth and creamy sauce. Vegetable stock can be used in place of chicken broth if you prefer.
- Cheese: Shredded cheddar cheese makes these potatoes perfectly cheesy! I suggest shredding cheese from a block rather than purchasing pre-shredded cheese. It melts better and tastes better this way.
- Seasonings: Salt, pepper, and fresh thyme.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Scalloped Potatoes with Ham
Get ready by preheating the oven to 350°F (180°C), or 160°C if using a fan oven. Butter a 9×13 dish and set aside.
- Saute: In a large saute pan over medium heat, melt the butter and add the onion. Cook, stirring frequently, until the onions begin to soften, about 4-5 minutes. Add the garlic and cook for an additional minute, stirring constantly. Then add the flour, thyme, salt, and pepper and cook, stirring constantly, for 2 minutes.
- Make the Sauce: Slowly pour the chicken broth into the pan, whisking constantly to avoid clumps. Add the heavy cream and bring to a low simmer, stirring occasionally, until the sauce thickens. Remove from heat and set aside until needed.
- Layer the Potatoes: Place half the sliced potatoes evenly spread in the bottom of the 9×13 pan. Add half of the sauce, then half of the ham and cheese. Add the remaining potatoes, followed by the remaining sauce.
- Bake: Sprinkle the rest of the cheese and ham over the top of the casserole, then tightly cover the dish with aluminum foil. Bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 30-45 minutes, or until the sauce is bubbly and the potatoes are tender.
Tip!
Plan ahead! It takes at least 1 hour and 15 minutes for this potato casserole to fully cook, but it may take a few minutes longer. You also want to allow the scalloped potatoes to cool a bit before serving, so plan to put this in the oven about 1 hour and 45 minutes before dinner is scheduled to start.
Recipe Tips
- Slicing the potatoes: It’s important that the potatoes are sliced evenly and thinly. The best tool for this job is a mandoline slicer, but you can also slice the potatoes by hand with a sharp chef’s knife.
- This is not a low-fat dish. Avoid trying to use milk instead of heavy cream – the sauce will not thicken properly without the right amount of fat. I haven’t tested this recipe with non-dairy options.
Storing Tips
- To Store: Store leftovers in the fridge in an airtight container for up to 4 days.
- To reheat, bake them in a 350°F oven until warmed through. If needed, add a splash of milk to make them creamy again.
- To freeze leftovers, keep them in a sealed container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture of cooked potatoes can become mushy when frozen, so only freeze this dish as a last resort.
What To Serve With Scalloped Potatoes
Make this cheesy potatoes dish into a full meal by adding a salad. Try my homemade Caesar Salad, Beet Salad, or Greek Salad recipes.
It’s also delicious with roasted broccoli and carrots!
Recipe FAQs
What’s the difference between scalloped potatoes and potatoes au gratin?
Potatoes au gratin is typically made with a cheese sauce while scalloped potatoes are cooked in a creamy white sauce instead. I’m adding cheese to the top of this casserole, so it kind of falls in between the two classic recipes!
Can I make this recipe without the ham?
Of course! Leave out the ham and replace the chicken stock with vegetable stock to make this recipe vegetarian. You can also replace the diced ham with cooked bacon if you want to try something different.
More Tasty Potato Recipes
Baked Potato Wedges
Boursin Mashed Potatoes
Funeral Potatoes (Cheesy Potato Casserole)
Twice Baked Potatoes
Turn leftover ham into a delicious meal or a hearty side dish with this simple recipe for Scalloped Potatoes and Ham. Don’t forget to pin the recipe for later!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Scalloped Potatoes and Ham
Equipment
- Mandoline Slicer
Ingredients
- 5 tablespoons (65 g) butter
- 1 onion small diced
- 3 cloves garlic minced
- ¼ cup (30 g) flour
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 3 lbs (1350 g) white potatoes washed and sliced ⅛” thick
- 2 cups diced ham
- 2 cups (224 g) shredded cheddar cheese
- Parsley for garnish optional
Instructions
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Butter a 9×13 dish and set aside.
- In a large saute pan over medium heat, melt the butter and add the onion. Cook, stirring frequently, until the onions begin to soften, about 4-5 minutes. Add the garlic and cook for an additional minute, stirring constantly.
- Add the flour, thyme, salt and pepper and cook, stirring constantly, for 2 minutes.
- Slowly pour the chicken broth into the pan, whisking constantly to avoid clumps. Add the heavy cream and bring to a low simmer, stirring occasionally, until the sauce thickens. Remove from heat and set aside until needed.
- Place half the sliced potatoes evenly spread in the bottom of the 9×13 pan. Add half of the sauce, the half of the ham and cheese. Add the remaining potatoes, followed by the remaining sauce and finally the remaining ham and cheese.
- Tightly cover the dish with aluminum foil, then bake in the oven for 45 minutes. Remove the foil and bake for an additional 30-45 minutes, or until the sauce is bubbly and the potatoes are tender.
- Allow to sit for 10 minutes before serving, sprinkle with fresh minced parsley if desired.
Notes:
- Slicing the potatoes: It’s important that the potatoes are sliced evenly and thinly. The best tool for this job is a mandoline slicer, but you can also slice the potatoes by hand with a sharp chef’s knife.
- This is not a low-fat dish. Avoid trying to use milk instead of heavy cream – the sauce will not thicken properly without the right amount of fat. I haven’t tested this recipe with non-dairy options.
- To Store: Let the casserole cool, then store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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