We have best Ham and Scalloped Potatoes! The perfect way to turn leftover holiday ham into delicious comfort food that the whole family will love. For years we have been making this potato casserole and can’t wait for you to try it!
The Best Scalloped Potatoes And Ham Recipe
For a long time, we have been making cheesy scalloped potatoes as the most amazing side dish and decided it was time to add some diced ham to the mix! They are so good together. Plus, every time we make cooked ham there are always leftovers and this is the best way to turn it into a ham casserole that can be served for dinner later in the week. Definitely a family favorite that we will be making again and again!
Looking for another leftover ham recipe? Try our Split Pea Soup with Ham!
What You Will Need
- butter – added to sauté the garlic/onions and makes the roux.
- fresh garlic and onion – classic flavor starting ingredients that are a must!
- flour – use all-purpose or gluten-free flour as the thickening agent for the creamy white sauce.
- creamer – we love using NutPods creamer, but you can also use half-and-half or heavy cream.
- chicken broth – pick-up your favorite store-bought version at the local grocery store or use homemade chicken broth!
- salt & pepper – simple seasonings that are always needed.
- potatoes – those thinly sliced potatoes are a traditional ingredient when making any variety of potatoes au gratin!
- ham – option to pick-up a ham steak, diced ham, or use leftover Easter ham.
- shredded cheese – as stated in the recipe card, we used monterey jack and cheddar cheese, but any variety of cheese works!
- parmesan cheese – love using a few different types of cheese to create a great depth of flavor.
How To Make Scalloped Ham And Potatoes
The first steps to making this easy recipe are to bring a large skillet or large saucepan to a medium high heat, melt butter, and add the garlic and onions to cook for a few minutes.
Remove the cooked onions/garlic and set aside. Add the flour to the melted butter and whisk to combine. Gradually pour in the cream and broth, while whisking continuously to create a thick, cream sauce.
Add the onions back to the hot pan and mix to combine.
Now coat the bottom of a baking dish with cooking spray and place half of the thinly-sliced potatoes in the bottom. Cover with half of the sauce.
Next, add half of the ham, half of the shredded cheeses, and all of the parmesan cheese. Then layer on the remaining potato slices, sauce, chunks of ham, and shredded cheese.
Cover the entire casserole dish with aluminum foil and bake at 375 degrees F for one hour of cooking time. Remove the foil and continue baking for another 10 minutes or until it starts to turn golden brown. Then rest at room temperature for at least 15 minutes.
Best Ways To Serve Scalloped Ham And Potatoes
This quick and easy scalloped potatoes and ham can be served as a hearty side dish at your next holiday meal or as a main dish. When we do serve it as a main course, we love to accompany it with some steamed green beans, parmesan broccoli, or shaved brussel sprouts.
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Other Ham Recipes You Might Like
Scalloped Ham and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 servings 1x
- Category: Side Dish
- Method: Stove Top + Oven
- Cuisine: American
Description
Our Scalloped Ham and Potatoes are a dreamy + delicious Holiday side dish packed with flavor, ham, cheese and is always everyone’s favorite!
Ingredients
- 4 tablespoons butter
- 1 teaspoon garlic, minced
- 1 small yellow onion, halved and thinly sliced
- 1/3 cup all-purpose flour OR 1-to-1 gluten-free flour
- 1 1/2 cup unsweetened/unflavored Nutpods creamer OR half-and-half
- 1/2 cup chicken broth
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 5–6 large yukon gold potatoes, sliced to 1/8 inches
- 2 cups ham, bite-sized chunks (or cubed)
- 1 cup monterey jack cheese
- 1 cup cheddar jack cheese
- 1/2 cup parmesan cheese
Instructions
- Preheat oven to 375 degrees F.
- Cook Garlic + Onions: Bring 12 inch skillet to medium-high heat. Add butter and let melt. Swirl to coat the pan. Add garlic and onion. Move around pan until garlic becomes fragrant and onions soften a bit, approx. 2-3 minutes. Remove onions from pan and place on a small plate; set aside.
- Make Sauce: Add flour and use a whisk to combine with butter to create a paste (a.k.a. a roux). Whisk continually and slowly add the creamer about 1/4 cup at a time. Continue adding and whisking as the liquid combines with the roux. Once you have added the creamer, add the broth the same way. Continue whisking and ensure the mixture is simmering gently as it continues to thicken. Add salt, pepper, and onions back in, stir to combine and remove from heat.
- Layer in Pan: Spray a 9×13 casserole pan with non-stick cooking spray. Layer half of the potatoes on the bottom. Top with half the sauce, then 1/2 the ham, 1/2 cup of the monterey cheese (or Gruyere), 1/2 cup of cheddar jack and all of the parmesan. Then layer the remaining potatoes, the remaining sauce, and the rest of the ham, monterey jack and cheddar jack cheeses.
- Bake: Cover with aluminum foil and place in oven, middle rack, for 1 hour. Remove and test the potatoes to ensure they are soft, but still a bit firm. If they need longer, cover again, and continue cooking in 10 minute increments until they are fully cooked. Otherwise, uncover and return to oven for 10 minutes to really make sure the cheese is bubbly.
- Cool + Serve: Remove from oven and let cool at least 15 minutes (otherwise it will fall apart if you try and scoop it up) before serving.
Notes
- *Creamer: I love using Nutpods (ensure it is unsweetened and unflavored) – you can’t tell the difference and it just lightens up this otherwise heavier (but delicious) holiday side dish! Use what works best for you, but I highly recommend you try it!
- Potatoes: I recommend using a mandolin slicer so you get uniform, thin slices. You could use russet potatoes but for best results use Yukon golds.
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 6 oz
- Calories: 125
- Sugar: 0.5 g
- Sodium: 189.2 mg
- Fat: 7.2 g
- Carbohydrates: 7.5 g
- Protein: 7.6 g
- Cholesterol: 27.3 mg
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