Classic comfort food with lots of cheese, potatoes and ham.
This ham and scalloped potatoes is a perfect casserole dish to make when you have leftover ham.
Why make this recipe
Ham and scalloped potatoes is a delicious casserole that's perfect for family dinners or potlucks.
Are you looking for a great casserole to make and use up leftover ham? This cheesy ham and scalloped potatoes is a perfect option.
You don't have to just wait until you have leftover ham though. You can make this with ham you buy at the store or leave the ham out altogether.
Other favorite recipes using leftover ham include this ham and rice casserole and this delicious ham tetrazzini.
Scalloped potatoes are very similar to au gratin potatoes. You could say they are cousins - scalloped potatoes often have cheese added to the dish. And of course these scalloped potatoes also have ham.
Key ingredients
- Potatoes - russet potatoes or Yukon gold
- Ham - cut into small cubes
- Onions - yellow or white onion
- Cheese - a mixture of cheddar and Monterey Jack
Slice the potatoes
The potatoes should be thin and evenly sliced. I used a mandolin to get perfect sliced potatoes.
If you don't have a mandoline, you can hand slice the potatoes. Try to keep them as evenly sliced as possible.
- Use a mandoline and slice the potatoes as thin as possible
- Slice each potato
- Continue until all potatoes are sliced
- Slice onion on mandoline too on the same setting or thickness
Step by step directions
- Layer potatoes in a greased baking dish
- Layer onions
- Sprinkle with flour and cheese and salt and pepper and add the ham and cheese
- Add another layer of potatoes
- Continue adding onions and ham, flour and cheese and salt and pepper
- Repeat with a third layer adding potatoes, onions and ham
- Pour milk over casserole and sprinkle with final cheese
- Cover with foil and bake in a 350° oven for 1 hour. Remove the foil and continue cooking for 30-45 minutes until potatoes are soft and cooked through.
Tips:
- Slice potatoes and onions evenly
- Evenly distribute ingredients through each layer
- Cover with foil before baking
- After 1 hour, remove foil and continue baking for 30-45 additional minutes
- Test to see if done by inserting a butter knife in the center. The potatoes should be soft and cooked through.
- Bake on a baking sheet to help prevent a mess in your oven, if the casserole bubbles over
- Allow dish to rest for 15 minutes before serving
Recipe FAQs
This is a perfect make ahead casserole dish. I often like to make this in the morning and refrigerate until it's time to pop into the oven.
This potato casserole does not freeze well.
Yes, this recipe can be doubled. However, the cooking time will increase due to a larger sized dish. Baking time may increase 30-45 minutes.
Serving suggestions
I like to serve ham and scalloped potatoes with a simple salad with homemade dressing, fresh green peas and a delicious chocolate cream pie for dessert!
If you are looking for other recipes to use up leftover ham, check out this collection of leftover ham recipes.
Other great potato recipes:
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my main dish recipes!
Ham and Scalloped Potatoes
Equipment
Ingredients
- 4 russet potatoes (medium sized)
- ½ onion
- 2 cups ham (½ inch dice)
- 1 ½ cups cheddar and Jack cheese (grated)
- 4 Tablespoons flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups whole milk
- 1 Tablespoon dijon mustard
- ¼ teaspoon dried thyme
- 1 teaspoon chopped parsley (optional)
Instructions
- Preheat oven to 350 degrees and spray a 8 x 8" baking dish with nonstick cooking spray.
- Peel and thinly slice potatoes using a mandoline or sharp knife4 russet potatoes
- Slice onion on mandoline½ onion
- Place a layer of potatoes in casserole dish
- Add a layer of onions
- Sprinkle with 2 tablespoons of flour and ¼ teaspoon of salt and pepper
- Top with 1 cup of ham and ½ cup of cheese
- Repeat layers
- Add a third layer of potatoes
- Mix dijon mustard with a small amount of milk in a large glass measuring cup. Slowly add remaining milk, stirring as you add. Sprinkle in dried thyme. Pour milk mixture over prepared casserole.2 cups whole milk, 1 Tablespoon dijon mustard, ¼ teaspoon dried thyme
- Add remaining ½ cup of cheese
- Cover with foil and place casserole dish on a baking sheet
- Bake in preheated oven for one hour. Remove foil and continue baking for 30-45 minutes until top is browned, mixture is bubbly and potatoes are soft
- Top with fresh chopped parsley, if desired
Notes
- Slice potatoes and onions evenly
- Evenly distribute ingredients through each layer
- Cover with foil before baking
- After 1 hour, remove foil and continue baking for 30-45 additional minutes
- Test to see if done by inserting a butter knife in the center. The potatoes should be soft and cooked through.
- Bake on a baking sheet to help prevent a mess in your oven, if the casserole bubbles over
- Allow dish to rest for 15 minutes before serving
Josephine Willis says
Hi just wondering about the flour, since it's not mixed , just sprinkled ? I assume that's how you're doing it ?
Kathy says
Hi Josephine,
The flour is just sprinkled lightly over each layer of potatoes and onions.
Enjoy! 🙂
Jeanne Giuffre says
Haven't tried it yet. I have all the ingredients to make it. Looks and sounds delicious. Can't wait for the family to try it. Big snow storm coming. Everyone will enjoy this!
Kathy says
Perfect meal to make on a cold snowy day! Stay safe and enjoy! 🙂
Suzy says
Sorry to intrude on this thread, just couldn't figure out how to leave a comment lol. I made this last night for mom and myself. I just wanted to thank you for easy to understand directions. The only thing I added last was 3 slices of smoked Gouda, just to finish the pack up. It was really tasty last night. Just took remainder out of the fridge because we're finishing what little was left tonight and I cannot wait until the deliciousness hits my tummy!
Kathy says
Hi Suzy,
Glad you enjoyed it! The smoked gouda sounds like a delicious addition!
Kathy 🙂
Kristine says
I want to make this for my large family. How would I adjust the baking time for a 9x13 pan?
Kathy says
Hi Kristine,
This casserole takes a long time to bake. To make a larger size, I would plan on adding 30-45 minutes of additional bake time. Keep the foil on until the final 30 minutes and keep an eye on it to make certain it doesn't overbake.
Enjoy!
Kathy 🙂
Melissa says
I loved this version! I was wondering as I made the layers how it would turn out and it was excellent! The onions cook down to give it a great taste with a tiny hint of sweetness and the flour makes a wonderful sauce with the Dijon, Thyme and milk. So Good! sending a copy of this to all my family and friends. Thanks for the recipe!!
Kathy says
Hi Melissa,
Thanks for the lovely comment! I'm so glad you loved it and thanks so much for sharing the recipe! 🙂
David @ Spiced says
Scalloped potatoes are a total comfort food around here. My Mom used to make them growing up, but I haven't had them in years. We suddenly have a lot of time on our hands here...maybe digging back into Mom's cookbook is a good idea! But first, scalloped potatoes. And I feel like this one lends itself to fun different flavors of cheese, too!
Dawn - Girl Heart Food says
Love the addition of ham here for extra flavour and heartiness! I don't need a main with this one! A big plateful and I'm one happy lady 😉 Delish, my friend!
Kathy says
Thanks, Dawn! It's a meal all in one! 🙂