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Scalloped potatoes and ham is one of my favorite ways to turn leftover ham into a complete meal. This is my mom's recipe, made with layers of thinly sliced potatoes, ham, onions, and cheese baked together in a creamy sauce. It's a hearty casserole my family has been making for years.
A family favorite recipe
I grew up eating these scalloped potatoes and ham. My mom made them several times a year, often using leftover ham, and they were always a family favorite. Now I make the same casserole for my family.
What I love about this recipe is that you don't have to make a separate cheese sauce. The flour is sprinkled between the layers, then milk mixed with Dijon and thyme is poured over everything. As the casserole bakes, it creates a creamy sauce around the tender potatoes and ham.
This does take some time to bake, but most of that time is hands-off. Once everything is layered in the casserole dish, the oven does the rest.
Ingredients for Ham and Scalloped Potatoes
- Potatoes: Russet potatoes or Yukon Gold potatoes both work well. Slice them thinly and evenly so they cook at the same rate.
- Ham: Cut the ham into small cubes. This is a great recipe for using leftover ham.
- Onion: Use a yellow or white onion and slice it thinly.
- Cheese: I use a combination of cheddar and Monterey Jack cheese.
- Flour: Helps thicken the milk as the casserole bakes, creating the creamy sauce.
- Whole milk: Whole milk adds richness to the sauce.
- Dijon mustard and thyme: Add extra flavor to the sauce without overpowering the ham and potatoes.
How to Make Scalloped Potatoes With Ham
1. Slice the potatoes
Peel the potatoes and slice them thinly and evenly. I use a mandoline to get consistent slices, but you can also use a sharp knife.
Slice the onion to the same thickness as the potatoes.
2. Assemble the casserole
- 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
2. Bake
- Cover the casserole with foil and place the baking dish on a baking sheet. Bake at 350°F for 1 hour.
- Remove the foil and continue baking for 30-45 minutes, until the potatoes are tender, the sauce is bubbly, and the top is lightly browned.
- Let the casserole rest for 10-15 minutes before serving.
Tips for the Best Scalloped Potatoes and Ham
- Slice the potatoes evenly: Thin, evenly sliced potatoes are important so they all cook at the same rate. A mandoline makes this quick and easy, but a sharp knife works too.
- Don't skip the flour: Sprinkle the flour evenly over the layers. It combines with the milk as the casserole bakes and helps create the creamy sauce.
- Keep the casserole covered for the first hour: The foil helps hold in moisture so the potatoes cook and become tender.
- Check the center for doneness: Insert a butter knife into the center of the casserole. It should easily slide through the potatoes without resistance. If the potatoes are still firm, continue baking.
- Use a baking sheet: Place the casserole dish on a baking sheet before putting it in the oven. The sauce can bubble up as it cooks, and the baking sheet will catch any spills.
- Let it rest before serving: Allow the casserole to rest for 10-15 minutes after it comes out of the oven. This gives the sauce time to settle and thicken.
Storage and Make-Ahead Tips
Make ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. I often put it together in the morning and refrigerate it until I'm ready to bake it.
Leftovers: Allow the casserole to cool, then cover and refrigerate for 3-4 days.
Freezing: This casserole can be frozen after it has been baked and cooled completely. Store it in an airtight, freezer-safe container. Keep in mind that the texture of the potatoes and creamy sauce may change slightly after freezing and reheating. For the best texture, I prefer to enjoy leftovers within a few days rather than freezing them.
FAQs
Yes. The recipe is written for an 8 x 8-inch baking dish, but you can use a different size. Keep in mind that changing the size and depth of the casserole can affect the baking time.
Yes. You'll need to use a larger baking dish and allow additional baking time. Plan on approximately 30-45 minutes longer, but use the potatoes rather than the clock to determine when it's done. A butter knife inserted into the center should easily slide through the potatoes.
More potato recipes
If you're looking for more ways to serve potatoes, try one of these favorites:
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!
Scalloped Potatoes and Ham
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
- 4 russet potatoes (medium-sized, about 2 - 2 ½ pounds)
- ½ onion
- 2 cups ham (½ inch dice)
- 1½ 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°F. Spray an 8 x 8-inch baking dish with nonstick cooking spray.
- Peel the potatoes and slice them thinly and evenly using a mandoline or sharp knife. Thinly slice the onion.4 russet potatoes, ½ onion
- Arrange a layer of potatoes in the bottom of the prepared baking dish. Add a layer of onion.
- Sprinkle with 2 tablespoons flour, ¼ teaspoon salt, and ¼ teaspoon pepper. Top with 1 cup ham and ½ cup cheese.2 cups ham, 4 Tablespoons flour, ½ teaspoon salt, ½ teaspoon pepper, 1½ cups cheddar and Jack cheese
- Repeat the layers of potatoes, onion, flour, salt, pepper, ham, and cheese.
- Finish with a final layer of potatoes.
- In a large measuring cup, stir the Dijon mustard into a small amount of the milk. Gradually stir in the remaining milk, then add the thyme.2 cups whole milk, 1 Tablespoon Dijon mustard, ¼ teaspoon dried thyme
- Pour the milk mixture evenly over the casserole. Sprinkle the remaining ½ cup cheese over the top.
- Cover with foil and place the baking dish on a baking sheet. Bake for 1 hour.
- Remove the foil and continue baking for 30-45 minutes, until the sauce is bubbly and a butter knife easily slides through the potatoes.
- Let rest for 10-15 minutes before serving. Top with chopped parsley, if desired.1 teaspoon chopped parsley
Notes
- Slice the potatoes thinly and evenly so they cook at the same rate.
- Baking time can vary depending on the thickness of the potato slices and the depth of your baking dish. The casserole is done when a butter knife easily slides through the potatoes.
- Place the baking dish on a baking sheet in case the sauce bubbles over.
- If doubling the recipe, use a larger baking dish and plan on additional baking time. Depending on the size and depth of the casserole, it may take an additional 30-45 minutes or longer.
- Store baked leftovers covered in the refrigerator for 3-4 days.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Jayme Lynn Spitzer says
I was wondering....I am 3x the recipe. Does this mean I need a bigger casserole dish than the 8 x 8? or keep it in the 8 X 8?
Thank you so much
Kathy says
Hi Jayme,
Yes, you'll need a larger dish. When multiplying the recipe size, only the ingredients are changed, and nothing else. Keep in mind, the larger the dish and the more potatoes, the longer this will take to cook. My mom recently tripled the size during the holidays and it took an additional 30-60 minutes to bake.
Kathy
Jayme Lynn Spitzer says
Would you say an 11 x 14 then?
Thank you
Kathy says
I think that should work.
Donna Leavitt says
How many pounds Yukon gold potatoes (I have on hand) can be used? I would like to make this recipe for tonights supper as the main dish for 6 adults.
Kathy says
Hi Donna,
You'll need about 2 - 2 1/2 pounds of potatoes.
Enjoy!
Kathy 🙂
Pam Brown says
I don’t have an 8x8 dish but was planning on making this tonight. Just noticed the dish size. I have rectangular casserole dishes, will those work?
Kathy says
You bet!
Enjoy 🙂
Natalie Lonchas says
Just put this together and ready to go in the oven …can’t wait to try it …sounds so good !
Kathy says
Enjoy! 🙂
mary says
I made this last night, followed recipe exactly (which I never do) and it looked just like the pic... Husband and I really liked this and will make again
Kathy says
Hi Mary,
Thanks so much! Glad it worked out and was a hit! 🙂
Kathy
Mike says
So, I made this using pepper jack cheese as we like a little kick. It was very delicious.
This one's a keeper.
Kathy says
Great idea! Thanks so much!!! 🙂
Anne says
This recipe looks great I will be definately making it.
Kathy says
Wonderful!!! Enjoy and let me know how it turns out.
Kathy 🙂
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! 🙂