Ham and Scalloped Potatoes

This post may contain affiliate links, see my Privacy Policy.

This ham and scalloped potatoes is a perfect casserole dish to make when you have leftover ham. Classic comfort food with lots of cheese, potatoes and ham. 

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.

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. 

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.

1. Use a mandoline and slice the potatoes as thin as possible
2. Slice each potato
3. Continue until all potatoes are sliced
4. Slice onion on mandoline too on the same setting or thickness

1

3

2

4

What type of potato do I use?

For this recipe, I used russet potatoes. I like the starchiness of the russets. You could also use a Yukon Gold potato. 

This recipe uses shredded cheese. I used a cheddar and Jack mixture. Colby cheese or all cheddar would also work fine.

How to make scalloped potatoes with ham:

1. Layer potatoes in a greased baking dish
2. Layer onions 
3. Sprinkle with flour and cheese and salt and pepper and add the ham and cheese
4. Add another layer of potatoes
5. Continue adding onions and ham, flour and cheese and salt and pepper
6. Repeat with a third layer adding potatoes, onions and ham
7. Pour milk over casserole and sprinkle with final cheese

1

3

2

4

Cover with foil before baking.

Can I make ahead of time?

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. 

You could make the night before eating, but you don’t want to make it any further ahead of time. This potato casserole does not freeze well. 

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

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:

• Hasselback potatoes
• Crispy smashed potatoes
• Potato soup
• Sweet potato gratin
• Baked sweet potatoes

Don’t forget to PIN for later!

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

Kathy

Potato casserole with ham and cheese

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 1 hr 45 mins

Resting Time 15 mins

Total Time 2 hrs 30 mins

Course Dinner, Main Dish

Cuisine American

Servings 6 people

Calories 413 kcal

Ingredients

  

1x2x3x

• 4 russet potatoes (medium sized)
• 1/2 onion
• 2 cups ham (1/2 inch dice)
• 1 1/2 cups cheddar and Jack cheese (grated)
• 4 Tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups whole milk
• 1 Tablespoon dijon mustard
• 1/4 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 knife
• Slice onion on mandoline
• Place a layer of potatoes in casserole dish
• Add a layer of onions
• Sprinkle with 2 tablespoons of flour and 1/4 teaspoon of salt and pepper
• Top with 1 cup of ham and 1/2 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.
• Add remaining 1/2 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

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

Nutrition

Calories: 413kcalCarbohydrates: 35gProtein: 23gFat: 20gSaturated Fat: 10gCholesterol: 67mgSodium: 994mgPotassium: 874mgFiber: 2gSugar: 6gVitamin A: 415IUVitamin C: 9mgCalcium: 319mgIron: 2mg

Keyword Ham and Scalloped Potatoes, Scalloped Potatoes

Tried this recipe?Leave a comment and let me know what you think.