My mom’s famous recipe for Ham and Scalloped Potatoes is perfect for using up leftover ham. This classic casserole has layers of potatoes and bits of ham baked with a creamy cheesy sauce.
Just layer everything together in a casserole dish and bake to perfection!
This Recipe for Scalloped Potatoes and Ham is a family favorite!
Growing up, my mom made Scalloped Potatoes with Ham several times a year. It was always a family favorite. Now I make this tasty casserole several times a year and it’s a favorite with my family too!
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.
Essential Ingredients for Delicious Scalloped Potatoes and Ham
- Potatoes - russet potatoes or Yukon gold
- Ham - cut into small cubes. Leftover ham is perfect in this recipe
- Onions - yellow or white onion
- Cheese - a mixture of cheddar and Monterey Jack
How to Make Scalloped Potatoes With Ham
1. 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
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 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.
Ham and Scalloped Potatoes Recipe 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
How to Serve Scalloped Potatoes and Ham
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.
How to Store this Recipe for Scalloped Potatoes and Ham
Unbaked scalloped potatoes can be covered and stored in the refrigerator for up to 24 hours. Fully baked and cooled scalloped potatoes should be covered and refrigerated for 3-4 days.
Ham and Scalloped Potatoes 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.
More delicious 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!
Scalloped Potatoes With 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 degrees and spray a 8 x 8" baking dish with nonstick cooking spray.
- Peel and thinly slice potatoes using a mandoline or with a sharp knife4 russet potatoes
- Slice onion on mandoline or with a sharp knife½ 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 cheese2 cups ham, 1½ cups cheddar and Jack 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
- Allow casserole to rest for 10-15 minutes before serving.
- 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
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.
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! 🙂