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.
A delicious casserole
Ham and scalloped potatoes is a delicious casserole that's perfect for family dinners or potlucks. My mom always made this after any holiday dinner when ham was served. It's a great way to use up that leftover ham in a delicious dish!
Ham and Scalloped Potatoes are a cheesy baked casserole layered with potatoes, onions, and lots of ham.
This is an easy to make casserole with everything layered into just one dish.
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. Leftover ham is perfect in this recipe
- Onions - yellow or white onion
- Cheese - a mixture of cheddar and Monterey Jack
Step by step directions
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
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
- 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.
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!
Ham and Scalloped Potatoes
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 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
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 🙂