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Scalloped potatoes and ham is a delicious twist on traditional scalloped potatoes and a definite crowd pleaser! This is a super cheesy, creamy, and filling family favorite and I love that I can have it ready to serve in just an hour. It’s perfect with your roast turkey or prime rib for a holiday meal.
My time-saving tip is that I love to make a slow cooker ham on Christmas Eve for dinner, then use the ham in scalloped potatoes for our big turkey meal the next day!
Scalloped Potatoes and Ham
This easy recipe is also super handy for using up any leftover ham and always a smart go-to recipe when the grocery budget. I have to say that this old fashioned quick and easy go-to is definitely one of my favorite comfort foods.
Oh, and it’s also the perfect hassle-free recipe to take along to a potluck dinner!
What Are Scalloped Potatoes?
You might be wondering what the difference is between scalloped potatoes and the popular “potatoes au gratin”! Well, the truth is there isn’t much of a difference at all! You’ll actually probably see this recipe referred to as scalloped au gratin in a few places too.
The term “scalloped” is basically a more general term that refers to anything baked with sauce in a casserole but it doesn’t have to be cheese sauce. Whereas “au gratin” translates to “with cheese” so it’s used to refer to dishes that use a cheese sauce specifically. And now you know!
Also, in terms of what potatoes to actually use, I tend to go for russet but to be honest it really doesn’t make much of a difference. Want to know a secret? If I’m in a bit of a rush I’ll sometimes use a thin-skinned white potato so I can skip on the peeling and that works out just fine!
How to Make Scalloped Potatoes and Ham
- Grease a 2-quart casserole dish with butter and preheat the oven to 400 F.
- Melt the butter over medium-high heat. Add the grated onions and cook until soft and tender.
- Add in the flour and stir until smooth. Whisk in the milk slowly whilst stirring. Add in the cream.
- Season with salt and garlic powder.
- Cook and stir the sauce over low heat until thickened. Stir in cheese, whisking until smooth. Do a taste test and add more cheese to your liking.
- Place a third of the sliced potatoes in the casserole dish and pour a third of the cheese sauce over the first layer.
- Sprinkle ⅓ of ham on top and repeat with the remaining layers of potatoes and cheese sauce.
- Cover and place in the oven to bake for 30 minutes.
- Remove the lid and sprinkle the rest of the cheese on top (add paprika here too if you like).
- Bake uncovered for another 30 minutes or until the potatoes are tender and cooked.
What to Serve with Scalloped Potatoes and Ham
These creamy rich scalloped potatoes with ham go perfectly with meatloaf and greens like steamed broccoli, green beans, or a Caesar salad. On the beverages front, you can add a little pizzazz to this meal with a nice wine. Both red and white wines will work well with this hearty meal but I tend to go for a white wine that’s a little sweeter such as Moscato or a white Riesling.
How to Add Some Variety to This Delicious Dish!
You don’t have to stick to ham for this recipe, if you have some leftover turkey you can always use that instead! As I said earlier, this recipe is the ultimate budget stretcher! Adding in some veggies will make this a full and filling meal. You can also go lighter on the calories and fat content by replacing the cream with a lighter cream or some whole milk and using low-fat cheese (or just don’t use as much!).
If you love ham, try my Rum Ham too, it’s delicious!
Love,
Karlynn
Scalloped Potatoes and Ham
Ingredients
- 1/4 cup butter
- 1 small onion - grated
- 1/4 cup flour
- 2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 6 cups thinly sliced potatoes - Russet or Yukon gold
- 2 cups grated sharp cheddar cheese
- 2 cups of diced ham
- 1 cup shredded cheese for topping
Instructions
- Preheat your oven to 400 °F. Grease a 2 quart casserole dish with butter and set aside.
- In a medium sized sauce pan, melt the butter over medium-high heat. Add in the grated onions and cook until tender and soft.
- Add in the flour and stir until mixed throughout the butter. Stir for another minute, then whisk in the milk slowly, stirring with the whisk to ensure that there are no lumps. Add in the cream.
- Season with the salt to your own taste (start at 1/2 tsp) followed by the garlic powder.
- Cook the sauce on low until smooth and thick, stirring occasionally with the whisk to ensure that the mixture doesn’t burn on the bottom of the pot.
- Reduce the heat and stir in the cheese, whisking until it is smooth. Taste, and if needed, add more cheese to your liking. ( some people like a more “milky” sauce than a cheesy one.)
- Place a third of the sliced potatoes in the casserole dish.
- Pour a third of the cheese sauce over the first layer of sliced potatoes. Sprinkle 1/3 of the ham on top.Repeat with the remaining layers of potatoes and cheese sauce.
- Bake covered in the oven for 30 minutes.
- Take off the lid and sprinkle the remaining cheese on top and paprika if wanted.
- Bake uncovered for another 30 minutes, or until the potatoes are tender and cooked.
Notes
Nutrition
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Duncan says
totally awesome
Wilma Jones says
I made this recipe following the instructions using leftover Easter ham. It was a huge success! Hadn’t made scallops potatoes in years but it was easy to put together and so delicious. Rich, creamy and beautifully browned on top it made a fine presentation at table! Thanks for another excellent recipe!
Jac’y Kennedy-Green says
Has anyone made this ahead of time and reheated? Like day before – not a “freeze it” length of time. Or conversely, prepared it day before and cooked it day of.
Appreciate any replies!
Greg Gregg says
TRUST THE MAGPIE! She’s trustworthy. This scalloped potatoe recipe is EXCELLENT!