This creamy and delicious scalloped potatoes and ham dish is the best comfort food and perfect for a hearty dinner. Made with layers of Yukon Gold potatoes, smoked ham, and sharp cheddar cheese, this recipe will surely become a family favorite.
Easy and Delicious Scalloped Potatoes and Ham
Scalloped Potatoes and Ham are sliced Yukon gold potatoes and smoked ham in a delicious creamy, lightly seasoned white sauce, all topped with sharp cheddar and Monterey Jack Cheese. This is comfort food at its best and is always a huge hit with friends and family. This is one of my favorite recipes to make with leftover ham.
Scalloped Potatoes and Ham Ingredients
For this recipe, you need butter, onion, garlic, all-purpose flour, chicken broth, milk, fresh thyme, salt, black pepper, paprika, ground cayenne pepper, Yukon Gold potatoes, smoked ham, cheddar cheese, and Monterey Jack cheese.
How to make Scalloped Potatoes and Ham
Start by melting the butter over medium-low heat in a large saucepan. Add the onion and cook until tender. Reduce the heat to medium-low and add the garlic, cooking for 1 minute while stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes while you stir constantly. Whisk in the chicken broth and milk, alternating between them. Continue whisking and cooking until smooth and thickened. Then, whisk in the thyme, salt, black pepper, paprika, and ground cayenne. Take the cream sauce off the heat.
Now spread several tablespoons of the cream sauce mixture in the bottom of a casserole dish. Then add a layer of potato slices, followed by a third of the ham and a third of the cream sauce. Now repeat two more times for a total of 3 layers. Cover with aluminum foil and bake for 1 hour. Then remove the foil and top with cheddar cheese and Monterey Jack cheese. Bake for 20-25 minutes or until the cheese melts, the casserole is golden brown, and the potatoes cook through. Garnish with fresh thyme and let the casserole rest loosely covered for 20 minutes before serving.
Recipe Tips
- Fresh thyme adds excellent flavor to this recipe, but dried thyme can be added in a pinch.
- I like to use a ham steak with this recipe. It has a ton of flavor, doesn’t break the bank, and provides almost the perfect amount of ham. If there is a little extra, I either toss it in or snack on it.
- Starchy potatoes work best for this recipe as they help thicken the sauce. Yukon gold or Russet Potatoes work best.
- Slice the potatoes thinly into 1/8 to 1/4 inch thick. This helps them cook all the way through. Use a mandoline slicer for a consistent cut so they cook at the same pace.
- Freeze leftovers in a sturdy freezer container for up to 3 weeks. Then thaw in the fridge overnight and reheat in the microwave at a reduced power.
What to Serve with it
- French onion soup
- Roasted asparagus
- Green beans almondine
- Olive Garden copycat salad
- No knead bread
- Cream of broccoli soup
- Pear salad
- Garden salad
- Honey roasted carrots
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power to ensure the potatoes heat through without overcooking. Or reheat the casserole covered with aluminum foil in the oven at 300 degrees for about 30 minutes.
Can you freeze scalloped potatoes and ham?
Potato casseroles must be cooked before freezing to avoid discoloration. They are best consumed within 2-3 weeks after freezing. Cook the casserole for about 1 hour, stopping shy of uncovering and adding the cheese. Then, let it cool for about 30 minutes at room temperature before sliding it into the fridge to fully cool. The complete cool-down can take several hours. Once cool, cover well with several layers of plastic wrap and place in the freezer. Freeze for up to 3 weeks.
Thaw in the fridge for 2 days or microwave at 20-30% power until thawed. Cover with aluminum foil and bake in a 375-degree oven for about 10 minutes. Uncover and top with the shredded cheddar and Monterey Jack cheese, and bake for 25 minutes, or until the cheese melts and the potatoes cook through.
More potato recipes you will love!
Scalloped Potatoes and Ham Recipe
Ingredients
- ⅓ cup butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 3 tablespoons all purpose flour
- 1 cup low sodium chicken broth
- 2 cups milk
- 2 teaspoons fresh thyme plus more for garnish
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper optional
- 3 lbs. Yukon gold potatoes sliced ⅛ inch thick
- 2 cups cooked diced ham
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with nonstick cooking spray.
- Melt the butter over medium low heat in a large saucepan. Add the onion and cook until tender; about 7 minutes. Reduce the heat to medium low and add the garlic cooking for 1 minute while stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes while stirring constantly.
- Whisk in the chicken broth and milk alternating between them. Continue whisking and cooking until smooth and thickened. Whisk in the thyme, salt, black pepper, paprika, and ground cayenne. Take the cream sauce off the heat.
- Spread several tablespoons cream sauce in the bottom of the prepared casserole dish. Layer 1/3 of the potatoes, followed by 1/3 of the ham, and 1/3 of the cream sauce. Now repeat two more times for a total of 3 layers.
- Cover with aluminum foil and bake for 1 hour. Remove the foil and top with cheddar cheese and Monterey Jack cheese. Bake for 20-25 minutes or until the cheese is melted and lightly browned and the potatoes are cooked through.
- Garnish with fresh thyme and let the casserole rest loosely covered for 20 minutes before serving.
Notes
- Fresh thyme really adds great flavor to this recipe but dried thyme can be added in a pinch.
- I like to use a ham steak with this recipe. It has a ton of flavor, doesn’t break the bank, and provides almost the perfect amount of ham. If there is a little extra I either toss it in or snack on it.
- Starchy potatoes work best for this recipe as they help thicken the sauce. Yukon gold or Russet Potatoes work best.
- Slice the potatoes thinly into 1/8 to 1/4 inch thick. This helps them cook all the way through. Use a mandoline for a consistent cut so they cook at the same pace.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power to make sure it heats all the way through without overcooking the potatoes.
- Freeze leftovers in a sturdy freezer container for up to 3 weeks. Then thaw in the fridge overnight and reheat in the microwave at a reduced power.
Nutrition
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Debbie
So yummy! This scalloped potatoes and ham casserole combines lots of my favorites from
Christmas dinner. Excited to have a yummy alternative to make throughout the year.
pedja
We tend to use bacon instead of ham in our cuisine. Great dish and easy to prepare. Thanks for sharing!
Beth Pierce
My pleasure, Pedja!
Stephanie
All of the recipes I’ve tried from this site thus far have worked beautifully. This dish for scalloped potatoes and ham looks delish and I must try it soon.
Beth Pierce
Thanks, Stephanie! Enjoy!!
Beth
This is our favorite scalloped potatoes and ham recipe, creamy and flavorful. It also works well with smoked sauage. Everyone loves it and you just can’t go wrong with this recipe.
Maureen
What a great and simple recipe! I love that it is easy to make and satisfying. A tried and true family favorite.
LaMonica
Made this last night, but subbed diced smoked sausage for the ham and added a splash of half and half to the top before baking because my sauce thickened a little too much in the pan and I needed to stretch it for even coverage. I also halved the recipe and baked it in an 8×8 cake pan, since it was just the two of us here for dinner. It was aaamaaazzzing!! And even more amazing today for lunch. Thank you so much for the recipe, it’s going in my regular rotation.
Beth Pierce
Thank you, LaMonica. The pleasure is all mine and I am glad that you liked the recipe.
Sara
Served these with dinner last night and it was a savory success! Easy, hearty and delicious; the best way to enjoy potatoes and ham, indeed!
Beth Pierce
Thanks, Sara! So glad that you liked the scalloped potatoes and ham!
Ali
What a delicious, cheesy side dish recipe — this one is always a hit with my family!
Elizabeth
As a cheese fan, I like how this recipe uses two different types of cheese! Perfect recipe to take to the next potluck I go to. Thanks for sharing!
Beth Pierce
My pleasure, Elizabeth!
Nikki
This homemade scalloped potatoes with ham was absolutely delicious! My family loved it. I will make it again.
Beth Pierce
Thank you, Nikki! I am so glad that they liked it!
Holley
These potatoes are AMAZING!!! Comfort food at it’s finest!
Beth Pierce
Thanks Holley! So glad that you liked the dish!
Monidipa Dutta
Your scalloped potatoes and ham recipe is a game-changer! The dish turned out so delicious, with perfectly cooked potatoes and just the right amount of seasoning. Can’t wait to try more of your recipes!
Beth Pierce
Thanks, I hope you enjoy all my recipes!
Nyxie
This looks and sounds divine! My husband batch cooked so many potatoes and we’ve been struggling to know what to do with them. I think I’ve found the answer to at least a few meals!
Alita
Scalloped potatoes are the perfect pairing of meat and potatoes. It can easily be our next favorite in the house.
Pedja
This is a delicious meal and fast for prep. We have tried it many times. Not many nutrients though, but rich in protein and calories. Thanks for sharing!
Brittney
Oh wow! I wish I would’ve seen this recipe before Easter. This dish looks so delicious. My mouth is watering from your photos. I’ll be trying to out as soon as possible.