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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Mary Little
Great combination! I have been making scalloped potatoes a lot lately, and it was nice to have a different option. So easy to make, and the perfect dinner for the whole family. They really enjoyed it!
Beth Pierce
Thank you, Mary! I am so happyt that they liked it!
Emerson
I made this today for dinner and it was a hit! It’s so easy to make and savory! The perfect comfort food for today’s cold day!
Beth Pierce
Thank you, Emerson! I am so glad that it was a hit!
Ricardo
So delicious! My mom always made a similar casserole when I was young and loved it. This was just as good as my moms and it brought back wonderful memories of family meals. Thank you!
Beth Pierce
You are most welcome, Ricardo!
Angey Collier
We loved this dish. The potatoes cooked up just right and flavorful with the smokey ham in that creamy sauce. I served with your roasted asparagus and it was a meal to remember!
Brittney Naylor
It had been so long since I had scalloped potatoes. I forghot how much I enjoy them. Thanks for the tasty recipe. It is a keeper.
Beth Pierce
You are most welcome, Brittney!
Kimberlee Kalyer
Your recipe for scalloped potatoes and ham was absolutely delicious! The creamy sauce and tender layers of potatoes and ham make it the perfect comforting dish for any occasion. Thanks for sharing this mouthwatering recipe!
Beth Pierce
My pleasure, Kimberlee!
Benedict
Boom! Nothing is better than ham, potatoes, and cheese. This recipe is the perfect example of that. I made it last night, and it’s awesome.
Beth Pierce
Thanks, Benendict! So glad that you liked it!
Sandy
Wonderful. This was the favorite out of several recipes we tried!
Beth Pierce
Thanks, Sandy! I am so happy that you liked the scalloped potatoes!
Brian Moravec
I took a chance and made this side for my contribution to Christmas dinner this year.
It turned out incredible, everyone raves about it.
Thank you for sharing this recipe.
Beth Pierce
Merry Christmas! The pleasure is all mine!
Barb
This was absolutely amazing. Will definitely be making again and again!
Beth Pierce
Thank you, Barb! So glad that you enjoyed it!
Mary
We love scalloped potatoes. What a great idea to add in some ham! Great way to mix up the recipe.
Wayne
Mu family loved this! It was easy and delicious. Thanks for the recipe.
Beth Pierce
You are most welcome, Wayne!
Ned
This is a family favorite. We eat it often this time of year. It is great for leftover ham and it also works well with smoked sausage. Thanks for the recipe.
Heather
Saving this recipe for the upcoming holiday. We loved the taste and can’t wait to make it again!
Beth Pierce
Thank you, Heather! So glad that you liked it.
Brian
I don’t make this kind of food. I find it to be a bit too heavy for me. Around Thanksgiving, I usually take the turkey meat and use it as the protein for my papaya salad.
Stephanie
Ham and potatoes are some of my favorite foods, along with cheese. This is such a delicious way to put them together. As soon as I saw this recipe I knew we had to make it. My whole family devoured it!
Beth Pierce
Thanks, Stephanie! I am so glad that you and your enjoyed it!