You know you love ham with potatoes, so let’s put the two together in one big, cheesy casserole Baked potatoes and ham! Tender slices of golden potatoes are layered with sticky cheddar cheese, diced ham, and sautéed garlic and onions, encased in a big, beautiful casserole with a crunchy parmesan cheese topping.
I know modesty is a virtue, but I have to say…
These Old Fashioned Potato and Ham Scallops are the BEST recipe and shockingly easy!
I’ve perfected this quick and easy method with scalloped potatoes over the years, such as with these cheesy scalloped potatoes and its cousin, Goat’s Cheese and Rosemary Scalloped Potatoes.
These scalloped potatoes and ham are incredibly tender and creamy and just the right amount of richness.
The amount of cheese makes them plenty creamy but not overpowering, allowing the ham to stand out (and you’ll still feel like you have room for cake).
Creamy baked potatoes and ham
Many scalloped potato recipes require you to make a separate white béchamel sauce, but I’ve found that the potatoes don’t cook through throughout (and if we can make a recipe quick and easy, I’m all for it!).
Scalloped potatoes and ham are super creamy but done without any cream.
The trick is to first coat thinly sliced potatoes in flour and then coat them in cheese and a broth, milk, garlic and onion sauce.
The white sauce will melt and thicken as it cooks in the oven.
For a slow cooker method, try these Crockpot Scalloped Potatoes. They are equally dreamy!
How to make the best scalloped potatoes and ham
To prepare scalloped potatoes with ham, a mandolin is your friend, with which you can slice the potatoes into thin and even slices.
- Potato. I recommend Yukon Gold Potatoes over the griddle for scalloped potatoes as they have a natural buttery flavor that adds richness to the dish. You can swap out shades of red if you prefer.
- Ham. Use diced, cooked ham. This recipe is perfect for using leftover ham, or you can use pre-cooked, thick-cut ham from the deli counter.
- Cheese. Spicy cheddar is the classic choice to layer with scalloped potatoes, but other melty cheeses like Gruyere would be divine. Parmesan cheese is sprinkled on top for a cheesy, salty finish.
- milk. This recipe uses milk instead of cream but still leaves the scalloped potatoes plenty creamy.
- broth. Using broth for part of the sauce instead of cream or more milk balances out the richness of the ham and cheddar cheese.
- butter. For sautéing onions and garlic.
- Onion. Mix in the milk broth sauce to layer the flavor.
- Garlic. An essential ingredient when potatoes are involved (like these garlic mashed potatoes).
- salt and pepper. Season with salt as the salt content of your ham may vary.
- Fresh herbs. Fresh chives, thyme or parsley make a pretty finishing touch.
- Sauté onion and garlic in butter.
- Turn off the heat and stir in the milk, broth, salt, and pepper.
- Peel potatoes and cut into thin slices.
- Dredge peeled and sliced potatoes in flour.
- Spread a third of the potatoes in a casserole dish.
- Layer milk and broth mixture, followed by ham and cheddar cheese.
- Repeat, ending with cheddar. Bake scalloped potatoes and ham, covered, at 375 degrees F for 35 minutes, then uncover and bake an additional 25 minutes. Sprinkle with Parmesan cheese, then grill until golden and bubbly. Leave. ENJOY!
- To store. Once chilled, store leftovers in an airtight container in the refrigerator for up to 4 days.
- To warm up. You can make and reheat these potatoes ahead of time. Gently reheat leftovers in an ovenproof, foil-covered casserole dish at 350 degrees F until heated through, adding additional splashes of milk as needed. You can also reheat this dish in the microwave until hot, although I recommend the oven for the best texture.
- Freeze. Store cooked and chilled leftovers in a freezer safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that potatoes tend to become mealy when they freeze. So only freeze them as a last resort or if you don’t mind a less than optimal texture.
Meal prep tip
If you know you’re going to freeze your potatoes, I recommend not fully cooking them. The potatoes keep better in the freezer and you’ll finish baking when you’re ready to reheat them.
What to serve with scalloped potatoes and ham
remnants of ideas
Turn leftover scalloped potatoes and ham into breakfast! Serve a fried egg on the side or directly on top.
With green beans or a simple side salad, they are also great at the next lunch.
The best mandolin
This mandolin easily slices fruit and vegetables with four different adjustable thicknesses. It’s also dishwasher safe!
Cheese gratin is always a hit, and now you have a ham version to try. YUM!
frequently asked Questions
The two dishes are very similar and some use the terms interchangeably, but potato gratin can be considered decadent as it has cheese in the cream sauce and the potatoes are sliced thinner.
Yes, you can substitute other meats like bacon, sausage, or even boiled chicken for scalloped potatoes.
Yes! Prepare the casserole according to the instructions, but do not bake. Wrap the casserole dish tightly in foil, then refrigerate for up to 24 hours before cooking.
- 2 tablespoon unsalted butter
- 1 medium onion 1/4 inch diced
- 6 Garlic cloves chopped (about 2 tablespoons)
- 1 Cup whole milk
- 3/4 Cup Low sodium chicken broth or vegetable broth
- 1 1/2 teaspoon kosher salt divided
- 1/2 teaspoon ground black pepper
- 3 Pound Yukon Gold potatoes about 6 to 8 medium-sized potatoes
- 3 tablespoon all purpose flour
- 2 cups 1/4 to 1/2 inch diced cooked ham
- 4 ounces sharp cheddar cheese shredded (about 1 cup)
- 2 tablespoon finely grated parmesan cheese
- Chopped fresh chives Thyme or parsley, optional for serving
Place a rack in the center of your oven and preheat to 375 degrees F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
In a medium-sized saucepan or skillet, melt the butter over medium-low heat. Add the onion. Cook for 8 to 10 minutes, stirring frequently, until translucent. Adjust heat as needed so onion softens but does not brown. Stir in the garlic and cook until fragrant, about 1 minute more.
Turn off the heater. Stir in the milk, broth, 1 teaspoon salt, and the black pepper. Put aside.
peel the potatoes. Using a mandoline slicer (this is easiest!) or a sharp chef’s knife, carefully slice the potatoes into VERY thin slices (approx. Place the potato slices in a large bowl and sprinkle with the flour and remaining 1/2 teaspoon salt. Using your hands throw to combine
Spread a third of the sliced potatoes on the bottom of the prepared dish. Pour 1 cup of the milk stock mixture on top and sprinkle with 2/3 cup of the ham and 1/3 of the shredded cheddar cheese. Repeat the layers 2 more times so you have 3 layers each of potato, milk broth, ham and cheddar (you end up with the cheddar).
Lightly spray a large piece of aluminum foil with nonstick spray. Cover the tin with the foil, place sprayed side down and bake for 35 minutes. Uncover and bake for another 25 minutes.
Remove the dish from the oven and sprinkle with the Parmesan cheese. Turn the oven to grill. Place pan back in oven and let roast until cheese is golden brown and bubbly, about 1 to 3 minutes (keep an eye on it!).
Sprinkle with the herbs. Let the bowl sit at room temperature for 20 to 25 minutes to allow the milk mixture to set and thicken. Enjoy hot, seasoning with additional salt and pepper (the amount of salt you need depends on the saltiness of your ham and broth).
Portion: 1from 12Calories: 202kcalCarbohydrates: 24GProtein: 10GFat: 8thGSaturated Fatty Acids: 4GPolyunsaturated fat: 0.4GMonounsaturated fatty acids: 2GTrans fats: 0.1GCholesterol: 31mgPotassium: 605mgFiber: 3GSugar: 2GVitamin A: 196ieVitamin C: 28mgCalcium: 121mgIron: 1mg
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