Scalloped Potatoes with Ham can be served as a side dish with your favorite meal or served as an entree with a side salad or fresh fruit. This is a family favorite that is made often.
This cheesy potato casserole is made with a white sauce and lots of cheese. I love to put a lot of ham in this dish to make it more filling. This makes a large batch, which we never mind, it tastes just as delicious the next day for leftovers.
No matter how often I make the dish we never get tired of it. Plus it is really simple to make, which is always a good thing.
- The best potatoes to use for this recipe are Russet or Yukon Gold. When I make this dish I use Russets, I find that the starch in the potatoes helps make the sauce rich and creamy. When they bake they keep their form and they are tender, but not mushy.
- To slice the potatoes I find that if you have a food processor it takes the least amount of time to process the potatoes. Don’t worry if you don’t have one you can use a mandoline slicer or a box grater, just use the side for slicing.
- Whatever method you use for slicing the potatoes make sure that they are thin and cut evenly.
- If you slice the potatoes in advance, you will want to make sure that you cover them with water. If they are not submerged in water they will become brown in color.
- If you prefer you can leave the skins on the potatoes. Just make sure that they are scrubbed clean.
- This is a great recipe to use leftover ham. But don’t worry if you don’t have ham sitting around. I like to buy a ham steak and cube it up, this works just as well.
- If you want your potatoes without the ham, that will work as well.
- Store any leftovers in the refrigerator for 3 to 4 days in an airtight container.
Steps for making Scalloped Potatoes with Ham
Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with a nonstick cooking spray.
Make the white sauce. Start with sauteing the onions in butter until tender. Stir in the flour. Slowly add the cream and milk.
Add some of the cheddar cheese, stir until melted and well blended.
Combine the potatoes and ham in the prepared baking dish. Pour the cheese sauce over top of the potatoes and mix well.
Place in the oven. Bake for about an hour.
Remove from the oven and top with the remaining cheese. Place back in the oven and continue to bake until the cheese is melted, slightly brown, and the potatoes are tender.
Check out these easy meal recipes:
- Easy Hamburger Stew
- Tuna Noodle Casserole
- Roasted Vegetables and Sausage
- Italian Sausage and Pepper Pasta
If you make these Scalloped Potatoes with ham I would love to hear about them! Please leave me a comment and a rating.
Scalloped Potatoes with Ham
- 3 cups ham cubed
- 3 pounds sliced potatoes about 5 cups
- 1/2 medium onion chopped
- 2 cups milk
- 1 cup heavy cream
- 3 tablespoons butter divided
- 2 tablespoons flour
- salt and pepper to taste
- 16 ounces cheddar cheese divided
- Preheat the oven to 350 degrees F. Spray a 9 X 13-inch baking pan with a nonstick cooking spray.
- In a large skillet add one tablespoon butter and the onions. Sautee over medium heat until the onions are tender about 6 to 8 minutes.
- Add the remaining butter and flour and stir in. Cook for about a minute.
- Turn to medium-high and gradually add the cream and milk. Continue to cook until the mixture begins to thicken, stirring constantly.
- Add 12 ounces, about 3 cups of the cheddar cheese. Stir until the cheese is melted.
- Place the sliced potatoes into the baking dish. Season them with salt and pepper and mix in. Add the ham and mix in.
- Pour the cheese sauce over top of the potatoes and mix together.
- Cover the baking pan with aluminum foil and place in the preheated oven, bake for an hour.
- Remove the potatoes from the oven, remove the aluminum foil. Sprinkle the remaining cheese over top of the potatoes.
- Place back in the oven and bake for another 20 to 30 minutes, until the cheese starts to brown and the potatoes are tender.
- Remove from the oven and serve.
- Use Russet or Yukon Gold potatoes for this recipe.
- Slice the potatoes thin and evenly for best results.
- If the potatoes are sliced in advance, keep them covered in water to prevent them from turning brown.
- Store leftover potatoes in the refrigerator for 3 to 4 days in an airtight container. For anything longer than that, freeze the potatoes for up to 3 months. Defrost the potatoes in the refrigerator.
- Leftovers can be heated in the microwave or the oven until the desired temperature. For the oven use a lower temperature when reheating 300 -325 degrees F.