Easy Scalloped Potatoes and Ham recipe – creamy, cheesy sauce, chunks of ham (works perfectly with Easter ham leftovers) and thin cut potato layers, make this dish a crowd pleaser. Can be served as a side dish or a main course with a salad on side.
This easy scalloped potatoes recipe is one of my favorite recipes when I want to make something that everyone will love. Every single time, they will go for seconds or even thirds.
If you’re planning to serve it to a large table, I would definitely plan to make 2 casseroles because the will be gone!
Ingredients for Scalloped Potatoes and Ham Recipe
- Thin Sliced Potatoes – you don’t need to peel your potatoes. You can wash them and have them thinly sliced (1/4 inch) You can use any type of potatoes: yellow, red or Russet (Idaho) potatoes. To make it easier, you can use a mandoline slicer
- Ham – you can use any type of cooked ham. Perfect way to use up some of the left over Easter ham.
- Milk – this recipe works perfect with 2% milk (in US) or regular milk (you can use low fat milk too, if preferred)
- Cheese – grated cheddar cheese works perfect for this recipe, or a combination of grated mozzarella and cheddar. This scalloped potato recipe has to be cheesy, it ads a bit of richness and a lot of flavor too
- Dried Herbs: I love the taste when adding dried parsley and chives
Making Scalloped Potatoes and Ham
Once you have decided on what type of potatoes to use and have them thinly sliced, the rest of the scalloped potato and ham dish is quite easy.
I think the step by step photos below show how to make it. There is also the recipe video included for these scalloped potatoes and ham dish.
You will need a large baking tray, I have used a 13×9 inch dish and it was just enough for 3-4 servings (with no seconds J)
In terms of dried herbs, have added dried parsley and chives and the taste was superb!
Tips for making these Scalloped Potatoes and Ham
The old fashioned way scalloped potatoes and ham recipe calls for a total cooking time of 70-80 minutes. The potatoes are done after this time, but still a bit firm which can please some people and not so much others.
If you like your potatoes really soft, almost falling apart, you’ll need to bake them covered for longer than 60 minutes.
Or you can use my secret tip to save some time and boil the potatoes for almost 10 minutes before slicing them (or microwave the potatoes for a bit) and they will be just perfectly soft after 60 minutes in the oven covered.
How many potatoes in 6 cups?
This is one of the most asked questions when it comes to scalloped potatoes. I can tell you that my 6 cups of sliced potatoes were made of 5 potatoes of around 5 inch/ eack. (medium potatoes)
Can you make Scalloped Potatoes and Ham ahead of time?
You can definitely save time, especially if you’re planning to make and serve this dish during a Holiday, and make these Scalloped Potatoes and Ham ahead of time. We all know that oven space availability is gold when it comes to holidays, so best way to leave it free is to make it in advance.
All you need to do is allow the dish to cool down, cover it with foil and refrigerate for maximum 2 days. Reheat at 350F/ 180C for almost 30 minutes.
If you’re planning to keep it for longer than 2-3 days before serving it, this scalloped potatoes dish can be frozen once it has cooled down.
Yes! You can freeze Scalloped Potatoes and Ham for up to 1 month.
Easily to defrost in the refrigerator overnight and reheat the next day before serving it.
Easy Scalloped Potatoes and Ham recipe. Cheesy thin cut potato layers and cooked ham (Easter ham leftovers) baked in the oven. Freezer meal
- 6 cups potato slices thin sliced (1/4 inch)
- 2 cups ham any cooked ham or Easter ham leftovers
- 4 tablespoons butter
- 1/4 cup all purpose flour
- 3 cups milk regular milk or 2% milk
- 2 cups cheese cheddar cheese, or a combination of cheddar and mozzarella
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1 teaspoon salt
- 1/4 teaspoon pepper
Have your potatoes washed (and peeled, if preferred) and cut them thin (about1/4 inch) or use a mandolin slicer. Add them to a bowl and add chopped cooked ham too. Season with salt and pepper and give them a good toss.
In a large saucepan, melt 4 tablespoons butter on medium heat. Stir in flour gradually and whisk until smooth. Add grated cheese too and whisk. Gradually add milk and bring to a boil. Season with salt and pepper and add some of the dried herbs too. Cook and stir for 1-2 minutes. Remove from heat.
Preheat oven to 375F/ 190C.
Prepare a 13x9 inch baking dish and grease it with some butter. Add half the potato and ham mix to the baking dish and spread it evenly. Top with half of the sauce. Add the other half potato mix to the tray and pour oven the remaining sauce, making sure that the whole area is covered by the sauce.
Cover with foil and bake at 375F/ 190C for almost 70 minutes or until potatoes are tender (check them with a fork, if you can easily pierce them, they are done)
Remove from oven, remove the foil, sprinkle a handful of shredded cheese on top, add a bit more dried herbs and bake, uncovered for another 10-15 minutes, until the top with golden and bubbly.