Scalloped Potatoes and Ham is the creamiest, most comforting way to use left over ham. You will want to make extra just so you can make this delicious casserole.
If you are looking for a filling meal that will you having coming back for seconds, it doesn’t get much better than these Scalloped Potatoes and Ham. This recipe is based off my amazing scalloped potatoes that has a simple but delicious cream sauce.
This easy recipe comes together with just a few ingredients, and makes a perfect casserole that works as a side dish or an amazing comforting dinner. If you have left over ham, this is the perfect recipe to make with it.
How to Make Scalloped Potatoes and Ham
- Slice Potatoes: Make sure to slice the potatoes thin. It is possible to do this with a kitchen knife, but it is important that they are thinner than 1/4 of an inch to ensure that they cook properly.
- Soak the Potatoes: The actual soaking of the potatoes isn’t important. We just want to add them to the heavy cream and chicken stock so they don’t brown while we are cutting the rest of the potatoes.
- Sauté the Onions: In a large dutch oven, sauté onion and garlic in melted butter until they are soft and translucent.
- Simmer the Potatoes: Add in the potatoes and the liquid they were soaking in and bring it to a simmer. Simmer for 10 minutes. This is the bulk of what gets the potatoes soft
- Add Ham and Cheese: Stir in the cooked ham and half of the shredded cheese. You can cook the recipe right in the pot you were simmering in, provided it is oven proof or transfer to a casserole dish. Top with the other half of the cheese and bake.
Cutting Potatoes Thin
As mentioned, it is key that the potatoes are cut thin for this recipe and its timing to work. Some scalloped potato recipes call for using a mandolin. While this certainly makes easy work of cutting the potatoes, it isn’t necessary to make this recipe.
I don’t own a mandolin. Rather, I use a very sharp kitchen knife to cut thin slices of potato that are even in nature.
Scalloped Potatoes Seasoning
The seasoning in this recipe is very minimal. Just a little garlic powder and dried thyme. The creaminess of this recipe, is enough that slight seasoning is all that is needed.
Using Freshly Grated Cheese
These cheesy scalloped potatoes and ham are made perfect with freshly grated cheddar cheese. One of my favorite cooking tips is to use block cheese when shredded cheese is called for in a recipe.
Taking the extra time to shred cheese from a block makes for cheese that melts so much better. This recipe is so minimal, that you want to use the best ingredients.
Making Scalloped Potatoes and Ham Ahead
This recipe can be made through the point of putting the cheese on top. Then it can be covered and stored in the refrigerator overnight. When you are ready to bake it, take it out of the refrigerator, uncover it, and bake as directed.
Easy scalloped potatoes and ham left overs can be stored in the refrigerator for three to five days. When reheating leftovers, only reheat the amount you want by placing it in an oven proof container, covered for 30 minutes in a 350 degree oven.
Other Great Leftover Ham Recipes
We love our left over ham recipes, and I have a few more on the way for you. In the meantime, try:
If you make this scalloped potatoes and ham recipe or any of my other recipes, leave me a comment and let me know what you think!
Scalloped Potatoes and Ham
- 2 1/2 pounds russet potatoes sliced thin
- 1 cup chicken stock
- 1 cup heavy cream
- 1 onion diced small
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups cooked ham cubed
- 2 cups cheddar cheese freshly grated
- Preheat your oven to 425 degrees. Spray a 8 by 8 inch baking dish with cooking spray.
- After peeling and slicing your potatoes put them in a large bowl and cover with chicken stock and heavy cream so they don’t brown as you prepare the rest of the recipe.
- Over medium heat in a large dutch oven, melt the butter. Add in the onion and cook until translucent, 5 to 7 minutes. Add in the garlic powder, salt, thyme, and black pepper.
- Add the potatoes, cream, and stock to the dutch oven and bring to a simmer. Cover and cook for 10 minutes or until the potatoes are tender and can be sliced with a paring knife with little resistance. Stir in the ham and 1 cup of the cheddar cheese.
- Transfer the potato mixture to the baking dish and smooth into an even layer. Top with the remaining cheddar cheese and bake for 10 to 15 minutes.
- Let stand 10 minutes. Garnish with fresh parsley and serve.