Scalloped Potatoes and Ham is the creamiest, most comforting way to use leftover 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 have you coming back for seconds, it doesn’t get much better than these Scalloped Potatoes and Ham. This recipe is based on my amazing scalloped potatoes that have 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 leftover ham from Easter, this is the perfect recipe to make with it.
How to Make Scalloped Potatoes and Ham
Here is a brief overview of how this homemade ham and scalloped potatoes recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Slice the Potatoes
Make sure to slice the potatoes thinly using a mandolin or a sharp kitchen knife. 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 broth so they don’t brown while we are cutting the rest of the potatoes.
Sauté the Onions
In a large Dutch oven, sauté the onion and garlic in melted butter until they are soft and translucent. Then stir in the seasonings.
Simmer the Potatoes
Add in the potatoes and the liquid they were soaking in, and bring it to a simmer. This is the bulk of what gets the potatoes soft. Stir in the cooked ham and half of the shredded cheese.
Bake
If you have an oven safe dutch oven they can get baked right in that. Otherwise, transfer the mixture to a casserole dish and top with the other half of the cheese. Bake for 10-15 minutes.
Tips and Tricks
- Slice the potatoes thinly: As I said above, you can do this with a mandolin or a sharp kitchen knife. Try to keep the thickness of the slices consistent so that the potatoes cook evenly.
- Using freshly grated 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 ham and scalloped potatoes ahead: This recipe can be made up to 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, top with shredded cheese, and bake as directed.
Storing Leftovers
Easy scalloped potatoes and ham leftovers 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 dish, covered for 30 minutes, in the oven at 350 degrees Fahrenheit.
What to Serve with Scalloped Potatoes and Ham
If you make this Cheesy 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
Ingredients
- 2 1/2 pounds russet potatoes sliced thin, see note
- 1 cup chicken broth (226.75 grams)
- 1 cup heavy cream (227 grams)
- 2 tablespoons unsalted butter
- 1 onion diced small
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups cooked ham cubed (300 grams)
- 2 cups grated cheddar cheese (226 grams)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Spray an eight by eight inch baking dish (or a 2 quart baking dish) with cooking spray.
- After peeling and slicing your potatoes put them in a large bowl and cover with chicken broth and heavy cream so they don't brown as you prepare the rest of the recipe.2 1/2 pounds russet potatoes, 1 cup chicken broth, 1 cup heavy cream
- Over medium heat in a large Dutch oven, melt the butter. Add in the onion and cook until translucent, five to seven minutes. Add in the garlic powder, salt, thyme, and black pepper.2 tablespoons unsalted butter, 1 onion, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon dried thyme, 1/4 teaspoon black pepper
- Add the potatoes, cream, and broth 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 one cup of the cheddar cheese.2 cups cooked ham
- 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.
Recipe Video
Notes
Martina says
This was a good idea for leftover ham. I did go one step farther, though. I layered frozen peas in it to make a complete meal.
Thanks for the idea.
Peas in it is a great idea!
Ej says
This is an excellent use of left over ham!
The technique is flawless!Talk about a quick way to slam together a winner winner porker dinner!!
I even doubled it .
Only tweek was I made a light roux with
2 Tablespoons of flour stirred into onion butter mixture. Then added the chicken stock slowly then the heavy cream!! Keep up the excellent work!!
So happy you liked it, Ej!
Lynn says
I don’t have any heavy cream but I have half-and-half. Will that work?
Yes, but the dish will not be quite as creamy.
Maria Garcia says
You have wonderful and delicious recipes
Thank you!
Kathleen says
Made it! Loved it! But I can’t post a picture, because I don’t do Instagram….
I’m so glad to hear that you liked it!
Wendy says
Delicious! I added some chopped garlic to your recipe. This is definitely a must make again!
I’m so glad you liked them!
Susan says
I have made this Scalloped Potato and Ham casserole several times and it is always a hit! Following the directions to cook the potatoes before putting them in the casserole dish then in the oven, makes a big difference.
Love this recipe!
I’m so happy to hear that you like it!
Marilyn Gordon says
Hello Lisa:
I’m a follower from across the 49th. I made your Tater Tot Casserole … Fantastic … made enough for 2 meals. I put a little chopped up green pepper and used Chili Tater Tots … yummy … I love garlic so I put 3 big cloves of garlic (chopped up) Oh and I made Cottage Cheese Egg Bites … they are to die for … I followed your recipe but made 8 large muffins … they went watching TV
Thanks for being you … keep up the good work Lisa
Thanks
Marilyn Gordon
Thank you sou much for your kind words, Marilyn!
Terry says
This sounds so good, and a lot easier than my usual au gratin potatoes! Mine makes a roux first, then melting the cheese in the roux. It’s really good, except it’s so dang time consuming! I think I’ll pick up one of those ham steaks and I definitely need caramelized onions in mine. I don’t know why….I just love caramelized onions, minced garlic thrown in at the end of the process, and I seem to have hooked my family on them, too! My husband works Easter, does every yr. I can probably make this before he goes to work…he works 2nd shift. Boo, yeah on the lunch idea!
Thanks, Lisa!
I hope you love it!
Terry says
This is definitely a 5 star! I used fresh minced garlic because all I could find in my cupboard was roasted garlic powder, and I’m really not a fan of it. I added the minced garlic the last 30 seconds of caramelizing my onion…I’ve told you before, recipe calls for onion, I must carmelize! Unless it’s supposed to be raw, let’s not get silly here…lol I tossed the thyme in after the garlic was done, and then potato with chicken broth and cream. I stirred to get the onions off the bottom, mixing it together, and not thinking that cream can’t boil, I threw the lid on. Set timer for 10 minutes and got my 2 1/2 qt casserole dish ready. I weighed all my ingredients that had weights including potatoes. Potatoes were low. I didn’t have cheddar, I had Colby jack, figured most any cheese would work. My cream didn’t burn, it really browned up on the bottom of my Dutch oven though! I forgot the step of simmer…oops. I had to have helped lifting and pouring into casserole dish after I’d added the ham and stirred it all up. We also really love our pepper, so I probably used twice the amount. Baked for 10 minutes and Lisa! This is so delicious! Today we finished it up, and I honestly believe it was better today than yesterday! I reheated in the oven. Oh! I didn’t think it was all going to fit in the 2 1/2 qt casserole dish but it did! My gosh, this is delicious!
I’m so glad you liked it!