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
Lisa says
Hi Lisa, I was wondering if the russet potatoes could be substituted with a Yukon gold or even a red potato? I have an abundance of the golds and this looks delicious.
Yukon could work here, but I wouldn’t sub in red potatoes.