Scalloped Potatoes with Ham

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This Scalloped Potatoes with Ham is about to become your new side dish obsession. Not only is it perfectly cooked but it’s an easy recipe to feed a crowd, too. Great for a family gathering, holiday meal, or comfort food that you just can’t resist.

I’m pretty much obsessed with the flavor and the taste of this simple ham and potato casserole. Not only do I love the cheese and potatoes combination, but I love the added cups of cooked ham, too. Literally so much flavor in every single bite. 

WHY THIS RECIPE

This scalloped potatoes and ham recipe just screams comfort food. I have memories of eating this during Easter and Sunday dinners growing up and it just instantly brings a smile to my face and a warmth to my belly. Being able to recreate this simple recipe is like reliving a few of my memories. It’s just a happy time with happy food. 

I also have to admit that I love the ease of this potato casserole recipe, too. It might look like a long list of ingredients but I can promise you that they’re not complicated at all. This is an easy cheesy scalloped potato and ham recipe that you’ll want to make over and over again. 

This casserole is great for dinner any day of the week and I love that it makes enough for leftovers too!

INGREDIENTS FOR SCALLOPED POTATOES AND HAM

Butter
Onion – Sweet onions add so much flavor and taste. 
Thyme
Dried parsley
Flour
Heavy cream
Half-and-half, or 2 cups milk
Chicken broth
Salt and pepper to taste
Potatoes – Cleaned and diced. 
Cooked ham – Diced and cut into pieces. 
Cheddar cheese
Monterey jack cheese, or your favorite cheese (optional)

HOW TO MAKE THIS HAM AND POTATO CASSEROLE

1. Preheat the oven to 350 F. and grease a 13×9 baking dish. In a medium saucepan cook onions and butter over medium heat until onions are soft and translucent.  
2. Add in thyme, parsley, and flour.
3. Cook for 1-2 minutes.
4. Turn heat to low and add in milk a little at a time, whisking between each addition.
5. Stir in chicken broth, salt, and pepper and bring to a boil and cook for about 1 minute. Remove from heat and set aside.
6. Layer ⅓ of the potatoes on the bottom of the prepared baking dish.
7. Top potatoes with ⅔ cup of the ham and about 1 cup of the sauce. Repeat layers until the dish is full.
8. Cover and bake for 50 minutes. Uncover the dish and bake for an additional 20-30 minutes, or until potatoes are tender. If you desire, add cheese to the top during the last 15 minutes. Remove from the oven and allow to cool before serving. 

NOTES & TIMESAVING TIPS

• If you’re worried that the potatoes aren’t done cooking, just pierce one with a fork. If it’s fork-tender, the potatoes are cooked and ready to eat!
• To save time cutting the potatoes, you can use a mandoline slicer.
• Double the recipe and freeze one for a complete frozen dinner that will be ready when you need it. 

FAQ

Can you make ahead Scalloped Potatoes with Ham?

Can you freeze Scalloped Potatoes with Ham?

You can. All you need to do is make certain that you store the recipe in an airtight container before placing it in your freezer. When you’re ready to eat, just let it unthaw a bit and either cook at that time if it’s never been cooked before or reheat if you have already cooked it and just want to warm it up. 

SCALLOPED POTATOES AND HAM

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SCALLOPED POTATOES AND HAM

This simple casserole recipe is fast and easy to make and full of so much flavor and taste!

Course Vegetable

Cuisine American

Keyword cassesrole, ham, potatoes, scalloped, side dish

Servings 8

Author Raquel Pineira

Ingredients

• 6 tablespoons butter
• 1 small onion (1 cup), diced
• ½ teaspoon thyme
• ½ teaspoon dried parsley
• ¼ cup flour
• 1 cup heavy cream
• 1 cup half-and-half, or 2 cups milk
• 1 cup chicken broth
• Salt and pepper to taste
• 3 pounds potatoes, cleaned and thinly sliced
• 2 cups cooked ham, diced
• 1 cup cheddar cheese, shredded (optional)
• 1 cup monterey jack cheese, or your favorite cheese (optional)

Instructions

• Preheat the oven to 350 F. and grease a 13x9 baking dish.
• In a medium saucepan cook onions and butter over medium heat until onions are soft and translucent.  
• Add in thyme, parsley, and flour; cook for 1-2 minutes. Turn heat to low and add in milk a little at a time, whisking between each addition.
• Stir in chicken broth, salt and pepper and bring to a boil and cook for about 1 minute. Remove from heat and set aside.
• Layer ⅓ of the potatoes on the bottom of the prepared baking dish topped with ⅔ cup of the ham and about 1 cup of the sauce. Repeat layers until the dish is full.
• Cover and bake for 50 minutes. Uncover the dish and bake for an additional 20-30 minutes, or until potatoes are tender.
• If you desire, add cheese to the top during the last 15 minutes. Remove from the oven and allow to cool before serving. 

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