Scalloped Potatoes and Ham is the perfect pairing of meat and potatoes and a delicious twist on our favorite classic Scalloped Potatoes Recipe! This potato casserole is a filling, family-pleasing dish that will help you use up any leftover ham.
It’s perfect alongside a homemade meatloaf or as an entree with a caesar salad!
How to Make Scalloped Potatoes and Ham
This scalloped potatoes and ham recipe is so basic, needing only a few main ingredients. Russet potatoes are usually the standard recommendation for scalloped potatoes, but truly, any variety will do. I often use a thinner skinned white potato and skip the peeling!
Scalloped ham and potatoes is an easy main dish, there are two easy steps involved.
1. Start by making an easy white sauce
This sauce starts with a roux. Making a roux is not difficult (it just means a mixture of fat and flour) and produces a creamy white sauce. If you’d like, you can add cheese to the sauce (making this more like a Potatoes Au Gratin).
- Cook diced onions in butter until tender.
- Stir in the flour and cook briefly.
- Turn heat to low and add the liquid a little bit at a time, stirring or whisking after each addition.
2. Layer the Casserole & Bake
- Peel & slice the potatoes and dice the ham (we use leftover copycat honey baked ham or Baked Ham with Brown Sugar Glaze).
- Layer potatoes, ham, and sauce in a 9×13 pan, cover and bake.
- If you’d like, top with the shredded cheese for the last 15 minutes.
3. Rest & Serve
It’s best if this scalloped potatoes with ham casserole rest for 10-15 minutes before serving the same way you would with a lasagna recipe. This allows the potatoes to continue to soften and the sauce to set up so it’s not runny.
What to Serve with Ham and Scalloped Potatoes
Ham and scalloped potatoes are filling, we treat it like a dinner entrée. Creamy, starchy, and rich, scalloped potatoes with ham combines best with sides that are fresh and green or a side salad. Serve it with steamed broccoli or roasted green beans, lightly seasoned with a little balsamic vinegar or squeeze of lemon.
If you’re having guests, dress it up a little by serving it with wine! What wine goes with ham and scalloped potatoes? Don’t stress too much about red or white! When it comes to hearty, comfort food like cheesy scalloped potatoes and ham, either will do.
Cheesy scalloped potatoes and ham and ham is a rich, creamy dish, and will pair well with wines that a little on the sweeter side that have a pleasant acidity. Try with a white Riesling, Moscato, or Lambrusco.
More Love for Spuds!
- Crock Pot Scalloped Potatoes – easy and amazing
- Crispy Oven Baked Potato Skins – perfect appetizer
- Twice Baked Potato Casserole – such a delicious side!
- Potatoes Au Gratin – cheesy!
- Cauliflower Mashed Potatoes – delicious and healthy
- Scalloped Potatoes Recipe
Scalloped Potatoes and Ham
Ingredients
- ⅓ cup butter
- 1 small onion diced
- ⅓ cup all-purpose flour
- ½ teaspoon dried thyme leaves
- 3 cups milk
- ½ cup chicken broth
- 3 pounds Yukon gold potatoes sliced about ⅛" thick
- salt and black pepper to taste
- 2 cups diced cooked ham
- 1 cup shredded sharp cheddar cheese optional
Instructions
- Preheat oven to 350°F. Grease a 9x13" pan and set aside.
- Cook onion and butter over medium low until onion is tender. Add thyme and flour and cook for 1 to 2 minutes.
- Turn heat to low and add milk a little bit at a time whisking between each addition. The mixture will thicken but as you continue adding and whisking, it will smooth out. Stir in chicken broth, salt and pepper bring to a boil and allow to boil 1 minute.
- Place ⅓ of the potatoes topped with ⅓ of the ham and ⅓ of the sauce. Repeat layers ending with sauce on top.
- Bake covered for 50 minutes. Uncover and bake 25 to 35 minutes longer or until potatoes are tender. Add the cheese during the last 15 minutes if using.
- Cool at least 15 minutes before serving. Garnish with parsley.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Ham, Side Dish
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Very good! It made a great main dish; I served it with broccoli.
This is the first scalloped potato ham recipe I’ve made that I think is really good. It’s just my husband and me. Will this recipe freeze well
I’m writing this as I’m eating this. I followed exactly except thyme because I didn’t have any, I used 2 C of milk, 1 C of heavy cream. This is the best I’ve ever made before. I love me some scalloped potatoes and ham, especially leftover ham. This is will be go to recipe from now on. Thanks for sharing!!
Good flavor. Sliced the potatoes using a mandolin to 1/8″ like instructed. Followed the bake time and temps. Ended up with basically raw potatoes and a hungry family. You should change your times.
I’ve made this many times and based on the reviews, the cooking time is correct. Did you add anything acidic to the sauce (like sour cream or lemon juice)? This can keep potatoes from softening. Hope that helps!
Best scalloped potato and ham recipe I’ve made
I’m confused. In the narrative, the author states that Russet potatoes are the standard recommendation, though she often uses other kinds and sometimes doesn’t peel them. But then the recipe states that I should use Yukon Gold. Why the inconsistency? If there is a for using Yukon in place of Russet, shouldn’t that be in either the narrative or the recipe itself (say, as a note)?
Hi Jim, in the post we mention that russet potatoes are usually the standard recommendation for scalloped potatoes, but any variety will do. I often use a thinner skinned white potato (like Yukon Potatoes) and skip the peeling. I hope that helps!
can you make this in a crock pot
Hey Brenda, you could try adding ham to our crockpot scalloped potatoes for a delicious crockpot version.
There is way too much onion in the dish for my and my husband’s taste, but if I used onion powder instead I may have loved it. Honestly, it was a really long cook time as well, so I may not attempt it again unless I have a snow day with nothing else to do.
Thanks for trying our recipe, Miranda. I would love to hear what you think of it with onion powder instead.
Excellent recipe. Made as written except that we sliced the onions, instead of dicing. Delicious and leftovers heat well. Thank you for a great recipe!
this looks amazing, but wouldn’t this be au’gratin instead of scalloped? No matter, I will be making it. looks yummy!
You can opt out of the shredded cheese for a more traditional scalloped potatoes recipe. Or we have this deliciousau gratin recipe that you may want to check out.
Flavor is good, but the bake time is way off.
Hi Na, depending on the thickness of your potatoes the dish may need to cook longer. We slice our potatoes to ⅛” thickness using a mandoline for consistency.
I substituted one cup of whipping cream for one cup of the milk, only because I had extra on hand, and it turned out excellent. Husband loved it!
Best scalloped potatoes! I added cheese between each layer and it was amazing. Everyone loves it!
This recipe did not work for me. Too much liquld throw-off from raw potatoes. Won’t use this recipe again.
Excellent base recipe that can be easily modified for different flavors/ingredients. We switch up the cheeses, sometimes use slices of sausage rather than ham or add a veggie. So good.
Very good but have to cook at a higher temp for about an hour 1/2. For potatoes to get done.
yep that’ll happen as everyone has a different oven.