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!

Scalloped Potatoes and Ham in a roasting pan

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.

Ingredients for Scalloped Potatoes and Ham

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.

Uncooked shot of Scalloped Potatoes and Ham

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.

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Scalloped Potatoes and Ham in a roasting pan
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Scalloped Potatoes and Ham

This scalloped potatoes and ham recipe is a filling, family-pleasing dish that will help you use up any leftover ham, especially if you need to make it stretch to feed a crowd.
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
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Ingredients  

  • cup butter
  • 1 small onion diced
  • 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

4.96 from 436 votes

Nutrition Information

Calories: 417 | Carbohydrates: 41g | Protein: 21g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 861mg | Potassium: 1278mg | Fiber: 6g | Sugar: 6g | Vitamin A: 735IU | Vitamin C: 28.4mg | Calcium: 361mg | Iron: 8.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Ham, Side Dish
Cuisine American
Scalloped Potatoes and Ham with cheddar cheese shown with a title
Scalloped Potatoes and Ham in a pan and ingredients to make it shown with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. 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)?

    1. 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!

  2. 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.

    1. Thanks for trying our recipe, Miranda. I would love to hear what you think of it with onion powder instead.

  3. 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!5 stars

  4. this looks amazing, but wouldn’t this be au’gratin instead of scalloped? No matter, I will be making it. looks yummy!

    1. 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.

  5. 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!5 stars

  6. 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.5 stars