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
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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Can I use half-n-half instead of milk ?
Yes, that’ll work just fine.
So easy! Thank you for sharing you ur delicious recipe! It was a culinary success!
Wish I could post a photo. It turned out so beautifully!
I was wondering if you could make like half of this? It’s just me and my husband so 9×13 would be way to much. I haven’t had scallop potatoes since my mom passed away. She would make them after the holidays with the left over ham. Looking forward to trying
Hey Vicky, you could definitely half this recipe for a better portion for two. Enjoy!
Can you prep overnight and bake when ready?
Other readers have successfully prepared, shaped, and stored in the refrigerator overnight and baked them in the morning? They will rise a bit in the fridge but may need to rise more in the morning. Check them and if they do need to rise more, you can leave them on the counter for an hour or so to rise.
This was an easy recipe to make. And it is fantastic! When I make again, I will add a the full cup of chicken broth to make a bit more sauce. I used more ham only because I needed to use up leftover ham. I also put colby jack cheese on top of the 1st layer and then on the very top, covered and baked. Turned out perfect!
Was looking for a scallop potato recipe where I can incorporate left-over ham from Christmas dinner. I think I found it. Making it tonight. Thanks.
I fixed this recipe for my family for Christmas dinner. My Mommy and Brother said they’re the best scalloped potatoes they had ever tasted. Coming from a long line of southern cooking Mamaws, I’m so tickled with the compliments and results!!!! Thank you for this wonderful recipe. God bless!!!
Absolutely delish. Best recipe ever.
Thank you for this! My first time making scalloped anything!! I didn’t have enough ham so I used half bacon. I added one layer of cheddar inside, instead of on top. Top looks nicer though. I doubled the recipe for 6 of us because I wanted left-overs. Came out yummy!! Waiting for the cool down is important, set up real nice.
Did you have to cook this any longer? I am wanting to double it as well.
Hi Holli, you might have to bake for a bit longer if doubling the recipe but I would still check them at the 50-minute mark as per the instructions.
It’s in the oven now and smells heavenly. Can’t wait to try it. I don’t usually cook with thyme so it will be interesting to try out the flavor.
Hi Holly, I love your recipes. Look forward to seeing them every day and even at my age of 82 I still enjoy trying new recipes. Keep them coming
Thank you so much Joanne! Please keep enjoying the recipes :)
Holly, you’ve done it again. Another huge win on our dinner table. I halved the recipe since it’s just the two of us but it was so good we probably could finish the entire thing before it went bad. Pretty sure I could eat this for breakfast even. Thank you once again!
I’m so glad you loved it Shannon!!
Excellent – followed recipe exactly, had fresh thyme from my herb garden! Used Honeybaked ham, they sell it sliced by the pound, one pound was enough for the recipe with enough leftover for an omelet or sandwich. I tasted the sauce after cooking & added a decent amount of salt and pepper to give the potatoes flavor. I did not add cheese, and used whole milk for the sauce. Thank you for the great recipe!
Glad you enjoyed it Becky!
it looks good… but adding cheese makes it potatoes Au Gratin… not scalloped potatoes…
My au gratin potatoes have a cheese sauce (not cheese layered in), this dish has scalloped potatoes (cream sauce) with cheese on top. Hope that helps. You can find my au gratin potatoes recipe here.
Rue came out fantastic. Added cheeses. Put together in frig for a couple hours. Then bake. AWESOME
Amazing!! perfect blend of spices and flavor, easy to prep. Will definitely keep this for future recipes!
I make scalloped potatoes and ham once a year with leftover Easter ham. My kids love it! So yummy, thanks for the recipe
Awesome!! Everyone loves this! Followed recipe as is and (I will repeat myself) it was AWESOME! Thank you
Yay! So happy to hear that Kathryn.
This recipe was SO yummy!! It was so worth the wait for how long it takes to bake… my pregnant butt was hungry and I didn’t know if I’d be patient enough haha. My husband loved it too. I didn’t have regular milk so I subbed part half and half, part sour cream and part coconut milk and it turned out great. I also added about ¼ teaspoon Rosemary and it was delicious. Thanks for the recipe!
That sounds so delicious Taylor! Glad you were able to wait for it ;)
I made this for my hubby, for Easter Dinner. I did adapt it a bit with what we had in the fridge and such. With all that is going on, in our world right now.. I used the ham broth from the ham in bone, instead of chicken broth, since it was available. Heavy whipping cream, 2 cups, and a cup of white whine! Instead of the milk. I did add cheddar cheese to the roo as well! I wish we would have had a better cheddar on hand, but…YUMMO! Thank you for helping me create an amazing Easter dinner!
So glad you enjoyed it Jill! Happy Easter to you and your family!