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 flour
- ½ teaspoon thyme
- 3 cups milk
- ½ cup chicken broth
- 3 pounds white potatoes sliced about ⅛" thick
- salt and pepper to taste
- 2 cups cooked ham diced
- 1 cup 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 1-2 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 25-35 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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Easy to make and very flavorful. This recipe far out seeded my expectations. You don’t really need the cheese because the sauce is so good.
Yummy! Made just as written, except I divided it into two smaller pans and gave one to a friend. Thanks for a wonderful recipe.
Thanks so much for this recipe. It was absolutely delicious but there were changes I made: (1) 1 cup milk and 1 cup heavy cream instead of 2 cups milk. (2) added a fair amount of cheddar cheese. The garlic is an absolute MUST but cooked the onions halfway first and then added garlic. Did not put under broiler. Finally.. a recipe my husband enjoyed and raved about.
Thanks for sharing your additions, Irene! Glad you enjoyed this recipe.
I added bell pepper and 6 cloves of garlic to the recipe. For extra seasoning, I included some dry mustard and cayenne pepper.
That sounds delicious. Thanks for sharing, Sandra!
This was absolutely phenomenal!!!!
So happy you enjoyed it, Katelyn!
Made this yesterday with my son for the family. It wasn’t soupy at all. If anything it was a bit too thick. The girls, the son and the ex (girls mom) all loved it. I made half with the cheese on top and the other half without (youngest doesn’t like cheese unless it is in a blue box). This was a great recipe. I’d actually probably add more liquid or less flour next time to get a looser consistency.
So happy this recipe was a hit, Kevin! Even without the cheese
This recipe is very bland. The sauce lacks any real flavor except thyme.
It should definitely not take so long to cook thin sliced potatoes either.
I added onion and garlic to the sauce along with extra salt and pepper and Added a mix of cheddar and jack cheese to layers.
Also added cheese to top.
This could have been much more flavorful.
Sorry to hear that! This recipe is usually a reader favorite. Your additions sound delicious though, thanks for sharing!
I made the recipe last night and in asking for 3 cups of milk and 1/2 cup of chicken broth, I thought it was too much. It was very soupy. Also I used a stainless steel pan and some flour stuck to the bottom. The recipe is good. I will make it next time but cut back on the milk or chicken broth.
Sorry to hear it was soupy, did you cook your roux for the full amount of time listed in the recipe? Sometimes if a roux is not cooked long enough it can result in a thinner sauce!
There aren’t many recipes I don’t feel the need to tweak but this recipe…followed to the t and it is perfection.
Hi Holly, I was wondering how much salt and pepper you put in the cream sauce. I did see that you season each layer of potatoes as well. I just either make it too salty or not salty enough! Oh I also use kosher salt. Thanks in advance!!
Hi Chelsea, depending on how much salt and pepper you prefer I would start with approximately 2-3 teaspoons (broken up over the layers).
Made your cheesy potato recipe. Very good perfect for a cookout.
Made extra and froze it.so easy to just pull out and bake when I need a side dish.
I never liked scalloped potatoes and ham, but my husband wanted me to make some. Wow, this changed my mind and I certainly like it now!
I made this but changed the recipe a little. I had left over broth from a baked ham, so I used this instead of the chicken broth. I also had some heavy cream. I added the cream (about 1/3 cup) with the milk to total 3 cups.
This was well liked by all! I got rave reviews on this recipe!
Sounds so good Victoria! Thank you for sharing your substitutions!
Wow! What a dish. Definitely not the low-calorie version! Seems like it is at least 8 servings (for 9×13 dish) and many more calories than listed.
But so delicious. That sauce. Thick! Already added more stock. Used lots of fresh thyme, and added dry mustard and used white pepper.
This was the best recipe ever had..delicious
So delicious! So easy! Will be my go-to recipe for ham and scalloped potatoes. Sauce was fantastic!
Just made this for dinner tonight! It is amazing!
very easy to follow directions!
Thanks!
You’re very welcome Sue! So glad you enjoyed the dish!
Can this be assembled and refrigerated overnight then baked the next day?
Hi Janet, while we have not prepped this casserole in advance other readers have with great success. Just prep, cover, and refrigerate until ready to bake.
Hats off to you, Holly! This scalloped potatoes and ham recipe is the best I’ve ever
made. Considering that I’ve been cooking dinner for my family for 51 years, that’s
a real compliment. Thank you for making the instructions so clear, and the results
so spectacular. I’ll be checking in for more recipes from you often.
Thank you Pat ❤️❤️ I’m happy to hear that your family loves the potatoes and ham so much!
I made this tonight and we love it. This has to be the best scallop potatoes and ham recipe I have tried.
can you tell me if this freezes well?
Hi Dorothy, we have never tried freezing this recipe but other readers have with success. Hope that helps!