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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Have made this recipe MULTIPLE times. So great! My family loves this. Easy way to use up some ham. I would say the prep time is more than what is stated, but since I make this a lot no big deal. The Thyme is the best part!! we love that!
Made as written, however I debated before adding the thyme. Worried that my picky basic family eaters would not like this change. Couldn’t figure out why it was included, but I added because there’s always something to learn when trying someone else’s recipe. Very sorry that I did, because even that (less-than) 1/2 tsp gave this dish a “Thanksgiving” taste. Other than that, it was a good basic recipe.
yuk. no flavor
I’m sorry to hear you didn’t love this recipe Karen. Thank you for trying it.
I felt this was a bit bland. All I could taste was the flour and it didn’t turn out creamy for me at all. It was clumpy. Not sure where I went wrong. Followed this closely.
Oh no! I’m sorry to hear this was your experience. Did you make sure to salt and pepper to taste?
good flavor and easy to put together.
will make again
Love this recipe – it’s easy and my family loved it! It is creamy and delicious! My only issue was with the indicated prep time – it states 25 minutes. Getting 3 cups of cold milk & 1/2 cup of chicken broth to come to a boil on low as per the instructions took almost 45 minutes. My total prep time with slicing & chopping took about 90 minutes. Next time I’ll keep this in mind when timing dinner.
After I added the chicken broth, I turned the heat up to medium high/high. I just stirred it occasionally so it didn’t burn and it came out great . Otherwise, it takes way too long.
This recipe was perfect! Super creamy and flavorful. I used a smaller pan which made it extra saucy. I never criticized my mom’s cooking, well until today, but her recipe was clumpy flour. This will definitely be my go to. Thank you so much, I love your recipes.
I’m so glad you loved it Jodi!
I’m not sure what I did but it just taste like startch with no flavor. I followed the recipe to a T
Oh no! Did you salt and pepper to taste?
Instead of flour could I use corn starch to make this gluten-free?
I haven’t tried it but I do think it would work. Prepare the sauce as directed without flour. Mix equal parts cornstarch and cold broth (or water) and drizzle into the the boiling sauce a little at a time until it thickens.
The general rule of thumb when using cornstarch to replace flour as a thickening agent, is to just use the same amount of liquid called for and only half of the amount of flour. so if it calls for a half a cup of flour just use 1/4 of a cup of cornstarch.
New family favorite! Absolutely delicious. Thank you
I’ve made this several times! Huge hit at our house!!! Followed the recipe and I always cook 15 minutes longer. Let it rest before serving!!
Would this recipe work to put in a crock pot instead of the oven? Does it require any adjustments?
This recipe looks so good!
I would suggest using my Crock Pot Scalloped Potatoes and adding ham to the layers. This recipe has been specifically designed for the slow cooker.
Thank you!
Very good! Made this for supper tonight and this recipe is a keeper! Thank you for sharing!
I followed your recipe except used heavy cream, whole milk, and half and half. I like it creamy!! Didn’t use the cheese though. Closest thing I’ve found to my Mom’s! Delicious!!
Wow, this was absolutely delicious! I live alone and halved the recipe, and it turned out perfect. Baked it about 20 minutes longer than recipe stated. Yum, yum! Thank you for sharing!
So delicious! I did more layers just because I think I had too many potatoes so just did thinner layers and sprinkled cheese in each. Literally so good. Little bit of a labor of love but well worth it. Perfect for ham leftovers.
Can I make this ahead of time and freeze it for later? If so, would I bake it then cool and freeze or assemble then freeze and bake when thawed?
I would recommend to bake, cool, and then freeze.
My family absolutely loves this recipe. I add garlic powder to the sauce when it’s cooking. How can I reheat this, in a casserole dish, without it drying out or it shouldn’t dry out?
You can reheat this no problem. Reheat covered at 350°F for 20–30 minutes or until heated through.
As always, the recipe produces great results. Thanks for all you do.
Thank you for the kind words Will! I am so glad you enjoyed this recipe.
I can honestly say that I’m a good cook and spent years as a short order cook at a local diner that was always packed. Since then, when trying to tweak my recipes, I’ve always found that your recipes mimic my own but quite often give a new twist to the deliciousness. Thank you for providing a consistent level of down home good cooking. You’re my go to girl!