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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This is the perfect scalloped potato recipe! I added cheese to the white sauce but otherwise followed the recipe exactly and it was absolutely delicious! Will be making again and again. Thank you!
This was a great recipe. I used GF all purpose flour to make the base, and it worked great. Everyone loved it!
I am so happy to hear this was a hit Gina!
Can I substitute anything for the chicken broth? We’re all out 🙄
Swapping it will change the flavor slightly but should work just fine! You could use ham drippings, vegetable broth, or more milk (it just may need more seasoning if you use all milk).
Would the instructions be the same if making ahead to bake the next day?
Yes you can prep ahead to bake the next day. If the potatoes are completely covered in sauce they should not brown, but there is still a chance they will.
I made this with russet potatoes. For the 3 cups of milk I divided it equally between skim milk and half and half. It turned out perfectly for our Easter Sunday dinner. Huge hit! I know my family will want me to make it again.
First time making this recipe and it was delicious!!! Peeled some russet potatoes while some friends were over and messed up the recipe by adding an extra cup of milk since I wasn’t paying attention. Figured the addition of the cheese and letting it set at the end would help. It did! Go ahead and add the optional cheese, you won’t regret it, (everything’s better with cheese) and the half teaspoon of thyme was wonderful. A very creamy and flavorful main dish
can half & half or Hwc be used instead of milk?
Half and half should work.
can I use russet potatoes?
Those will work just fine! I would just make sure to peel them for best results. Enjoy Beverly!
Very good. The chicken stock in the cheese sauce is a real game changer, thanks for the tip!
These. These lovely potatoes are my go to when I have some leftover ham. or if I happen to buy some ends and pieces, which I often do because these potatoes are fabulous. I’m the Scalloped Ham and Potato designee whenever we do potlucks or family get togethers. I never have any left to take home. I do make one small addition, just a scant teaspoon of onion powder to reinforce that yummy onion flavor, and that’s it. Also, I have subbed Swiss cheese for the Cheddar…amazing. Thanks for posting!
I have red potatoes to use up – can I use them instead? If so, are there any extra steps I should take?
Absolutely! They should work as is in this recipe.
can you prepare in advance and bake later in the day?
You can prep this entire dish ahead of time and then just bake when ready to enjoy! Enjoy Melissa