Scalloped Potatoes and Ham

Thinly sliced potatoes and diced ham, are smothered in a creamy, cheesy sauce, then baked to perfection. It's the perfect recipe for using up leftover baked ham. Scalloped Potatoes and Ham is a comforting and economical dish your family will love.

Scalloped Potatoes and Ham is a comforting and economical dish your family will love. {Click to Tweet}

Have you recently baked a large ham, then sat staring at the huge amount of leftovers, wondering what in the world your going to do with them? I have the perfect recipe for you, Scalloped Potatoes and Ham. This dish is easy to put together, with the hardest part being patient as you wait for it to finish baking. It takes about an hour to cook, but the results are well worth it. This dish is so creamy and comforting, you'll soon be making leftovers on purpose, just so you can prepare this recipe again and again.

When you're preparing the potatoes, I highly recommend using a mandolin or food processor with the slicer attachment. You want the potatoes to be thinly sliced, so they are able to cook completely in the time stated. Watch those fingers though! I've had a run-in with mine once before, and trust me, the first time is usually your last. You are super careful with a mandolin after that.

This dish is so simple to put together. Butter a casserole dish, layer the potato slices, ham, cheese, and sauce, bake for 40 minutes covered, then uncover and bake for 20 to 25 minutes more, until bubbly and starting to brown. Allow it to cool for 10 to 15 minutes to give it a chance to set up, for easier slicing and serving. Leftovers are great too. I may or may not have eaten some of the leftovers straight out of the fridge the next day, and it was still yummy.

Scalloped Potatoes and Ham


4 tablespoon butter
3 green onions, chopped
1/4 cup flour
1 teaspoon sea salt
Fresh ground pepper to taste
2 - 12 ounce cans evaporated milk (whole milk may be substituted)
4 medium potatoes, scrubbed clean and sliced thin. (See note)
3 cups cooked ham, diced
2 cups shredded Colby/Jack cheese


Preheat oven to 350 degrees F. Grease a 13x9 casserole dish and set aside.
Heat butter in a large skillet over medium heat. Add onions and cook for 1 - 2 minutes, until they become tender.
Sprinkle flour over the butter and onions and stir to combine. Continue to cook and whisk for about 2 minutes until flour just starts to brown.
Slowly pour in the evaporated milk, along with salt and pepper. Turn heat up to medium-high and cook, whisking constantly until thickened and bubbly, about 3 - 4 minutes.
Taste for seasonings and adjust if needed. Just remember that the ham is already pretty salty on it's own, so proceed with caution.
Layer 1/3 of the potato slices in the prepared casserole dish, followed by 1/3 of the ham, 1/3 of the cheese, then drizzle on 1/3 of the sauce.
Repeat the layers twice more, ending with a little extra sprinkle of cheese on top.
Cover dish with aluminum foil or a lid, and bake for 40 minutes. Remove foil and bake for an additional 20 - 25 minutes, or until bubbly and golden brown around the edges.
Allow to rest for 10 minutes, then cut into squares and serve.

Serves 8

Cooks Notes: A mandolin or food processor with slicer attachment is the easiest and fastest way to slice the potatoes in thin, even slices. You can also get the job done with a sharp knife, but it's harder to cut them thin enough that way. If you do use a knife, you may need to adjust your cooking time slightly.

The potatoes will brown quickly as you're slicing them. So make sure to place them into a bowl of cold water as you slice them, then drain well when your ready to assemble the dish.

Want to make this meat-free? Just leave the ham out, and proceed with the rest of the recipe. It's still delicious, and can then be served as a side dish instead of a main course.

Did you make this recipe? I'd love to hear what you thought of it. Or snap a picture and share it on social media with the hashtag #myhomesteadrecipe. I'd love to share your creation too!

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