Scalloped Potatoes and Ham Recipe

Why You’ll Love This Scalloped Potatoes And Ham

Scalloped Potatoes And Ham is the kind of dish that shows up at family tables and holiday buffets because it hits the comfort-food sweet spot: creamy, cheesy, and full of cozy nostalgia. This recipe uses leftover ham and serves 12 people, making it perfect for feeding a crowd or stretching a holiday ham into multiple meals.

• Ease of preparation: Ready in about 1 hour 20 minutes total (20 minutes prep, 1 hour cook). Thinly sliced potatoes and a simple cream-and-flour sauce mean you do most of the work up front and let the oven finish the job. Mandolines or a slicer speed things up, and you can even parboil the slices to cut bake time.
• Health benefits: Potatoes provide satisfying complex carbs and vitamin C, while ham adds protein. You control the cream and cheese amounts, so you can choose lighter dairy or portion sizes to suit diet goals. For more on why potatoes can be part of a healthy diet, check out this write-up on potato health benefits at UC Davis: potato health benefits at UC Davis.
• Versatility: Use leftover ham, swap in bacon, turkey, or go meatless. It works as a main course or hearty side, and you can assemble it a day ahead for busy schedules.
• Distinctive flavor: Two cheeses (cheddar and Monterey Jack) plus caramelized onion and salty ham create a savory, melty casserole that’s richer than classic scalloped potatoes but still familiar and sliceable.

Essential Ingredients for Scalloped Potatoes And Ham

Here’s everything you need for the recipe. Each ingredient is shown with the precise measurement used in the recipe and a quick note about what it does in the dish.

• 2 tablespoons butter, plus more for the pan – for sautéing the onion and greasing the casserole dish.
• 1 yellow onion, chopped – adds sweet, savory depth to the ham layer.
• 3 cups diced ham – leftover ham is perfect; provides protein and saltiness.
• 1 1/2 cups half-and-half – part of the creamy sauce; lightens the mixture slightly compared to all heavy cream.
• 1 1/2 cups heavy cream – adds richness and helps create a velvety sauce.
• 1/4 cup flour – thickens the cream to make a saucy binder for the potatoes.
• Black pepper to taste – seasoning to taste; salt is optional and minimal because ham and cheese are salty.
• 3 pounds russet or Yukon Gold potatoes, washed – the main body of the dish; slice thin for even cooking.
• 1 cup grated cheddar cheese – sharp flavor and meltiness.
• 1 cup grated Monterey Jack cheese – creamier, milder melt to balance the cheddar.
• Chopped parsley (optional) – for a fresh garnish and color contrast.

Special Dietary Options

• Vegan: Use plant-based butter, plant milk (oat or soy) mixed with full-fat coconut milk for richness, and a vegan flour thickener. Replace ham with smoked tofu or tempeh bacon and choose vegan cheeses or nutritional yeast to taste.
• Gluten-free: Swap the 1/4 cup flour for 3 tablespoons cornstarch or a gluten-free flour blend. Mix cornstarch into a little cold dairy first to avoid lumps.
• Low-calorie: Use low-fat half-and-half or a lighter milk like 2% with a splash of evaporated milk for creaminess. Reduce cheese amounts or choose lower-fat cheeses. Swap ham for lean turkey to cut sodium and fat.

How to Prepare the Perfect Scalloped Potatoes And Ham: Step-by-Step Guide

Follow these steps for a reliable, crowd-pleasing scalloped potatoes and ham. Timings and temperatures are included so you can plan oven space and prep time.

First Step: Get ready

Preheat your oven to 350°F. Butter a large casserole dish so the potatoes won’t stick and the edges get a little brown. Wash your potatoes thoroughly; russets or Yukon Golds both work russets give a fluffier texture, Yukon Golds hold their shape a bit better.

Second Step: Cook the aromatics and ham

Heat the 2 tablespoons of butter in a skillet over medium heat. Add the chopped yellow onion and cook for 1 to 2 minutes, until just translucent and fragrant. Toss in 3 cups diced ham and cook 3 to 4 minutes until it’s heated through and picks up some color. Set this mixture aside while you make the sauce.

Third Step: Make the cream sauce

Warm 1 1/2 cups half-and-half and 1 1/2 cups heavy cream together about 1 minute in the microwave or a minute on the stovetop until warm but not boiling. Whisk in 1/4 cup flour and black pepper to taste until smooth. Salt is optional and should be minimal because the ham and cheeses already add saltiness. The sauce should coat the back of a spoon; if it seems too thick, add a splash more half-and-half.

Fourth Step: Prepare the potatoes

Slice 3 pounds of potatoes very thin, about 1/8 inch, using a mandoline or slicer for even results. If you want to speed up baking and ensure tenderness, boil the slices for 3 to 5 minutes, drain, and cool slightly before layering. This parboil step reduces bake time and helps avoid crunchy centers.

Layering: Build the casserole

Combine 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese in a bowl and set aside. Now assemble in layers in the buttered casserole dish:

1. Layer one-third of the potato slices in an even layer.
2. Add one-third of the ham and onion mixture over the potatoes.
3. Sprinkle one-third of the cheese mixture over the ham.
4. Pour one-third of the cream mixture evenly over everything.

Repeat these layers two more times, ending with cheese and cream on top. Cover the dish tightly with foil to trap steam and promote even cooking.

Final Step: Bake and serve

Bake covered at 350°F for 40 minutes. Remove the foil and bake an additional 20 minutes until the top is bubbly and slightly golden. Let the casserole rest for about 10 minutes before cutting into squares; this helps the slices hold together. Garnish with chopped parsley if desired and serve hot.

Tip: If assembling a day ahead, refrigerate the covered casserole and let it sit at room temperature for 30 minutes before baking. You may need to add 10-15 minutes to the covered bake time if it goes in straight from cold.

Protein and Main Component Alternatives

Not a ham person? No problem. This section covers swaps for the main protein as well as alternate potato choices so you can adapt the recipe to what’s in your fridge or dietary needs.

Meat Substitutes and Swaps

• Bacon: Cooked, chopped bacon adds smoky crunch. Use about 2 cups of cooked bacon pieces. Because bacon is salty and fatty, you may want to reduce added butter or salt.
• Turkey: Leftover roast turkey or smoked turkey breast makes a leaner option. Use roughly the same volume as ham (3 cups diced).
• Chicken: Shredded roasted chicken works well for a milder flavor. Add a little extra seasoning like a pinch of smoked paprika.
• Vegetarian: Swap ham for sautéed mushrooms, caramelized onions, and smoked tempeh or smoked tofu for a savory bite. Add a teaspoon of liquid smoke if you miss that ham flavor.

Potato Choices and Texture Tips

Different potatoes change texture and flavor. Here’s a quick comparison table to help you choose:

For easy slicing and faster cooking, a mandoline is your friend. If you do not have one, aim to slice as uniformly as possible for even cooking.

Vegetable, Sauce, and Seasoning Modifications

Want to add more veggies, change the sauce, or try different seasonings? Here are ideas that keep the spirit of scalloped potatoes and ham but give you new flavor directions.

Vegetable Add-ins

• Broccoli: Lightly steamed florets layered between potatoes add color and freshness. Use about 2 cups of small florets.
• Spinach: Fresh baby spinach wilted briefly and squeezed dry mixes into layers for a nutrient boost.
• Caramelized carrots or parsnips: Thinly sliced and pre-cooked until just tender for a sweeter note.

Sauce and Seasoning Swaps

• Herbed cream: Add 1 teaspoon each of chopped fresh thyme and rosemary to the cream for an aromatic twist.
• Spicy kick: Stir 1/2 teaspoon cayenne or a chopped jalapeño into the onions and ham for heat.
• Mustard boost: Whisk a tablespoon of Dijon mustard into the cream for a tangy lift that cuts the richness.

Season lightly with black pepper and taste the sauce before adding salt because ham and cheese are already salty. If using lower-salt ham, add a pinch of salt to balance flavors.

Mastering Scalloped Potatoes And Ham: Advanced Tips and Variations

Ready to take this dish up a notch? These pro tips and fancy variations will help you create a show-stopping casserole while keeping things home-cook friendly.

Pro cooking techniques

• Uniform slices: Use a mandoline set to 1/8 inch for perfectly even slices that cook at the same rate.
• Parboil for foolproof tenderness: Boil sliced potatoes 3 to 5 minutes to remove excess starch and speed baking time.
• Layering logic: Place slightly overlapping potato slices to create structural stability so the casserole slices cleanly.

Flavor variations

• French-style: Add a splash of dry white wine to the cream sauce for brightness; finish with fresh parsley or chives.
• Tex-Mex: Replace Monterey Jack with pepper jack and add a layer of roasted green chiles or corn.
• Herby and light: Swap half the heavy cream for low-fat milk and add fresh dill and parsley for a lighter, herbed version.

Presentation tips

• Let the dish rest 10 minutes before cutting so the slices hold together. Use a sharp chef’s knife or a serrated spatula for clean portions.
• Garnish with chopped parsley or chives to add fresh color and contrast to the rich top.
• Serve in squares from the baking dish or transfer to a warmed platter for holiday tables.

Make-ahead options

Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Let it sit at room temperature for 30 minutes before baking and add 10-15 minutes to covered bake time if baking from cold. This saves valuable oven time on busy days and lets flavors meld.

Want more make-ahead casserole ideas? Check out this practical make-ahead mashed potato casserole as inspiration for holiday meal planning.

How to Store Scalloped Potatoes And Ham: Best Practices

Storing this creamy, dairy-rich casserole the right way keeps it safe and tasty. Here are simple guidelines for refrigeration, freezing, and reheating.

Refrigeration

Cool the casserole to near room temperature (no longer than two hours out), then transfer leftovers to an airtight container or cover the dish tightly. Store in the fridge for up to 3 to 4 days.

Freezing

Portion the casserole into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. For best texture, avoid freezing if you used a lot of milk and low-fat dairy; full-fat versions freeze a bit better.

Reheating

Microwave single servings on high for 2 to 3 minutes, stirring halfway and adding a splash of milk if dry. For larger portions, reheat covered at 350°F for 15 to 20 minutes until internal temperature reaches 165°F. Remove foil for the last 5 minutes to re-crisp the top.

Meal prep considerations

This recipe scales well for batch cooking: a single 9×13-inch casserole serves roughly 8, while the quantities here serve 12. If you regularly prep casseroles, make and freeze portions for quick weeknight meals.

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FAQs: Frequently Asked Questions About Scalloped Potatoes And Ham

Scalloped Potatoes And Ham

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🥔 Transform everyday ingredients into a comforting, cheesy casserole that combines tender potatoes with savory ham in a creamy sauce
🧀 Enjoy this crowd-pleasing dish that’s perfect for family dinners or special occasions, feeding 12 people with rich, satisfying flavors

• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

2 tablespoons butter for sautéing the onion and greasing the casserole dish

1 yellow onion for sweet, savory depth

3 cups diced ham for protein and saltiness

1 1/2 cups half-and-half for creamy sauce

1 1/2 cups heavy cream for richness and velvety sauce

1/4 cup flour for thickening

Black pepper to taste for seasoning

3 pounds russet or Yukon Gold potatoes for main body

1 cup grated cheddar cheese for sharp flavor and meltiness

1 cup grated Monterey Jack cheese for creamy, milder melt

Chopped parsley for garnish and color

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Instructions

1-First Step: Get ready Preheat your oven to 350°F. Butter a large casserole dish so the potatoes won’t stick and the edges get a little brown. Wash your potatoes thoroughly; russets or Yukon Golds both work russets give a fluffier texture, Yukon Golds hold their shape a bit better.

2-Second Step: Cook the aromatics and ham Heat the 2 tablespoons of butter in a skillet over medium heat. Add the chopped yellow onion and cook for 1 to 2 minutes, until just translucent and fragrant. Toss in 3 cups diced ham and cook 3 to 4 minutes until it’s heated through and picks up some color. Set this mixture aside while you make the sauce.

3-Third Step: Make the cream sauce Warm 1 1/2 cups half-and-half and 1 1/2 cups heavy cream together about 1 minute in the microwave or a minute on the stovetop until warm but not boiling. Whisk in 1/4 cup flour and black pepper to taste until smooth. Salt is optional and should be minimal because the ham and cheeses already add saltiness. The sauce should coat the back of a spoon; if it seems too thick, add a splash more half-and-half.

4-Fourth Step: Prepare the potatoes Slice 3 pounds of potatoes very thin, about 1/8 inch, using a mandoline or slicer for even results. If you want to speed up baking and ensure tenderness, boil the slices for 3 to 5 minutes, drain, and cool slightly before layering. This parboil step reduces bake time and helps avoid crunchy centers.

5-Layering: Build the casserole Combine 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese in a bowl and set aside. Now assemble in layers in the buttered casserole dish:* Layer one-third of the potato slices in an even layer.* Add one-third of the ham and onion mixture over the potatoes.* Sprinkle one-third of the cheese mixture over the ham.* Pour one-third of the cream mixture evenly over everything.Repeat these layers two more times, ending with cheese and cream on top. Cover the dish tightly with foil to trap steam and promote even cooking.

6-Final Step: Bake and serve Bake covered at 350°F for 40 minutes. Remove the foil and bake an additional 20 minutes until the top is bubbly and slightly golden. Let the casserole rest for about 10 minutes before cutting into squares; this helps the slices hold together. Garnish with chopped parsley if desired and serve hot.

Notes

🧈 Use a mandoline to slice potatoes thinly for even cooking and faster preparation time
⏰ Assemble a day ahead, refrigerate, and let sit 30 minutes at room temperature before baking for convenient meal prep
🧀 Adding two types of cheese creates a richer flavor, though traditional scalloped potatoes do not include cheese

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Non-vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 4
• Sodium: 890
• Fat: 28
• Saturated Fat: 16
• Unsaturated Fat: 10
• Trans Fat: 0.5
• Carbohydrates: 28
• Fiber: 3
• Protein: 22
• Cholesterol: 95