Scalloped Potatoes and Ham Recipe

This cheesy scalloped potatoes and ham recipe is a comforting side dish or a main course, and a great way to use up leftover holiday ham!

We love all potato recipes, especially this version with ham and cheese! If you love potatoes too, check out our Classic Mashed Potatoes, Mashed Potato Casserole, and Sweet Potato Cubes.

Save This Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Email *

Save

We LOve Cheesy Potatoes!

We are big fans of cheesy potatoes, like our favorite Funeral Potatoes, but adding ham took it to a whole new level.

Similar to potatoes au gratin, scalloped potatoes with ham are a little thicker and do not have Gruyere cheese in the recipe.

Why we love them:

• Delicious. This comfort food is filled with tender slices of potatoes, cream, and layered with obscene amounts of cheese!
• Easy. This scalloped potatoes recipe takes a little bit of time to cook but is simple and worth it.
• For every occasion. They’re perfect as a holiday side dish, or delicious anytime as a warming meal on a chilly day.

Ingredients

• butter
• half and half – or use heavy cream or whole milk
• salt and black pepper – to taste
• minced garlic
• golden potatoes – We used Yukon Gold potatoes. You can peel them, but you don’t need to. If you have russet potatoes on hand you can also use those. Keep in mind these will need to be peeled
• cheddar cheese – or mozzarella, gruyere, Colby Jack, or gouda are all good choices. Use freshly grated cheese as it tends to melt better than bagged cheese.
• ham – use a package of cubed ham or leftover ham.
• grated parmesan cheese

Just Layer and Bake!

1. PREP. Position oven rack in center of oven and preheat to 350°F. Grease a shallow 2 to 2½-quart baking dish with softened butter. Peel and slice the potatoes very thinly; pat dry with paper towels.
2. SAUCE. In a saucepan set over low heat, combine half-and-half, salt, pepper, and garlic. Cook until bubbles just begin to form around edges of pan. Remove from heat and set aside.
3. LAYER. Layer ⅓ of the potato slices in prepared baking dish. Pour ⅓ of the half-and-half mixture, ½ cup grated cheddar, ½ cup diced ham, and 1 heaping tablespoon Parmesan. Repeat layers two more times.
4. BAKE. Bake, uncovered, for 1 hour, or until potatoes are completely tender when you insert a thin knife in the center.

For a crock pot version, be sure to check out our Slow Cooker Scalloped Potatoes.

Storing Info

• Make ahead of time. Assemble the casserole, cover it with plastic wrap, and keep it in the fridge for up to 8 hours before you need to bake it.
• STORE. Leftovers can be covered and stored in the fridge for up to 3 days.
• FREEZE. While these taste best freshly made, you can store a baked casserole in the freezer to reheat later. Allow the casserole to cool before wrapping it with plastic and again with foil. Freeze for up to one month. Thaw and reheat in the oven.

For More Cheesy Potatoes:

Cheesy Hasselback Potatoes

32 mins

Crockpot Hashbrown Casserole

3 hrs 10 mins

Recipe Video

Parmesan Potatoes

30 mins

Cheesy Potatoes

4 hrs 5 mins

Recipe Video

5 from 7 votes

Scalloped Potatoes and Ham Recipe

By: Lil’ Luna

Cheesy scalloped potatoes with ham is a comforting side dish or a main course, and a great way to use up leftover holiday ham!

Servings: 8

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 1 tablespoon butter room temperature
• ▢ 1⅓ cup half and half
• ▢ 1 teaspoon salt
• ▢ freshly ground black pepper to taste
• ▢ 1-2 cloves minced garlic minced
• ▢ 2½ pounds gold potatoes about 6 medium
• ▢ 1½ cups sharp cheddar cheese grated
• ▢ 1½ cups ham diced
• ▢ 3 tablespoons parmesan cheese grated (heaping tbsps)

Instructions 

• Position oven rack in center of oven and preheat to 350°F. Grease a shallow 2 to 2½-quart baking dish with softened butter.
• In a saucepan set over low heat, combine half-and-half, salt, pepper, and garlic. Cook until bubbles just begin to form around edges of pan. Remove from heat and set aside.
• Peel and slice the potatoes very thinly; pat dry with paper towels. Layer ⅓ of the potato slices in prepared baking dish. Pour ⅓ of the half-and-half mixture, ½ cup grated cheddar, ½ cup diced ham, and 1 heaping tablespoon Parmesan. Repeat layers two more times.
• Bake, uncovered, for 1 hour, or until potatoes are completely tender when you insert a thin knife in the center. If surface is browned but potatoes are not tender after an hour, you may cover with foil and continue baking until potatoes are done to your liking. Allow to rest for 5 to 10 minutes before serving.

Video

Notes

Potatoes. If you have a mandoline slicer, it is recommended for cutting the potatoes, as it will produce very thin slices of the same thickness, which promotes even cooking.

Potato slices will start to brown if exposed to the air too long, so if you’re not assembling the dish immediately, you may put the potato slices in a bowl of cool water to prevent browning. Drain and pat dry before proceeding with the recipe.

Nutrition

Calories: 304kcal, Carbohydrates: 19g, Protein: 16g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 58mg, Sodium: 807mg, Potassium: 733mg, Fiber: 3g, Vitamin A: 415IU, Vitamin C: 16.7mg, Calcium: 262mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

————————————–

To see all of Samantha’s recipes, head over to Five Heart Home.