Cheesy Scalloped Potatoes with Ham – a comforting side dish filled with potatoes, ham and cheese or a main course, and a great way to use up leftover holiday ham!
We love all potato recipes and especially love this version with ham and cheese through out! If you love potatoes too, check out our classic mashed potatoes, mashed potato casserole and sweet potato cubes.
Scalloped Potatoes + ham = delish!
Hello again, Lil’ Luna readers! It’s Samantha from Five Heart Home and I always love stopping by to visit and share one of my latest, greatest culinary creations. Today I’ve got a classic for y’all — Scalloped Potatoes with Ham — and to take things up a notch, I decided to toss in some ham as well!
What’s the difference between scalloped potatoes and Potatoes au Gratin? Usually, scalloped potatoes are a little more thick and au gratin potatoes usually have Gruyere cheese in the recipe.
Who doesn’t love Scalloped Potatoes… tender, paper-thin slices of potatoes, infiltrated with cream and layered with obscene amounts of cheese! Comfort food? Yes. Diet food? No…but nonetheless perfect this time of year as a holiday side dish, or delicious anytime as a warming meal on a chilly day.
How to Make Scalloped Potatoes with ham
We used YUKON GOLD POTATOES for this recipe. Another perk is that 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.
Like many potato dishes, scalloped potatoes take a little bit of time but are so worth it. Here are the ingredients needed to make the best cheesy scalloped potatoes and ham:
- half and half
- salt and pepper
- minced garlic
- golden potatoes
- cheddar cheese
- ham (cubed)
- grated Parmesan cheese
Once you have your ingredients gathered, you begin by preheating the oven to 350 and greasing a baking dish.
Then, 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.
NOTE: 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.
recipe notes + Tips
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. You may also slice your potatoes with a knife as thinly as you can manage… just be prepared to add a little more baking time, if necessary, until all of the potatoes are perfectly tender. And if the top starts to brown too quickly before the potatoes are done, you can always cover with a sheet of foil for the remainder of the cooking time.
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 recipe.
For a crock pot version, be sure to check out our slow cooker scalloped potatoes.
Change it Up!
Variations: I typically like to keep my scalloped potatoes pretty simple. Less i s more in my opinion. However, I have seen so many variations that might be fun to try from time to time. Some of these include:
- Adding sliced mushrooms
- Incorporating veggies like cauliflower florets, sliced zucchini,shredded carrots or peas
- Change the cheese: mozzarella, gruyere and parmesan are all good choices. Use freshly grated cheese as it tends to melt better than the bagged cheese.
- Spice it up by adding green chilies or sliced jalapeno between the layers. You can also top it off with red chili flakes.
- Add french onions to the top or sautéed onions to the layers
Storing + Making Ahead
Leftovers: Divide leftovers into individual sized portion containers. Keep in the fridge for day or freeze for up to 1 month. For best results place in a heat safe pan and heat in the oven. If you’re in a hurry you can also use the microwave.
Make ahead freezer instructions: Yes, just make them until the point of baking. Cover and refrigerate for up to 2 days in advance. You cannot freeze this dish with raw potatoes because they will turn an unappealing grey color. If you want to freeze this dish you will need to bake it for 30-40 minutes. Then, let it cool before covering and freezing. To heat: thaw in the fridge overnight and bake for 30-40 minutes or until hot and potatoes are soft.
Another make-ahead tip is to prep the potatoes the day before. Once sliced keep them submerged in cold water in the fridge. Pat dry before assembling your layers.
We hope you guys love these scalloped potatoes and ham – whether it’s as a side or main dish. They’re cheesy and so delicious however you have them!
For more cheesy potato recipes, check out:
- Cheesy Mashed Potato Casserole
- Cheesy Funeral Potatoes
- Hasselback Potatoes
- Parmesan Crusted Tater Skins
Scalloped Potatoes and Ham Recipe
- 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.
To see all of Samantha’s recipes, head over to Five Heart Home.