Scalloped Potatoes and Ham is a rich and creamy side dish made with thinly sliced potatoes and salty bits of ham in a cheesy sauce. It’s the perfect comfort food to serve with your favorite main dishes, but also filling enough to enjoy on it’s own.
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I will forever stand on the hill that homemade is not just the best, it’s superior. This recipe for Scalloped Potatoes and Ham is the perfect example.
I can still remember having store-bought boxed scalloped potatoes that came with a powdered sauce mix. And, I will admit that I have bought frozen scalloped potatoes and ham in the past for a quick. meal. Sure, both options are convenient, but they simply aren’t as rich, flavorful or palatable and often contain less than ideal ingredients, as well.
This recipe, similar to our recipe for Scalloped Potatoes, is made with fresh potatoes, cream and seasonings but with the addition of ham and cheese.
Why This Recipe Works
These potatoes are made with the classic flavor combination of ham and cheese. It’s a tried and true recipe both kids and adults enjoy.
It can be served as a side dish to a variety of main dishes, or enjoyed on its own for lunch or dinner.
If needed, the recipe can be made gluten free by swapping out the flour for cornstarch or gluten free flour.
Step-By-Step Instructions
Ingredients
- 4 tablespoons butter
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1/4 cup all purpose flour
- 2 cups half-and-half
- 1 1/2 cups white cheddar cheese (shredded, divided)
- 8 ounces ham (diced small)
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 3 pounds Yukon gold potatoes (peeled and cut into 1/8-inch thick slices)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Slice the potatoes into 1/8-inch thick rounds. You can use a mandoline, though it can be done with a chef’s knife just as easily. Dice the onion and ham, mince the garlic and shred the cheese.
Chef’s Tip: it is recommended to shred the cheese from a block for the best melting and texture.
Preheat your oven to 400°F.
Grease a medium casserole dish with butter and set aside. The one I use is 9 x 9-inches and works great for 3 layers of potatoes. If you use a somewhat larger casserole dish, such as a 9×13-inch, you may only have enough potatoes for two layers, which is okay.
Create!
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring often, until just starting to turn translucent and soften, about 3-4 minutes. Stir in the garlic and cook a minute longer.
Whisk in the flour and continue to cook for 1 to 2 minutes, or until it just starts to turn light brown.
Whisk in the half-and-half, salt and pepper. Raise the heat and cook until hot and bubbly.
Remove from the heat and stir in 1 cup of the cheese until melted and well blended, then stir in the ham.
Layer 1/3 of the potatoes into the bottom of the casserole dish. Spoon 1/3 of the sauce over the potatoes.
Repeat with the remaining two layers. Top the casserole with the remaining cheese. You can also set aside some of the ham for the top, as well.
Cover the baking dish with foil and bake for 30 minutes. Uncover and bake an additional 20-30 minutes or until the potatoes are fork-tender.
Present!
Garnish with fresh parsley, if desired.
Serve hot.
Tips and Techniques
- For s slight flavor variation, try Swiss or gruyere cheese instead of cheddar.
- To make this recipe gluten free, swap out the flour for cornstarch or gluten free all purpose flour.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
- This dish can be frozen, however there may be some textural changes or separation with the sauce when thawed and reheated.
More Potato Side Dishes
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Scalloped Potatoes and Ham
Ingredients
- 4 tablespoons butter
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1/4 cup all purpose flour
- 2 cups half-and-half
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 1/2 cups white cheddar cheese (shredded, divided)
- 8 ounces ham (diced small)
- 3 pounds Yukon gold potatoes (peeled and cut into 1/8-inch thick slices)
Instructions
- Preheat oven to 400°F.
- Grease a medium casserole dish with butter and set aside.
- Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring often, until just starting to turn translucent and soften, about 3-4 minutes. Stir in the garlic and cook a minute longer.4 tablespoons butter, 1 onion, 3 cloves garlic
- Whisk in the flour and continue to cook for 1 to 2 minutes, or until it just starts to turn light brown.1/4 cup all purpose flour
- Whisk in the half-and-half, salt and pepper. Raise the heat and cook until hot and bubbly.2 cups half-and-half, 1 1/2 teaspoons salt, 1/4 teaspoon pepper
- Remove from the heat and stir in 1 cup of the cheese until melted and well blended, then stir in the ham.1 1/2 cups white cheddar cheese, 8 ounces ham
- Layer 1/3 of the potatoes into the bottom of the casserole dish. Spoon 1/3 of the sauce over the potatoes.3 pounds Yukon gold potatoes
- Repeat with the remaining two layers. Top the casserole with the remaining cheese.
- Cover the baking dish with foil and bake for 30 minutes. Uncover and bake an additional 20-30 minutes or until the potatoes are fork-tender.
- Garnish with fresh parsley, if desired. Serve hot.
Notes
Tips and Techniques
- For s slight flavor variation, try Swiss or gruyere cheese instead of cheddar.
- To make this recipe gluten free, swap out the flour for cornstarch or gluten free all purpose flour.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
- This dish can be frozen, however there may be some textural changes or separation with the sauce when thawed and reheated.
