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Scalloped Potatoes with Ham is a creamy, comforting potato casserole that’s perfect for using up leftover ham. Thinly sliced russet potatoes are layered with savory ham chunks and baked in a rich, cheesy creamy sauce until golden and bubbly.
It’s a hearty, satisfying main dish or a favorite vegetable side dish that’s ideal for a holiday meal.
For a classic and traditional cheesy scalloped potatoes recipe – without ham and with a sharp cheddar cheese sauce – be sure and try my Cheesy Scalloped Potatoes.
Cheesy Scalloped Potatoes with Ham Recipe
I love this version of scalloped potatoes because it has the addition of hearty ham cubes, of course layers of tender potatoes, but the creamy white sauce is what makes this one stand out!
The cream sauce is made with a simple roux (melted butter + flour) and some whole milk to create that thick and creamy base. And then you add in some white cheddar cheese. So instead of a traditional cheesy sauce with cheddar cheese, this one has white cheddar cheese in it.
Perfect as a side dish for a holiday dinner like Thanksgiving, Christmas, or Easter. And it’s even hearty enough for the main dish at the dinner table.
Simple Ingredients Needed
- Russet Potatoes : Peel the potatoes and thinly slice them; I recommend using a mandolin slicer for even slices, but you could also carefully use a cutting board + a knife to cut thin potato slices.
- Diced Ham : This is a great recipe to use leftover ham in. Or buy some diced ham from the store, cut up a cooked ham, use a ham steak that has been chopped, or use freshly sliced ham from the deli counter.
- Salted Butter
- All-Purpose Flour
- Whole Milk
- Garlic Powder
- Kosher Salt & Black Pepper
- Shredded White Cheddar Cheese
- Shredded Mozzarella Cheese
How To Make Scalloped Potatoes With Savory Ham (Printable Recipe Card)
Preheat the oven to 375 degrees F. Spray a 9×13 casserole dish with nonstick cooking spray.
In a medium saucepan, over medium heat, melt the butter.
Once the butter is melted, use a whisk to stir in the flour and whisk constantly for 1-2 minutes. The mixture should be a smooth paste and it will turn a light golden brown color.
Slowly whisk in the milk, garlic powder, salt and pepper. Continue cooking, while stirring frequently, until the sauce thickens and coats the back of a spoon.
Layer one-third of the sliced potatoes into the bottom of the casserole dish. Top the potatoes with one-third of the diced ham. Top the ham with one-third of the cream sauce. Finish with one-third of the shredded cheeses. Repeat these layers two more times. Ending with the shredded cheese on top.
Cover the casserole dish with aluminum foil and bake for 1 hour. Remove the foil and continue baking for an additional 20-30 minutes, or until the top is golden brown and the potatoes are tender and easily pierced with a fork.
Remove from the oven and let the casserole rest at room temperature for 10 minutes before serving warm.
How To Store Leftover Scalloped Potatoes With Ham
Leftovers should be stored covered, in an airtight container, in the refrigerator for up to 3-4 days. You can also keep the scalloped potatoes inside the casserole baking dish and cover it with a lid, plastic wrap, or foil.
To reheat, you can microwave single-servings for 45-60 seconds at a time, or until the desired temperature is reached. If reheating larger portions, cover the dish with foil and heat in the oven at 350 degrees F for 15-20 minutes or until thoroughly heated.
Serving Suggestions For Scalloped Potatoes With Ham
The great thing about this dish is that it can be an easy main dish or a side dish. The meat and potatoes all in one dish with the melty cheese make for a hearty meal on it’s own.
You can serve it as a main dish and pair it with sautéed green beans and a crisp side salad. If you want to serve it as a side dish, then pair it with some roasted chicken or pork chops.
I love making scalloped potatoes as a side dish for Thanksgiving, Christmas and Easter. It’s a comfort food side dish that everyone loves! It can also transport well in the casserole dish, so it makes for a great side dish at potlucks and gatherings.
Recipe FAQs
Should I Peel The Potatoes Or Leave The Skin On?
I recommend peeling the skin off of the potatoes, but if you prefer the skin on, then you can. I recommend scrubbing and washing the potatoes really well if you are leaving the skin on. If you preparer a more rustic look then I would leave the skin on.
How Thin Should I Slice The Potatoes?
Make sure you are slicing the potatoes evenly and in thin pieces; about 1/8-inch. You don’t want the potatoes to be different sizes or else they won’t all cook in time during the bake time. I recommend using a mandolin slicer for even slicing and thin slicing. A mandolin slicer has a slicing blade that you can set the thickness, to ensure that the potatoes are all sliced evenly.
Could I Use Something Besides Russet Potatoes?
Russet potatoes are the best ones to use because they have a mild flavor that gets tender and soft, and they will still hold their shape while baking in the sauce for the longer cooking time. Other decent options are Idaho potatoes (they are very similar to Russet potatoes – but Russet potatoes do have more flavor then Idaho) or Yukon gold potatoes if you want a sweet, more buttery option.
More Potato Recipes
- Leftover Mashed Potato Soup
- Beef and Potatoes Skillet
- Parmesan Roasted Potatoes
- Taco Potatoes (Taco Stuffed Baked Potato)
- Slow Cooker Creamy Potato Soup
- Ranch Potatoes
- Twice Baked Potato Casserole
- Loaded Mashed Potato Casserole
- Garlic Parmesan Roasted Sweet Potatoes
Scalloped Potatoes with Ham
Ingredients
- 3 pounds russet potatoes peeled and thinly sliced
- 2 cups cooked diced ham
- 6 tablespoons salted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk (or half and half)
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups shredded white cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375℉. Spray a 9×13 casserole dish with nonstick cooking spray.
- In a medium saucepan, over medium heat, melt the butter.6 tablespoons salted butter
- Once the butter is melted, use a whisk to stir in the flour and whisk constantly for 1-2 minutes. The mixture should be a smooth paste and it will turn a light golden brown color.1/3 cup all-purpose flour
- Slowly whisk in the milk, a little bit at a time, until it's fully incorporated.4 cups whole milk
- Whisk in the garlic powder, salt and pepper.1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Continue cooking, while stirring frequently, until the sauce thickens and coats the back of a spoon.
- Assemble The Scalloped Potatoes– Layer one-third of the sliced potatoes into the bottom of the casserole dish– Top the potatoes with one-third of the diced ham– Top the ham with one-third of the cream sauce– Finish with one-third of the shredded cheesesRepeat these layers two more times. Ending with the shredded cheese on top.3 pounds russet potatoes, 2 cups cooked diced ham, 2 cups shredded white cheddar cheese, 1 cup shredded mozzarella cheese
- Cover the casserole dish with aluminum foil and bake for 1 hour. Remove the foil and continue baking for an additional 20-30 minutes, or until the top is golden brown and the potatoes are tender and easily pierced with a fork.
- Remove from the oven and let the casserole rest at room temperature for 10 minutes before serving warm.
Notes
Nutrition
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