Old Fashioned Scalloped Potatoes and Ham
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Got leftover holiday ham? Old Fashioned Scalloped Potatoes and Ham to the rescue! You'll love the creamy sauce blended with cheesy Yukon gold potatoes in this dish. It's the perfect way to enjoy leftover ham after the holidays!
Need more leftover ham recipes? Try Ham and Noodle Casserole that's a family favorite, or this Ham Salad recipe that turns leftovers into a delicious sandwich spread.
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Whether you're making Sunday Dinner, or need a great ham recipe for holiday meals, these cheesy scalloped potatoes make a delicious comfort food for any occasion.
I love the creamy white sauce that's super simple to make with whole milk and white cheddar cheese. The thin layers of potatoes with chunks of ham creates an old fashioned dish just like grandma used to make!
3 Secrets to the Best Scalloped Potatoes and Ham
- Choose the Right Potato - pick Yukon Gold or Russet Potatoes for best results.
- Thinly Slice Potatoes - use a mandoline slicer to ensure uniform thickness, which helps the potatoes cook evenly. Or do what grandma did and slice them as thin as you can with a sharp knife.
- It's All About the Sauce - make a flavorful sauce with white cheddar cheese, whole milk, fresh thyme and spices.
Ingredient Notes
- butter - I use salted butter in this recipe
- large onion - sliced thin
- garlic cloves - minced
- all purpose flour
- thyme - fresh thyme tastes great, but you can use dried or substitute another herb if desired
- whole milk - can use heavy cream for a richer sauce
- white cheddar cheese - shredded by hand for best results
- Yukon gold potatoes - sliced into thin slices
- ham, cubed - can use leftover Easter ham or cubed ham steak
How to Make It
- Preheat the oven to 375°F. Grease a 9x13-inch casserole dish and set aside.
- In a large saucepan, melt the butter over medium heat. Add the sliced onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
- Sprinkle the flour over the onions and stir to coat. Cook for 1 minute, then slowly whisk in the milk, stirring constantly until thickened.
- Remove from heat and stir in 1 ½ cups of shredded cheddar until melted. Reserve ½ cup of cheese for topping. Add the chopped thyme.
- Layer half of the sliced potatoes in the prepared baking dish. Spread half of the cubed ham over the potatoes, then pour half of the cheese sauce over the top. Repeat with the remaining potatoes, ham, and cheese sauce.
- Cover with foil and bake for 40 minutes. Remove the foil, sprinkle the remaining ½ cup of shredded cheddar on top layer, and bake uncovered for another 20 minutes or until you have tender potatoes and the top is golden brown.
- Let the dish rest for 5-10 minutes before serving.
Cooking Tips
- Use a mandoline slicer to ensure uniform thickness, which helps the potatoes cook evenly. Aim for ⅛-inch thin slices.
- If you prefer a thicker sauce, let it simmer an extra minute before adding the cheese, or use heavy cream instead of milk.
Variations
- Yukon Gold potatoes work great, but you can also use yellow or Russet potatoes. If using Russets, peel them first for the best texture.
- White cheddar gives a rich flavor, but you can mix in gruyere cheese, Swiss, parmesan cheese or Monterey Jack for extra depth.
- Add dried herbs like basil or oregano for even more flavor.
Serving Suggestions
Mixed Green Salad - serve with a rainbow salad to lighten things up
Cheesy Garlic Bread - add a loaf of cheese stuffed garlic bread to the mix
Vegetables - add a vegetable side like squash casserole or sheet pan roasted broccoli
Recipe FAQs
Not necessarily! Yellow and Yukon Gold potatoes have thin skins that become tender when baked, so peeling is optional. If using Russet potatoes, peeling is recommended for a smoother texture.
Scalloped potatoes don’t freeze well because the dairy-based sauce can separate.
The potatoes should be fork-tender when done. If they’re still firm, cover with foil and bake for an additional 10-15 minutes.
Storing Leftovers
- Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for the best texture, or microwave in short intervals.
- Assemble the dish up to a day in advance, cover, and refrigerate. Add 10 extra minutes to the baking time if baking straight from the fridge.
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Recipe Card
Old Fashioned Scalloped Potatoes and Ham
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- baking dish (13 x 9 inch)
Ingredients
- ¼ cup salted butter
- 1 large onion sliced
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 1 teaspoon fresh thyme, chopped
- 2 cups whole milk
- 2 cups white cheddar cheese shredded
- 3 pounds Yukon Gold potatoes sliced thinly with a mandoline
- 2 pounds ham cubed
Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish and set aside.
- In a large saucepan, melt the butter over medium heat. Add the sliced onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for another minute.¼ cup salted butter, 1 large onion, 3 garlic cloves
- Sprinkle the flour over the onions and stir to coat. Cook for 1 minute, then slowly whisk in the milk, stirring constantly until thickened.¼ cup all-purpose flour, 2 cups whole milk
- Remove from heat and stir in 1 ½ cups of shredded white cheddar until melted. Reserve ½ cup of cheese for topping. Add the chopped thyme and stir well.2 cups white cheddar cheese, 1 teaspoon fresh thyme, chopped
- Layer half of the sliced potatoes in the prepared baking dish. Spread half of the cubed ham over the potatoes, then pour half of the cheese sauce over the top. Repeat with the remaining potatoes, ham, and cheese sauce.3 pounds Yukon Gold potatoes, 2 pounds ham
- Cover with foil and bake for 40 minutes. Remove the foil, sprinkle the remaining ½ cup of shredded cheddar on top, and bake uncovered for another 20 minutes or until the potatoes are tender and the top is golden brown.
- Let the dish rest for 5-10 minutes before serving. Garnish with fresh thyme sprigs if desired.
Notes
-
- Use a mandoline slicer to ensure uniform thickness, which helps the potatoes cook evenly. Aim for ⅛-inch thin slices.
- If you prefer a thicker sauce, let it simmer an extra minute before adding the cheese, or use heavy cream instead of milk.
- Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for the best texture, or microwave in short intervals.
- Assemble the dish up to a day in advance, cover, and refrigerate. Add 10 extra minutes to the baking time if baking straight from the fridge.
Nutrition
Nutrition info is an auto generated estimate.
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