Old Fashioned Scalloped Potatoes and Ham

Spoon lifting up scalloped potatoes and ham from dish.

5 from 1 vote

Old Fashioned Scalloped Potatoes and Ham

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Dish, Sides

Cuisine: American

Servings:

Calories: 533kcal

Author: Debi Morgan | Quiche My Grits

Equipment

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