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Scalloped Potatoes and Ham



What better way is there to use leftover ham? Scalloped potatoes and ham from scratch with a creamy white sauce. This comforting casserole is great as a main dish or side dish.

One of my favorite things about having a spiral sliced ham is knowing I can use the leftovers for these homemade scalloped potatoes. There’s just no comfort food like them!

Scalloped Potatoes and Ham Recipe in 9x13 pan

Scalloped potatoes are so versatile. Sometimes we load them with cheese..other times we leave out the ham and add sausage. The homemade white sauce has such a comforting flavor that it can pair with just about anything.

The Best Potatoes for Scalloped Potatoes

You’ll want to use red potatoes or Yukon gold potatoes for scalloped potatoes. They are a lower starch potato which means they are waxier and will hold their shape well during baking. Russets are good, but they’ll fall apart in the casserole and have more of a “mashed” texture.

How to Make Scalloped Potatoes and Ham

Here are our tips:

  • First, make the white sauce. Melt the butter in a saucepan over medium heat.
  • Add the flour and whisk until combined.
  • Slowly stir in 1 cup of cream (or for a lower fat option use milk) and whisk until smooth.
  • Stir in the remaining cream, salt and pepper. Whisk constantly until the mixture starts to thicken. This will take 3-5 minutes.
  • Remove the white sauce from the stove.
  • Preheat the oven to 400 degrees Fahrenheit and spray a 9×13 pan with cooking spray.
  • Place half of the potatoes in the greased pan. Cover them with the onions, half of the ham and half of the sauce.
  • Place the remaining potatoes and ham in the pan and then pour the remaining sauce overtop.
  • Cover the pan with foil and bake for 40 minutes.
  • Uncover the pan and bake for an additional 15-20 minutes or until the top of the potatoes are lightly browned and the potatoes are tender. The exact timing will depend on how thick you have cut the potatoes and the depth of the baking pan.

**Pro Tip: If you’ve used honey baked ham or ham with a sweet glaze, that will add so much flavor to your scalloped potatoes. The lightly sweet ham and savory sauce make quite the combination!**

Cheesy Scalloped Potatoes and Ham

Although our basic recipe doesn’t call for cheese, we often add cheese to scalloped potatoes. We have two favorites…cheddar cheese and gruyere cheese. One is more common than the other, but if you’ve never tried gruyere with ham and potatoes, you’re missing out! It’s so, so good.

Can you assemble scalloped potatoes ahead of time?

Yes! Make scalloped potatoes up to 2 days in advance. Prepare the casserole up to the point of baking. Be sure the sauce is covering the potatoes so they don’t brown. Cover the casserole and refrigerate until you are ready to bake it. Remove the casserole from the fridge 1 hour before baking so they warm up to room temperature.

How long can scalloped potatoes stay in the fridge?

If covered well in an airtight container, the potatoes will stay fresh 3-5 days in the refrigerator.

Scalloped Potatoes and Ham Recipe in bowl with bread

Other Potato Casserole Recipes

Other Ways to Use Leftover Ham

TOOLS TO MAKE EASY SCALLOPED POTATOES

  • Mandolin Slicer: Make potato chips, scalloped potatoes, julienned vegetables and more
Scalloped Potatoes and Ham Recipe in casserole dish

Scalloped Potatoes and Ham

What better way is there to use leftover ham? Scalloped potatoes and ham from scratch with a creamy white sauce. This comforting casserole is great as a main dish or side dish.

Print Pin Rate

Course: Main Dish
Cuisine: American
Keyword: leftover ham, leftover ham recipe, potato side dish, scalloped potatoes
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10
Calories: 229kcal
Author: Julie Clark

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups half and half creamer (or whole milk)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 cups thinly sliced potatoes (about 2 1/2 pounds)
  • 1/4 cup diced onion
  • 2 cups diced ham
  • 1 tablespoon freshly snipped parsley

Instructions

  • Melt the butter in a saucepan over medium heat.
  • Add the flour and whisk until combined.
  • Slowly stir in 1 cup of cream (or milk) and whisk until smooth.
  • Stir in the remaining cream, salt and pepper. Whisk constantly until the mixture starts to thicken. This will take 3-5 minutes.
  • Remove the white sauce from the stove.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Spray a 9×13 pan with cooking spray.
  • Place half of the potatoes in the greased pan. Cover them with the onions, half of the ham and half of the sauce.
  • Place the remaining potatoes and ham in the pan and then pour the remaining sauce overtop.
  • Cover the pan with foil and bake for 40 minutes.
  • Uncover the pan and bake for an additional 15-20 minutes or until the top of the potatoes are lightly browned and the potatoes are tender. The exact timing will depend on how thick you have cut the potatoes.
  • Top with fresh parsley, if desired. Serve warm.

Notes

The calories shown are based on the recipe serving 10, with 1 serving being 1/10 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 229kcal | Carbohydrates: 20g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 602mg | Potassium: 620mg | Fiber: 3g | Vitamin A: 7.2% | Vitamin C: 18.6% | Calcium: 11.5% | Iron: 24.2%
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Categories:   Baking Bread

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