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    Home » Real Food » Side Dishes

    Cheesy Scalloped Potatoes and Ham

    April 6, 2022 | By Kristen Chidsey | 85 Comments | *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Cheesy Ham and Scalloped Potatoes is a delicious, cheesy casserole! Leftover ham shines in a simple ham and potato casserole made with sliced potatoes and a homemade sharp cheddar cheese sauce. This recipe for scalloped potatoes and ham is great as a side dish or a main course. 

    Cheesy Scalloped Potatoes and Ham is a delicious, easy, cheesy recipe for scalloped potatoes made with layers of potatoes, ham, and a homemade cheddar cheese sauce.

    Homemade Ham and Potato Casserole on Serving Spoon

    Cheesy Scalloped Potatoes with Ham is a perfect way to change up traditional scalloped potatoes into a dish that is worthy of being the star of dinner or a memorable side dish.

    Tender potatoes and salty ham are married together perfectly with a homemade creamy, cheesy sauce, making the most delicious Cheesy Scalloped Potatoes that are hearty, substantial, and oh so cheesy! It is a dish my family can never seem to get enough of!

    Whether you serve these Cheesy Scalloped Potatoes with Ham as a side dish or use it to transform your leftover holiday ham into a delicious family meal, these cheesy scalloped potatoes will hit a home run!

    Ingredients Needed

    Ingredients labeled for Cheesy Potato Casserole on counter.
    • Ham: This recipe for scalloped potatoes with ham is a great time to use up leftover baked ham or Instant Pot Ham. If you do not have leftover ham, use a ham steak or a thick cut of deli ham.
    • Potatoes: Use either Russet or Yukon Gold potatoes, as they both have just the right amount of starch to give these scalloped potatoes a creamy, rich finish.
    • Cheese: Sharp cheddar is best for the cheese sauce, as it really gives the sauce a pronounced cheese flavor. An important tip is to grate the cheese yourself. Pre-shredded cheese is often coated in anti-caking agents and will not melt as uniformly into your sauce. It is worth the extra few minutes it takes to grate the cheese yourself.
    • Cream/Milk: For rich creamy scalloped potatoes whole milk, half and half, or a combination of milk and cream is best. However, I have used skim and 2% milk with success.

    How to Make Cheesy Scalloped Potatoes and Ham

    Step One: Prepare Potatoes and Ham

    • Scrub the potatoes well and peel if desired. I leave the peels on my potatoes for extra nutrients, but it is a matter of personal preference.
    • In order for the potatoes to cook evenly, you want to slice them into ⅛-inch thick slices. I recommend using a mandoline to thinly slice the potatoes to make your job easier, but of course, a sharp knife will work as well.
    Thinly sliced potatoes in mixing bowl.
    • Dice the ham into small bite-size chunks.
    • Layer half the potatoes into a buttered casserole dish. Sprinkle the potatoes evenly with half the ham and repeat the layers.
    Ham and Potatoes layered in casserole dish.

    Step Two: Make Cheese Sauce

    Do not be intimidated by the thought of making a homemade cheese sauce--it is really much easier than it may sound.

    • Melt the butter in a large stock pan over medium heat.
    • Whisk in the flour to form a thick paste, AKA a roux. Let the roux cook for 1 minute, whisking constantly, to remove the raw flour taste from the sauce.
    • Slowly add the milk, along with the seasonings whisking to incorporate.
    • Simmer the sauce over medium heat, whisking continuously, until the mixture is bubbly and begins to thicken.
    • Remove the sauce from the heat and stir in the cheese, stirring until the cheese is melted.

    Step Three: Assemble and Bake

    • Pour the cheese sauce over the potatoes and ham and use your hands or a spoon to gently push down the potatoes and ham into the sauce. This will ensure that the scalloped potatoes and ham do not dry out as they bake.
    • Sprinkle with paprika for color and a bit of flavor if desired.
    • Cover tightly with foil and bake for one hour. Remove the foil and bake for an additional 25-35 minutes or until the potatoes are fork-tender and the sauce is bubbly.
    Cheese and Ham Potato Casserole in white casserole dish.

    Do you Need to Parboil the Potatoes?

    Because the potatoes are so thinly sliced, I do not find it necessary to parboil the potatoes before baking the scalloped potatoes. The potatoes will become fork-tender, yet retain their shape and texture. Plus the potatoes will not become waterlogged and instead absorb the delicious flavor of the cheese sauce.

    However, if you want your potatoes to be falling apart tender, you can opt to parboil your potatoes before baking. I recommend parboiling the potatoes whole in salted, simmering water for 7 to 9 minutes. Drain, let the potatoes cool, and then thinly slice. You don't want to slice your potatoes prior to parboiling, as they will become waterlogged.

    More Recipes for Leftover Ham

    • Baked Ham Roll
    • Easy Monte Cristo Sandwich
    • Easy Baked Chicken Cordon Bleu
    • Ham and Cheese Hot Pockets
    • Instant Pot Ham and Bean Soup

    If you enjoyed this Ham and Scalloped Potato recipe, please leave a comment and a review below. I love hearing from you!

    Scoop of Cheesy Scalloped Potatoes on serving dish

    Cheesy Scalloped Potatoes and Ham

    Cheesy Scalloped Potatoes with Ham is a delicious, cheesy potato casserole made with layers of potatoes, ham, and a homemade sharp cheddar cheese sauce.
    4.65 from 70 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour 25 minutes
    Total Time: 1 hour 40 minutes
    Servings: 6
    Calories: 247kcal
    Author: Kristen Chidsey

    Ingredients

    • 2 cups cubed ham
    • 6 cups russet potatoes scrubbed and sliced into ⅛-inch rounds
    • 2 tablespoons butter plus additional for greasing pan
    • 2 tablespoons flour
    • 2 cup milk
    • 1 cup shredded sharp cheddar cheese
    • 1 teaspoon kosher salt
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 1 teaspoon paprika optional
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat the oven to 375 degrees F. Grease a 2 ½ quart baking dish with butter.
    • Layer half the potatoes in the baking dish and top with 1 cup diced ham. Repeat layers.
    • Heat the butter over medium heat until melted, whisk in the flour, and cook for 1 minute, to remove the flour taste from the roux. Slowly whisk in milk, salt, garlic powder, and onion powder and cook until milk is just about boiling. Whisk in the cheese until melted. Remove from heat.
    • Pour the cheese sauce over the ham and potatoes. Use your hands or spoon to push the potatoes and ham into the cheese sauce before baking. This ensures that nothing dries out. Sprinkle with paprika if desired.
    • Cover with foil and bake for 60 minutes. Remove foil and bake for an additional 25 minutes or until potatoes are tender.

    Equipment Needed

    • mandoline
    • 2 Quart Casserole Dish

    Notes

    Storage: Leftovers can be stored in the refrigerator for 3-4 days. Cheesy Scalloped Potatoes do not freeze well. 
    Sodium: If you are using a very salty or smoked ham, decrease the amount of salt to ½ teaspoon. 
    Potatoes: Use peeled or unpeeled russet or Yukon gold potatoes. You will need about 3 pounds of potatoes or 3 large potatoes, to equal 6 cups of sliced potatoes. 
    Note on Par-Boiling Potatoes: I do not find it necessary to parboil your potatoes before baking. However, if you want your potatoes fall apart tender,  you can opt to parboil your potatoes before baking. I recommend parboiling the potatoes whole in salted, simmering water for 7 to 9 minutes. Drain, let the potatoes cool, and then thinly slice. You don't want to slice your potatoes prior to parboiling, as they will become waterlogged. 
    Casserole Dish: Any 2-3 quart oven-safe casserole dish will work as long as it is deep enough to pour the cheese sauce over.

    Nutrition

    Calories: 247kcal | Carbohydrates: 34g | Protein: 17g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 1057mg | Potassium: 772mg | Fiber: 2g | Sugar: 5g | Vitamin A: 430IU | Vitamin C: 8.6mg | Calcium: 197mg | Iron: 1.8mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This recipe was originally published in 2016 but was updated in 2022 with new tips.

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    Categorized Under: Budget Cooking, Easy Pork Recipes, Holiday Cuisine, Kid Friendly, Leftovers, Main Courses, Real Food, Side Dishes

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Wisconsin potato lover

      January 19, 2023 at 9:09 pm

      5 stars
      This is my go-to recipe for cheesy scalloped potatoes. Highly reliable. Good comfort food.

      Reply
      • Kristen Chidsey

        January 20, 2023 at 8:09 am

        Love hearing that! Thanks for sharing!

        Reply
    2. Karen

      November 29, 2021 at 9:51 am

      I made this last night with my leftover Thanksgiving ham. It was delicious! I followed the recipe exactly except I added more cheddar cheese to the sauce. My 2 picky teenagers loved it and even got seconds! I will definitely make again!!

      Reply
      • Kristen Chidsey

        November 29, 2021 at 12:46 pm

        I love hearing that this was a hit even with the picky eaters!

        Reply
      • Dan LoTempio

        December 28, 2022 at 6:51 pm

        5 stars
        Kind of hard to push potatoes into sauce that you pour on top of potatoes.?

        Reply
    3. Doris Kara Brown

      November 07, 2021 at 11:26 am

      If I omit the ham, do I have to adjust the rest of recipe at all?

      Reply
      • Kristen Chidsey

        November 07, 2021 at 12:52 pm

        Not at all! I make this all the time without the ham. Enjoy!

        Reply
    4. Mairead

      October 25, 2020 at 3:23 pm

      Made this earlier today... didn’t read properly and added the paprika to the cheese sauce while adding the milk and oh wow the flavour was beautiful!! Went down a treat, my family loved it!

      Reply
      • Kristen Chidsey

        October 25, 2020 at 5:20 pm

        I am so glad your family enjoyed Mairead! Thank you for sharing!

        Reply
    5. Shadow Quander

      April 30, 2020 at 1:52 pm

      5 stars
      We loved this! Added onions plus cheese sauce to both layers instead of all sauce on top. Used 2 cups of milk as specified but 2 cups of extra sharp cheddar cheese and more seasoning in sauce. Will put scallions instead of paprika on top after cooking next time. Did not parboil potatoes and they were fine at 1.5 hours but at 385 degrees. Like the author here, prefer some firmness.

      Reply
      • Kristen Chidsey

        April 30, 2020 at 2:49 pm

        I am so glad you enjoyed so much Shadow! Thank you for taking the time to leave a review and your modifications.

        Reply
    6. Holly Davis-Smith

      December 30, 2019 at 7:45 pm

      Hi,
      I plan to make this recipe tomorrow - but it sound delicious. I have one quick question - in your overview at the top you mention using chicken stock in your cheese sauce, but I don't see that listed in your ingredients or in the recipe itself. Am I misunderstanding the recipe? I have never tried chicken stock in my cheese sauce before.

      Reply
      • Kristen Chidsey

        December 31, 2019 at 8:33 am

        Hi Holly! The recipe only uses milk, that was a typo on my part. I have many recipes I use chicken stock in my cheese sauce (like for Creamy Cheesy Chicken and Rice) but not this recipe. Fixing now. Sorry about that!

        Reply
        • Angie

          September 26, 2022 at 12:49 pm

          Can this be made in crockpot

          Reply
          • Kristen Chidsey

            September 27, 2022 at 7:25 am

            Hi Angie! I have not experimented with this particular recipe enough to know how to advise making this in the crockpot with success.

            Reply
    7. Kathleen Hohman

      May 07, 2019 at 3:22 pm

      5 stars
      What a great, tasty, easy recipe. I used leftover ham from Easter and I did parboil the potatoes. It took less time to cook than the recommended 1 and a half hours.

      Reply
      • Kristen Chidsey

        May 07, 2019 at 3:29 pm

        I am so glad you enjoyed! And it is a great time saving tip to parboil potatoes 🙂

        Reply
    8. Mandy Keefer

      April 24, 2019 at 9:00 pm

      5 stars
      My family loved this recipe! Just wondering though, how did you figure the nutrients/calories? I imported the recipe into my fitness pal and it says 511 calories per serving. I tweaked a few messed up ingredients on their part, (such as regular milk not chocolate milk) and came up with 480 calories per serving. Just wondering since I am keeping track of calories right now. Thanks for the help!

      Reply
      • Kristen Chidsey

        April 27, 2019 at 2:23 pm

        Hey Mandy! I am so glad you all enjoyed. I use a professional nutrition calculator that I manually check the ingredients--this one was calculated using skim milk, sharp cheddar cheese, and ham steak. However, every nutritional calculator is different, so that may be the cause.

        Reply
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