Cheesy Ham and Scalloped Potatoes: Leftover ham shines in a simple gratin made with sliced potatoes and a homemade sharp cheddar cheese sauce.
Every once in awhile I strike gold when I least expect it. Cheesy Scalloped Ham and Potatoes was one of those times.
I am always in my kitchen dreaming up new recipes and many times we have something new and delicious like Sweet Potato Nachos or Southwestern Quesadilla Salad, and other times we have disasters–I just don’t share those!
But there are still the days when I am stumped as to what to make my family for dinner.
I typically have a weekly game plan, but there are times, many times, plans change.
I fogot to take out chicken from the freezer or after-school activities run longer than planned–you know how it goes.
Last week it rained on my grocery day. Just like my sweet little Boston Terrier, I hate to go out in the rain. And I am spoiled. I live in an area where the sun shines more than it doesn’t. So if it happens be raining and I have enough food to change-up my shopping day, you better believe that I refuse to put my rain boots on.
On this particularly gloomy day, I checked around in my pantry and found some potatoes leftover from a huge 10 pound Costco special and some leftover Balsamic Fig Glazed Ham pushed to the back of the fridge.
Hmmm, how did that get overlooked? I was wanting to make ham sandwiches earlier that week and thought the ham was gone. I can be blind at times.
Well lucky for us, the leftover ham became the inspiration to:
Cheesy Ham and Scalloped Potatoes
My dad always made scalloped potatoes when my mom prepared ham. However, I did not have enough ham to serve on the side of the potatoes–so let’s put it into the scalloped potatoes, I thought to myself.
And I decided instead of my Dad’s traditional butter sauce, I wanted a cheese sauce.
My kids would want a cheese sauce. YOU want a cheese sauce! Don’t you?!
Oh yes, the ham gets slathered in cheese and a bit crispy on top. Now I was onto something.
So my humble leftovers became Cheesy Ham and Potato Bake. My strike of gold. My ticket to praise from my family.
You need this in your life. You need to strike some gold yourself. You need to hear that praise.
A Few Notes on Cheesy Ham and Potato Casserole
- My 6 cups of sliced potatoes was between 2 and 3 pounds or 3 large potatoes. I find it is easier for you to measure the potatoes after slicing by cups–unless you happen to have a kitchen scale 😉
- If you like your potatoes really fall apart tender, you can parboil the potatoes whole for 7-9 minutes and then slice any layer in your casserole. This step is not necessary but does make the potatoes very creamy and falling apart tender.
- I used my 2 1/2 quart oval dish but any 2-3 quart casserole dish will work as long as it is deep enough to pour the cheese sauce over.
- I love to use sharp cheddar cheese in this Cheesy Ham Bake for really pronounced cheese flavor, but if you have swiss, colby, or even mozzarella–use that.
- After pouring the cheese sauce over the potatoes, use your hands to push the potatoes and ham into the cheese sauce before baking. This ensures that the nothing dries out.
- The paprika spinkling on top is COMPLETELY optional. It just adds color.
Cheesy Ham and Scalloped Potatoes
Cheesy Ham and Scalloped Potatoes: Leftover ham shines in a simple gratin made with sliced potatoes and a homemade sharp cheddar cheese sauce.
Ingredients
- 2 cups diced ham
- 6 cups russet potatoes scrubbed and sliced into 1/4 inch rounds
- 1 tablespoon butter
- 2 tablespoons flour
- 2 cup milk
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
Instructions
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Preheat oven to 375 degrees. Grease a 2 1/2 quart baking dish.
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Layer half the potatoes in the baking dish and top with 1 cup diced ham. Repeat layers.
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Heat the butter over medium heat until melted, whisk in the flour and cook for 1 minutes. 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.
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Pour the cheese sauce over the ham and potatoes. Sprinkle with paprika. Cover with foil and bake for 60 minutes. Remove foil and bake for an additional 25 minutes or until potatoes are tender.
More Recipes Featuring Leftover Ham:
Grilled Monte Cristo with Fresh Blackberry Sauce
Pretzel Crusted Chicken Cordon Bleu
Ham and Swiss Loaf with Horseradish Honey Glaze
This post was featured on Meal Plan Monday.
Such a classic holiday dish! Loving your addition of ham!
Thanks Rachel. It turns a side dish into a main course that is loved by everyone!
This looks wonderful! Your ability to come up with meals “on the fly” using ingredients you already have is amazing! I will definitely be trying this one out!
Thanks Angela! You must check out the full post on Grocery Shop for Free as well–you will find plenty more uses for that leftover ham!
Yum! These Ham and Potatoes look delicious!
Thanks Marye!
we always had scalloped potatoes with our ham as well, and I LOVE the two great flavors on one delicious casserole
They are perfect together!
Oh my this looks yummy! I might have to make this for Easter. My family would love it.
I hope you do make this for Easter Denise!
Wow wow wow. I love everything about this casserole. Especially that it originated from leftovers. Leftovers are awesome! The cheesy sauce, the ham….so delicious! Have a great weekend Kristen!
Thanks so much Allie. I am right there with you, leftovers can be amazing! Have a great weekend yourself friend!
What a great way to use up leftover Easter ham!
One of our favorites for sure.
A nice way to use up some ham – scalloped potatoes are always good!
Thanks Caroline!
Scalloped potatoes are amazing anyway but PLUS HAM?! You’re a superhero of potatoes.
You are too kind 🙂 but yes, Ham takes this from side dish to main dish and wow!!
I just love ham and scalloped potatoes, one of my favorite meals to make at Easter time, but this would be great to use up my leftover ham that I still have in the freezer 🙂 thanks for sharing, found you at Saucy Saturday
I hope that your family loves this dish as much as we do.
I used your recipe last night and the whole family loved it, including my picky 8 year old son, who doesn’t like potatoes OR cheese! Definitely saving this one to use again!
Bethany, this makes me so happy!!! I love when one of my recipes becomes one that is used over and over again 🙂
can I make it ” ahead”? does it freeze well? how far in advance?
Good Morning Marty!
Freezing potatoes can be tricky. I would prepare this dish as stated, but slightly underbake the casserole. So bake at 350 for 40 minutes. Remove from oven and allow to cool completely. Then cover with foil well and freeze. When ready to eat the dish, allow it defrost in fridge for 12 hours and then bake at 350 degrees for 30 minutes covered, and 15 minutes uncovered. This will taste best if eaten in 1 month time frame, but will still taste fine up to 4 months.
Enjoy!
Saw your recipe and started to crave scalloped potatoes and ham. Was very yummy. Guess my only issue is next time I make them (because this will definitely be made again, again, again) is for me to parboil the potatoes first.
YAY!! I am so glad you liked it! And if you like your potatoes very soft, parboiling is a great idea!
Make sure you use a rectangle dish. I used a 2 quart dish as called for but square and it was a disaster. Also I would suggest layering the cheese sauce and not just pouring over the top. Again that was a disaster. Lastly certainly did not need three pounds of potatoes. Used two and ended up wasting a ton. Not my favorite Pinterest find. Lots of wasted ingredients because of poor directions.
Sorry Laura that you had such poor luck with this recipe. I have updated recipe to state 4 quart, as 2 quart was a typo. And therefore, you should use the full amount of potatoes and pouring the cheese sauce over top works great. I absolutely hate that you had issues with wasted food, because that is certainly one thing I try to prevent. SO sorry!