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 Ham and Scalloped Potatoes
Every once in awhile I strike gold when I least expect it.
Cheesy Scalloped Ham and Potatoes was one of those times.
After surveying leftovers in my kitchen after Christmas Dinner, I found myself with a small amount of leftover Honey Baked Ham and half a bag for russet potatoes.
Instantly, I was craving my Dad’s scalloped potatoes that he serves at Easter alongside our Baked Ham.
But instead of making classic scalloped potatoes, I decided let’s try scalloped potatoes with ham. And instead of a classic bechemel sauce, why not bake the potatoes and ham in a cheese sauce? My kids would want a cheese sauce. YOU want a cheese sauce! Don’t you?!
So my humble leftovers became an instant family favorite! Tender potatoes and salty ham are married together perfectly with a creamy, cheesy sauce. My family could not stop singing my praises for this simple ham and potato casserole.
Trust me when I say you need these Cheesy Scalloped Potatoes with Ham in your life. You need to strike some gold yourself and hear praises from your family! It is the best way to transform leftovers into a delicious family meal!
- Leftover Ham: You can use leftover baked ham, Instant Pot Ham, or even a ham steak.
- Potatoes: Russet or Yukon Gold potatoes are best for scalloped potatoes with ham.
- Cheese Sauce: This is a homemade cheese sauce that is made with a roux, milk, and sharp cheddar. It is creamy, cheesy, and absolutely delicious. Plus 100% made from scratch!
How to Make Scalloped Potatoes with Ham
Step One: Prepare Potatoes and Ham
Scrub your 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 1/8 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.
Dice your ham into small bite size chunks.
Then layer the potatoes and ham in a buttered 2 quart baking dish. Be sure to evenly space your ham so that each bite of the casserole is studded with the salty ham.
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. The best tip I can give you 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.
Once the cheese sauce is made, pour 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.
Step Three: Bake
Cover tightly with foil and bake for one hour. Remove the foil and bake for an additional 25-35 minute or until the potatoes are fork tender and the sauce is bubbly.
Pro-Tip: I prefer my potatoes to be soft but still retain their texture after baking. If you prefer potatoes that are falling apart, you can parboil the potatoes for 7-9 minutes. Then let the potatoes cool and then slice into 1/8 inch slices. The final result will be very, very soft potatoes that melt into the sauce.
More Uses for Leftover Ham
- Ham and Swiss Roll
- Cubano Pizza
- Easy Monte Cristo Sandwich
- Easy Baked Chicken Cordon Bleu
- Ham and Cheese Hot Pockets
Cheesy Ham and Scalloped Potatoes
- 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 optional
- Preheat oven to 375 degrees. Grease a 2 1/2 quart baking dish.
- 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 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.
- 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 the nothing dries out.
- 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.
- If you are using a very salty or smoked ham, decrease the amount of salt to 1/2 teaspoon.
- My 6 cups of sliced potatoes was about 2.5 pounds or 3 large potatoes. I find it is easier for you to measure the potatoes after slicing by cups.
- 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. Personally, I prefer my potatoes to have a bit of texture and chew left to them after the baking.
- 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.
- The paprika sprinkling on top is COMPLETELY optional. It just adds color.