Cheesy Ham and Scalloped Potatoes: 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 when served with a side of veggies .
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!
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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 forgot 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 puppy, 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 homemade 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 these Cheesy Scalloped Potatoes with Ham in your life. You need to strike some gold yourself. You need to hear that praise. It is so much better than just a serving of ham with scalloped potatoes.
A Few Notes on Scalloped Potatoes with Ham Recipe:
- 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 sprinkling on top is COMPLETELY optional. It just adds color.
Ham and Scalloped Potatoes Recipe:
Cheesy Ham and Scalloped Potatoes
Leftover ham shines in a simple ham and potato casserole 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
-
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.
Recipe Notes
If you are using a very salty or smoked ham, decrease the amount of salt to 1/2 teaspoon.
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.
Rachel @ Baked by Rachel says
Such a classic holiday dish! Loving your addition of ham!
Kristen Chidsey says
Thanks Rachel. It turns a side dish into a main course that is loved by everyone!
Angela Barnard says
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!
Kristen Chidsey says
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!
Marye says
Yum! These Ham and Potatoes look delicious!
Kristen Chidsey says
Thanks Marye!
heather @french press says
we always had scalloped potatoes with our ham as well, and I LOVE the two great flavors on one delicious casserole
Kristen Chidsey says
They are perfect together!
Denise Wright says
Oh my this looks yummy! I might have to make this for Easter. My family would love it.
Kristen Chidsey says
I hope you do make this for Easter Denise!
allie @ Through Her Looking Glass says
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!
Kristen Chidsey says
Thanks so much Allie. I am right there with you, leftovers can be amazing! Have a great weekend yourself friend!
Jessica @ A Kitchen Addiction says
What a great way to use up leftover Easter ham!
Kristen Chidsey says
One of our favorites for sure.
Caroline | carolinescooking says
A nice way to use up some ham – scalloped potatoes are always good!
Kristen Chidsey says
Thanks Caroline!
SweetJ says
Scalloped potatoes are amazing anyway but PLUS HAM?! You’re a superhero of potatoes.
Kristen Chidsey says
You are too kind 🙂 but yes, Ham takes this from side dish to main dish and wow!!
Katie says
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
Kristen Chidsey says
I hope that your family loves this dish as much as we do.
Bethany says
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!
Kristen Chidsey says
Bethany, this makes me so happy!!! I love when one of my recipes becomes one that is used over and over again 🙂
marty says
can I make it ” ahead”? does it freeze well? how far in advance?
Kristen Chidsey says
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!
Sharon says
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.
Kristen Chidsey says
YAY!! I am so glad you liked it! And if you like your potatoes very soft, parboiling is a great idea!
Laura says
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.
Kristen Chidsey says
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!
Catherine G says
Yummy! I think even my picky eaters will love this. Thanks for the recipe!
Kristen Chidsey says
You bet! I hope your family enjoys!
Larry says
I made this today, it didn’t turn out quite as I had hoped. I was expecting scalloped potatoes with ham, i.e. potatoes and ham in a creamy, cheesy sauce, but after baking, the milk, cheese and flour had curdled into blobs leaving a clear watery liquid. The ham I used gave it a smokey tang, but also contributed salt, so the dish was on the verge of being too salty. I’d advise going easy on any added salt. All in all, the dish was tasty and enjoyable but a bit disappointing in texture and appearance.
Kristen Chidsey says
Hi Larry! I am sorry it was not as you expected. Let me help you trouble shoot: Did you allow the cream sauce to fully incorporate and cook for a few mintues to get thick before pouring on your potatoes and ham? Did you whisk the mixture well while cooking? Did you overcook the cream sauce by keeping on high heat? I have never had this mixture curdle, so I am trying to figure out why this could have happened for you.
As far as the salty ham, that is a GREAT point, and I am going to add that to my notes. I used a very low sodium ham, so yes the salt amount should be adjusted for based on ham used.
Sarah says
I made this for dinner last night. I followed the recipe without making any adjustments and it was DELICIOUS. All three of us loved it and since we still have some ham and potatoes, I might make it again tonight!
Kristen Chidsey says
OH YAY!!! This makes me so happy Sarah! I am so glad it was such a hit with your family!
Davey says
Do you mean to say that you were the first person to think of putting ham into a potato casserole? Then you must have a time machine! LOL. Because my mom used to make this all the time when I was a kid many years ago. She would add thinly sliced onions onto the layers of potatoes, and I dare say there was even Velveeta added on occasion for creaminess. Always a family favorite!
Kristen Chidsey says
Davey, I certainly was NOT the first person to think of this recipe. Just the first person in my family 😉 My dad always just did potatoes and onions and we loved it–the ham just made this side dish worthy of being an entree!
Davey says
I made this last night, with the addition of thinly sliced onions (once you have the mandolin out, it’s hard not to keep using it!) and it was awesome! Thanks for the inspiration.
Kristen Chidsey says
You bet! And Davey, I think next time I make this, I will add onions myself!
Samantha Dawn says
I love how easy (and cheesy!!) this potato dish! I can’t wait to work it into rotation.
Kristen Chidsey says
YAY!!! I just know your family will ADORE IT!
Helene says
Love that you kept the potato skin on the potatoes. I am totally making this.
Kristen Chidsey says
YAY!!! Enjoy every bite Helene! This is one of our all time FAVORITES!
Susan Kingsley says
Saw this recipe online and decided to try it for dinner this evening. What a hit this casserole turned out to be for my husband and son. Made it with a small thinly sliced onion on the mandolin like Davey mentioned in your comments and what an absolutely delicious dish this was! Thank you for the great recipe. It will become one of our family’s favourites.
Kristen Chidsey says
YAY!!! I love hearing when people love my recipes–especially when the family enjoys! And I am with you and Davey, I love the addition of onions–but my kids not so much 😉 I hope you enjoy this recipe for years to come.
Sandi says
Just made this casserole tonight, with a few substitutions…. add the finely sliced onions on each layer, and also poured half of the cheese sauce on each layer. For the sauce I didn’t have milk so I used 1 cup good chicken stock and 1 cup heavy whipping cream, cut the salt back to 1/2 tsp (Maldon smoked sea salt) and shredded a cup of pepper jack cheese. It was amazing! I know it wasn’t exactly your recipe, but that just proves that yours is so wonderful that it can be adapted to endless variations! Thank you so much for posting it! I think next time I may add some shredded cabbage…. and dill!
Kristen Chidsey says
Hi Sandi. Thank you for sharing your adaptations. I truly try to create recipes anyone can adapt based on what you have and enjoy. And I think cabbage is genius.
Arlene Smith says
The whole family loved this! I did add sliced jalapenos in the middle on half. I personally liked the half with the hot peppers, but some of my family doesn’t like hot peppers. The heat did migrate to the other half a little bit.
Kristen Chidsey says
Oh Arlene, I LOVE the idea of jalapenos I may try that for my family (half and half) like you did for the same reasons.