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.
Cheesy Scalloped Potatoes and Ham is a perfect way to change up classic 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!
Whether you serve Cheesy Scalloped Potatoes and Ham as a holiday side dish alongside Roasted Asparagus and a Strawberry Spinach Salad, or use this leftover ham recipe to transform your leftover holiday ham into a new and delicious family meal, these cheesy scalloped potatoes will quickly become a family-favorite recipe.
Notes on Ingredients
- 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 store-bought cubed ham, 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. That said, I have used skim and 2% milk with success, but the dish was not as rich or creamy.
How to Make Cheesy Scalloped Potatoes and Ham
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Prepare Potatoes. 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.
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. You simply whisk butter into melted butter and then slowly add milk to the mixtures. Once the sauce is thick and bubbly, remove from the heat and stir in the cheese until melted.
Step Three: Assemble Scalloped Potatoes with Ham. Layer half the potatoes into a buttered casserole dish. Sprinkle the potatoes evenly with half the ham. Pour half of 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. Repeat the layers. For extra cheesy flavor, top with additional shredded cheese.
Step Four: Bake Potatoes and Ham. 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.
Serving Suggestions
Obviously, this recipe for Scalloped Ham and potatoes is a great recipe to make with leftover ham. But it also is a favorite side at a holiday meal when served with Baked Glazed Ham, Roasted Carrots, and a Holiday Salad.
Cheesy Scalloped Potatoes with Ham also shouldn't be reserved for simply the holidays or leftovers! Pair with a side of Green Beans Almondine or Roasted Broccoli for a family-favorite weeknight meal.
Recipe FAQs
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.
No! Simply omit the ham from the recipe and enjoy delicious Cheesy Scalloped Potatoes.
Yes! I have a recipe for Instant Pot Scalloped Potatoes that can be made with the addition of ham and cheese to replicate this recipe for Cheesy Scalloped Potatoes and Ham.
No! I opt to peel the potatoes for a smoother consistency, but it is a personal preference.
More Favorite Recipes Using Leftover Ham
- Stromboli with Ham
- Instant Pot Ham and Cheese Pasta
- Easy Baked Chicken Cordon Bleu
- Ham and Cheese Hot Pockets
- Instant Pot Ham and Bean Soup
- Instant Pot Split Pea Soup
- Potatoes and Green Beans with Ham
If you enjoyed this Ham and Scalloped Potato recipe, please leave a comment and a review below. I love hearing from you!
Cheesy Scalloped Potatoes and Ham
Ingredients
- 2 cups cubed ham
- 6 cups russet potatoes scrubbed and sliced into ⅛-inch rounds
- 2 tablespoons unsalted butter plus additional for greasing pan
- 2 tablespoons all-purpose flour
- 2 cup whole milk or half and half
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups shredded sharp cheddar cheese divided
Instructions
- Preheat the oven to 375℉. Grease a 2 ½ quart baking dish with butter.
- Scrub and peel the potatoes if desired. Slice the potatoes using a mandoline or very sharp knife into ⅛-inch thick slices.
- 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 1 cup of cheese until melted. Remove from heat.
- Layer half the potatoes in the baking dish and top with 1 cup of the diced ham. Pour half of the cheese sauce over the ham and potatoes. Use your hands or spoon to push the potatoes and ham into the cheese sauce. Repeat the layers. before baking. Sprinkle with the remaining 1 cup of cheddar cheese and cover tightly with foil.
- Bake covered for 60 minutes. Remove foil and bake for an additional 25 minutes or until potatoes are tender. Allow the potatoes to cool for 10 minutes before serving.
Equipment Needed
Notes
Nutrition
This recipe was originally published in 2016 and updated in 2023.
Larry
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
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
I had the same problem. The taste was fine but it looked weird 😬
Kristen Chidsey
I am glad you still enjoyed the taste. As for the curdled texture--be sure to whisk flour fully into milk and heat over lower heat--what will help in the future.
Catherine G
Yummy! I think even my picky eaters will love this. Thanks for the recipe!
Kristen Chidsey
You bet! I hope your family enjoys!
Laura
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
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!
Sharon
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
YAY!! I am so glad you liked it! And if you like your potatoes very soft, parboiling is a great idea!
marty
can I make it " ahead"? does it freeze well? how far in advance?
Kristen Chidsey
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!
Bethany
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
Bethany, this makes me so happy!!! I love when one of my recipes becomes one that is used over and over again 🙂
Katie
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
I hope that your family loves this dish as much as we do.
SweetJ
Scalloped potatoes are amazing anyway but PLUS HAM?! You're a superhero of potatoes.
Kristen Chidsey
You are too kind 🙂 but yes, Ham takes this from side dish to main dish and wow!!
Caroline | carolinescooking
A nice way to use up some ham - scalloped potatoes are always good!
Kristen Chidsey
Thanks Caroline!
Jessica @ A Kitchen Addiction
What a great way to use up leftover Easter ham!
Kristen Chidsey
One of our favorites for sure.
allie @ Through Her Looking Glass
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
Thanks so much Allie. I am right there with you, leftovers can be amazing! Have a great weekend yourself friend!
Denise Wright
Oh my this looks yummy! I might have to make this for Easter. My family would love it.
Kristen Chidsey
I hope you do make this for Easter Denise!
heather @french press
we always had scalloped potatoes with our ham as well, and I LOVE the two great flavors on one delicious casserole
Kristen Chidsey
They are perfect together!
Marye
Yum! These Ham and Potatoes look delicious!
Kristen Chidsey
Thanks Marye!
Angela Barnard
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
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!
Rachel @ Baked by Rachel
Such a classic holiday dish! Loving your addition of ham!
Kristen Chidsey
Thanks Rachel. It turns a side dish into a main course that is loved by everyone!