We have the best Ham and Scalloped Potatoes — a comforting, flavorful way to transform leftover holiday ham into a crowd-pleasing casserole. This scalloped ham and potatoes dish has been a family favorite for years, and it’s easy to prepare and full of rich, creamy flavor.
The Best Scalloped Potatoes And Ham Recipe
We love our classic cheesy scalloped potatoes and adding diced ham takes the dish to another level. Leftover cooked ham from holidays or a ham steak becomes the perfect addition, turning simple potatoes into a hearty ham casserole that reheats well and serves as either a side or a main. It’s an easy, reliable recipe you’ll turn to again and again.
What You Will Need
- butter – for sautéing the garlic and onions and creating the roux.
- fresh garlic and onion – the base flavors for the sauce.
- flour – all-purpose or a 1:1 gluten-free flour to thicken the sauce.
- creamer or cream – unsweetened, unflavored creamer, half-and-half, or heavy cream.
- chicken broth – adds savory depth to the white sauce.
- salt & pepper – basic seasonings to taste.
- potatoes – thinly sliced Yukon Golds for even cooking and a creamy texture.
- ham – diced leftover ham, ham steak, or cubed holiday ham.
- shredded cheese – a combination such as Monterey Jack and cheddar works well.
- parmesan cheese – adds a salty, nutty finish.
How To Make Scalloped Ham And Potatoes
Start by preheating the oven to 375°F. Heat a large skillet over medium-high heat and melt the butter. Add the garlic and sliced onions and sauté until the onions begin to soften and the garlic is fragrant.
Remove the cooked onions and garlic and set them aside. In the same skillet, whisk the flour into the melted butter to form a roux. Gradually whisk in the creamer (or half-and-half) a little at a time, then add the chicken broth while whisking to create a smooth, thickened white sauce.
Stir the reserved onions back into the sauce and season with salt and pepper. Coat a 9×13 baking dish with nonstick spray. Arrange half of the thinly sliced potatoes in an even layer on the bottom of the dish and pour half of the sauce over them.
Sprinkle half the ham, half the shredded Monterey Jack, half the cheddar, and all of the parmesan across the potatoes. Add the remaining potato slices, then top with the remaining sauce, ham, and shredded cheeses.
Cover the casserole with aluminum foil and bake on the middle rack at 375°F for about one hour. Remove the foil and bake an additional 10 minutes or until the top is golden and the cheese is bubbly. Let the casserole rest at room temperature for at least 15 minutes before serving to help it set and make serving easier.
The finished dish is a creamy, cheesy casserole dotted with tender ham and perfectly cooked potato slices.
Best Ways To Serve Scalloped Ham And Potatoes
This scalloped ham and potatoes recipe works well as a hearty side dish for holiday meals or as a main course. For a balanced plate, serve it with steamed green beans, roasted or parmesan broccoli, or shaved Brussels sprouts. Leftovers store well in an airtight container in the refrigerator for up to five days and reheat nicely.
If you tried this recipe and enjoyed it, please leave a star rating and a review noting any substitutions or tweaks you made — it helps others and helps refine the recipe. Thank you!
Other Ham Recipes You Might Like
- Leftover Ham Bone Soup
- Ham and Cheese Sliders
- Simple Baked Ham
- Ham and Egg Cups
Scalloped Ham and Potatoes Recipe
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Ingredients
- 4 tablespoons butter
- 1 small yellow onion, halved and thinly sliced
- 1 teaspoon garlic, minced
- ⅓ cup all-purpose flour
- 1 ½ cup unsweetened, unflavored creamer, OR half-and-half
- ½ cup chicken broth
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 5-6 large Yukon Gold potatoes, sliced to 1/8 inch
- 2 cups ham, bite-sized chunks
- 1 cup Monterey Jack cheese
- 1 cup cheddar jack cheese
- ½ cup parmesan cheese
Instructions
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Prep: Preheat oven to 375°F.
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Cook Garlic + Onions: In a 12-inch skillet over medium-high heat, melt 4 tablespoons butter. Add the sliced onion and 1 teaspoon minced garlic and cook until the onions soften, about 2–3 minutes. Remove the onions and set aside.
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Make Sauce: Stir ⅓ cup flour into the butter to make a roux. Whisk in 1½ cups unsweetened, unflavored creamer (or half-and-half) gradually, then whisk in ½ cup chicken broth. Simmer gently until the sauce thickens. Add 1 teaspoon kosher salt, ¼ teaspoon black pepper, and the cooked onions. Remove from heat.
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Layer in Pan: Spray a 9×13-inch casserole pan with nonstick spray. Layer half the potato slices on the bottom, pour half the sauce over them, then add half the ham, ½ cup Monterey Jack, ½ cup cheddar jack, and all the parmesan. Repeat layers with the remaining potatoes, sauce, ham, and cheeses.
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Bake: Cover with foil and bake for 1 hour. Test the potatoes for doneness — if they’re still firm, continue baking in 10-minute increments until tender. Uncover and bake an additional 10 minutes to brown and bubble the cheese.
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Cool + Serve: Let the casserole rest for at least 15 minutes before serving so it holds together when scooped.
Notes
- Creamer: Unsweetened, unflavored creamer works well to lighten the sauce; use what you prefer (half-and-half or cream are fine).
- Potatoes: A mandoline produces uniform 1/8-inch slices for even baking. Yukon Golds give a creamy texture; russets can be used but may be drier.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.