One of the nice things about the holidays is that even though there’s lots of cooking and baking, afterwards, there’s usually leftovers – which means Mom gets a little break from cooking.
But eventually you have to cook something, so why not use that leftover ham? My favorite post-Christmas dish is Scalloped Potatoes and Ham. I searched for a long time before finding this recipe and after modifying it just a tad, it’s quickly become our favorite.
I don’t usually post recipes on the weekend but this one is too good to wait until next week, so that’s why you’re seeing it now….
This Scalloped Potatoes and Ham recipe has a flavorful creamy sauce, chunks of ham, and sliced potatoes. It’s not low-cal by any means, but who’s counting this time of year?
One batch makes one large casserole dish or approx 6-8 servings.
Here’s What You’ll Need for this Scalloped Potatoes and Ham:
- 6 tablespoons of butter, divided
- 1/4 cup flour
- 1 tsp dried parsley flakes
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp pepper
- 1-2 tsp minced onion
- 3 cups milk
- 6 cups thinly sliced potatoes (about 5 medium-large potatoes)
- 1.5 cups cooked ham, chopped
Start by melting 4 tablespoons of butter in a saucepan.
Then add the flour, parsley, salt, thyme, pepper, and minced onion.
Stir until smooth. I like to use a whisk. Gradually add the milk.
Turn the heat up to medium and bring to a boil. You don’t have to stir constantly but keep a close watch on it and stir regularly. Milk sauces burn quickly if they aren’t watched.
Once it’s boiling, cook and stir for 2 minutes. Then remove from the heat.
Grease a 2.5 quart casserole dish with a little butter. You could also use a 9×13″ pan. Layer potatoes and ham on the bottom.
Spoon some of the sauce on top.
Continue layering with ham, potatoes, and sauce until you reach the top. About 3-4 layers. Top with the remaining sauce.
Cover and bake at 375º for 45-60 minutes or more until the potatoes are almost tender. Dot with the remaining butter and bake uncovered for 15-20 minutes longer or until the potatoes are fully tender.
My family dug into the dish before I could even get a photo? Now that’s some evidence that this is a favorite!
It’s that good.
- Preheat your oven to 375 degrees.
- In a saucepan, melt 4 tablespoons of butter. Stir in flour, parsley, salt, thyme, pepper, and minced onion until smooth. Gradually add milk and bring to a boil over medium heat. Whisk to keep smooth. Cook and stir for 2 minutes.
- In a greased 2.5 quart casserole dish, layer potatoes and ham with sauce spooned over. Repeat layers (usually 3-4). Top with the remaining sauce.
- Cover and bake for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter and bake, uncovered, for 15-20 minutes longer or until potatoes are fully tender.
es, this post had a photo makeover! Here’s one of the original photos from this post:
Our Split Pea Soup recipe is another great way to use leftover ham!