Scalloped potatoes and ham are the epitome of comfort food – a creamy, dreamy potato casserole with layers of tender potatoes and savory ham topped with a creamy golden bubbling sauce. It’s a warm, soothing dish without the fuss, perfect for busy moms who want to provide a homemade meal for their loved ones.
In fact, if you are in need of a side dish that’s guaranteed to be loved by everyone at your dining table, look no further! This scalloped potatoes and ham recipe is greeted with actual cheers from my family every time I pull it out of the oven. It’s that good!
I’ll show you exactly how to put this simple dish together – bookmark this recipe because you will absolutely reach for this one over and over!
Great way to use holiday leftovers
Yes, you can absolutely make this recipe any time of the year – we sure do! But I’ve also found myself making scalloped potatoes and ham after the holidays when I have a lot of ham left over like from Easter or Christmas dinner.
In fact, one of the nice things about the holidays is that even though there’s lots of cooking and baking, afterward, there are usually plenty of leftovers. This means mom gets a much-deserved break from cooking.
Eventually, though, you may get tired of ham sandwiches and decide you want to cook something. Why not put that leftover ham to good use?
My favorite post-holiday dish, hands down, is this one. I searched for a long time before finding this recipe, and after modifying it just a tad, it’s quickly become our favorite.
Ingredients
I’ll be honest with you straight out of the gate – this is not a healthy dish. Sure, we could find nutritional high points in it (the ham adds protein, after all!), but at the end of the day, this is a comfort food recipe.
That means this old-fashioned scalloped potatoes with ham recipe is the perfect thing to make when you need an equivalent of a food hug. And who doesn’t need that these days?
The ingredient list for this one is fairly short and consists of “real” food ingredients like butter, flour, milk, and spices, along with potatoes and ham. Just like grandma used to make!
Here’s what you’ll need to whip up this decadent dish:
- Butter
- Flour
- Dried parsley flakes
- Salt
- Dried thyme
- Pepper
- Minced onion
- Milk
- Thinly sliced potatoes – make sure to slice them thinly and about the same thickness so they all cook evenly
- Chopped cooked ham
Note: One batch makes one large casserole dish or approx 6-8 servings. In my family of 6, we never have leftovers!
Instructions
To make the casserole, start by melting the butter in a saucepan. I recommend doing this on medium-low, as anything higher can lead to scorched butter. For this dish, we want to keep that smooth buttery flavor!
Then add the flour, parsley, salt, thyme, pepper, and minced onion.
Stir until smooth. I find this is best done when I use a whisk rather than a spoon. Next, 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.
Next, grease a 2.5-quart casserole dish with a little (more!) butter. You could also use a 9×13″ pan – you want to make sure the potatoes are nice and thick (as pictured). Otherwise, they can get overcooked.
Now, layer potatoes on the bottom, then top with a layer of ham. You’ll do several layers, so try to keep it as even as possible so every bite has some of that yummy flavor combo!
Lastly, pour some of that sauce on top.
Continue layering with ham, potatoes, and sauce until you reach the top. I’ve found that about 3-4 layers are right for this dish. Then, top with the remaining sauce.
Cover and bake at 375º for 45-60 minutes or more until the potatoes are almost tender. You should be able to tell by poking with a fork. If the fork has a bit of resistance but can still go through – you are ready for the next step!
Top with the remaining butter and bake uncovered for 15-20 minutes longer or until the potatoes are fully tender.
My family was fighting me to dig into the dish before I could get a better picture. Now, that’s some evidence that this is a favorite!
It’s that good.
How to store leftovers
If by some miracle you have leftovers with this dish, you can store them in an airtight container in the fridge. They’ll last about 2-3 days this way.
FAQS
Can you freeze scalloped potatoes and ham?
Yes, scalloped potatoes and ham can be frozen. To do so, I recommend baking it until the potatoes are slightly underbaked. Then, make sure to cool the dish completely and cover it with a lid or foil before placing it in the freezer.
To reheat, thaw the dish overnight in the refrigerator. Then bake it to reheat and finish cooking the potatoes.
What do I serve with scalloped potatoes and ham?
A light, steamed vegetable like green beans or broccoli is a classic pairing for scalloped potatoes and ham.
How do I tell if the scalloped potatoes are done cooking?
The best way to tell if the potatoes are done is to insert a fork into the center of the dish. If the fork goes through the potatoes with little resistance, they are done.
More side dishes to try
- Cottage Cheese Potatoes
- Whipped Butternut Squash
- Roasted Buffalo Cauliflower Bites
- Instant Pot Mac and Cheese (Gluten Free!)
Just pin it below to find the recipe later!
Scalloped Potatoes & Ham
With a creamy flavorful sauce, chunks of ham, and sliced potatoes, this main dish has become a tried and true family favorite recipe.
- Prep Time: 30 mins
- Cook Time: 1 hour 20 mins
- Total Time: 1 hour 50 mins
Ingredients
- 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
Instructions
- 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.
Dahlia says
Looks yum – I must try!
What part of the State do you live? I spend my Summers, as a kid in the Seacoast – so very beautiful!
Erika says
Thanks Dahlia! We live in the middle part of the state. It is pretty here – I love it. 🙂
Have a great weekend!
Leila says
Now I’m craving! We make ham and scalloped potatoes every year after Thanksgiving, but we do a homemade cheese sauce with ours (using left over cheese sauce from our broccoli and cheese sauce from Thanksgiving as well!) I look forward to your split pea soup. I wanted to do split pea with our ham bone from Christmas, but hubby doesn’t like peas so I’m going to try a navy bean soup which is similar – just no peas! 🙂
Erika says
That sounds yummy too, Leila! It’s always fun to hear how people make things – such a neat variety!
Jillian says
This sounds so awesome! I’ve been looking for a good ham & scalloped potato recipe! Question- do you think it would work as a freezer meal? I want to make this with our leftover ham, but with New Year’s, etc I don’t really have a good night to slip this into my meal plan!
Erika says
I’ve never tried freezing the whole meal, but I often freeze extra ham and make this recipe later. I just cut the ham into chunks first then throw into a ziploc bag and freeze. You could try that. Good luck!
Happy New Year, Jilly!
Jillian says
Awesome! Thanks! 🙂 Happy New Year to you, too! Good look with the organizing! I’m working on that, too. One little step at a time, right?!
Erika says
Yes, that’s the best way to do it! Good luck right back at ya!
Maria Iemma says
This recipe is going on my meal plan …. love potatoes, love ham. Thank you so much for sharing
Chrystal D says
That looks really good! I’m hungry now!
Lily Kwan says
This recipe looks very tasty. Thanks for sharing!
tami s says
I’ve never put tyhyme in mine but it is getting a bit boring so I’m going to try it!!!
Priscilla says
This looks so delicious! I have leftovers from my Easter ham so I will be putting them to good use with this recipe!
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Ruth Martin says
Hi Erika,
My husband raved over this recipe, and he is not one to give food compliments very often at all! Just thought I’d let you know 🙂 I’m saving this recipe into my favorites. (I changed one thing in the recipe when I made it: substitute 1 cup of chicken broth for 1 cup of the milk. Somehow that just makes it tastier.) 🙂 (I learned that trick from another scalloped potato recipe we like.)
Erika says
Fantastic! Thanks for letting me know. And thanks for the tip – I’ll try that next time. I’m all for more flavor!
Sandra says
This was a huge hit at dinner tonight! I added sharp cheddar to it just because it’s potatoes and ham. Thank you so much!
Erika says
Sharp cheddar sounds like a great addition! I’m glad it was a hit. Thanks, Sandra!
tutorial photoshop says
nyam…. I am to be hungry when looking your photo . 🙂
jenny says
I have made this many times with no changes. Absolutely a new family favorite. Thank you so much!!
Erika says
Thanks, Jenny. That’s great to hear!
Lintas3D Studio says
Wow, I want try, so delicius
Kate says
I have this in the oven now, it smells fantastic!!
Amy says
My family asks for this yummy dish often.
C Lange says
This was delicious. I switched out 2 cups of milk for 2 cups whipping cream and then sprinkled some sharp cheddar and mild cheddar between the layers.
Patricia Rivard says
Love this recipe. Easy to make! One of my all tine favorites!!
Shana says
This is truly delicious! I made a half a batch, which was perfect for four of us.
Erika says
I’m so glad your family enjoyed this dinner!
Shana says
It was delicious! My whole family loved it, and that’s rare. I made a half batch, which was perfect for one meal.
Michelle says
Second time making this dish:) Thank you so much for this recipe we luv it. Pups like it too lol
Erika says
Yay, so glad you (and the pups!) love it! 🙂
Melanie says
I made this recipe because I had some pota6that were left in the back of the refrigerator & forgotten & leftover sliced ham lunchmeat. I wasn’t sure how it would turn out with the ingredients I had but I figured it was worth a try. I added a 1/2 of a white onion & sliced it the same way I slices the potatoes. Because I had so much thin sliced ham leftover I used it all which came to 2 cups. I included shredded cheddar cheese & mixed it in with the potatoes then added it on the top for garnish. I didn’t have whole milk but I had unsweetened almond milk which worked really well. It was so good and the spices were absolutely perfect. Even though I didn’t have the exact ingredients it turned out so good that I am looking forward to making it again for guests.
Erika says
Yum! I’m so glad you enjoyed this recipe, Melanie. Thanks for the feedback! 🙂
Donna Backus says
I made this tonight for dinner. Sounded the closest to what my mom used to make. It was delicious ! Especially for my husband who was unburying our cars from the snow storm. Will definitely make again. I made no changes. Perfect just as it is .
Pediazo says
Very Good
Patty says
Absolutely delicious! Turned out perfectly.
Thank you so much for sharing the recipe