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.
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With a creamy flavorful sauce, chunks of ham, and sliced potatoes, this main dish has become a tried and true family favorite recipe.
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.
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!
Dahlia says
December 29, 2012 at 12:34 pmLooks 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
December 29, 2012 at 12:40 pmThanks Dahlia! We live in the middle part of the state. It is pretty here – I love it. 🙂
Have a great weekend!
Leila says
December 29, 2012 at 2:51 pmNow 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
December 29, 2012 at 3:06 pmThat sounds yummy too, Leila! It’s always fun to hear how people make things – such a neat variety!
Jillian says
December 31, 2012 at 12:05 pmThis 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
December 31, 2012 at 2:41 pmI’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
January 3, 2013 at 9:55 amAwesome! 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
January 5, 2013 at 7:45 pmYes, that’s the best way to do it! Good luck right back at ya!
Maria Iemma says
January 21, 2013 at 2:04 pmThis recipe is going on my meal plan …. love potatoes, love ham. Thank you so much for sharing
Chrystal D says
February 19, 2013 at 2:11 pmThat looks really good! I’m hungry now!
Lily Kwan says
March 14, 2013 at 4:24 pmThis recipe looks very tasty. Thanks for sharing!
tami s says
March 26, 2013 at 3:28 pmI’ve never put tyhyme in mine but it is getting a bit boring so I’m going to try it!!!
Priscilla says
April 2, 2013 at 8:04 amThis 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
August 4, 2014 at 7:22 pmHi 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
August 28, 2014 at 2:32 pmFantastic! Thanks for letting me know. And thanks for the tip – I’ll try that next time. I’m all for more flavor!
Sandra says
January 5, 2015 at 9:55 pmThis 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
January 6, 2015 at 1:11 pmSharp cheddar sounds like a great addition! I’m glad it was a hit. Thanks, Sandra!
tutorial photoshop says
January 22, 2015 at 2:27 amnyam…. I am to be hungry when looking your photo . 🙂
jenny says
January 30, 2015 at 7:46 pmI have made this many times with no changes. Absolutely a new family favorite. Thank you so much!!
Erika says
February 2, 2015 at 11:21 amThanks, Jenny. That’s great to hear!
Lintas3D Studio says
December 22, 2015 at 10:05 pmWow, I want try, so delicius
Kate says
February 10, 2016 at 7:59 pmI have this in the oven now, it smells fantastic!!
Amy says
April 8, 2018 at 2:58 pmMy family asks for this yummy dish often.
★★★★★
C Lange says
June 17, 2018 at 9:56 pmThis 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
September 5, 2018 at 8:26 pmLove this recipe. Easy to make! One of my all tine favorites!!