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.
Scalloped Potatoes & Ham
- Prep Time: 30 mins
- Cook Time: 1 hour 20 mins
- Total Time: 1 hour 50 mins
Description
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
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! 🙂