What happens when you combine ham and scalloped potatoes? You’re rewarded with a hearty, filling casserole designed to satisfy whether it’s served as a side dish or an entree. Thinly sliced potatoes become soft and tender as they bake in a rich, creamy white sauce, and chunks of tender ham stud the casserole with bold flavor. Our scalloped potatoes and ham recipe is warm and comforting, a great dish for cold winter days. That works out perfectly if you need to use up leftover ham from a holiday dinner.
If you’re wondering sbout the difference between au gratin and scalloped potatoes, the difference is in cheese. Technically, au gratin potatoes contain cheese, and scalloped potatoes do not. Of course, don’t let tradition restrain your creativity. We won’t mind if you decide to sprinkle cheese onto your scalloped potatoes and ham. Add a crispy bread crumb topping if it suits your fancy! Let yourself have some fun.
Ingredients for Scalloped Potatoes and Ham
- Potatoes: To yield the 6 cups sliced potatoes called for, you’ll need to start with about 2 pounds whole potatoes.
- Cooked ham: For this recipe, you can use leftover honey baked ham, dice up a ham steak or use sliced deli ham.
- Onion: We grate the onion so it’s small enough to practically melt into the other ingredients. It adds depth and boosts the flavor but picky eaters won’t even know it’s there. This is just one of the ways you can make better scalloped potatoes,
- White sauce: Scalloped potatoes get their creamy consistency from a basic white sauce known as a bechamel. It combines butter, flour and milk, plus dried parsley and thyme for an herbaceous edge. For a richer, thicker sauce, replace the milk with half and half or heavy cream.
- Butter: We dot the scalloped potatoes and ham with butter during the final bake time. The extra butter helps create a caramelized, golden-brown top.
Directions
Step 1: Make the sauce
Preheat the oven to 375°F. In a large saucepan, melt 4 tablespoons butter over medium heat. Stir in the flour, dried parsley flakes, salt, dried thyme and pepper until smooth. Gradually add the milk.
Bring the mixture to a boil. Cook and stir for two minutes.
Step 2: Layer the scalloped potatoes and ham
In a large bowl, combine the sliced potatoes, chopped ham and grated onion. Place half of the mixture in a greased 2-1/2-quart baking dish. Top with half of the sauce.
Repeat the layers.
Step 3: Bake the scalloped potatoes and ham
Cover and bake until the potatoes are almost tender, 65 to 75 minutes. Uncover the dish, and dot it with the remaining 2 tablespoons butter. Bake, uncovered, until the potatoes are tender, 15 to 20 minutes.
Recipe Variations
- Add breadcrumbs: To create a crispy topping, add seasoned bread crumbs or panko bread crumbs for the last 15 to 20 minutes.
- Add cheese: Add shredded cheddar, Gruyere, or Parmesan cheese to the layers to make cheesy au gratin potatoes and ham.
- Skip the ham: This recipe tastes great as meatless scalloped potatoes. You can also swap in other cooked meats, such as pancetta, Canadian bacon or any other type of bacon.
Can you make scalloped potatoes and ham ahead of time?
Scalloped potatoes and ham is a great make-ahead meal. Let the casserole cool, and store it, covered, in the refrigerator. The next day, remove the dish from the fridge. Let it sit on the counter while the oven preheats. Bake, covered, in a 350° oven for 30 minutes, or until the center reaches an internal temperature of 165°.
How to Store Scalloped Potatoes and Ham
Store scalloped potatoes and ham in an airtight container in the refrigerator. The leftovers should last up to four days. Reheat the leftovers in the microwave until they reach an internal temperature of 165°.
Can you freeze scalloped potatoes and ham?
Yes, it’s easy to freeze a casserole. The best way to freeze scalloped potatoes and ham is as an unbaked casserole. Assemble the scalloped potatoes as directed, then cover and freeze. To use, partially thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Bake scalloped potatoes and ham as directed. You may need to increase the baking time to cook the potatoes through.
Scalloped Potatoes and Ham Tips
Why are scalloped potatoes and ham watery?
Scalloped potatoes and ham can turn out watery if the sliced potatoes are stored in water. The water prevents discoloration, but it can also remove the potato’s natural starches and add extra water to the dish. If you keep the sliced potatoes in water, drain them well and shake off excess moisture. If the cream sauce is too thin, you can thicken the sauce with additional flour or cornstarch.
What should you serve with scalloped potatoes and ham?
Scalloped potatoes and ham is satisfying enough to serve as an entree with a side salad or your favorite vegetable side dish. You can also serve this recipe as a side dish to a hearty meal, like pork chops, roasted chicken or meatloaf.
How should you prep potatoes for ham and scalloped potatoes?
Before you peel the potatoes, scrub them with a vegetable brush under cold water. Remove any eyes or sprouts. Then, peel the potatoes, and thinly slice with a mandoline slicer or the slicing blade on a food processor. Ideally, each slice will be about 1/8-inch thick.
Do you have to peel potatoes for scalloped potatoes and ham?
You can make scalloped potatoes and ham with peeled or unpeeled potatoes. The casserole will have a more rustic look and texture with unpeeled potatoes, but it will still taste great!
