Please Note: I've received feedback that this recipe wasn't working for several people, so I went back and retested the recipe and made adjustments to reduce the liquid amount. If you prefer the recipe as originally written, just add 1 additional cup of milk. Thank you!
Old Fashioned Scalloped Potatoes and Ham casserole is an excellent way to use leftover holiday ham. Cheesy, creamy, and super easy to make, it's a comforting dinner the whole family will love!
Jump to:
- Why You'll Love This Ham And Potato Casserole:
- Ingredient Information And Substitutions
- How To Make Easy Ham And Scalloped Potatoes
- Frequently Asked Questions
- Tips For Making Ham Potato Casserole
- What To Serve With Ham And Scalloped Potato Casserole
- Other Leftover Ham Recipes To Try...
- Old Fashioned Scalloped Potatoes and Ham
Why You'll Love This Ham And Potato Casserole:
It's always nice to have some tasty options to repurpose leftovers, so I've been throwing together some super tasty options featuring ham. This scalloped potatoes and ham recipe seemed like a tasty combo! It's already a popular flavor combo to begin with, so it just made sense.
This is a super tasty variation of my Mom's Homemade Scalloped Potatoes, which I made using my easy Crock Pot Ham. I wanted this particular recipe to be nice and cheesy because adding cheese is usually always a good idea!
What's great is that once you've thrown it together, the oven does the rest of the work for you. Steam up some veggies and you've got the perfect family dinner! Here are a few more reasons to love this cheesy ham and potato casserole:
- Easy to make
- Combines comforting flavors into one tasty dish
- Great way to use up leftovers
- Simple, fresh ingredients
- Family-friendly
Ingredient Information And Substitutions
- Potatoes- Russet potatoes are my top choice for this scalloped potatoes and ham recipe, but Yukon Gold are a close second. Choose potatoes that are roughly the same size so the slices are fairly even too.
- Sliced Ham- Holiday leftovers are perfect for this recipe! Otherwise, ham steaks or thick-sliced deli ham will work.
- Cheddar Cheese- Grate fresh cheese yourself whenever possible for easier melting. I love the flavor of sharp cheddar in my ham and potato casserole, but white cheddar, gouda, or Colby Jack would be delicious too.
- Spices- Onion powder adds savory flavor so you don't need to slice any actual onions first. After that, you just need some kosher salt and black pepper!
- Milk- Whole milk will make the creamiest sauce, but you can use what you have on hand.
- Flour- Nothing fancy, just regular all-purpose flour to help thicken your sauce.
How To Make Easy Ham And Scalloped Potatoes
Step 1- Preheat the oven and mix the flour and milk.
Set the temperature to 400 degrees F and grease your baking pan. Whisk the milk into the flour and set aside.
Step 2- Layer the ingredients in the pan.
Lay one-third of the potatoes in the bottom of the pan. You can shingle them if needed, meaning the edges slightly overlap. Don't overlap too much, though, or they won't cook evenly. Top with one-third of the seasonings, ham, and cheese.
Repeat with another layer of potatoes, then another third of the spices, ham, and cheese.
Add the final layer of potatoes, plus spices and ham but not the cheese.
Step 3- Add milk and flour mixture and top with cheese.
Now, sprinkle the remaining cheese evenly over the top and cover with foil.
Step 4- Bake.
Place the pan in the oven and bake covered for 30 minutes. Remove the foil and bake for an additional 30 minutes, until bubbly and browned on top.
Frequently Asked Questions
Yes, prepare and layer the ham and scalloped potato casserole as directed in a 9" x 13" pan. Keep an eye on it during bakin, you may need to bake a bit longer.
I start ham and potato casserole covered for 30 minutes, then uncover and cook another 30 minutes so the top gets nice and brown. Covering it to start also helps the potatoes cook all the way through.
Yes, I'd assemble and bake, then cool and refrigerate. When it's time to reheat, remove 30 minutes prior to cooking, cover and bake until heated through. You could also assemble and refrigerate earlier in the day, then bake just before serving.
Tips For Making Ham Potato Casserole
- The sizes of the potatoes may vary, so try to have a few extra on hand in case you need them.
- It's up to you whether to peel them or not- I peel my potatoes, but if you don't mind the skin, you don't have to do this step.
- You want the potatoes to be really thinly sliced- a mandoline slicer makes this really quick and easy, but you can also carefully use a sharp knife.
- Spray down the baking pan to help prevent sticking.
- Divide the ingredients into thirds to make layering easier- it'll go faster too! No need to divide the milk and flour, though — those get whisked together and added at the end.
- When you’re making the layers of potatoes, try to make it as even as possible- that said, they may overlap a little and that’s ok.
- You want the milk to almost cover the potatoes, but not completely- you can always add a bit more milk if you need to.
- Ingredients to prep ahead- clean the potatoes and shred the cheese. Chop the ham slices into bite-size pieces around ½ - ¾ of an inch in size.
- Leftovers and storage- store for around 3-5 days covered in the fridge, provided this is made within a day after cooking the ham. You can also freeze leftovers for up to 1 month. Wrap them well and bake covered once thawed.
What To Serve With Ham And Scalloped Potato Casserole
Green veggies like broccoli or a fresh garden salad are welcome sides to cheesy ham and potato casserole. I love to add a loaf of crusty bread to the table too!
A few more great recipes to round out and complete this meal would be:
Other Leftover Ham Recipes To Try...
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Old Fashioned Scalloped Potatoes and Ham
Ingredients
- Cooking spray
- 6-7 medium potatoes, peeled and very thinly sliced
- 1 ½ teaspoons kosher salt
- ¾ teaspoon ground black pepper
- ¾ teaspoon onion powder
- 2 cups leftover sliced ham, chopped to pieces around ½" - ¾" in size
- 1 ½ cups cheddar cheese, shredded
- ¼ cup flour
- 2 cups milk (note: this was previously 3 cups of milk, but reader feedback indicated that it was too much liquid so I tested and adjusted the recipe).
Instructions
- Preheat oven to 400 degrees and grease 9" x 9" pan.
- In a medium bowl whisk milk into the flour. Set aside.
- Lay ⅓ of the potatoes into a single layer on the bottom of the pan, shingling them (it's ok if they overlap a little).
- Top the potatoes with ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder, ⅔ cup ham, and ½ cup cheese.
- Next, shingle ⅓ of the potatoes into the pan.
- Top the second layer of potatoes with ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder, ⅔ cup ham, and ½ cup cheese.
- Shingle the remaining ⅓ of the potatoes into the pan.
- Top the third layer of potatoes with remaining ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder, and ⅔ cup ham.
- Pour milk evenly over the potatoes. Top with remaining ½ cup cheese and cover.
- Bake covered for 30 minutes.
- Remove cover and bake uncovered for an additional 30 minutes. Serve immediately.
Video
Notes
-
- The sizes of the potatoes may vary, so try to have a few extra on hand in case you need them.
-
- It's up to you whether to peel them or not- I peel my potatoes, but if you don't mind the skin, you don't have to do this step.
-
- You want the potatoes to be really thinly sliced- a mandoline slicer makes this really quick and easy, but you can also carefully use a sharp knife.
-
- Spray down the baking pan to help prevent sticking.
-
- Divide the ingredients into thirds to make layering easier- it'll go faster too! No need to divide the milk and flour, though — those get whisked together and added at the end.
-
- When you’re making the layers of potatoes, try to make it as even as possible- that said, they may overlap a little and that’s ok.
-
- You want the milk to almost cover the potatoes, but not completely- you can always add a bit more milk if you need to.
-
- Ingredients to prep ahead- clean the potatoes and shred the cheese. Chop the ham slices into bite-size pieces around ½ - ¾ of an inch in size.
-
- Leftovers and storage- store for around 3-5 days covered in the fridge, provided this is made within a day after cooking the ham. You can also freeze leftovers for up to 1 month. Wrap them well and bake covered once thawed.
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