Old Fashioned Scalloped Potatoes and Ham

A close up image of a spoon holding a big scoop of ham and potato casserole from the pan.

Old Fashioned Scalloped Potatoes and Ham

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!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 373kcal

Author Jessy Freimann

Equipment

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

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!

- 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.

Nutrition