This recipe for scalloped ham and potatoes is made with layers of tender potatoes, cubed ham, and creamy, cheesy sauce to create the most delicious version of cheesy scalloped potatoes.
Pair Cheesy Scalloped Potatoes and Ham with Roasted Asparagus and a Strawberry Spinach Salad for a meal worthy of Easter Dinner yet easy enough for any night of the week!
Cheesy Scalloped Potatoes and Ham is a perfect way to change up classic scalloped potatoes into a dish that is worthy of being the star of dinner or a memorable side dish.
Tender potatoes and salty ham are married together perfectly with a homemade creamy, cheesy sauce, making the most delicious Cheesy Scalloped Potatoes that are hearty, substantial, and oh-so cheesy!
Whether you serve these Cheesy Scalloped Potatoes with Ham as a side dish or use it to transform your leftover holiday ham into a new and delicious family meal, these cheesy scalloped potatoes will quickly become a family-favorite recipe.
Notes on Ingredients
- Ham: This recipe for scalloped potatoes with ham is a great time to use up leftover baked ham or Instant Pot Ham. If you do not have leftover ham, use store-bought cubed ham, ham steak, or a thick cut of deli ham.
- Potatoes: Use either Russet or Yukon Gold potatoes, as they both have just the right amount of starch to give these scalloped potatoes a creamy, rich finish.
- Cheese: Sharp cheddar is best for the cheese sauce, as it really gives the sauce a pronounced cheese flavor. An important tip is to grate the cheese yourself. Pre-shredded cheese is often coated in anti-caking agents and will not melt as uniformly into your sauce. It is worth the extra few minutes it takes to grate the cheese yourself.
- Cream/Milk: For rich creamy scalloped potatoes whole milk, half and half, or a combination of milk and cream is best. That said, I have used skim and 2% milk with success, but the dish was not as rich or creamy.
How to Make Cheesy Scalloped Potatoes and Ham
Step One: Prepare Potatoes and Ham
- Scrub the potatoes well and peel them if desired.
- For the potatoes to cook evenly, you want to slice them into â…›-inch thick slices. I recommend using a mandoline to thinly slice the potatoes to make your job easier, but of course, a sharp knife will work as well.
- Dice the ham into small bite-size chunks.
Step Two: Make Cheese Sauce
Do not be intimidated by the thought of making a homemade cheese sauce--it is really much easier than it may sound.
- Melt the butter in a large stock pan over medium heat.
- Whisk in the flour to form a thick paste, AKA a roux. Let the roux cook for 1 minute, whisking constantly, to remove the raw flour taste from the sauce.
- Slowly add the milk, along with the seasonings whisking to incorporate.
- Simmer the sauce over medium heat, whisking continuously, until the mixture is bubbly and begins to thicken.
- Remove the sauce from the heat and stir in the cheese, stirring until the cheese is melted.
Step Three: Assemble
- Layer half the potatoes into a buttered casserole dish. Sprinkle the potatoes evenly with half the ham. Pour half of the cheese sauce over the potatoes and ham and use your hands or a spoon to gently push down the potatoes and ham into the sauce. Repeat the layers.
- For extra cheesy flavor, top with additional shredded cheese.
Step Four: Bake
- Cover tightly with foil and bake for one hour. Remove the foil and bake for an additional 25-35 minutes or until the potatoes are fork-tender and the sauce is bubbly.
Serving Suggestions
Obviously, this recipe for Scalloped Ham and potatoes is a great recipe to make with leftover ham. But it also is a favorite side at a holiday meal when served with Baked Glazed Ham, Roasted Carrots, and a Holiday Salad.
Cheesy Scalloped Potatoes with Ham also shouldn't be reserved for simply the holidays or leftovers! Pair with a side of Green Beans Almondine or Roasted Broccoli for a family-favorite weeknight meal.
Recipe FAQs
Because the potatoes are so thinly sliced, I do not find it necessary to parboil the potatoes before baking the scalloped potatoes. The potatoes will become fork-tender, yet retain their shape and texture. Plus the potatoes will not become waterlogged and instead absorb the delicious flavor of the cheese sauce.
No! Simply omit the ham from the recipe and enjoy delicious Cheesy Scalloped Potatoes.
Yes! I have a recipe for Instant Pot Scalloped Potatoes that can be made with the addition of ham and cheese to replicate this recipe for Cheesy Scalloped Potatoes and Ham.
No! I opt to peel the potatoes for a smoother consistency, but it is a personal preference.
More Favorite Recipes Using Leftover Ham
- Stromboli with Ham
- Instant Pot Ham & Cheese Pasta
- Easy Baked Chicken Cordon Bleu
- Ham and Cheese Hot Pockets
- Instant Pot Ham and Bean Soup
If you enjoyed this Ham and Scalloped Potato recipe, please leave a comment and a review below. I love hearing from you!
Cheesy Scalloped Potatoes and Ham
Ingredients
- 2 cups cubed ham
- 6 cups russet potatoes scrubbed and sliced into â…›-inch rounds
- 2 tablespoons unsalted butter plus additional for greasing pan
- 2 tablespoons all-purpose flour
- 2 cup whole milk or half and half
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups shredded sharp cheddar cheese divided
Instructions
- Preheat the oven to 375℉. Grease a 2 ½ quart baking dish with butter.
- Scrub and peel the potatoes if desired. Slice the potatoes using a mandoline or very sharp knife into ⅛-inch thick slices.
- Heat the butter over medium heat until melted, whisk in the flour, and cook for 1 minute, to remove the flour taste from the roux. Slowly whisk in milk, salt, garlic powder, and onion powder and cook until milk is just about boiling. Whisk in the cheese until melted. Remove from heat.
- Layer half the potatoes in the baking dish and top with 1 cup of the diced ham. Pour half of the cheese sauce over the ham and potatoes. Use your hands or spoon to push the potatoes and ham into the cheese sauce. Repeat the layers. before baking.
- Sprinkle with the remaining cheddar cheese and cover tightly with foil.
- Bake for 60 minutes. Remove foil and bake for an additional 25 minutes or until potatoes are tender. Allow the potatoes to cool for 10 minutes before serving.
Equipment Needed
Notes
Nutrition
This recipe was originally published in 2016 and updated in 2023.
Vicki Baldwin
I have made this several times and sent to family members too. Everyone loves this recipe! It's the only one I will use. Thank you for the great recipe!
Kristen Chidsey
I love hearing this, Vicki! I also appreciate you taking the time to leave a review.
Patty Nowak
this recipe is delicious. I used chopped fresh onion and garlic sauteed in
butter instead of the powders. Well worth the time it took me to slice the potatoes 1/8" thick (no parboiling)...I don't trust myself with a mandolin.
Helaine Miller
Hi! I have your recipe in the oven as I type lol! Unfortunately I didn’t see the part about parboiling until now so I’m just going to leave them in the oven covered for 90 minutes and uncovered for another hour so I am certain they are done! This was super easy so thank you! I’m excited to try it!
PS we’re cheese freaks so I doubled the cheese in the sauce and on top!
Kristen Chidsey
Hi Helaine! Parboiling the potatoes was for if you wanted them SUPER soft. Your potatoes should cook in the time stated in the recipe card. I hope you enjoy!