These cheesy scalloped potatoes and ham are easy to make with simple steps and simple ingredients! They're the ultimate comfort food and a perfect way to use leftover holiday ham in a tasty side dish!
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I love my moms old fashioned scalloped potatoes and my loaded scalloped potato recipe with bacon, but when it's the day after Thanksgiving and there's lots of ham leftover...I'm making this version!
It turns boring day(s) old leftovers into a delicious, creamy, cheesy, comforting side dish for any meal! My boyfriend loves it when I make these with our leftover Thanksgiving ham; they've become a tradition in our house after the holiday!
Ingredients
- Potatoes (this recipe uses russet, but it also works with white or yellow/yukon)
- Olive Oil
- Onion (white or yellow)
- Ham
- Butter (salt or unsalted)
- Salt & Pepper
- All Purpose Flour
- Milk (this recipe uses 2% because it helps the roux (cream sauce) get thick)
- Cheddar Cheese
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Prepare: Preheat the oven to 350°F and grease an 8x8 baking dish with cooking spray, and peel and thinly slice the potatoes.
Step 2 - Saute: Add the oil to a pan over low to medium heat and fry the onions until they are caramelized (soft and translucent). Add the ham and cook just until warmed.
Step 3 - Make the cream sauce (roux): Add the butter to a small pot on low heat. Once the butter melts, add the salt, pepper, and flour and stir until smooth. Increase the heat to high and add the milk, a ½ cup at a time, stirring constantly. Once it reaches a boil, boil for 1-2 minutes and continue stirring until thick. Then, remove the pot from the heat.
Step 4 - Layer the potatoes: Add a layer of the potatoes to the baking dish, slightly overlapping, then add ⅓ of the cream sauce, and ⅓ of the onion and ham mixture. Repeat this step two more times and then evenly distribute the cheddar cheese on top.
Step 5 - Bake the potatoes: Bake for 45 minutes covered and 15 minutes uncovered until the cheese starts to look golden.
Storage & Reheating
Store any leftovers covered with tin foil (once room temperature) in the fridge for up to one week. To reheat the leftovers, bake at 350°F until warm (about 20 minutes) or reheat in the microwave on a microwave-safe dish at 15-second intervals until warm.
Helpful Tips
- If you're using tinfoil to cover the dish while baking, spray the underside of the foil with cooking spray to keep the cheese from sticking to it while baking.
- To ensure the potatoes cook through properly and are soft, make sure to slice them thin. A standard knife or a mandolin can be used for slicing the potatoes.
- The heavier the milk percentage, the creamier the potatoes and easier it is to make the roux. I use 2% and i've also used 10% half and half in the past too.
- The roux is ready when it's thick.
- The onions caramelize easier when you cook them on low.
Frequently Asked Questions
They may be runny if they don't rest long enough after baking.
This can happen if the ratio of butter and flour are off or if it hasn't boiled/simmered long enough.
Other Potato Side Dishes
If you're looking for more scalloped potato casserole ideas, you should check out my mom's old fashioned scalloped potatoes and my loaded scalloped potatoes with bacon!
Some other delicious and easy potato side dishes you may like are these potatoes with onion soup mix, roasted yukon gold baby potatoes and creamy red skin garlic mashed potatoes.
Print📖 Recipe
Cheesy Scalloped Potatoes and Ham
- Total Time: 1 hour 20 minutes
- Yield: 4-6
Description
These cheesy scalloped potatoes and ham are a tasty side dish that's easy to make and super comforting!
Ingredients
- Russet Potatoes: approx. 2 lbs (5 medium potatoes)
- Olive Oil: 2 tablespoons
- Onion: 1, sliced
- Cooked Ham: 1 cup, diced
- Butter: ¼ cup
- Salt: ¾ teaspoon
- Pepper: ¼ teaspoon
- Flour: 3 tablespoons
- Milk: 2.5 cups
- Cheddar Cheese: 1.5 cups, shredded
Instructions
- Prepare: Preheat the oven to 350°F, grease an 8x8 baking dish with cooking spray, and peel and thinly slice the potatoes.
- Saute: Add the oil to a pan over low to medium heat and fry the onions until they are caramelized (soft and translucent). Add the ham and cook just until warmed.
- Make the cream sauce (roux): Add the butter to a small pot on low heat. Once the butter melts, add the salt, pepper, and flour and stir until smooth. Increase the heat to high and add the milk, a ½ cup at a time, stirring constantly. Once it reaches a boil, boil for 1-2 minutes and continue stirring until thick. Then, remove the pot from the heat.
- Layer the potatoes: Add a layer of the potatoes to the baking dish, slightly overlapping, then add ⅓ of the cream sauce, and ⅓ of the onion and ham mixture. Repeat this step two more times and then evenly distribute the cheddar cheese on top.
- Bake the potatoes: Bake for 45 minutes covered and 15 minutes uncovered until the cheese starts to look golden.
Notes
If you're using tinfoil to cover the dish while baking, spray the underside of the foil with cooking spray to keep the cheese from sticking to it while baking.
To ensure the potatoes cook through properly and are soft, make sure to slice them thin. A standard knife or a mandolin can be used for slicing the potatoes.
The heavier the milk percentage, the creamier the potatoes and easier it is to make the roux. I use 2% and i've also used 10% half and half in the past too.
The roux is ready when it's thick.
The onions caramelize easier when you cook them on low.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: side dish
- Method: bake
- Cuisine: american
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