This post may contain affiliate links. Please read our disclosure policy.
Cheesy Scalloped Potatoes and Ham is an easy leftover ham and potato casserole that’s smothered in a creamy homemade cheese sauce. It can easily be served as a side dish or as the main event.
We make a ham just once or twice or year but I kind of wish we would do it more often. I’ve got lots of leftover ham recipes that my family loves, like Ham & Cheese Biscuits or One Pan Ham & Cheese Tortellini.
Table of Contents
Cheesy Scalloped Potatoes and Ham Recipe
If you have leftover ham after Easter like we always do, then this recipe is for you! Or maybe you just like ham. And cheese. And potatoes. Then this recipe is for you too.
Cheesy Scalloped Potatoes and Ham is an easy ham and potato casserole made with a homemade cheddar cheese sauce and baked to creamy, bubbly perfection. It’s based on my grandma’s cheesy potato recipe and we’ve been making it in our family for longer than I’ve been alive.
Scalloped potatoes are different from au gratin potatoes, but they both have a luscious, creamy sauce. Au Gratin just has cheese added, while scalloped potatoes have none. I like to call this recipe a hybrid of the two.
Ingredients For Scalloped Potatoes and Ham Casserole
- Russet Potatoes – I’ve also used yukon gold potatoes or new potatoes, but russets are my spud of choice.
- Cheese Sauce – butter, flour, milk, salt and pepper, and cheddar cheese, The cheese should be freshly grated off the block for best results. Feel free to add other cheese, like Gruyere and Parmesan.
- Ham – Use leftovers from the holidays, or buy a thick ham steak at the store. Either will work well.
- Optional Garnish – Fresh chopped chives and paprika.
How To Make Scalloped Potatoes and Ham Casserole
See recipe card below for ingredient quantities and full instructions.
I love this recipe because it’s so easy and tastes incredibly rich and creamy and salty – better than any cheesy potato casserole I’ve ever had. Ham and cheese is undeniably one of the most perfect combinations and they fit together so well in this casserole.
- Boil water in a large pot over medium-high heat, and add the potatoes whole and unpeeled. Reduce the heat to medium-low and boil them for about 20 minutes to cook them most of the way through. They will be slightly tender, and you should be able to pierce the skin with a fork, just not all the way through. Drain the water and set the potatoes aside to cool.
- Once they are cool enough to handle, peel them and slice them with a paring knife. I usually just slice them with a sharp knife but you could use a mandoline.
- While the potatoes are boiling, make the cheddar cheese sauce. The sauce is a basic bechamel sauce with grated sharp cheddar added. Melt some butter and add a little flour, whisking together and cooking for several minutes.
- Whisk in milk and simmer until the sauce is thick, then remove from the heat and add shredded cheddar, stirring until it’s melted.
- Layer the potatoes, ham, and cheese sauce mixture in a large casserole dish. Top with more shredded cheddar, a final handful of diced ham, and some paprika.
- If you like to garnish, add fresh minced chives or parsley as well.
Try adding some fresh herbs, like fresh thyme or oregano to the milk while simmering for the sauce to have another layer of flavor.
Why Do You Boil The Potatoes First?
One of the major differences that sets my casserole apart is that we parboil the potatoes, meaning we boil them until they are about halfway cooked, then peel and slice them. This ensures that the potatoes will be creamy and soft and cooked all the way through in under 30 minutes of baking time.
Most casseroles that start with raw sliced potatoes always have comments stating that the potatoes are unevenly cooked. You won’t have that problem with my Grandma’s Scalloped Potato recipe with ham!
The potatoes release starch as they are boiled, making the slices, and therefore the casserole, less starchy.
Russet potatoes or Yukon Golds will work best for this recipe. Both will hold their shape well and will be easy to slice.
Yes, you can make the casserole up to 2-3 days in advance. Prepare and bake the casserole as directed. Let it cool completely and wrap it with aluminum foil, then store in the fridge for 2-3 days, or add a few extra layers of foil and freeze. Before reheating, thaw in the fridge overnight, then bake at 350℉ for 25-35 minutes or until warmed through.
You can cut the recipe in half and use a smaller, 8×8-inch baking dish. Or you can double it and use 3 large casserole dishes.
Storage, Freezing, and Reheating
Refrigerate: Store leftovers in an airtight container in the refrigerator and these potatoes will last several days. You can reheat a large portion in the oven, or use a microwave for individual portions.
Freeze: Cool the potatoes entirely and place in an airtight, freezer-safe container. You could also freeze them in the pan, then pop them out and wrap them in plastic wrap and foil. Freeze for up to 4-6 months.
Reheat in the microwave: Best for single servings. Thaw in the fridge overnight. Place into the baking dish and cover with foil to keep them from drying out. Bake as the recipe directs.
Reheat in the oven: Best for larger portions or more than one serving. Thaw in the fridge overnight. Place into a baking dish and cover with foil to keep it from drying out. Bake at 350℉ for 15-20 minutes or until warmed through.
More Potato Recipes
- Cheesy Hashbrown Casserole
- Baked Potato Wedges
- Crock Pot Mashed Potatoes
- German Potato Salad
- Breakfast Potatoes
Cheesy Scalloped Potatoes and Ham
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups nonfat milk
- Salt & pepper
- 2 1/4 cups freshly shredded cheddar cheese divided
- Paprika for garnish
- 3 pounds russet potatoes
- 2 cups cooked chopped ham
- Fresh chopped chives for garnish
- Preheat oven to 350 degree F and grease a 13″x9″ baking pan with cooking spray.
- Bring a large pot of water to a boil. Scrub potatoes and place them, whole, into the boiling water. Cook for about 20 minutes. Remove from the water and let sit until cool enough to handle.
- Meanwhile, make the cheese sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, until flour is golden brown; about 2 minutes. Stir in milk and cook, stirring often, until thickened; about 2-3 minutes. Remove from heat and stir in shredded cheese. Season with salt and pepper. If the sauce seems too thick, you can stir in up to ¼ of a cup of milk.
- Gently peel potatoes and slice into ⅛ inch rounds. Place ⅓ of the potatoes overlapping in a single layer in the baking dish, seasoning with salt and pepper. Top with about half of the ham. Spoon about ⅓ of the cheese sauce on top of the potatoes and ham.
- Repeat with another layer of potatoes, ham and cheese sauce, then finish with a final layer of potatoes and pour all of the remaining cheese sauce over the top layer of potatoes. Spread to ensure all of the potatoes are covered.
- Sprinkle with ¼ cup shredded cheddar (if desired) and paprika (about 1/8-¼ teaspoon).
- Bake in the 350 degree oven for 20-25 minutes, or until sauce is bubbly.
- Garnish with fresh minced chives and serve immediately.