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Square image of finished Scalloped Potatoes and Ham on white plate topped with parslye.
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5 from 1 vote

Scalloped Potatoes and Ham

A deliciously traditional dish that is full of cheese, ham and tons of flavor, this Scalloped Potatoes and Ham is one recipe you'll want to keep in your recipe box.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 427kcal
Author: Tornadough Alli

Ingredients

  • 4 lbs gold potatoes peeled
  • 4 Tbsp unsalted butter
  • 1 small yellow onion small diced
  • 3 cloves garlic minced
  • 4 Tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 3 cups freshly shredded cheddar cheese divided
  • 16 oz cooked ham small diced
  • Fresh chopped parsley for garnish optional

Instructions

  • Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray, set aside.
  • Slice the potatoes 1/8th of an inch thick (we like to use a mandolin for this) and place them into a large bowl with cold water, set aside.
  • In a large skillet over medium-low heat, melt the butter. Add the onion and cook until softened, stirring occasionally, 5-8 minutes. Add the garlic and cook for 30 seconds until fragrant, stirring constantly.
  • Add the flour to the pan, stir it in to combine, it will form a paste. Cook for 2 minutes stirring constantly. Slowly stream in the milk and heavy cream while stirring constantly to make sure there are no lumps. Add salt and pepper, cook until thickened, 2-3 minutes, stirring occasionally.
  • Take off the heat and stir in half of the cheese until melted, set aside.
  • Layer half of the sliced potatoes into the bottom of the baking dish. Add half of the cooked ham on top. Ladle half of the cheese sauce on top. Repeat. Cover with foil and bake for 60 minutes.
  • Remove the foil, bake for an additional 15 minutes. Top with the remaining cheese and bake for an additional 15 minutes or until the potatoes are tender all the way through. Let sit for about 15 minutes before serving. Serve with a garnish of fresh chopped parsley, optional.

Notes

  1. We like to use gold potatoes for this recipe but you can use russet as well.
  2. If you have leftover ham you can use that, but we use 16 oz of cooked ham that has been diced.
  3. You can make this without the cheese and ham and just the sauce if you'd like, just follow the directions without those ingredients.
  4. You will want to use a mandolin for this recipe so you can have even sliced potatoes, I linked to the one I use above.
  5. Use any cheese that you like, cheddar is our go-to.

Nutrition

Calories: 427kcal | Carbohydrates: 33g | Protein: 19g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 846mg | Potassium: 866mg | Fiber: 4g | Sugar: 4g | Vitamin A: 761IU | Vitamin C: 40mg | Calcium: 289mg | Iron: 2mg