Scalloped Potatoes With Ham

Scalloped potatoes are often a side; however, with the addition of ham, it eats like a meal. Eyes will instantly light up when you bring these to the table.

Scalloped potatoes with ham is a side that commands attention. It is creamy, savory, rich, well-seasoned, and the ham brings a slight sweetness. These scalloped potatoes with ham are a cross between classic scalloped potatoes and potatoes au gratin due to the addition of cheese. A combination of gruyere and parmesan instantly elevates the potatoes thanks to their pleasant nuttiness.

Why You’ll Love Scalloped Potatoes with Ham

Great opportunity to use leftovers – I don’t know about you, but whenever I roast a ham, there are often some leftovers. When there is, I often dice it up to use in these potatoes.

No-fail recipe – You can’t mess this dish up. The potatoes are cut thin enough to ensure they cook through, the rich sauce is as easy as can be, and all the ingredients work together to create a harmonious blend of flavors.

Convenient one-dish meal – Dishes made in an actual dish are so convenient. You cook them in the dish, serve these scalloped potatoes with ham directly out of the dish, store leftovers in the dish, and reheat the potatoes in it as well.

Great make-ahead – Cook the scalloped potatoes with ham, leave it on the counter to cool to room temperature, and store it until dinner time rolls around.

Scalloped Potatoes with Ham Ingredients Notes

• Potatoes: Skip russet potatoes for this recipe and use Yukon Golds instead. They hold their shape well when cooked and have tender skins that don’t have to be removed.
• Ham: While you don’t want thin deli slices, any ham you can dice will do. Smoked, honey-baked, maple glazed – all will work.
• Garlic: Ensure the cloves are fresh to impart the most garlic flavor. Garlic goes into the butter used to make the roux, so this side dish essentially starts with garlic butter. Tempting, right?
• Flour: All-purpose flour is used to make the roux that thickens the bechamel, a key dish component. However, you can use bread, pastry, or cake flour.
• Milk: The milk is what turns the roux into a sauce. Whole or 2% milk is fine.
• Cheese: Scalloped potatoes with ham call for gruyere and parmesan. Gruyere melts beautifully and evenly, doesn’t separate, and is undeniably luscious. Furthermore, the salty, nutty flavor is phenomenal. Use younger gruyere for more creaminess and nuttiness, or go with aged gruyere if you prefer more complex earthiness.

Refer to the recipe card below for a complete list of ingredients with precise measurements.

How to Make Scalloped Potatoes with Ham

1. Slice the potatoes: Wash the potatoes and cut them into thin slices. You can either use a sharp knife or a mandoline. A mandoline is preferred since it offers a quick way to slice the potatoes and ensures they are all even.
2. Season: Pat the potatoes dry and lightly toss them with salt to season.
3. Make the sauce: Start by sautéing the garlic in butter, then make a roux by sprinkling in some flour. Once you can no longer smell raw flour, whisk in the milk to make the sauce, breaking up any lumps. Next, simmer the sauce until thickened, remove the sauce from the heat, and whisk in the cheese.
4. Assemble the layers: In a baking dish, spread half the potatoes and ham in an even layer, top with half the sauce, and repeat the layers.
5. Bake: Place the dish into the oven to bake until the potatoes are tender. Covering the dish with foil is essential to ensure the potatoes cook through.
6. Brown: Uncover the scalloped potatoes with ham, sprinkle the top with the remaining cheese, and return to the oven to cook until the top is golden.

Variations, Substitutions, and Cooking Tips

Use herbs – Herbs are an excellent addition to scalloped potatoes. Pick your favorite, or try a combination: Rosemary, thyme, parsley, or sage.

Russets will work in a pinch – However, peeling is recommended since the skin on russets will affect the texture of scalloped potatoes and ham.

Swap the ham with bacon – Remember, you’ll get more smoke flavor if you use bacon.

Broil instead – If you’re strapped for time and need to brown the top of the scalloped potatoes fast, bake until tender, sprinkle with cheese, then pop under the broiler for a few minutes to brown the top.

Add mustard for zing – Try mustard powder or your favorite Dijon. For powder, stick with ¼ to ½ teaspoon, and start with a teaspoon if using the ready-to-use condiment.

Greens would be great – To make scalloped potatoes with ham a little healthier, consider layering your favorite leafy greens with the potatoes and ham. Spinach works exceptionally well, as does chard.

Swap The Toppings – Instead of adding an additional layer of parmesan on top, add a layer of panko breadcrumbs.

Easy scalloped potatoes and ham with cream of mushroom soup – Skip making the sauce and use 2 cans of cream of mushroom soup, 1 chopped onion, 2/3 cup water, 2 cups diced ham.

Continue to Content

Scalloped Potatoes With Ham

Yield: 6 Servings

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Scalloped potatoes are often a side; however, with the addition of ham, it eats like a meal. Eyes will instantly light up when you bring these to the table.

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Ingredients

• 5 medium Yukon gold potatoes
• 1 teaspoon fine sea salt, divided
• ¼ cup unsalted butter, plus more for the baking dish
• ¼ cup chopped onion, yellow or white
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1 ½ cups shredded gruyere cheese
• 1 cup freshly grated parmesan cheese, divided
• ½ teaspoon black pepper
• 2 cups diced ham

Instructions

1. Wash the potatoes, peel if desired, then cut into 1/8-inch thick slices.
2. Pat the potato slices dry, then transfer the potatoes to a bowl. Season with half the salt and toss to coat.
3. Melt the butter in a saucepan over medium heat. Add the onion and garlic, then sauté for 3 minutes.
4. Whisk in the flour to make a roux.
5. Cook the roux for 30 seconds to a minute or until you no longer smell raw flour.
6. Slowly add the milk as you whisk. Break up any lumps.
7. Bring to a simmer and leave to simmer until thickened—season with the remaining salt and black pepper.
8. Remove from the heat, then slowly add the gruyere and half the parmesan as you whisk until melted.
9. Preheat the oven to 400 degrees Fahrenheit and lightly butter a 13x9 inch baking dish.
10. Add half of the potatoes to the dish and half the ham. Be sure to arrange both in an even layer.
11. Pour half the sauce over the potatoes and ham. Spread evenly.
12. Add the remaining half of the potatoes and ham, then follow with the last of the sauce.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Uncover the dish, check to ensure that the potatoes are fork tender, top with the remaining half cup of parmesan, and return the scalloped potatoes to the oven to bake for 15 more minutes. During this time, the top will get brown and bubbly.
15. Remove from the oven, set the dish aside for 10 minutes to cool slightly, and serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 546Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 107mgSodium: 1360mgCarbohydrates: 44gFiber: 3gSugar: 9gProtein: 31g

This data was provided and calculated by Nutritionix.

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Monique McArthur

Monique McArthur is a mother of two, writer, fan of home cooking, and creator of delicious recipes. She envisions herself as a self-taught cook who also learned extensively from a family of restaurateurs. In her spare time she enjoys traveling, shopping, running with her dogs and spending time with family.

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