I don’t know about you, but I love a creamy, rich, and savory side dish at the holidays. It’s the time of year for indulgence, and I’m not holding back with this scalloped potatoes and ham recipe. Layers of thinly sliced potatoes, diced ham, and creamy sauce all topped off with a crown of melty cheddar cheese… I can’t think of anything more delicious! This tasty side goes well with just about any holiday meal, although it may just take over as the star of the show!
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At every holiday meal, I’m mainly interested in the sides, and scalloped potatoes and ham is such a good side! It’s full of savory and umami flavors, and it’s got a good dose of protein, too. I could make a whole meal out of just this one dish. Scalloped potatoes are good, but these potatoes are even better, and it’s all thanks to the deliciously salty ham!
What’s in This Scalloped Potatoes and Ham Recipe?
- Butter: Unsalted butter helps the onions cook without burning and forms the fat component of the roux that thickens the sauce.
- Onion: Adds a subtle sweet and earthy flavor to the sauce.
- Flour: All-purpose flour binds with the butter to create the roux that thickens the sauce.
- Milk: Whole milk makes the sauce rich and creamy. Lower-fat milks also work, but they will not produce as creamy of a sauce.
- Chicken Broth: Low-sodium chicken broth adds bulk and flavor to the sauce. Veggie broth also works well.
- Salt + Pepper: Enhance the overall flavor of the dish.
- Dijon Mustard: Adds a subtle spicy flavor that enhances the savoriness of the dish.
- Potatoes: I like Yukon Gold potatoes best for this recipe, as they hold their shape well after cooking. Other waxy potatoes, like red potatoes, work well, but I recommend avoiding starchy potatoes like Russets.
- Ham: I used a package of pre-diced ham from the store, but feel free to grab your favorite ham and dice it up.
- Cheese: Cheddar cheese is my favorite for a savory and salty flavor. Colby, Monterey Jack, or American cheese work well here, too.
Tips for Success
- Make sure to cook the flour until it no longer smells raw.
- There’s no need to peel the potatoes for this recipe, but you certainly can if you prefer.
- I do not recommend parboiling the potatoes, as this can cause them to overcook and fall apart in the casserole.
- To get evenly sliced potatoes, I recommend using a mandoline slicer or a very sharp knife. I cut mine at about ¼ inch.
- Depending on the thickness of your potatoes, this casserole may take more or less time to bake through. You can check them for doneness by pricking them with a toothpick, cake tester, or knife. They should be easy to pierce.
How to Store and Reheat
Store leftover scalloped potatoes and ham in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for about 30 minutes. You can remove the foil in the last 10 minutes or so to brown the cheese. I do not recommend freezing this dish, as the sauce tends to separate once thawed.
Serving Suggestions
This scalloped potatoes and ham recipe is one of my favorite rich and indulgent side dishes to serve with Thanksgiving turkey or Christmas ham. It has the perfect balance of savory and umami flavors, and it’s so rich and creamy! It’s perfect for Easter dinner, too!
Scalloped Potatoes and Ham Recipe
Equipment
Ingredients
- 4 tablespoons unsalted butter (½ stick)
- ½ onion finely chopped
- ⅓ cup all-purpose flour
- 2½ cups whole milk
- 1 cup low-sodium chicken broth
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- 3½ pounds Yukon Gold potatoes sliced thin
- 3 cups diced ham
- 1½ cups freshly shredded cheddar cheese
- Chopped fresh parsley optional, for topping
Instructions
- Preheat the oven to 350°F. Melt the butter in a saucepan set over medium heat.4 tablespoons unsalted butter
- Add in the onion and cook for a few minutes until softened.½ onion
- Whisk in the flour and cook for a minute.⅓ cup all-purpose flour
- Slowly pour in the whole milk and chicken broth while whisking.2½ cups whole milk, 1 cup low-sodium chicken broth
- Let the mixture simmer until thickened a bit. Then, whisk in the salt, pepper, and Dijon mustard.1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 tablespoon Dijon mustard
- Layer ⅓ of the potato slices in the bottom of a greased 9×13-inch casserole dish.3½ pounds Yukon Gold potatoes
- Top with 1 cup of diced ham and ⅓ of the sauce.3 cups diced ham
- Repeat twice more with a layer of potatoes, ham, and sauce.
- Cover with aluminum foil and bake for 45 minutes until the potatoes are tender and the sauce is bubbling.
- Remove from the oven, take off the foil, and add the cheese on top.1½ cups freshly shredded cheddar cheese
- Bake uncovered for another 10-15 minutes until the cheese is melted and bubbly.
- Finish with a sprinkle of fresh chopped parsley.Chopped fresh parsley
Becky’s Tips
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Scalloped Potatoes and Ham Step by Step
Sauté the Onion: Preheat your oven to 350°F. Melt 4 tablespoons of unsalted butter in a saucepan set over medium heat. Add in ½ of a diced onion and cook for a few minutes until softened.
Cook the Flour: Whisk in ⅓ cup of all-purpose flour and cook for a minute.
Make the Roux: Slowly pour in 2½ cups of whole milk and 1 cup fo low-sodium chicken broth while whisking.
Thicken the Sauce: Let the mixture simmer until thickened a bit. Then, whisk in 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 1 tablespoon of Dijon mustard.
Layer the Casserole: Layer one-third of 3½ pounds of sliced Yukon Gold potatoes in the bottom of a greased 9×13-inch casserole dish. Top with 1 cup of diced ham and ⅓ of the sauce.
Bake the Casserole: Repeat twice more with a layer of potatoes, ham, and sauce. Cover with aluminum foil and bake for 45 minutes until the potatoes are tender and the sauce is bubbling.
Top with Cheese: Remove from the oven, take off the foil, and add 1½ cups of freshly shredded cheddar cheese on top.
Brown and Serve: Bake uncovered for another 10-15 minutes until the cheese is melted and bubbly. Finish with a sprinkle of fresh chopped parsley if desired.
