Potatoes and ham are baked in a homemade sauce, then topped with cheddar cheese. Scalloped Potatoes and Ham is the perfect comfort food.
This recipe for Scalloped Potatoes and Ham is a classic, old-fashioned dish that has been popular for decades. It's not only a comforting meal, but it's also a great way to use up leftover ham after a holiday feast. This particular recipe is a modern twist on a version found in a 1953 edition of Better Homes and Gardens new Cook Book.
For more vintage recipe ideas, try our Cincinnati Chili, which is our take on the original Skyline chili recipe from 1949. Another option is our Old-Fashioned Tomato Soup Meatloaf with Dry Milk, which is a delicious and unique dinner idea. And if you're still looking for ways to use up leftover ham, be sure to check out our recipe for Leftover Ham Pot Pie.
Whipping up a Ham and Bean soup is a great way to use up the remaining ham and create a hearty and comforting meal.
- Make sure when you are using butter in your recipes that you use Unsalted butter.
- You can use either yellow or white onions.
- Fresh minced garlic brings amazing flavor to any dish.
- Monterey jack cheese or your family's favorite flavor of cheese is fine.
- You can use leftover ham or buy some thick cut ham and chop it.
See recipe card for quantities.
Sauté the onions and garlic with butter.
Add in the milk and cream.
Start to layer.
Top with cheese.
Hint: make sure to cover the baking dish with foil. That way the potatoes don't get too browned before they are done.
- Cheese - feel free to use your favorite type of cheese.
- Milk- we used 2%, however, you can use whole or skim.
- Cheese - this is one of the best parts about this recipe! Feel free to switch out the cheese we listed for Havarti, Gouda, or Gruyere.
- Potatoes - russet or Yukon gold work the best for this recipe.
I absolutely love using Staub cookware. It gets everything nice and hot, and it looks great on the table. It's also a breeze to clean and its dishwasher safe.
- large skillet
- casserole dish
- Store in an airtight container in the refrigerator for up to 5 days.
- I don’t recommend freezing this dish. The heavy cream can separate as it thaws.
🍅What vegetables go with this?
Scalloped potatoes and ham is a hearty and satisfying dish on its own, but adding some vegetables to the meal can make it more balanced and nutritious. Some vegetables that go well with scalloped potatoes and ham include green beans, peas, carrots, broccoli, cauliflower, and asparagus. These vegetables provide a variety of nutrients and colors to the meal, and can be prepared in a variety of ways, such as roasted, steamed, or sautéed. Adding a simple side salad or some fresh fruit can also help balance out the richness of the dish.
- I like to use leftover ham from Thanksgiving dinner, or I use a package of chopped ham from the store.
- You can make this ahead of time and store in the refrigerator until ready to bake.
- Sauté the garlic and onions before adding them to the dish to really create some extra flavor.
- Slice the potatoes thinly and evenly for even cooking.
No, you don't have to. Some do as they just don't love the skin left on. However, there is actually a lot of nutrition that comes from the skin. It's totally up to you.
Usually, it just means they need to bake a bit longer. This is also why it is important to use a slicer or mandolin to get the potatoes sliced the exact same way and thickness.
Vegetables go fantastic with this dish. You can also serve up some crusty bread too.
Yes, you can. Just make the casserole and then place it covered in the fridge. To reheat it, simply, bake at 350 degrees and baked until heated through.
This post was originally on Modern Vintage Recipes.
Scalloped Potatoes and Ham
- large skillet
- cutting board
- 9 x 13" casserole dish
- ¼ cup unsalted butter
- ½ cup onion diced
- 1 teaspoon garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup Monterey jack cheese shredded
- 6 medium russet potatoes peeled and sliced thinly ¼ inch
- 2 cups ham chopped
- 1 cup cheddar cheese shredded
- 1 tablespoon parsley minced optional
- Melt the butter in a large skillet and cook the onion for 4 minutes, then add the garlic and cook for an additional minute. Season the onions with salt, thyme, and pepper. Stir in the flour, then whisk in the milk and heavy cream. Stir until it begins to thicken, then add the Monterey jack cheese.
- Heat the oven to 375° and spray a 9x13 inch pan with cooking spray.
- Place the potatoes in the pan and add the ham. Pour the cheese sauce over the potatoes, then top with cheddar cheese.
- Cover with tin foil and place in the oven. Bake for 40 to 45 minutes, until you can insert a fork into the potatoes.
- Remove the tin foil and bake for another 5 minutes.
- Remove and let sit for 5 minutes, then top with parsley before serving.