Monday, April 9, 2012

Scalloped Potatoes and Ham

I've always loved using leftover ham in scalloped potatoes for a delicious, hearty casserole. I had 2 cups of ham pieces leftover from my Easter ham, so this casserole was born today. It was creamy and cheesy and had chunks of ham scattered throughout it. Potatoes are either sliced with a mandolin, or very thinly sliced by hand with a sharp knife. The only change I will make next time is too add more milk for just a bit more sauce, a change I added to the recipe. Other than that, this was a very tasty dish. Got Leftover ham? Give this a try.

Scalloped Potatoes and Ham
From Lynda's Recipe Box
I used unpeeled Yukon Gold potatoes. When I use russets, I always peel them because they have a thicker peel.

2 pounds Yukon Gold potatoes, or russet potatoes
2 cups diced ham
1 cup heavy cream
1 1/2 cups milk-I used 2%
2 tablespoons butter
2 tablespoon flour
1/2 onion, diced
1 1/2 cups shredded cheese- I used Colby/Jack
salt to taste
pepper, to taste

Preheat the oven to 350 degrees F. Since I used Yukon Gold potatoes, I left the peels on. If using russets, they need to be peeled. So, slice all the potatoes, using a mandolin or a knife. In a 12 inch skillet, melt the butter and add in the diced onion. Saute the onion for about 2 minutes, then sprinkle in the flour. Stir and cook for about 1 minute. Pour the milk into the skillet and stir until the mixture begins to thicken. Add in the ham, and heat one minute. Add the cream, and also the potatoes. Taste and adjust the salt and pepper if needed. Butter a 9x13 inch baking dish. Pour half of the potato mixture into the baking dish. Sprinkle with half the cheese. Top with remainder of the potato and cream mixture. Top with the remaining cheese. Cover dish well with aluminum foil. Bake for 50 minutes covered. Then, uncover the pan and bake for another 10-15 minutes until cheese is bubbly and potatoes are done. Remove from oven and enjoy!


  1. I think of this as the quintessential spring meal. Paul always had ham and scalloped potatoes growing up in the Midwest for Easter. This is the perfect "two days after" meal with all the tastes of the celebratory dinner.

  2. Lynda, what a great idea for left over ham. Potatoes, ham and a creamy sauce, what's not to love. I am definitely saving this recipe. Sounds wonderful and the pic looks scrumptious!

  3. Who doesn't love scalloped potatoes and ham... such comfort food!

  4. It looks so creamy and delicious! Total comfort food for me.

  5. marvelous use for your leftovers, lynda!!

  6. Hi Lynda,
    Just popped in from Angela's for some Scalloped Potatoes and Ham. Sure looks good!!! I haven't made scalloped potatoes in ages...

    Thanks for the nudge. I'll be saving this...

  7. Mmm! This looks--and sounds--absolutely delicious! Will have to try!

  8. Yumm!! I haven't had this in forever, but seems PERFECT for leftover Easter ham. Definitely saving this one. :)


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