I’m going to be blunt and honest right upfront. This is not a fast-cooking recipe. It takes over an hour to cook, but it is WORTH THE WAIT!
You can make homemade scalloped potatoes with ham as a side dish or enjoy as a meal all on its own.
I love the flavor of this cut of pork!
Holiday dinners with the family gathered around the table are one of my most favorite events. Thanksgiving and Christmas usually have turkey as the star of the meal, however, Easter is reserved for the best deviled eggs ever and juicy ham!
So, with Easter, comes the perfect pairing of ham and potatoes to create one outrageous leftover casserole!
Tools needed to make this recipe
Some of the kitchen tools out there will make your cooking and baking life so much easier. When making scalloped potatoes, you want to make sure your slices are thin and this can be hard to do with a chef knife.
Not impossible, but challenging and time-consuming.
- A table-top mandoline cutter: Slice potatoes with uniform slices and in mere seconds with this OXO Good Grips Chef’s Mandoline. It sits square on the counter and has more than enough cut/slice thicknesses options to choose from and also has a guard to help keep fingers away from the sharp blades.
- **NOTE** Please, please, please pay attention when using a mandoline. For added protection, I highly recommend using a cut-proof glove!
- Cut proof gloves come in small, medium, and large and will fit pretty true to size.
- Medium Saucepan: to cook your onions, butter, and milk before adding to your sliced potatoes.
- Measuring cups & whisk ensure you have all your ingredients ready, and the whisk will help break up the flour so your sauce is smooth.
What goes well with Scalloped potatoes and ham
Make as a hearty side to a main meal, or serve as the main meal!
Dress this ham and potato dish up with broccoli, green beans or just a simple green salad. I want to try topping it with Adventure of Mel’s homemade ham gravy because it just sounds delicious, doesn’t it?
To make this hearty ham casserole, you will need:
- 1 small onion
- heavy cream
- half-and-half, or 2 cups milk
- chicken broth
- Salt and pepper to taste
- cooked ham
- cheddar cheese, shredded (optional)
- Monterey jack cheese, or your favorite cheese (optional)
In a medium saucepan cook onions and butter over medium heat until onions are soft and translucent.
Add in thyme, parsley, and flour; cook for 1-2 minutes. Turn heat to low and add in milk a little at a time, whisking between each addition.
Stir in chicken broth, salt, and pepper and bring to a boil and cook for about 1 minute. Remove from heat and set aside.
Cover and bake for 50 minutes.
Uncover the dish and bake for an additional 20-30 minutes, or until potatoes are tender.
If you desire, add cheese to the top during the last 15 minutes. Remove from the oven and allow to cool before serving.
If you enjoy making this homemade scalloped potatoes and ham recipe, please let me know in the comments!
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- 6 tablespoons butter
- 1 small onion (1 cup), diced
- ½ teaspoon thyme
- ½ teaspoon dried parsley
- ¼ cup flour
- 1 cup heavy cream
- 1 cup half-and-half, or 2 cups milk
- 1 cup chicken broth
- Salt and pepper to taste
- 3 pounds potatoes, cleaned and thinly sliced
- 2 cups cooked ham, diced
- 1 cup cheddar cheese, shredded (optional)
- 1 cup monterey jack cheese, or your favorite cheese (optional)
- Preheat the oven to 350 F. and grease a 13x9 baking dish.
- In a medium saucepan cook onions and butter over medium heat until onions are soft and translucent.
- Add in thyme, parsley, and flour; cook for 1-2 minutes. Turn heat to low and add in milk a little at a time, whisking between each addition.
- Stir in chicken broth, salt, and pepper and bring to a boil and cook for about 1 minute. Remove from heat and set aside.
- Layer ⅓ of the potatoes on the bottom of the prepared baking dish topped with ⅔ cup of the ham and about 1 cup of the sauce. Repeat layers until the dish is full.
- Cover and bake for 50 minutes. Uncover the dish and bake for an additional 20-30 minutes, or until potatoes are tender.
- If you desire, add cheese to the top during the last 15 minutes. Remove from the oven and allow to cool before serving.
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- The Spice Hunter Thyme, Organic, 0.6-Ounce Jar
- Magnolia Table, Volume 2: A Collection of Recipes for Gathering
- Cuisinart 719-14 Chef's Classic Stainless 1-Quart Saucepan with Cover
- WUSTHOF Classic 8 Inch Chef Knife | Full-Tang Classic Cooks Knife | Precision Forged High-Carbon Stainless Steel German Made
- Epicurean T-Line Non-Slip 15 X 10 11.5 X 9 Kitchen Cutting Board Set, (Natural/Slate) - Reversible, Eco-Friendly, Natural Wood Fiber, NSF Approved, Made in USA
- Pyrex 4.8-qt Oblong Baking Dish with Red Lid
Amount Per Serving: Calories: 599Total Fat: 36gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 125mgSodium: 831mgCarbohydrates: 46gFiber: 4gSugar: 5gProtein: 24g