Cheesy ham and scalloped potatoes casserole combines ham with a rich, creamy, cheesy sauce. The perfect way to use up leftover ham, it makes for a crowd-pleasing main course or side dish!
Looking for more ways to use leftover ham? Try my plain scalloped potato and ham casserole and ham and cheese egg bake, too.
When the holidays are over and we’re left with ham, a big cheer goes up in my house because that means we are making pea soup and this cheesy scalloped potato and ham casserole. We might look forward to it more than the actual holiday dinner.
The ultimate comfort food, this casserole is rich, cheesy, and full of savory flavor. Plus, it makes enough for a crowd. So, you can feed the whole family or store leftovers to enjoy for several days!
Recipe Ingredients
Below is an overview of the recipe. Please be sure to scroll down to the recipe card for the complete details!
- Butter – This forms the base of the cheese sauce. I recommend using unsalted butter.
- Onion and Garlic – These add a sweet, savory, pungent flavor to the dish.
- Flour – All-purpose flour thickens the sauce. If needed, substitute 1:1 all-purpose gluten-free flour to keep this cheesy ham and potatoes recipe gluten-free.
- Milk – I use whole milk for the richest flavor and creamiest texture, but any regular or plant-based milk will work.
- Dijon Mustard – Adds extra depth and tang.
- Herbs – Use dried or fresh thyme leaves to add a bright taste, and finish with a sprinkle of fresh parsley.
- Ham – I like to use leftover holiday baked ham, but any cooked ham will work.
- Potatoes – Yukon gold potatoes work best, but you can substitute Russet potatoes if needed.
- Cheese – I use Swiss, Gruyère, or Jarlsberg cheese for the sauce and finish with freshly grated parmesan cheese for a savory, salty taste and a golden brown topping.
- Green Onions – These add extra tang.
How to Make Cheesy Ham and Scalloped Potatoes
Before you begin, preheat your oven to 375 degrees Fahrenheit.
- Prepare the sauce. Melt the butter in a medium saucepan. Then, add the onions and cook until soft, stirring frequently. Add the garlic and sprinkle the flour over the mixture. Cook, stirring constantly for about a minute.
- Simmer. Slowly pour in the milk, whisking constantly. Then, add the Dijon and thyme and bring the mixture to a simmer. Whisk until thickened, and stir in the ham. Season with salt and pepper.
- Layer. Arrange half the potatoes in the bottom of an 8×8 baking dish. Season with salt and pepper, pour half the milk mixture on top, and sprinkle half the cheese evenly over the mixture. Repeat, adding more potatoes, sauce, and cheese.
- Bake. Sprinkle parmesan and chives over the dish. Then, cover with foil and bake until the potatoes are fork-tender. Remove the foil, and continue to bake until the cheese is golden and bubbly. Enjoy!
Serving Suggestions
This cheesy ham and scalloped potato casserole is filling enough to serve on its own as a complete meal. However, I often add a veggie-based side like roasted green beans, shaved asparagus salad, or a spinach salad with strawberry vinaigrette for a boost of nutrients.
Frequently Asked Questions
You can cover the baking dish with aluminum foil or transfer leftovers to an airtight container and store them in the refrigerator for up to three to four days.
Yes, allow the dish to cool completely. Then, cover it tightly with plastic wrap followed by aluminum foil. Or, transfer leftovers to an airtight container. Freeze for up to three months.
To serve, thaw the casserole in the fridge overnight. Then, reheat in the oven at 350 degrees Fahrenheit. Or, warm individual portions in the microwave.
I don’t find it necessary, but some people like to soak their sliced potatoes in water for about 10 to 15 minutes before assembling their casserole. This can help remove excess starch, preventing the casserole from becoming gummy.
More Ways to Use Potatoes
- Chicken Sausage + Sweet Potato Soup
- Loaded Baked Potato Hot Dish
- Caramelized Onion + Potato Pizza
- Bacon, Corn, and Potato Chowder
Did you enjoy this Cheesy Ham and Scalloped Potatoes recipe? Leave a comment and rating to let me know!
Cheesy Scalloped Potato and Ham Casserole
Equipment
Ingredients
- 2 Tablespoons butter
- 1/2 medium onion finely chopped
- 2 cloves garlic minced
- 2 Tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh or dried Thyme leaves
- 2 cups diced cooked ham
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 1/2 pounds Russet potatoes peeled and sliced into 1/4″-thick rounds
- 2 cups swiss gruyere or Jarlsberg cheese
- 1 cup Parmesan cheese
- 2 Tablespoons Freshly chopped chives or green onions
- 1 Tablespoon chopped parsley
Instructions
- Preheat oven to 375°. In a medium saucepan, melt butter. Add onions and cook until soft, occasionally stirring for about 4 minutes add garlic then sprinkle flour over the mixture and cook, constantly stirring, for 1 minute.2 Tablespoons butter, 1/2 medium onion, 2 cloves garlic minced, 2 Tablespoons all-purpose flour
- While whisking, slowly pour in the milk. Add Dijon and Thyme and bring to a simmer and continue to whisk until thickened, about 3 minutes. Stir in ham and season with salt and pepper.1 1/2 cups whole milk, 1 teaspoon Dijon mustard, 1 teaspoon fresh or dried Thyme leaves, 2 cups diced cooked ham, 2 teaspoons Kosher salt, 1 teaspoon Freshly ground black pepper
- Layer half the potatoes in the bottom of a 8 x 8 baking dish and season with salt and pepper. Spoon half the sauce over and sprinkle with half the cheese. Repeat with remaining potatoes, sauce, and cheese finishing with a layer of cheese.2 1/2 pounds Russet potatoes, 2 cups swiss, 1 cup Parmesan cheese
- Sprinkle parmesan, chives, and parsley on top and cover the dish with foil, and bake until potatoes are soft, about 40 minutes. Remove foil and bake until cheese is golden and bubbly, about 25 minutes more.2 Tablespoons Freshly chopped chives or green onions, 1 Tablespoon chopped parsley
Notes
– Cover the baking dish with aluminum foil or transfer leftovers to an airtight container and store them in the refrigerator for up to 3-4 days.
– Freeze for up to 3 months. Allow the dish to cool completely. Then, cover it tightly with plastic wrap followed by aluminum foil. Or, transfer leftovers to an airtight container.
– To serve, thaw the casserole in the fridge overnight. Then, reheat in the oven at 350 degrees Fahrenheit. Or, warm individual portions in the microwave.
