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    Home » Recipes » Side Dishes

    Scalloped Potatoes and Ham

    Published: Mar 6, 2019 · Modified: Jan 2, 2020 by Fox Valley Foodie · This post may contain affiliate links

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    Scalloped Potatoes and Ham recipe made from scratch. Perfect to serve as a hearty entree or side dish. #ham #potatoes

    This creamy scalloped potato recipe is peppered with salty bites of ham underneath a deliciously crisp crust. This is the perfect side dish when you are looking for stick to your ribs comfort food.

    Growing up, I was an incessantly picky eater. I would eagerly station myself at the dinner seat nearest the floor heating vent and proceed to secretly stash away any and all offensive food like a squirrel prepping for winter. This practice transcended multiple years and two different houses. 

    Scalloped Potatoes and Ham

    Fairly high on my list of detestable foods were scalloped potatoes.  In hindsight I can't think of anything particularly wrong with the preparation or execution of the meal, I was just PICKY.  Thankfully, I have since grown out of this stage of my life, and I now made amends with many of my childhood culinary nightmares, such as this scalloped potatoes and ham recipe.

    Scalloped Potatoes and Ham

    Scalloped potatoes and ham is a popular Midwestern dish featuring tender sliced potatoes swimming in a creamy sauce. Ham and Cheddar cheese are both typically included in this dish, but variations exist without these ingredients.

    This versatile dish is often served as an entree but is perfectly suited to be a side dish as well, particularly if ham is omitted.

    How to Make Scalloped Potatoes and Ham

    How to Make Scalloped Potatoes and Ham

    Scalloped potatoes and ham is often made with leftover ham, however, you can purchase smaller cuts of precooked ham in your grocers meat department, if you just wish to use it soley for this meal.

    The base of the cream sauce for this recipe is a standard roux. Gently melt butter in a saucepan and sprinkle in flour, then continue to whisk for 3-5 minutes, until the mixture starts turning a light brown. The purpose for doing this is to cook out the raw flour taste.

    Milk can then slowly be added to the roux, but take your time, if too much is added too quickly lumps can form. Once all of the milk is added, cheese can be melted into the sauce, and everything can be combined with the ham and potatoes.

    Scalloped Potatoes

    How Long to Bake Scalloped Potatoes

    Bake scalloped potatoes at 350 for 30 minutes, covered with foil, and then remove the foil and continue to cook for 45 minutes, to allow the surface to brown.

    Can You Prepare Scalloped Potatoes and Ham in Advance?

    Scalloped potatoes and ham can be prepared in advance. Follow the recipe as written until it needs to be baked. Instead of putting the scalloped potatoes in the oven, place the baking dish in the refrigerator until you wish to cook the dish.

    Scalloped Potatoes and Ham recipe

    Scalloped Potatoes and Ham

    This creamy and cheesy scalloped potato recipe is peppered with salty bites of ham underneath a deliciously crisp crust. This is the perfect side dish when you are looking for stick to your ribs comfort food.
    5 from 3 votes
    Print Pin Rate Save Saved
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Total Time: 1 hour hour 45 minutes minutes
    Servings: 8 servings
    Calories: 590kcal
    Author: Fox Valley Foodie

    Ingredients

    • ½ cup Butter
    • ½ cup Flour
    • 1 ½ teaspoons Kosher Salt
    • ½ teaspoon fresh ground Black Pepper
    • 3 cups Milk
    • 3 cups Ham (cubed)
    • ½ cup shredded Cheddar Cheese
    • 2 lbs Russet Potatoes (sliced ¼” thick)

    Instructions

    • Preheat oven to 350 degrees.
    • Melt the butter in a large sauce pan on medium low heat and stir in flour to make a roux. Add salt and pepper and stir frequently to prevent burning. You will want to continue to cook the roux for 5 minutes to ensure the flour taste is cooked out of it.
    • Gradually start incorporating the milk. Stir in a little bit at a time to ensure it is fully blending with the roux.
    • Continue to cook the milk mixture until it thickens then add the chopped ham and cheese.
    • Pour this mixture over the sliced potatoes in a large bowl, toss to combine, and then add the scalloped potatoes to a 13x9 baking dish.
    • Cover the dish with foil and bake for 30 minutes and then continue to bake uncovered for an additional 45 minutes to allow the crust to form on top of the scalloped potatoes.

    Notes

    Tip: Using a mandoline for slicing the potatoes really makes the prep work hassle-free! (affiliate link)
     
    IF YOU LIKED THIS RECIPE you will love my Buttermilk Ranch Potatoes au Gratin recipe too!

    Nutritional Information

    Calories: 590kcal | Carbohydrates: 37g | Protein: 22g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 117mg | Sodium: 1394mg | Potassium: 781mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 6.4mg | Calcium: 233mg | Iron: 2.3mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    This recipe was originally published on FoxValleyFoodie.com February 18, 2015.

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    Reader Interactions

    Comments

    1. Judy

      December 23, 2023 at 12:45 pm

      I have been making these for a few years. Everyone loves them. I do add a bit more cheddar cheese. Great reheated.

      Reply
    2. John

      August 21, 2019 at 8:54 am

      Will happen at our next church potluck

      Reply
    3. marisa

      July 25, 2015 at 12:41 pm

      5 stars
      I made it with gouda cheese and it was delicious! Thank you

      Reply
      • Fox Valley Foodie

        July 25, 2015 at 12:45 pm

        Oooooooooooo! Gouda sounds absolutely FANTASTIC! I may steal that idea from you.

        Reply
        • Kim Blair

          March 06, 2019 at 12:34 pm

          How 'bout Smoked Gouda...for those who can't get enough smoked foods?

          Reply
          • Fox Valley Foodie

            March 07, 2019 at 10:19 am

            That would go well with the smoky flavor of the ham.

            Reply
    4. Kate

      March 16, 2015 at 11:52 am

      I made this last night for dinner (and am eating leftovers now for lunch). To say it was great is an understatement - my husband added it to his "favorite recipes" list about three bites in, and both my almost three year old and 11 month old boys could not get enough! I will definitely be making this again, next time I have leftover ham.

      Reply
      • Fox Valley Foodie

        March 17, 2015 at 6:59 am

        Awesome! I'm glad you liked it!

        Reply
    5 from 3 votes (2 ratings without comment)

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