There is nothing like the smell of a warm casserole on a cold winter night. When the wind is howling, you need a meal that feels like a big hug. This Scalloped Potatoes and Ham is exactly that dish.
This recipe delivers tender potatoes and savory ham in every single bite. It is a wonderful way to use up leftover ham from the holidays. Your family will keep coming back for second helpings of this creamy delight.
Why This Recipe Is a Winner
This recipe is a budget-friendly winner for busy families everywhere. It uses simple pantry staples that you likely already have in your kitchen. You do not need any fancy equipment or expensive ingredients to make this.
The combination of salty ham and creamy sauce is truly soul-warming comfort. It is filling enough to be a main course but feels like a treat. Even the pickiest eaters in your house will enjoy these tender potato layers.
It is also a great recipe for meal prep or busy weeknights. You can assemble it ahead of time and pop it in the oven. The leftovers taste even better the next day after the flavors meld together.
Simple Method
Making this dish is much easier than it looks to your guests. You will start by creating a silky smooth béchamel sauce on the stove. This sauce is the secret to the perfectly creamy texture of the dish.
Layering the ingredients is the most relaxing part of the whole process. You just stack the potatoes, onions, and ham in your favorite baking dish. It is a beginner-friendly method that yields professional, restaurant-quality results every time.
The oven does most of the hard work for you while you relax. Your house will smell amazing as the potatoes soften and the top turns golden brown. Just remember to let it rest so the sauce sets up perfectly.
Ingredients You’ll Need
This recipe relies on simple, fresh ingredients that provide maximum flavor. Russet potatoes work best here because they release starch to thicken the sauce naturally.
- 3 lbs Russet potatoes, peeled and sliced 1/8-inch thick
- 2 cups cooked ham, diced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup yellow onion, finely minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
Cooking Steps
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to create a roux without browning.
- Slowly whisk in the milk, salt, black pepper, onion powder, and garlic powder. Continue whisking until the sauce reaches a simmer and thickens.
- Layer half of the sliced potatoes in the bottom of the prepared baking dish.
- Top the potato layer with all of the minced onions and half of the diced ham.
- Arrange the remaining potatoes over the ham layer and top with the remaining diced ham.
- Pour the thickened white sauce evenly over the contents of the dish, ensuring the sauce penetrates between the layers.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 30 minutes until the potatoes are tender when pierced with a fork and the top is golden brown.
- Allow the dish to rest for 10 minutes at room temperature before serving to set the sauce.
Best Ways to Enjoy It
Serve this dish warm while the sauce is still velvety and rich. It pairs beautifully with a simple side of steamed green beans or peas. A crisp garden salad also provides a nice contrast to the creamy potatoes.
For a cozy night in, serve this with a thick slice of crusty bread. You can use the bread to soak up every last drop of the sauce. It is a complete meal that will satisfy everyone at your table.
If you are serving this for a winter gathering, it looks beautiful in a ceramic dish. Set the table with warm colors and enjoy the compliments from your friends. It is a true crowd-pleaser that never goes out of style.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for 3-4 days. This dish actually reheats beautifully for a quick and easy lunch the next day. The potatoes continue to soak up the seasoned sauce as they sit.
To reheat, place a portion in the oven at 350°F until warmed through. You can also use the microwave for a fast weeknight meal. If the sauce seems too thick, just add a tiny splash of milk.
I do not recommend freezing this dish as the texture can change. The potatoes may become slightly grainy once thawed and reheated. It is best enjoyed fresh within a few days of baking.
Tips for Best Results
- Don’t skip the rest time after taking the dish out of the oven.
- Use a mandoline slicer to get perfectly even potato slices every time.
- Slice your potatoes thin so they cook through at the same rate.
- Whisk your sauce constantly to avoid any lumps in your creamy roux.
- Cover the dish tightly with foil to steam the potatoes until tender.
- For a holiday twist, add a pinch of nutmeg to the white sauce.
- Make sure the sauce reaches all the way to the bottom layers.
- Try using a smoked ham for a deeper flavor profile in the casserole.
Easy Flavor Ideas
- Add a cup of shredded cheddar cheese between the layers for extra richness.
- Swap the yellow onion for leeks for a milder, sweeter flavor.
- Stir in fresh thyme or rosemary for a garden-fresh herbal note.
- Use gluten-free flour to make this dish gluten-friendly for your guests.
- Top with breadcrumbs during the last 15 minutes for a crunchy texture.
Common Questions
Can I use Yukon Gold potatoes instead?
Yes, Yukon Golds are a fantastic substitution for Russets in this recipe. they have a naturally buttery flavor and hold their shape very well. You do not even need to peel them if you prefer a rustic look.
How do I know when the potatoes are done?
The best way to tell is by using a sharp fork or knife. It should slide easily through the center of the potatoes with no resistance. If they feel firm, give them another 10 minutes in the oven.
Can I make this ahead of time?
You can assemble the dish and keep it in the fridge for up to 24 hours. Just be sure to add a few extra minutes to the baking time. This makes it perfect for stress-free entertaining during the busy winter months.
I hope this cozy Scalloped Potatoes and Ham brings warmth to your home this winter. It is a simple dish that truly celebrates the joy of family cooking. Give it a try and enjoy every creamy bite!
— Lidia
Scalloped Potatoes and Ham
Ingredients
- 3 lbs Russet potatoes, peeled and sliced 1/8-inch thick
- 2 cups cooked ham, diced
- 1/4 cup unsalted butter
- 1/4 cup all -purpose flour
- 3 cups whole milk
- 1/2 cup yellow onion, finely minced
- 1 teaspoon sal t
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to create a roux without browning.
- Slowly whisk in the milk, salt, black pepper, onion powder, and garlic powder. Continue whisking until the sauce reaches a simmer and thickens.
- Layer half of the sliced potatoes in the bottom of the prepared baking dish.
- Top the potato layer with all of the minced onions and half of the diced ham.
- Arrange the remaining potatoes over the ham layer and top with the remaining diced ham.
- Pour the thickened white sauce evenly over the contents of the dish, ensuring the sauce penetrates between the layers.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 30 minutes until the potatoes are tender when pierced with a fork and the top is golden brown.
- Allow the dish to rest for 10 minutes at room temperature before serving to set the sauce.
