Baked Ham and Scalloped Potatoes
I’m always wanting something creamy, cheesy, and savory! Like 24/7! These Baked Ham and Scalloped Potatoes gave all the comforting vibes! This reminded me of a potluck, Easter brunch, Grandma’s house! It was cheesy, ooey and gooey, full of juicy ham, onion, herbs, and FLAVOR! You just can’t help but go back and load your bowl up with more! This would work great as a side or a main dish! Bake it and take it with you to a party! Bring it to a party and then bake it! Prep it and bake it the next day! There’s so much room for creativity and flexibility here! It was so delicious!
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So, where did the idea for Ham and Scalloped Potatoes originate?
Scalloped potatoes date all the way back to the 1500’s in France and Italy! The French dish “gratin dauphinois” was the very first recorded potato side dish with a similar vibe to this! And that was 500 years ago! Potatoes were sliced very thin and then baked with cream or milk!
By the early to mid 1800’s, ham was tossed into the mix as cooks began experimenting with other variations of this comforting classic! Ham worked perfectly because the creamy sauce kept it juicy, especially when being reheated. Plus, there was usually a ton of leftover ham from Sunday roasts – and this was the perfect way to use it up! Flour was added, fresh herbs and garlic, and Americans did not sleep on layering that cheese in there which was not common in earlier versions!
By the late 1800’s baked ham and scalloped potatoes was referred to as a “standard farmhouse casserole!” To this day, this dish is continuously requested and loved! It’s definitely a meal that could never get old!
Did you know?
Potatoes are the fourth largest food crop in the world – with maize, wheat, and rice coming just before! They’re so versatile, I mean you can do ANYTHING with them. And they’re actually surprisingly nutritious! One medium potato holds 45% of your daily vitamin C! Isn’t that shocking, but awesome!?
Potatoes can grow under extremely harsh conditions, making them resilient and popular around the globe! They can even tolerate being exposed to freezing temperatures for short periods of time with very minimal risk to quality!
What ingredients do I need to make this dish?
For the sauce:
Heavy Cream
Whole Milk
Gouda
Colby and Monterrey Jack
Onion
Garlic
Butter
Flour
Thyme
Salt
Black Pepper
Cayenne
Nutmeg
Ground Mustard
For the baked ham and scalloped potatoes:
Potatoes
Diced Ham
Gouda
Colby and Monterrey Jack
Cooking Spray
For serving:
Chives
What equipment do I need?
- Cutting Board
- Chef Knife
- Measuring Cups and Spoons
- Medium Saucepan
- Wooden Spoon
- 9×13 Baking Pan
- Cheese Grater
How do I make it?
To get started on this recipe, the first thing you’ll want to do is preheat the oven to 375F, then start peeling your potatoes. Slice them into about 1/8-inch-thick pieces. If you have a mandolin, that will make the process much easier! I don’t have one though, and it worked out just fine. You just need to be patient and consistent with your slicing. Move sliced potatoes to a large bowl filled with some salted water. This helps to remove some of those starches in the potatoes and stops them from browning while you prep the other ingredients.
Next, dice the onion, and mince the garlic and thyme.
Shred your cheese and set everything to the side until ready to use.
To make the sauce:
In a medium sized saucepan, melt butter on medium heat. Sauté the onion for a few minutes, stirring occasionally, until translucent. Add the garlic and cook until fragrant.
Add the flour, stir, and cook for about a minute. Slowly whisk in the milk and cream, then simmer for a few minutes until the mixture starts to thicken.
Whisk in the thyme and a small amount of each cheese. Whisk until smooth, then whisk in all of the spices. Remove from heat and set aside until ready to use.
To make the baked ham and scalloped potatoes:
Lightly grease a 9×13 baking pan with cooking spray or butter. Next, layer half of the potatoes on the bottom of the pan into a scallop looking pattern. It doesn’t have to be perfect or anything! Sprinkle half of the ham on top, drizzle half of the sauce on, and spread it around with a rubber spatula or wooden spoon.
Repeat with remaining potatoes, ham, and sauce, then top with the remaining cheese.
Cover with aluminum foil and bake!
After a while, remove foil and continue baking for a little bit longer, then broil on high for a few minutes.
Baked Ham and Scalloped Potatoes are done when the top is golden, and the cheese is melty! Allow to cool and thicken for a few minutes, top with chives, and serve! Enjoy!
Tips:
- It’s really important to shred your own cheese for this recipe. Using pre-shredded cheese doesn’t work super well when making a cheese sauce because the ingredients inside don’t allow it to melt properly. This can create a grainy sauce!
- You can use whatever potatoes you have on hand! Yukon Gold, yellow, or russet is best but red potatoes could also work. We just want to make sure they’re decently sized. Baby potatoes wouldn’t be a great choice for this recipe.
- This casserole is so dang versatile! You can prep everything, refrigerate and bake it the next day. You can even prep it and freeze it, unbaked! For best results if planning to freeze it before baking, consider par-cooking the potatoes! You can simply simmer them in the sauce for a few minutes, then assemble, allow to cool, and freeze.
- This dish will keep for 3-5 days if stored in an airtight container in the fridge after baking. You can always freeze the leftovers too! It’ll keep for 3 months if tightly wrapped or stored with a tight-fitting lid!
Need some inspo on what to serve with this casserole? Check these recipes out! Perfect for a springy potluck or Easter brunch!
Looking for some more creamy, carby dishes! Look no further!
- Chicken Sausage Cajun Pasta
- Creamy Mashed Potatoes
- Rustic Potato Salad
- Creamy Sausage and Potato Soup
Baked Ham and Scalloped Potatoes
Equipment
Ingredients
For the sauce:
- 2 cups Whole Milk
- 1 cup Heavy Cream
- ¼ cup Gouda freshly shredded
- ¼ cup Colby and Monterrey Jack freshly shredded
- 1 Yellow Onion diced
- 3 Garlic Cloves minced
- 2 tbsp Butter
- 2 tbsp Flour
- 3 Thyme Sprigs minced
- ¾ tsp Salt
- ¼ tsp Black Pepper
- ¼ tsp Cayenne
- ¼ tsp Nutmeg
- ¼ tsp Ground Mustard
For the baked ham and scalloped potatoes:
- 2 lbs Yukon Gold Potatoes
- 2 cups Diced Ham cured
- ¾ cup Gouda freshly shredded
- ¼ cup Colby and Monterrey Jack freshly shredded
- Cooking Spray
For serving:
- Chives thinly sliced
Instructions
- Preheat the oven to 375℉.
- Peel and slice the potatoes into 1/8-inch-thick pieces. Move to a bowl filled with salted water and set aside until ready to use.
To make the sauce:
- In a medium sized saucepan, melt butter on medium heat.
- Sauté the onion for 2-3 minutes, stirring occasionally, until translucent. Then add the garlic and cook until fragrant.
- Add the flour, stir, and cook for about a minute. Slowly whisk in the milk and cream, then simmer for about 5 minutes until the mixture starts to thicken.
- Whisk in the thyme and 1/4 cup of each cheese.
- Whisk until smooth, then whisk in all of the spices. Remove from heat and set aside until ready to use.
To make the baked ham and scalloped potatoes:
- Lightly grease a 9×13 baking pan with cooking spray or butter.
- Next, layer half of the potatoes on the bottom of the pan into a scallop looking pattern. It doesn't have to be perfect or anything! Sprinkle half of the ham on top, drizzle half of the sauce on, and spread it around with a rubber spatula or wooden spoon.
- Repeat with remaining potatoes, ham, and sauce, then top with the remaining cheese.
- Cover with aluminum foil and bake for 35 minutes.
- Remove foil and continue baking for 15 minutes.
- Broil on high for 1-2 minutes until the top is golden, and the cheese is melty!
- Allow to cool and thicken for a few minutes, top with chives, and serve! Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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Baked ham, and scalloped potatoes were always an Easter staple in my childhood home, and I’ve kept up that tradition as an adult. I’d have never thought of mixing those two together in a casserole. You can bet I’ll be trying it this coming Easter! Thank you!
Omg Terry, really? It’s super common out my way! I love that! Maybe you can show Canada something new, lol! It was really yummy! I hope you love it too!❤️
It looks so yummy, I can totally picture myself eating that when it’s below zero outside.
Looks like such a comforting dish too! Thanks for sharing the recipe!
Absolutely! Thanks for stopping by to say that! ❤️