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When it comes to holiday sides, cheesy scalloped potatoes are a near-perfect side dish all on their own. When I’m looking to make the easy side a bit heartier, I turn to these scalloped potatoes and ham. Trust me—when you add salty baked ham into the mix, a match made in heaven is born. If you have leftover ham from your holiday celebration or Easter dinner, this is the most delicious way to use up every last bite. Whether you're looking for the final touch to your holiday dinner or a hearty addition to the classic side, these creamy scalloped potatoes and ham just might steal the spotlight from your main dish (but they're so delicious, I’m not even mad about it). Here’s everything you need to know:
What People Are Saying:
“I made it according to the recipe and it was amazing! The best I've ever had.” - CyanTurtle
“I had way too much ham leftover from Easter. This was perfect, easy and really delicious.” - CyanFlame
First, arrange a rack in the center of your oven, and preheat it to 375° Then, choose either a a shallow oval baking dish or a medium ovenproof skillet to cook your casserole in. Grease it well with butter, then set it aside. Then, in a small saucepan over medium-low heat, add your shallots, garlic, cream, and thyme and heat to a simmer. Stir it occasionally, and cook until the shallots and garlic are very tender. Turn off the heat and let it cool slightly, then discard the thyme. Then, scrape into a blender—or use an immersion blender—and blend until you’ve got a smooth sauce.
Spread 1/3 of the cream sauce into the bottom of the prepared dish, reserving the rest. Top with half of the potatoes, and season with salt and pepper, being careful not to overdo it. Then, keep on layering by adding half of the ham, then another 1/3 of the sauce. Repeat and keep layering the remaining potatoes, ham, and sauce. After finishing with the last of the sauce, tightly cover the dish with foil, and bake.
Bake until the sauce is bubbly and the potatoes are tender, then remove the foil and top with the grated Gruyère and Parmesan, making sure you evenly cover the casserole.
Turn on the broiler, then broil until the cheese is bubbly and golden. Make sure to watch it closely at this step—you don’t want to burn the top! Once done, top with freshly chopped parsley if you desire, and serve!
The full list of ingredients and instructions can be found in the recipe below.
If you're serving this as cheesy, savory addition to your Easter brunch spread, pair it with our best-ever quiche or our buttermilk pancakes. As a holiday meal (or weeknight dinner) side, serve this alongside your braised lamb shanks, Instant Pot pot roast, and an array of roasted veggies (like our honey-glazed carrots) for the perfect meal.
If you have any leftovers, cover well and store in the refrigerator for up to 3 days.
unsalted butter, softened
medium shallot, peeled, quartered
garlic cloves
heavy cream
thyme sprigs
russet potatoes (about 3 large), peeled, very thinly sliced (ideally with a mandoline)
Kosher salt
Freshly ground black pepper
baked ham, sliced 1/4" thick, divided
Gruyère, finely grated (about 1 cup)
finely grated Parmesan
Chopped fresh parsley, for serving
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