Scalloped Potatoes & Ham

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

How To Make Scalloped Potatoes & Ham

INGREDIENTS

• Shallot & Garlic: These both add plenty of flavor to our sauce. No need to chop or mince—they’ll be blended along with our sauce ingredients after cooking.
• Heavy Cream: No need to make a roux here—heavy cream creates a decadent, rich sauce that will fully coat our potatoes and ham.
• Thyme: Fresh thyme doesn’t add an overpowering flavor, but is all that we need—along with salt and pepper—to create a flavorful, comforting sauce.
• Potatoes: High-starch russet potatoes hold up well in this casserole among all of our creamy, cheesy components. You can use Yukon Golds if you prefer (like we do in our scalloped potatoes recipe), but russets are a classic, reliable choice.
• Kosher Salt & Pepper: It's important to keep in mind that while your potatoes and cream sauce are not seasoned with salt, your ham probably is a little sodium-heavy already. I do recommend that you season each layer of the potatoes to avoid bland spuds, but veer on the side of a light sprinkling. As they bake, the flavors of the ham will begin to saturate the rest of the dish, lending more saltiness to each bite.
• Baked Ham: This recipe is the perfect way to use up any leftover ham from your holiday dinner—just slice it into pieces, and you’re ready to incorporate it into this casserole. Haven’t made your ham yet? Check out our guide on how to make the best ham of your life.
• Gruyère & Parmesan: Cheese isn’t included in every scalloped potatoes recipe, but a mixture of nutty Parm and melty Gruyère makes this casserole extra decadent.
  

STEP-BY-STEP INSTRUCTIONS

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.

Recipe Tips

• The baking dish. You can either bake this layered masterpiece in a casserole dish or in your cast-iron skillet, but be sure to butter whichever you choose to go with beforehand. The cast-iron skillet will have the added advantage of being able to be heated on the stovetop after the baking is done, to thicken any liquid that may be just a tad too soupy.
• Do I need to peel the potatoes? If you'd like to avoid peeling the potatoes, go ahead and skip that step. The final dish won't cut quite as easily, and you'll have additional texture from the skins, but it will still be just as delicious.
  

What To Serve With Scalloped Potatoes & Ham

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.

Storage

If you have any leftovers, cover well and store in the refrigerator for up to 3 days.