Cheesy scalloped potatoes and ham recipe is creamy with layers of potatoes and ham. The perfect dish to feed a crowd; you might have to make two of these.
Potato and Ham Dinner
Whenever I make this, people come back for seconds and thirds. It is an easy main dish that is pure comfort food. Leave out the ham and you have a scrumptious and hearty side dish.
Recipes for Leftover Holiday Ham
During the Holidays, we love our ham. However, I seem to always have so much food made during the Holidays that there is just too much to eat in a day or two.
Therefore, the food that can be frozen for future meals gets divided up and frozen. Ham is one of those things.
To make using this in recipes easier, I cut into bite-sized pieces and put in freezer containers in 1-2 cup quantities. Then when I want to use it is a soup or this potato and ham casserole, it is all already. Just thaw and layer on.
Reduce the Cooking Time in This Potato Casserole Recipe
If you notice, I do bake this for two hours total. I do not like to get a surprise in my potato bake by having an undercooked potato. Therefore, I make sure that this casserole is baked through before serving.
Short on time? No worries. The baking time can be reduced by boiling the sliced potatoes ahead of time about 10 minutes. The baking time can be cut in half, all that the casserole needs to do is get hot and the cheese melty.
Hint: To have the foil not stick to the cheese, I spray it with a spray oil and the cheese will not stick when covered during baking.
Making a Roux for the Sauce
A Roux is made from flour and fat. More often, the fat consists of butter.
Many scalloped potato casseroles do not have the roux made ahead of time. However, if you take just a few minutes to make this creamy sauce ahead of time, I find that it sets up better. No runny casserole.
Just let the casserole sit 5-10 minutes out of the oven and it will remain thick and not run all over your plate,
- Begin with melting the butter in the pan.
- Add the flour and stir with a whisk to incorporate.
- Finally, add the milk and stir again. Cook 3-4 minutes and continue to whisk.
Pour this creamy sauce over the potato and ham bake. It will look like it is not very thick, but that is okay as this will thicken throughout the cooking time.
Make this Scalloped Potatoes and Ham Casserole Ahead of Time
This is one of those recipes that will save you time when you are entertaining or doing your meal prep for the week ahead of time.
I bake this when I first make it. Then let it cool down, cover it and refrigerate for up to 3-4 days.
To reheat, bring to room temperature before you reheat. Bake at 350 degrees Fahrenheit for 30 minutes until hot.
If you want to keep this longer than 3-4 days before serving, once this has been baked and cooled, it can be frozen up to 1 month. Make sure to wrap with plastic wrap to keep from getting freezer burn.
When ready to eat, defrost in the refrigerator overnight and heat in the oven Easily to defrost in the refrigerator overnight Bake at 350 degrees Fahrenheit for 30 minutes until hot before serving it.
Cheesy Scalloped Potatoes and Ham
As an Amazon Associate I earn from qualifying purchases.
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 3 Cups Milk
- 1/2 Teaspoon Pepper
Other Casserole Ingredients
- 6 Cups Potatoes thinly sliced. I peeled mine but you can also keep the peelings on if you wish. About 6 medium potatoes.
- 1 Large Onion Diced
- 3 Cups Cheese Shredded. I used Colby/Jack-there are other good choices use the kind you like.
- 3 Cups Ham precooked and cut up into small bite sized pieces.
- Spray oil
- Preheat oven to 400 F. Prepare a 9 X 13 baking pan with spray oil.
Make the Roux
- In a saucepan over medium-high heat, melt the butter. Add the flour and whisk until incorporated.
- Add the milk and cook 3-4 minutes continuing to whisk. Add the pepper; turn off the heat.
Layering the Ingredients
- Scrub and slice the potatoes. Chop the onions, they do not have to be diced fine.
- Begin layering the ingredients. Add about 1/3 of the potatoes, top with the part of the onions, ham, and cheese. Repeat the layering once more.
- Add the sauce and finish adding the cheese to the top.
- Cover with aluminum foil (spray with oil to prevent the cheese from sticking).
- Bake at 400F for 30 minutes. Reduce heat to 350F and bake until the potatoes are fork tender. Approximately 90 minutes. The casserole should be nice and bubbly. Allow to set for about 10 minutes before serving.