Scalloped Potatoes and Ham

Scalloped Potatoes and Ham Casserole is sliced Yukon gold potatoes and smoked ham in a delicious creamy lightly seasoned white sauce all topped with sharp cheddar and Monterey Jack Cheese. This is comfort food at its best and always a huge hit with friends and family. This is one of my favorite recipes to make with leftover ham.

Recipe notes and helpful tips

• Fresh thyme really adds great flavor to this recipe but dried thyme can be added in a pinch.
• I like to use a ham steak with this recipe. It has a ton of flavor, doesn’t break the bank, and provides almost the perfect amount of ham. If there is a little extra I either toss it in or snack on it.
• Starchy potatoes work best for this recipe as they help thicken the sauce. Yukon gold or Russet Potatoes work best.
• Slice the potatoes thinly into 1/8 to 1/4 inch thick. This helps them cook all the way through. Use a mandoline for a consistent cut so they cook at the same pace.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power to make sure it heats all the way through without overcooking the potatoes.
• Freeze leftovers in a sturdy freezer container for up to 3 weeks. Then thaw in the fridge overnight and reheat in the microwave at a reduced power.

How to make Scalloped Potatoes and Ham

Start by melting the butter over medium low heat in a large saucepan. Then add the onion and cook until tender. Reduce the heat to medium low and add the garlic cooking for 1 minute while stirring constantly. Now sprinkle in the flour and continue cooking for 2 minutes while you stir constantly. Whisk in the chicken broth and milk alternating between them. Continue whisking and cooking until smooth and thickened. Then whisk in the thyme, salt, black pepper, paprika, and ground cayenne. Take the cream sauce off the heat.

Now spread several tablespoons of the cream sauce mixture in the bottom of a casserole dish. Then add a layer of potato slices, followed by a third of the ham, and a third of the cream sauce. Now repeat two more times for a total of 3 layers. Cover with aluminum foil and bake for 1 hour. Then remove the foil and top with cheddar cheese and Monterey Jack cheese. Bake for 20-25 minutes or until the cheese is melted and the casserole is golden brown and the potatoes are cooked through. Garnish with fresh thyme and let the casserole rest loosely covered for 20 minutes before serving.

What to serve with Scalloped Potatoes and Ham

• A simple garden salad
• French Onion Soup
• Roasted asparagus or broccoli
• Green Beans with Toasted Almonds
• Fried Apples
• Pineapple Casserole

How to freeze Ham and Scalloped Potatoes

Potato casseroles must be cooked prior to freezing to avoid discoloration. They are best consumed within 2-3 weeks, Cook the casserole for about 1 hour stopping just shy of uncovering and add the cheese. Then let it cool for about 30 minutes at room temperature before sliding it in the fridge to fully cool. The full cool down can take several hours. Once cool cover well with several layers of plastic wrap and place in the freezer. Freeze for up to 3 weeks.

Thaw in the fridge for 2 days or in the microwave at 30-40% power. Then bake covered with aluminum foil in a 375 degrees preheated oven for about 10 minutes. Uncover and top with the shredded cheddar and Monterey Jack cheese and bake for 25 minutes or until the cheese is melted and the potatoes have cooked through.

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