This scalloped potatoes and ham recipe by the Pioneer Woman is absolutely perfect. The method is quick and easy, and the flavor is creamy, cheesy, and savory thanks to the ham.
Scalloped Potatoes and Ham
The Pioneer Woman’s scalloped potatoes and ham is truly meat and potatoes at its best! This classic potato casserole is sure to become a family favorite recipe.
If you’re looking for the perfect dish to use up leftover ham or to simply serve a delicious, comforting meal to a large group, look no further than this scrumptious and easy Ham and Potato Casserole.
This classic casserole combines cheesy scalloped potatoes with tender, flavorful diced ham, making it a favorite at Thanksgiving, Christmas, and Easter gatherings. I really believe it’s the best ham and scalloped potatoes dish you’ll ever taste.
What sets this creamy, cheesy side dish apart is its simplicity. Unlike many similar recipes, there’s no need to make a roux or cook the sauce in advance, making it an easy option on a busy holiday. The rich, velvety sauce is created by whisking together half-and-half, heavy cream, flour, and a touch of black pepper, allowing the oven to do all the work to thicken it.
Not only is this casserole perfect for serving a crowd, but it’s also a fantastic way to use up leftover ham from your holiday celebrations. The ham adds a savory, slightly salty flavor that complements the creamy, cheesy scalloped potatoes beautifully. And don’t worry if you don’t have any leftover ham – ham steaks are a great alternative.
So, if you’re searching for a tasty and satisfying dish that’s sure to please everyone at the table, give this easy, classic ham and potato casserole a try. Its mouthwatering combination of tender potatoes, rich sauce, and savory ham will definitely become a beloved favorite during the holiday season and beyond.
Potatoes: I use russet potatoes for their high starch content, which helps to create a tender and creamy texture in the dish. Their mild flavor allows them to absorb and complement the other ingredients, making them the perfect choice for this casserole.
Yukon golds are another great option that work beautifully in this dish. I wouldn’t recommend using waxy potatoes because they will release too much water while baking.
Ham: Using diced cooked ham adds a rich and savory flavor to the dish, while also providing a satisfying source of protein. The slightly salty taste of the ham perfectly balances the creamy sauce and tender potatoes. You can use leftover ham or cubed ham steaks.
Onion: Sauteed onions add a subtle sweetness and depth of flavor to the casserole. They enhance the overall taste and complement the ham and potatoes.
Butter: Butter is used both to sauté the onions and ham, and to grease the casserole dish. This adds a rich and creamy flavor and ensures the casserole doesn’t stick to the dish during baking.
Half-and-half and Heavy Cream: These dairy ingredients are combined to create a luscious, creamy sauce that binds the casserole together. The half-and-half adds a touch of lightness, while the heavy cream contributes to the rich and velvety texture.
Flour: Flour is whisked into the cream mixture to help thicken the sauce as it bakes, ensuring the casserole is rich and satisfying.
Black Pepper: Just a touch of black pepper adds warmth and depth to the dish, accentuating the flavors of the ham, potatoes, and creamy sauce.
Cheese: A blend of freshly shredded sharp cheddar and Monterey Jack cheese is used for their complementary flavors and melting properties. The sharp cheddar brings a tangy, bold taste, while the Monterey Jack adds a smooth, mild flavor and creamy texture.
How To Make Scalloped Potatoes And Ham
Preheat and prepare: Preheat your oven. Butter the bottom and sides of a 9×13-inch casserole dish and set it aside. (See the recipe card below for the full printable instructions.)
Saute onions: Heat a large nonstick skillet over medium heat. Add butter and swirl to coat the bottom of the pan. Add onions, sautéing until they just start to turn translucent.
Saute ham: Add the ham, sautéing until heated through. Remove the skillet from the heat and transfer the ham and onions to a bowl. Set aside.
Warm cream mixture: In a microwave-safe container, combine half-and-half and heavy cream. Microwave just enough to remove the chill. Whisk in the flour and black pepper until smooth and fully combined.
Slice potatoes: Using a mandolin set to the thinnest setting, slice all the potatoes, discarding the first and end slices.
Layer ingredients: Place a portion of the potato slices in the bottom of the prepared dish, slightly overlapping each other. Evenly spread a portion of the ham and onions over the potatoes. Sprinkle a portion of the cheese over the ham. Whisk the cream mixture before adding it to the dish each time, then spread a portion of the cream mixture over the casserole.
Repeat layering: Repeat the layering step two more times, ending with a layer of cream sauce over the cheese.
Bake the casserole: Cover the casserole with aluminum foil and bake in the preheated oven until the potatoes are tender. After the initial baking time, remove the foil and bake until hot and bubbly.
Rest and serve: Let the casserole rest for a bit to allow the sauce to thicken up. Then, cut into squares and serve. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
- Always use freshly shredded cheese for the best melting results and texture.
- Be sure to use a mandolin for slicing the potatoes evenly and thinly. This ensures even cooking and better texture.
- If you’re planning to slice the potatoes in advance, you have to take steps to stop them from turning brown as a result of oxidizing. To prevent discoloration, place the sliced potatoes in a bowl of cold water until you’re ready to layer them in the dish. Make sure to dry them thoroughly before layering them in the casserole.
- If you’re short on time, parboil the potatoes before layering them in the casserole to speed up the cooking process.
- It’s important to let the casserole rest after baking to allow the sauce to thicken and the flavors to meld together.
Will Scalloped Potatoes Cook Faster Covered Or Uncovered?
Scalloped potatoes will cook faster when covered with aluminum foil because it helps to trap the heat and steam, allowing the potatoes to cook more quickly. After the potatoes are tender, remove the foil and continue to bake until the top is golden and bubbly.
How Do You Know When Scalloped Potatoes Are Done?
Scalloped potatoes are done when the potatoes are tender and easily pierced with a fork, the sauce is thick and bubbly, and the cheese is melted and bubbly on top.
Can I Slice Potatoes Ahead Of Time For Scalloped Potatoes?
Yes, but store them submerged in water in an airtight container in the fridge to stop them from turning gray. You also need to drain them thoroughly and pat them dry before using them to avoid adding too much water to the dish (which could cause the sauce to curdle or break).
You can assemble the casserole, cover it with foil, and store it in the refrigerator for up to 24 hours before baking. Just be sure to bring it to room temperature before baking.
You can freeze the cooked casserole. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. To reheat, thaw it in the refrigerator overnight, then bake in the oven until heated through.
Slow Cooker Instructions
Omit the flour and the half-and-half. Layer the ingredients as instructed in a slow cooker and cook on HIGH for 3-4 hours. The sauce for this version won’t be as thick, but it will still be delicious.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of these popular holiday recipes! These are all perfect to serve with scalloped potatoes and ham:
- Ham Gravy
- Not Yo Mama’s Banana Pudding
- Paula Deen’s Green Bean Casserole
- Baked Potato Casserole
- Copycat Honey Baked Ham
- Canned Sweet Potato Casserole
- 3 pounds russet or Yukon gold potatoes (washed thoroughly)
- 2 Tablespoons butter
- 1 yellow onion (diced, about 1 cup)
- 3 cups diced ham
- 1 1/2 cups half-and-half
- 1 1/2 cups heavy cream
- 1/4 cup all purpose flour
- 1/2 teaspoon ground black pepper (plus more to taste)
- 1 cup freshly shredded sharp cheddar cheese*
- 1 cup freshly shredded Monterey Jack cheese*
- Preheat the oven to 350 F. Butter the bottom and sides of a 9X13 casserole dish, and set aside.
- Heat a large nonstick skillet over medium heat. Once hot, add the butter and swirl to coat the bottom of the pan. Add the onions and saute until they just start to turn translucent (about 2-3 minutes). Add the ham and saute until it is heated through (about 3-4 minutes). Remove the skillet from the heat. Transfer the ham and onions to a bowl, and set aside.
- Pour the half-and-half and heavy cream into a microwave safe container. Microwave for 1 to 1 1/2 minutes (just enough to remove the chill). Whisk in the flour and black pepper until it’s smooth and fully combined.
- Using a mandolin, set the thickness to the thinnest setting (1/8 inch thickness) and slice all the potatoes (discarding the first slice and the end slice).
- Layer 1/3 of the potato slices in the bottom of the prepared dish, slightly overlapping each other. Then evenly spread 1/3 of the ham and onions over the potatoes.
- Sprinkle 1/3 of the cheese over the ham. Whisk the cream mixture before you add it to the dish each time, then spread 1/3 of the cream mixture over the casserole.
- Repeat this step 2 more times, ending with a layer of the cream sauce over a layer of the cheese. Cover the casserole with aluminum foil and bake in the preheated oven until the potatoes are tender (about 45 minutes). After 45 minutes, remove the foil and bake until it looks hot and bubbly (20-25 more minutes).
- Let the casserole rest for 10 minutes so that the sauce has a chance to thicken up, then cut into squares and serve.
*It’s important to use freshly grated cheese. Pre-grated cheeses are coated in an anti-caking agent that makes the texture gritty after it melts.
**If you want to speed up the cooking time in the oven, you could boil the potatoes for 5 minutes, drain them, and allow them to cool enough to handle them before assembling the casserole.
Amount Per Serving: Calories: 615Total Fat: 39.5gCarbohydrates: 41gFiber: 2.7gSugar: 5.5gProtein: 26.9g
Nutrition information isn’t always accurate.
I hope you enjoy making and eating this comforting and delicious ham and potato casserole as much as I do. The combination of tender potatoes, savory ham, and creamy, cheesy sauce is sure to become a favorite in your household. Happy cooking!