Scalloped Potatoes and Ham (Leftover Ham Dinner)

What Makes This Recipe Work

The ham seasons the whole dish as it bakes, so the sauce needs only a little salt. A roux-thickened sauce and 1/8 inch potato slices give the bake a creamy, sliceable texture instead of a watery one.

Ingredients for Scalloped Potatoes and Ham (Leftover Ham Dinner)

• 2 1/2 lb (1.1 kg) Yukon Gold potatoes, peeled and sliced 1/8 inch thick
• 3 tbsp unsalted butter
• 1 small onion, thinly sliced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp kosher salt, plus black pepper to taste
• 1/2 tsp dried thyme
• 3 cups diced cooked ham
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan
• 1 tbsp chopped fresh parsley, for serving (optional)

How to Make Scalloped Potatoes and Ham (Leftover Ham Dinner)

1. Heat the oven to 350 degrees F (175 C) and butter a 9x13 inch or 3-quart baking dish.
2. Melt the butter in a medium saucepan over medium heat, add the onion, and cook 5 minutes until soft.
3. Whisk in the flour and cook 1 minute, then slowly whisk in the milk and cream and simmer 5 to 7 minutes, until the sauce coats a spoon.
4. Off the heat, stir in the salt, pepper, thyme, and half the cheddar until melted.
5. Spread a third of the potatoes in the dish, top with a third of the ham, then repeat the layers twice, ending with potatoes.
6. Pour the sauce evenly over the top, pressing the potatoes down so they are mostly covered, then scatter the remaining cheddar and the Parmesan over the surface.
7. Cover tightly with foil and bake 50 minutes, then uncover and bake 20 to 30 minutes more, until the potatoes are fork-tender and the top is golden and bubbling.
8. Rest 10 minutes, sprinkle with parsley if using, and serve.

Tips for the Best Scalloped Potatoes and Ham (Leftover Ham Dinner)

• Use leftover baked ham rather than deli slices; thicker-cut ham holds its texture in the long bake.
• Taste the sauce before adding salt, since cured ham is already salty.
• A mandoline makes quick work of the potatoes and keeps the slices even so they cook at the same rate.

Variations and Substitutions

• Skip the ham and make the base scalloped potatoes for a meatless side.
• Add 1 cup of frozen peas to the top before baking for a ham and pea version.
• Swap the cheddar for Gruyere for a nuttier, more grown-up flavor.
• Serve with broccoli casserole or squash casserole to round out the plate.

How to Store and Reheat

• Covered leftovers keep in the fridge for up to 4 days; reheat at 325 degrees F (160 C) until warmed through, about 25 minutes.
• The baked casserole freezes for up to 2 months; thaw overnight and reheat gently, since the sauce can separate if reheated quickly.

Scalloped Potatoes and Ham (Leftover Ham Dinner) FAQ