In the mood for some comfort food? This Cheesy Ham and Scalloped Potato Casserole has you covered. It’s a delicious, hearty, satisfying dinner that’s easy to make!
If you’ve got leftover ham from your Easter or other holiday celebration, this casserole is the perfect way to turn it into another meal.
No leftover ham? Well, you may just want to pick some up the next time you go grocery shopping so you can give this one a try. Yep, it’s that good!
In my house, this is one of our all-time favorite comfort food recipes. In fact, it’s one of our favorite recipes period.
I’ve mentioned (many times) my love for all things potato. Well, my friends, this recipe turns scalloped potatoes into the main dish!
It’s creamy, carb-y, meaty, cheesy and absolutely delicious. Sometimes some good old-fashioned meat and potatoes really hits the spot.
Just add a vegetable or salad, and you’ve got yourself a meal that the whole family will love.
And if you’ve already taken a peek at the recipe, don’t let that 2 hour and 10 minute total time fool you into thinking this casserole is a lot of work. It’s not.
It’s actually very easy to make. It only takes about 20 minutes to do all the prep and assemble the casserole. Then you let the oven do the rest!
Your house is going to smell absolutely amazing while this is cooking. Everyone is going to be so ready to dig in once the casserole comes out of the oven!
INGREDIENTS YOU NEED:
- Cooking spray
- Butter
- All-purpose flour
- Milk
- Salt and pepper
- Potatoes
- Onion
- Ham
- Cheddar cheese
- Fresh chives (optional)
HERE’S A QUICK LOOK AT HOW TO MAKE CHEESY HAM AND SCALLOPED POTATO CASSEROLE:
TIPS & TIDBITS:
- Different brands of ham will have different amounts of salt, so take that into account when seasoning your sauce so your casserole doesn’t end up too salty.
- If you don’t have leftover ham to use, two 8-ounce boneless ham steaks will give you about 3 cups of chopped ham.
- You can use any type of potato for this recipe. My favorites are Yukon Gold, Russets or red potatoes.
- I usually peel my potatoes when making this casserole, but if you love the skins, you can leave them on.
- Slice those potatoes nice and thin – like 1/16 of an inch to 1/8 of an inch tops. If you cut the potatoes too thick, it will take them much longer to cook through. A mandolin is the perfect tool for this task if you’ve got one, but a sharp knife works too.
- I like to use a sharp cheddar for this recipe, but you can use mild, medium, extra-sharp or any other cheese you prefer.
- If you’d rather not have cheese at all, you can leave it out, and this casserole is still super delicious!
- If you just want to make scalloped potatoes, leave out the ham and cheese (or leave the cheese in for cheesy scalloped potatoes).
Here’s a bonus…If you have any of this casserole left over, heat it up the next morning and top it with some fried eggs. One of the best breakfasts I have ever eaten!
I hope you try this recipe for Cheesy Ham and Scalloped Potato Casserole and love it as much as I do. Thanks for visiting today!
Cheesy Ham and Scalloped Potato Casserole
Ingredients
- Cooking spray
- 5 tablespoons butter, divided
- 3 tablespoons flour
- 2½ cups milk
- salt and pepper, to taste
- 2 pounds potatoes, peeled and thinly sliced into rounds no more than ⅛ inch thick
- 1 cup finely diced onion
- 3 cups chopped ham, about ½-inch pieces
- 1 cup shredded cheddar cheese, I use sharp cheddar
- chopped fresh chives, optional (for garnish)
Instructions
- Preheat the oven to 350°F.
- Spray a 3 or 4-quart baking dish with cooking spray (the pan I use is 3-quart and measures roughly 12"x 8"x 2½").
- In a medium saucepan (I use a 3-quart saucepan), melt 3 tablespoons of the butter over medium-low heat.
- Once the butter has melted, add the flour and cook, stirring frequently, for one minute.
- Slowly add the milk while whisking to combine. Season to taste with salt and pepper (don't forget to take into account how salty your ham is).
- Increase the heat and bring to a boil, stirring frequently. Reduce the heat and simmer for a minute, stirring frequently, or until the sauce has thickened. Turn off the heat.
- Place half of the sliced potatoes in an even layer in the baking dish. Top with half of the onions and then half of the ham.
- Pour half the sauce over the ham and then sprinkle with half of the cheese.
- Repeat the layers of potatoes, onions, ham, and sauce using the remaining half of those ingredients. Don't add the remaining cheese yet.
- Cut the remaining 2 tablespoons of butter into 8 small cubes and dot the top of the casserole with them.
- Cover the casserole tightly with foil. Bake for 45 minutes, then remove the foil and bake for another 30 minutes.
- Sprinkle the remaining cheese on top of the casserole and bake for an additional 15 minutes or until the potatoes are tender.
- Remove the casserole from the oven and let rest for 10 to 15 minutes before serving.
- Garnish with chopped fresh chives, if desired.
Notes
- You can use any type of potatoes for this recipe. My favorites are Yukon Gold, Russets, or red potatoes. I peel mine, but you can leave the skins on if you’d like.
- If you’d rather not have cheese, you can leave it out, and this casserole is still super delicious!
- If you just want to make scalloped potatoes, leave out the ham and cheese (or leave the cheese in for cheesy scalloped potatoes).
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vuasongbac
Nice recipe
Michelle
Thank you!