The ultimate comfort food side dish becomes your main course, one pot dinner! Easy Scalloped Potatoes and Ham is a classic dinner casserole that’s easy and quick. Cheesy, bubbling and golden brown with chunks of savory ham….this one will be on repeat immediately.

Overhead shot of scalloped potatoes with ham casserole recipe in a blue casserole dish.


Scalloped Potatoes and Ham

Slowly reentering the work day with, what seems like, lead feet. Seriously, why is it so hard to get back into the swing of things when you’ve had a few days of rest and relaxation. Working is hard….momming after work is harder….and getting dinner on the table without a big mess (or ordering Door Dash) every night is almost impossible.

I’m trying to use up the rest of the holiday leftovers, ham and eggs have overtaken the fridge…..and today’s news segment just added to the mix but it did motivate me to get this Easy Scalloped Potatoes and Ham recipe up on the blog for all of you.

Because, no lie, this is one of my favorite dinners ever. This Scalloped Potatoes with Ham is definitely one pot magic….sort of. It’s super easy to make from scratch, no canned soup or processed cheese spread or dehydrated potato chips. All natural ingredients you can easily find at any grocery store. Real food, people.

If you’re not already a fan of scalloped potatoes, the addition of ham in this recipe may actually help push you over to the other side. The ham adds a salty, sweet, savory note to the creamy potato mixture that makes it even more amazing than what I loved when I was a kid. It’s kinda like scalloped potatoes with SPAM….but MUCH, MUCH better!

Easy Scalloped Potatoes with ham on a blue and white plate with a green salad.

How To Make It

This easy Ham and Potatoes casserole recipe is incredibly simple to make using ingredients you already have in your kitchen. I like to top mine with some freshly grated parmesan cheese but you can skip this step if you want.

  1. Preheat oven to 350°.
  2. In a large saucepan, melt the butter over low heat.
  3. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
  4. Gradually add the milk and bring to a boil. Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
  5. Remove from heat and stir in the potatoes.
  6. Arrange 1/3 of the potato mixture on the bottom of a 2 quart baking dish coated with cooking spray. Sprinkle with the 1/3 of the parmesan cheese and then 1/3 of the ham. Repeat with the remaining ingredients ending with a layer of the parmesan.
  7. Cover and bake 30 minutes. Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling.
  8. Remove from the oven and allow to stand 5-10 minutes before serving.
Scalloped Potatoes with ham in a blue casserole dish.

The Best Potatoes To Use for Scalloped Potatoes

My go-to potato for making Scalloped Potatoes is always the Yukon Gold. They’re buttery, starchy and hold their shape incredibly well in the sauce, not falling apart or becoming mushy.

If you can’t find Yukon Gold potatoes you can use Russet Potatoes which work equally well.

Ham and Scalloped Potatoes in a blue casserole with a wooden spoon scooping out a serving.

How To Make It In Advance

This is my favorite element of the dish, these easy Ham and Scalloped Potato Casserole can be made in advance up to the point of baking.

  1. Prepare your scalloped potatoes as directed and transfer to a baking dish.
  2. Cover tightly with plastic wrap and transfer to the refrigerator for up to 48 hours.
  3. Remove the plastic wrap and bake according the directions.
  4. Serve immediately.

Easy, peasy dinner side dish for busy weeknights! Oh…..and the bonus….these are GLUTEN FREE Scalloped Potatoes!!! Woot!

Close up of a serving of ham and scalloped potatoes on a blue and white plate with a salad.

How to Make CrockPot Scalloped Potatoes and Ham

YES! You can totally make this Cheesy Scalloped Potatoes and Ham in the slow cooker or crock pot.

  1. In a large saucepan, melt the butter over low heat.
  2. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
  3. Gradually add the milk and bring to a boil. Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
  4. Remove from heat and stir in the potatoes.
  5. Arrange 1/3 of the potato mixture on the bottom of a Crock Pot or slow cooker coated with cooking spray. Sprinkle with the 1/3 of the parmesan cheese and then 1/3 of the ham. Repeat with the remaining ingredients ending with a layer of the parmesan.
  6. Cover and cook on low for 3-4 hours or high for 5-6 hours.
  7. Uncover and allow to stand 5-10 minutes before serving.
Overhead shot of scalloped potatoes and ham casserole in a baking dish.

What To Serve It With

Because this Ham and Scalloped Potato Casserole is a little heavy, I like to stick with easy and light side dishes.

Green peas in a skillet with a silver spoon from TheSuburbanSoapbox.com

More Easy Potato Recipes

Completely from scratch and so easy to make, this is the Very Best Potatoes Au Gratin recipe ever. | TheSuburbanSoapbox.com

So, there you have it…..a way to use up that leftover Easter or holiday ham…..a one pot dinner fit for the whole family and classic comfort food for anytime of the year. We also love this easy Scalloped Potatoes with Crispy Chicken Thighs!

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Get the Recipe: Easy Scalloped Potatoes and Ham Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
10 minutes
Total Time: 1 hour
Super easy Scalloped Potatoes and Ham recipe is a one pot dinner that the whole family will love.
5 from 1 vote
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Ingredients

  • 3 ounces Butter
  • 1 garlic clove minced
  • 4 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 2 cups low-fat milk
  • 5 cups thinly sliced yukon gold potatoes
  • 1 1/2 cups chopped cooked ham
  • 1/2 cup freshly grated parmesan cheese

Instructions 

  • Preheat oven to 350°.
  • In a large saucepan, melt the butter over low heat. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
  • Gradually add the milk and bring to a boil.
  • Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
  • Remove from heat and stir in the potatoes.
  • Arrange 1/3 of the potatoes on the bottom of a 2 quart baking dish coated with cooking spray. Top with 1/3 of the parmesan cheese and 1/3 of the ham.
  • Repeat with the remaining ingredients ending with the rest of the cheese.
  • Cover and bake 30 minutes.
  • Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling.
  • Remove from the oven and allow to stand 5-10 minutes before serving.

Notes

Scalloped potatoes made be assembled in advanced and stored in the refrigerator, covered, until ready to bake. (up to 48 hours in advance.) Bake as directed, uncovered, and serve immediately.
Calories: 271kcal, Carbohydrates: 20g, Protein: 12g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 48mg, Sodium: 817mg, Potassium: 602mg, Fiber: 2g, Sugar: 3g, Vitamin A: 375IU, Vitamin C: 12.4mg, Calcium: 181mg, Iron: 3.7mg
Author: Kellie
Course: Dinner, lunch
Cuisine: American