Scalloped Potatoes with Ham is old-fashioned comfort in a 9×13 pan: thin, tender slices of Yukon gold potato layered with salty diced ham in a creamy onion and thyme sauce, baked until the edges bubble and the top turns golden. It is the best way to use leftover holiday ham, and it stretches to feed a crowd.
How to make scalloped potatoes with ham: Make a white sauce with butter, onion, flour, thyme, milk and chicken broth. Layer thin potato slices, ham and sauce in a greased pan, bake covered at 350°F for 50 minutes, then uncovered for 25 to 35 minutes until tender. Rest 15 minutes before serving.
Why You’ll Love It
- Uses up leftover ham: two cups of diced ham turn into a full dinner.
- Creamy from scratch: a simple butter, flour and milk sauce, no canned soup.
- One pan in the oven: the potatoes cook right in the sauce.
- Cheese optional: classic and creamy without it, extra rich with it.
Ingredient Notes
Yukon gold potatoes: Three pounds, sliced about 1/8 inch thick. Yukon golds are my pick here, and russets work too. I leave the skins on when they are thin and clean, and peel them when they are not.
Cooked ham: Two cups, diced. Leftover baked ham, ham steak or a thick slice from the deli counter all work.
Butter, onion and flour: A third of a cup each of butter and flour with one small diced onion make the base of the sauce.
Milk and chicken broth: Three cups of milk plus half a cup of chicken broth give you a creamy sauce with a savory backbone.
Dried thyme: Half a teaspoon adds a gentle, herby flavor that goes well with ham.
Salt: Go easy. Ham is salty, and cheese adds more if you use it, so salt the sauce lightly and taste.
Ingredients
- 1/3 cup butter
- 1 small onion, diced
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried thyme leaves
- 3 cups milk
- 1/2 cup chicken broth
- Salt and black pepper, to taste
- 3 pounds Yukon gold potatoes, sliced about 1/8 inch thick
- 2 cups cooked ham, diced
- 1 cup sharp cheddar cheese, shredded (optional)
How to Make Scalloped Potatoes with Ham
1. Heat the oven. Preheat the oven to 350°F. Grease a 9×13-inch pan.
2. Start the sauce. Cook the onion in the butter over medium-low heat until tender. Add the thyme and flour and cook for 1 to 2 minutes.
3. Finish the sauce. Turn the heat to low and add the milk a little at a time, whisking after each addition. It will thicken at first, then smooth out as you keep adding milk and whisking. Stir in the chicken broth, salt and pepper, bring to a boil and boil for 1 minute.
4. Layer. Layer one-third of the potatoes in the pan, then one-third of the ham and one-third of the sauce. Repeat the layers, ending with sauce on top.
5. Bake. Bake covered for 50 minutes. Uncover and bake 25 to 35 minutes longer, until the potatoes are tender and a thermometer in the center reads 165°F. If using cheese, add it during the last 15 minutes.
6. Rest. Let cool at least 15 minutes before serving. Garnish with parsley if you like.
Thin Slices and a Covered Bake
Two things decide whether scalloped potatoes come out tender and creamy or crunchy in the middle: how thin you slice, and how long the pan stays covered.
Slice the potatoes about 1/8 inch thick, and keep them even. A mandoline or the slicing side of a box grater makes this fast.
Keep the pan covered with foil for the first 50 minutes. That is when the potatoes cook through in the sauce. Then take the foil off so the top can turn golden for the last 25 to 35 minutes. Slide a knife into the center; it should go through every layer without resistance.
Finally, give it the full 15 minutes of rest before you cut into it. I use that time to toss a salad and warm the rolls.
Tips for Success
Why is my sauce lumpy?
The milk went in too fast. Add it a little at a time and whisk after each pour; the sauce will thicken and look pasty at first, then smooth out as the rest of the milk goes in.
Why is my sauce too thick to pour?
You want a pourable sauce, not a thick gravy. If it has thickened too much, whisk in a splash more milk until it flows off the spoon.
Variations
- Richer sauce: use half-and-half and heavy cream in place of the milk.
- A little tang: whisk 1/2 teaspoon of dry mustard into the sauce.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days. Reheat portions, covered, in the oven or microwave to 165°F. FSIS lists cream sauces among foods that do not freeze well, so this dish is best kept in the refrigerator.
What to Serve With It
Serve it with a green salad, steamed broccoli or smothered green beans and soft dinner rolls. If you love ham and potatoes, try the cheesier ham and potato au gratin, the slow cooker crockpot ham and potato casserole or ham and potato corn chowder. For a side without ham, there is cheesy scalloped potatoes, and for a quick ham dinner, slow cooker ham steaks.
Frequently Asked Questions
What are some tips for making old fashioned scalloped potatoes and ham?
Keep it simple: Yukon gold or russet potatoes, diced leftover ham and a butter, flour and milk sauce seasoned with onion and thyme. Layer everything in thirds rather than stirring it together, and salt lightly because the ham brings plenty.
Do scalloped potatoes with ham need cheese?
No. Classic scalloped potatoes are creamy without it. If you want it cheesy, sprinkle 1 cup of shredded sharp cheddar (or Swiss) over the top for the last 15 minutes of baking.
Can I use russet potatoes?
Yes. Russets work well; slice them the same thickness and bake until tender.
Final Notes
Dice the ham small so a little lands in every bite. If you have a question or make this, tell me how it turned out in the comments.
Scalloped Potatoes with Ham
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Ingredients
- 1/3 cup butter
- 1 small onion diced
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried thyme leaves
- 3 cups milk
- 1/2 cup chicken broth
- salt and black pepper to taste
- 3 pounds Yukon gold potatoes sliced about 1/8 inch thick
- 2 cups cooked ham diced
- 1 cup sharp cheddar cheese shredded, optional
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch pan.
- Cook the onion in the butter over medium-low heat until tender. Add the thyme and flour and cook for 1 to 2 minutes.
- Turn the heat to low and add the milk a little at a time, whisking after each addition. It will thicken at first, then smooth out as you keep adding milk and whisking. Stir in the chicken broth, salt and pepper, bring to a boil and boil for 1 minute.
- Layer one-third of the potatoes in the pan, then one-third of the ham and one-third of the sauce. Repeat the layers, ending with sauce on top.
- Bake covered for 50 minutes. Uncover and bake 25 to 35 minutes longer, until the potatoes are tender and a thermometer in the center reads 165°F. If using cheese, add it during the last 15 minutes.
- Let cool at least 15 minutes before serving. Garnish with parsley if you like.
