Cheesy Scalloped Potatoes and Ham

This cheesy scalloped potatoes and ham recipe includes instructions for a simple make-ahead method, up to two days before serving! It also includes instructions for same-day serving. Either way, these scalloped potatoes are easy, cheesy, and delicious! 

Cheesy-scalloped-potatoes-ham

Ah, potatoes, gotta love ’em. I have a whole Pinterest board dedicated to them. (Are you following me, by the way?)

Anyway, you can’t really beat a big ol’ bowl of cheesy potatoes, ever. Not to mention scalloped potatoes. With ham no less! Is this the perfect side dish for every single holiday ever?! Yes. Yes it is. And with Easter coming up, all I have to say is… you’re welcome.

Make Ahead Scalloped Potatoes

Boiling the potatoes for about 15 minutes ahead of time prior to assembling the scalloped potato dish is the best way to prepare scalloped potatoes ahead of time. Then, simply refrigerate.

Once ready to serve, remove from the refrigerator and let them come down to room temperature. Then bake in a 350 degree oven for about 25 minutes, uncovered, until the cheese is hot and bubbly.

(If baking them cold from the fridge, cover with foil and cook for about 10 minutes first, then remove the foil and proceed for 25 more minutes.)

Scalloped-Potato-Recipe

Now, I know that you think you know how to boil potatoes. But do you really? Read the list of tips for boiling potatoes below, I dare ya! Because I’ll admit, until I learned how to make my mom’s potato salad recipe, I did not know all of these things. At all. Oops.

How to Boil Potatoes

Use potatoes of roughly the same size:

This allows them to cook at the same rate. If you’re unable to get your hands on same-sized potatoes, remove the smaller ones from the heat sooner and allow the larger ones to continue cooking.

Leave the skins on:

This helps prevent the potatoes from getting mushy. The potato skins are also very easy to peel off after they’ve been cooked (and allowed to cool for a moment).

Use Waxy potatoes:

Waxy potatoes such as red potatoes or Yukon golds hold their shape best after boiling and have a creamier consistency.

Start with cold water in the pot:

Add the potatoes to cold water, and then bring it to a boil. It helps for more even cooking.

Leave the cover off:

Otherwise they could get mushy.

Scalloped-Potatoes-with-Ham

I don’t know if you’ve ever tried a scalloped potato recipe with ham before, but I urge you to give it a shot. The savory bites of ham make the potatoes that much more interesting. I mean, cheese is certainly one of my interests, don’t get me wrong. (And yes, cheese can be, and is, an interest.) But the ham adds a little something extra. Of course, you can leave it out if you want. Your kitchen, your rules man.

Try These Next!

Follow me!

Now. If you like this recipe, you should probably join my free recipe email list! You’ll get a weekly email with my brand new recipes. And follow me on FacebookInstagram, and Pinterest. (Don’t make this be our last goodbye!)

Print
3.27 from 15 votes
Servings: 8 servings
Cheesy Scalloped Potatoes and Ham
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
 
Author: Stephanie
Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, holiday recipe, make-ahead meal
This cheesy scalloped potatoes and ham recipe includes instructions for a simple make-ahead method, up to two days before serving! It also includes instructions for same-day serving. Either way, these scalloped potatoes are easy, cheesy, and delicious!
Ingredients
  • 7 medium Yukon Gold Potatoes
Cheese Sauce
  • ¼ cup butter
  • ½ cup yellow onions thinly sliced
  • ¼ cup all-purpose flour
  • 1 1/2 cups half and half can sub whole milk or do a combo of both
  • Salt/pepper to taste
  • 2 + 1/2 cups cheddar cheese shredded
  • 1 cup cooked ham diced
To Garnish
  • 1 spring fresh thyme
  • 2 green onions diced
Instructions
Preparing the Cheese Sauce:
  1. Shred the cheddar cheese and set aside, it should be close to room temperature when mixed into the sauce. **Reserve 1/2 cup for later, use 2 cups only for the sauce.**

  2. Melt the butter in a medium saucepan over medium heat. 

  3. Add the sliced onions and cook for about 3-4 minutes, until the onions are very soft and translucent. 

  4. Gradually add the flour, and mix constantly and gently with a fork, heating for 60 seconds to cook off the raw flour taste.

  5. Temper the half and half/milk by heating it in the microwave for 30 seconds. Add it to the saucepan and stir to combine. Remove the pan from the heat.

  6. Stir in *2 cups* of the shredded cheese until smooth and well combined.

  7. Stir in the ham. Add salt/pepper as desired and set aside.

Make Ahead Method:
  1. Scrub the potatoes clean but leave the skins on. Add them to a pot of cold water. 
  2. Bring the pot of water to a boil. Once a boil is reached, cook the potatoes for 15 minutes. 

  3. Remove them from the heat and peel them once cool enough to handle. Slice them so that they are about 1/8 inch thick. (A mandoline slicer makes this much easier.)

  4. Lay 1/3 of the potatoes in a single layer, overlapping each other, on the bottom of a greased 2 quart casserole dish. 

  5. Spoon 1/3 of the cheese sauce over the potatoes and use a pastry brush to completely cover the potatoes with the sauce, to retain their color.

  6. Repeat twice more until all of the potatoes and sauce are layered in the casserole dish. 

  7. Top with remaining ½ cup cheddar cheese and fresh thyme.

Refrigerate for up to two days prior to serving.
  1. Remove the casserole dish from the refrigerator and bring to room temperature prior to baking. (If placing in the oven while still cold, cover the casserole dish with foil and bake at 350 degrees for 10 minutes. Then remove the foil and proceed with the below.)
  2. Bake, uncovered, in a 350 degree oven for 20-25 minutes, until the cheese is hot, bubbling, and begins to brown. Top with diced green onions and serve!
Same-day Serving Method:
  1. Preheat the oven to 350 degrees.
  2. Peel the potatoes and slice them so that they are about 1/8 inch thick. (A mandoline slicer makes this much easier.)
  3. Lay 1/3 of the potatoes in a single layer, overlapping each other, on the bottom of a greased 2 quart casserole dish. 

  4. Spoon 1/3 of the cheese sauce over the potatoes and use a pastry brush to completely cover the potatoes with the sauce, to retain their color.

  5. Repeat twice more until all of the potatoes and sauce are layered in the casserole dish. 

  6. Top with remaining cheddar cheese and fresh thyme.

  7. Cover the baking dish with foil and bake for 60 minutes. Remove the foil, and bake for an additional 25-30 minutes, until the cheese is hot, bubbling, and begins to brown. 

  8. Top with diced green onions and serve!

Nutrition Information
Calories: 317, Fat: 20g, Saturated Fat: 12g, Cholesterol: 62mg, Sodium: 295mg, Potassium: 731mg, Carbohydrates: 22g, Fiber: 3g, Protein: 12g, Vitamin A: 650%, Vitamin C: 18.9%, Calcium: 302%, Iron: 5.1%
This cheesy scalloped potatoes and ham recipe includes instructions for a simple make-ahead method, up to two days before serving! It also includes instructions for same-day serving. Either way, these scalloped potatoes are easy, cheesy, and delicious! | The Cozy Cook | #Potatoes #ScallopedPotatoes #Cheese #Ham #Easter #SideDishes #MakeAhead #ChristmasSides #ThanksgivingSides #EasterSides #CheesyPotatoes