The term scallop refers to foods prepared by layering slices with a creamy sauce in a casserole. The technique is most used for potatoes--and no wonder--it is a delicious comfort food that is enjoyed by everyone! Our scalloped potatoes are made with a simple, luscious sauce that really levels up humble potatoes! Flour, butter, milk, onions, and seasonings are cooked on the stove to just the right consistency. The thinly sliced potatoes are stirred into the luscious sauce along with cubed ham, to make it extra-special!
This cozy casserole can be served as a main dish for a casual dinner, using up any leftover ham you have on hand, or is frequently served as a rich indulgent side dish with holiday meals. It goes well with roast turkey or baked ham.
Any leftovers may just be more delicious than when first baked, as the flavors hang out together and the potatoes continue to thicken the luscious sauce. What a quick, satisfying dinner, when your night is busy with activities!
What to Serve with Ham and Scalloped Potatoes
Our hearty ham and scalloped potato recipe is a comforting casserole you can serve as either a main dish or a side dish! With the addition of ham, this scrumptious recipe is a great one for a weekend dinner. Add a crisp green salad, Green Bean Casserole or plain cooked broccoli or green beans and some fresh or canned fruit on the side, and you have a family-friendly meal that is also perfect for any guests!
Or serve with a simmering pot of Tomato-Basil Soup and the brightly colored Easy Fresh-Fruit Salad with this ham and potatoes hotdish, for a wonderful way to warm up with a colorful, gratifying meal loaded with veggies and fruit.
This ham and potato casserole is always welcomed by those at the table, as a memorable side for holiday meals. It is a natural next to this delicous ham recipe or your Thanksgiving turkey and tastes delicious with Bread Stuffing or any of these flavorful Easter side dishes or Thanksgiving side dishes.
How to Store Scalloped Potatoes
Keep Them Food Save: To store any leftover scalloped potatoes to enjoy later, put them into the fridge right after your meal. They should not sit at room temperature any longer than 2 hours. If they have, it’s best to throw them out, rather than take the chance of having bacteria grow in them that could cause food borne illness.
Fridge: Leftover ham and potatoes should be covered and refrigerated and can be stored for up to 1 week. When reheated, the consistency of the potatoes will be dryer, but they will be as flavorful!
Reheat Several Servings: If they were not stored in the casserole dish they were baked in, spoon them into an oven-safe casserole that’s been sprayed with cooking spray. Cover with foil and bake at 350°F for 20 to 30 minutes or until heated through (at least 165°F.).
Reheat Individual Servings: Place individual servings on a microwavable plate. Cover loosely with plastic wrap. Microwave on medium-high (70%) for 2 to 3 minutes or until heated through (at least 165°F).
Frequently Asked Questions
The potatoes must be cut thinly (one-eighth- to one-fourth-inch thick) to get done in the time stated and for the best sauce texture. It is easy work if you have a food processor with a thin slice attachment or a mandoline slicer. Either will get the potato slices all the same thickness, which is important to make sure all the potatoes are tender at the same time.
If you do not have one of these handy kitchen tools, no worries! A chef’s knife will also work, but just take a few minutes more. Whichever method you use, slice the potatoes immediately before making the sauce and stirring them in, or the cut slices can begin to turn brown if left for any amount of time on the counter.
Prep Potatoes Ahead: You can slice your potatoes ahead of time and submerge them in cold water to prevent them from browning. Keep the bowl of potatoes in water in the fridge up to a few hours in advance.
There are a few possibilities for why your ham and potatoes are watery:
Small Pan: If you used a pan smaller than a 2-quart pan, it is likely that not as much water was evaporated when making the sauce. That would leave a thinner sauce. Be sure to boil the finished sauce for a minute, as directed in Step 2.
Thick Potato Slices: If the potatoes were cut too thick, it can affect the thickness of the sauce. Fewer slices of potato (because they are thicker) can mean there is less surface area for starch to be released to mix and thicken the sauce.
Covered/Uncovered Baking: Be sure to bake the potatoes covered as directed, and then uncover the pan as directed, for the best sauce consistency.
Let Stand: Standing time before serving the potatoes will allow the sauce to continue to thicken.
Absolutely! In fact, this recipe is a great one to keep on hand to make every time you have leftover ham! It is a fantastic way to not let those tasty leftovers go to waste in a new dish. It keeps your family from feeling like they are eating the same meal, over and over! Use any leftover ham within 3 or 4 days.
If you will not be able to use it that soon, promptly after the meal, wrap and store the leftover ham in freezer food-storage bags. It can be frozen for up to 2 months. Thaw it in the fridge several hours or overnight, to use in this decadent casserole when you have time to make it (and might we say, drool over it).
But don’t think this recipe is only for leftover ham! Pick up a ham slice, prechopped ham in the meat case, deli ham or even a turkey ham can be used.
Ham and Scalloped Potatoes
- Prep Time 20 min
- Total 2 hr 5 min
- Servings 6
- Ingredients 8
Ingredients
- 4 tablespoons butter
- 1 small onion, finely chopped (1/4 cup)
- 3 tablespoons Gold Medal™ all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups milk
- 6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
- 1 1/2 cups cubed fully cooked ham
Instructions
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Step1Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
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Step2In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
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Step3Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
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Step4Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 6g
- 30%
- Trans Fat
- 1/2g
- Cholesterol
- 50mg
- 16%
- Sodium
- 1000mg
- 42%
- Potassium
- 700mg
- 20%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 6g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 8%
- 8%
- Calcium
- 15%
- 15%
- Iron
- 6%
- 6%
