With a rich, creamy sauce, thinly sliced potatoes, and chunks of ham, all topped with gruyere cheese, these Cheesy Scalloped Potatoes and Ham are decadent and delicious! These may just be the best way to use up leftover ham!
The one thing about making a Christmas or Easter ham is that, unless you’re hosting a large number of people, you’re probably going to have leftovers. And while I am definitely down for a sandwich or two made from pineapple glazed ham (so good!), after a day or so I’m ready for something new.
Enter this scalloped potatoes and ham recipe. Cheesy, creamy, and oh so good! Thinly sliced gold potatoes are tossed with chunks of ham and a creamy sauce then topped with cheese in a baking dish. An hour and a half later…gooey, cheesy perfection!
Add them as a side to enjoy for dinner or serve them up as part of a brunch spread. Either way, this will become your go-to recipe for any leftover ham!
Scalloped Potatoes vs Au Gratin Potatoes
What’s the difference between scalloped potatoes and au gratin potatoes? Are scalloped potatoes with ham and au gratin potatoes with ham the same thing?
The answer is…close but not quite.
While sometimes the names are used interchangeably and the ingredients are similar, scalloped potatoes and au gratin potatoes are not quite the same. Au gratin potatoes usually feature thinly sliced potatoes layered with a creamy sauce and cheese, whereas in scalloped potatoes the sauce is much simpler and the cheese is just added on top.
In this particular scalloped potatoes recipe, we’re not layering anything, just combing it all together and pouring it into the baking dish.
Ingredients and Substitutions
- Potatoes – See below for notes on the best potatoes to use.
- Butter – Adds a rich flavour to the potatoes.
- Onion – For flavor.
- Half and half – You can use whole milk as well but note that if you use 2% or skim, you won’t end up with the same rich, creamy texture.
- Cornstarch – Helps to thicken the cheese sauce.
- Thyme – You can use fresh or dried thyme.
- Salt & pepper
- Chopped ham – This recipe is great for using up leftover Christmas or Easter ham but you can make it with any cooked ham even deli slices if you must.
- Gruyere – I highly recommend shredding the cheese yourself, as the packaged cheeses do not melt as easily.
What Are The Best Potatoes for Scalloped Potatoes?
The best potatoes to use for this easy scalloped potatoes and ham recipe are yellow potatoes. You may also see them labeled as “gold” potatoes, not to be confused with Yukon gold. Yellow potatoes have a richer flavor and more waxy texture, that holds up well when baked with the cheese sauce.
Other potatoes that can be used in this recipe are Yukon golds and Russet, both of which are on the starchier side.
How to Make Cheesy Scalloped Potatoes and Ham
To make this old-fashioned scalloped potatoes and ham recipe, begin by washing the potatoes and then thinly slicing them to just over 1/8 of an inch thick.
Saute the onions in the butter until translucent, then reduce the heat to medium and add the cream, thyme, salt, and pepper. Whisk in the cornstarch and simmer for 2 minutes.
Stir in the chopped ham and let it simmer for an additional 2 minutes until the mixture is thick enough to coat a spoon.
Add the potatoes to the mixture and stir to evenly coat.
Grease a casserole dish then add the potato and ham mixture. Top with the shredded gruyere cheese. Bake at 350°F for 1.5 hours, or until the potatoes are soft. (The thicker they are sliced, the longer they will need to bake.)
Easy Recipe Variations
Here are a few easy variations you can make to this cheesy ham and potato casserole.
- Can I make this without ham? Yes, of course. You can easily turn this into a regular scalloped potato side by omitting the ham.
- Try other cheeses. I love the rich flavor of gruyere cheese but scalloped potatoes and ham can be made with pretty much any cheese you have on hand. Sharp cheddar is a popular option and Colby jack, Swiss, gouda, and fontina will all work too.
- Add bacon. Bacon can also be added to the recipe in addition to or in place of the ham.
- Use a split of yellow and sweet potatoes. Swapping half of the gold potatoes for sweet potatoes will add some extra nutritional value and a unique flavor to this casserole.
What to Serve with Cheesy Ham and Potato Casserole
This cheesy scalloped potatoes and ham recipe makes a satisfying main dish. Since it’s so cheesy and rich, I recommend serving it with a lighter green side. A few of my favorites are garlic roasted broccoli, Swiss chard, and my green beans and cashews recipe.
This also makes a great brunch dish, so don’t feel like it needs to be reserved just for dinner!
Is This Scalloped Potatoes and Ham Recipe Gluten-Free?
Sure is! It is thickened with corn starch but you can use any alternative you are comfortable with to thicken. Tapioca powder works well too.
Can This Recipe Be Prepared In Advance?
Yup! One of the great things about this gluten-free scalloped potatoes recipe is that it can easily be prepared in advance. Assemble and bake as directed, then allow to cool to room temperature. Cover with foil and refrigerate for up to 3 days. To reheat, just pop back in the oven (covered) until the potatoes are heated through.
How to Store & Leftovers
Leftover scalloped potatoes and ham should be kept covered or in an airtight container in the fridge. Individual servings reheat well in the microwave. To reheat the baking dish, cover it with foil and bake at 350°F until heated through.
Can I Freeze These Easy Scalloped Potatoes and Ham?
Unfortunately, I do not recommend freezing this recipe.
The potatoes tend to release a lot of moisture as they thaw and dairy doesn’t always freeze well, resulting in a texture that can be a bit gritty and not pleasant. Luckily, it’s an easy dish to make whenever the craving strikes!
More Potato Side Dishes:
- Fluffy Mashed Potatoes
- Polish Potato Pancakes
- Loaded Potato Salad
- Italian Potato Salad with Green Beans
- German Potato Salad
Cheesy Scalloped Potatoes and Ham
- 2 lbs yellow potatoes
- 1/4 cup butter
- 1 medium onion, diced
- 1 1/2 cups half and half cream
- 1 tbsp cornstarch
- 1 tsp fresh thyme; 1/2 tsp dried
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chopped ham
- 1 cup shredded gruyere cheese
- Preheat an oven to 350°F. Begin by washing the potatoes then thinly slicing them to just over 1/8 of an inch thick.
- Sautee the onions and butter over medium-high heat until the onions are translucent. Reduce heat to medium and add the cream, thyme, salt and pepper and mix.
- Whisk in cornstarch and let simmer for 2 minutes to thicken. Stirring frequently.
- Add the chopped ham and stir until evenly combined. Let the mixture thicken for an additional 2-3 minutes. You want the creamy filling to be thick enough to coat a spoon.
- Add the potatoes and mix to evenly coat.
- Grease a 9" casserole dish and add the potato and ham mixture. Top with the shredded gruyere and bake for 1.5 hours or until potatoes have softened. Serve hot.
- Make this recipe without ham
- Add Bacon or replace ham for bacon
- Use other potatoes, russet, golden or sweet potatoes
- Top with other cheese. Cheddar, Fontina, Colby Jack, Gouda
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.