Cheesy Honey Ham Scalloped Potatoes
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With a rich, creamy sauce, thinly sliced potatoes, and chunks of ham, all topped with Gruyère cheese, these Cheesy Scalloped Potatoes and Ham are decadent and delicious! These may just be the best way to use up leftover ham!
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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 Honey ham (so good!), after a day or so I’m ready for something new.
That’s where this ham and potato casserole comes in. 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!
Serve it as the main event for dinner with some Maple Glazed Carrots on the side. Of all the leftover ham recipes I’ve tried over the years, this is the one my family asks for again and again.
Star Ingredients
- Potatoes – I prefer to use golden or yellow potatoes for this recipe because I find they are sweeter and more flavorful than plain white potatoes and unlike Russet potatoes they are less starchy and hold their shape better.
- Half and Half – You can use whole milk, but if you use 2% or skim, you won’t get the same rich, creamy texture.
- Cornstarch – Helps to thicken the cheese sauce and keeps this recipe gluten-free without the need to add flour.
- Chopped Honey 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. When I make these outside of the holidays, I often buy the small whole hams you can find in the deli section and chop that up instead.
- Gruyère – This cheese is perfect for scalloped potatoes because it melts well and adds a slightly sweet, nutty flavor that makes this recipe sing. I highly recommend shredding the cheese yourself, as the packaged cheeses do not melt as easily.
Step-By-Step Made Simple
- Begin by washing the potatoes, peeling and then thinly slicing them to just over 1/8 of an inch thick.
- Sauté the onions in the butter until translucent, which should take about 2 minutes.
- Then reduce the heat to medium and add the cream, thyme, salt, and pepper. Whisk in the cornstarch and simmer for 2 minutes. The sauce will still be thin at this point.
- 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 creamy potato and ham mixture. You can use tongs to layer the potatoes in a circle one by one or just pour the contents into the casserole dish. If you aren’t aiming for fancy, just pour the contents into the casserole dish.
- Top with the shredded Gruyère cheese, spreading it evenly over the entire top of the potato casserole.
- 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.
- No ham. You can easily turn this into a regular scalloped potato side by omitting the ham.
- Try other cheeses. I love the rich flavor of Gruyère cheese, but you can use 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 a unique sweeter flavor to this casserole.
Can This Recipe Be Prepared In Advance?
Totally! One of the great things about this scalloped potato 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. I like to add a little more fresh cheese to the top when reheating.
Leftovers? No problem!
Leftover scalloped potatoes should be kept covered and stored in an airtight container in the fridge. Individual servings reheat well in the microwave. To reheat the whole casserole, cover it with foil and bake at 350°F until heated through, with a little extra cheese added to the top if you have it.
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!
Cheesy Scalloped Potatoes and Ham
Ingredients
- 2 lbs yellow potatoes
- ¼ cup butter
- 1 medium onion, diced
- 1 ½ cups half and half cream
- 1 tbsp cornstarch
- 1 tsp fresh thyme; 1/2 tsp dried
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup chopped ham
- 1 cup shredded gruyere cheese
Instructions
- Preheat an oven to 350°F. Begin by washing the potatoes then thinly slicing them to just over 1/8 of an inch thick.
- Sauté 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.
Nutrition
Notes
- Make this recipe without ham
- Add Bacon or replace ham with 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.
