This scalloped potatoes and ham recipe is classic comfort food that’s not only super easy to make but will be a family favorite all year long!
Cheesy scalloped potatoes and ham is always a crowd-pleaser with its layers of creamy sauce, onions, and tender ham topped with cheddar. It’s a casserole that everyone loves because it’s so savory and satisfying. Plus it’s simple to modify the ingredients as needed, too.
Favorite Potato Casserole
- Who doesn’t love a homemade casserole layered with potatoes and onions then topped with loads of cheesy cheddar? Even the pickiest little eaters will ask for this recipe over and over!
- Cheesy scalloped potatoes and ham is a dish that is always the first to go at the office potluck or a family get-together. Make it the day before and let the flavors blend even more!
- Scalloped potato casseroles are perfect for using up leftovers from the fridge! Or, toss in a bag of frozen spinach or vegetable medley before popping it into the oven!
Ingredients and Variations
POTATOES: Any variety of potato works. Russets or Yukon Golds are best and will result in a creamier casserole. No need to peel the potatoes in this recipe, the rustic look is perfectt!
SOUP BASE: Cream of chicken soup brings a savory depth of flavor to scalloped potatoes and ham. Cream of mushroom (add sliced mushrooms), cream of broccoli (add chopped broccoli) or French onion soup will make a new recipe every time! Greek yogurt can be switched out for sour cream for less fat and calories. Shredded mozzarella or Monterey Jack cheese can be used in place of cheddar or a combination of all three.
HAM: This is a great recipe for using up leftover ham or even crumbled bacon. Thin slices or cubes of summer sausage like Polska Kielbasa will make the dish more of a hearty main entree if desired.
How to Make Scalloped Potatoes and Ham
- Boil sliced potatoes and onions in a pot of water until tender. Strain.
- While the potatoes are cooking, prepare the cheesy soup mixture.
- Layer potatoes and cheese mixture, and repeat. Sprinkle remaining cheese on top.
- Bake (per the recipe below)
- Resting before serving and garnish with extra diced ham and parsley, if desired.
What to Serve with Scalloped Potatoes and Ham?
Scalloped potatoes and ham are often seen on holiday tables but they are delicious any time of year! Side them up with a pork loin, a Crock Pot ham, or a meatloaf. Add a crispy salad and some dinner rolls to round out the meal!
Recipe Tips & Tricks
- It’s worth the time to slice the potatoes in uniform widths. A mandoline will help the job go super-fast, but be mindful that they are very sharp, and always use the ‘cut glove’ they come with to protect your hands.
- Season between the layers with salt and a dash of white pepper or nutmeg to add a little bite against the creaminess of the soup mixture.
Keep leftover scalloped potatoes and ham covered in the refrigerator for 3 to 4 days and reheat in the microwave. Freeze portions in covered containers for up to 4 weeks.
Other Tasty Potato Sides!
- Oven Baked Potato Wedges – crispy and delicious
- Rosemary Roasted Potatoes – so flavorful
- Crispy Smashed Potatoes – easy, yet impressive!
- Creamed Peas and Potatoes – so different, but delish
Easy Scalloped Potatoes And Ham
- 10.5 ounces condensed cream of chicken soup
- 1 cup sour cream or greek yogurt
- 1 ½ cups shredded cheddar cheese divided
- 1 cup cooked ham diced
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 2 pounds yellow potatoes ¼ inch slices
- ½ medium onion thinly sliced
- Preheat oven to 375°F and grease a 9x9 inch pan.
- Place sliced potatoes in a large pot, fill with water up to ⅔ full and bring to a boil. Cook potatoes for 6 minutes, then add onions and cook for an additional 2 minutes. Strain and set aside.
- While potatoes are cooking, combine soup, sour cream, 1 cup of cheese, seasonings, and ham in a medium bowl and mix until combined.
- Layer half of the potato and onion mixture on the bottom of the pan and top with half of the soup mixture. Repeat the process with the remaining potatoes and soup mixture.
- Sprinkle the remaining cheese on top.
- Place in oven and bake uncovered for 40-45 minutes or until cheese is melted and bubbly.
- Let sit for 5 minutes before serving.
- Slice potatoes to a uniform width. Using a mandoline helps but be mindful that they are very sharp!
- Refrigerate leftovers in a covered container for 3 to 4 days. Freeze portions in covered containers for up to 4 weeks.
- Reheat in the microwave or covered with foil in the oven.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.