This old fashion scalloped potatoes and ham is just the perfect recipe to serve at a family meal or potluck dinner. Make this comfort food from scratch in just a few minutes. Let the oven or slow cooker do the rest of the work for you.
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Potato Casserole Meal
This potato casserole is a wonderful meal all on its own. However, this would be lovely paired with green beans and a salad too. Even if you are cooking for two or a small family, this entire pan of comfy goodness can be reheated for left overs that are just as delicious as they were the first time.
Going to a Potluck?
What a wonderful dish to bring to any gathering. Bet you will have an empty baking pan to bring back home.
Scalloped vs. Au Gratin
Did you know that scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce? Au Gratin means “with cheese.” So this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin. Now you know.
Choices of Cheese
In this recipe, I used Colby/Jack shredded cheese. However, use the cheese you like. There are so many options to choose from. These are some wonderful melting cheeses:
- American
- Cheddar
- Mozzarella
- Gruyere
- Provolone
- Muenster
- Colby
- Jack
Here are a few more melting cheeses that Martha Stewart recommends.
Take the cheese out and just use a white sauce and you have Scalloped but not Au Gratin. Now you know.
Leftover Holiday Ham
When I make my Holiday ham, there is that last minute frenzy to get the food out to the table. So, there is no time to clean off the ham bone. I like to serve the nicely sliced pieces of ham.
Therefore, I take some of the juices and the left over ham and pop it into the refrigerator. After the family and friends have all gone, I take the package back out. I like to clean off all the ham and cut it up into bite-sized pieces.
Freeze it in 2-3 cup containers. This comes in very handy when you want to quickly prepare a delicious comfort food like this potato and ham bake.
A Word About the Potatoes
For this recipe, you could use Russet, Red, or Yukon Gold. I have made this with each variety and once with what I had left using a combination of them. Either way, delicious.
Whichever potato you choose, make sure that it is sliced thinly. The photo below shows the size of the potato slices I used. If you would rather not slice your potatoes and onions by hand, you can use a mandolin. Be careful when using the mandolin…use the guard that comes with it. Safety First.
Making a Roux for the Sauce
A Roux is made from flour and fat. More often, the fat consists of butter.
Many scalloped potato casseroles do not have the roux made ahead of time. However, if you take just a few minutes to make this creamy sauce ahead of time, I find that it sets up better. No runny casserole.
Just let the casserole sit 5-10 minutes out of the oven and it will remain thick and not run all over your plate,
Begin with melting the butter in the pan.
Add the flour and stir with a whisk to incorporate.
Finally, add the milk and stir again. Cook 3-4 minutes and continue to whisk.
Finally, pour this creamy sauce over the potato and ham bake. It will look like it is not very thick, but that is okay as this will thicken throughout the cooking time.
Layer the Ingredients
Prepare the pan with an oil spray such as Pam. This will help with the clean up later. Begin with layering the potatoes, onion, ham, and cheese; repeat. Add the sauce. Cover with the tin foil and bake.
Hint: spray the tin foil with an oil spray such as Pam and the cheese will not stick when covered during baking.
Creamy and Flavorful Deliciousness
Are you looking for even more casserole ideas? Here is a place that has a wide variety.
Old Fashioned Scalloped Potatoes and Ham
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Kitchen Essentials
Ingredients
- 5-6 Cups Potatoes cleaned, and thinly sliced. I peeled mine but you can also keep the peelings on if you wish.
- 2 Medium Onions Diced-you can use just 1 onion if you wish, but we like a lot of the cooked onions in this bake.
- 4 Tbl. Butter
- 4 Tbl. Flour
- 1/2 Tsp. Pepper You can also add salt at this point if you wish. I feel the butter and cheese has enough salt; therefore, I do not find this dish needs salt.
- 3 Cups Milk
- 3 Cups Shredded Cheese I used Colby/Jack-there are other good choices, use the kind you like.
- 3 Cups precooked Ham Cut up into small bite sized pieces.
- Spray oil for spraying pan and foil
Instructions
- Preheat oven to 400 F.
- Prepare a 9 X 13 baking pan with spray oil, such as Pam.
- Scrub and slice the potatoes. I like to peel mine, but peeling is optional. Slice thin and make the potato sizes close to the same size for even cooking.
- Chop the onions.
- In a saucepan over medium-high heat, melt the butter. Add the flour and whisk until incorporated.
- Add the milk and cook 3-4 minutes continuing to whisk. Add the pepper and if you wish (salt) at this point. Turn off the heat.
- Begin layering the ingredients. Add about 1/3 of the potatoes, top with the part of the onions , ham and cheese. Repeat the layering once more.
- Add the sauce and finish adding the cheese to the top.
- Cover with aluminum foil (spray with oil such as Pam to prevent the cheese from sticking).
- Bake at 400F for 30 minutes. Reduce heat to 350F and bake until the potatoes are fork tender. Approximately 90 minutes. The casserole should be nice and bubbly. Allow to set for about 10 minutes before serving.
Your Own Private Notes
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Notes
Nutrition
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.
Deb Hawkinson
Sunday 2nd of January 2022
I made this tonight...big hit!! We will make it again! Yum!
patternprincess1
Sunday 2nd of January 2022
So glad you enjoyed this recipe. My family loves it too. Take care. Vicky
Debbie Helke
Tuesday 7th of April 2020
I didn't have all cheddar cheese, so I used up different cheeses I had on hand( stuck at home with coronavirus) so cheddar, cojack and some white Mexican. Followed everything else. This was delicious.....will absolutely make again. Thanks
patternprincess1
Wednesday 8th of April 2020
Thank you so much for taking the time to comment and let me know! That is exactly what I would do. Always use what you have on hand. I am so glad that you liked this recipe as much as our family does. Stay safe and healthy.