Cheesy scalloped potatoes and ham casserole is wonderful comfort food. Not only is it a great way to use up left-over ham, but it is a one-pot meal everyone will love.
Are you looking for the perfect cheesy ham and potato casserole? This recipe will help use up simple ingredients you already have in your pantry.
You most likely have fresh potatoes on hand. Maybe you have some leftover ham, cheese, butter, and flour? With just a few more ingredients you can soon have a delicious plate of cheesy scalloped ham and potatoes casserole.
Potatoes are such a great side dish and these scalloped potatoes and ham casserole is one of my favorites! Everyone loves them and they are easy to make.
Think Outside of the Box
Most of the time when you think of a cheese scalloped potato and ham meal it comes from a box from the store. When in fact this recipe is super easy to make from scratch.
Plus with my scalloped potatoes and ham recipe, you will most likely already have everything you will need right in your pantry.
Also, this cheesy scalloped potato recipe calls for cooked ham. I normally just use the cubed ham you can buy in the grocery store, which you can find anywhere. Or if you have some leftover ham on hand, that will work too!
This recipe stands out because of the flavor that is brought out by adding chopped-up green peppers to the cheesy potatoes. That is definitely a wonderful addition that you will not get when you use a scalloped potato box recipe.
What is the Difference Between Au Gratin and Scalloped potatoes?
The main difference between these two dishes is the amount of cheese that will be used! Scalloped potatoes have more of a cream or milk base to provide their creaminess.
Whereas Au Gratin is a more decadent dish. Most will layer cheese between the layers of potatoes.
The Secret to a Successful Scalloped Potato Recipe
To get the best results for this cheesy potato and ham casserole you will want to pay close attention to the thickness of the potatoes.
Begin by peeling the potato and washing them clean. After they are washed pat them dry with a paper towel.
While being extremely careful, using a sharp knife, thinly slice each of the potatoes about ¼ of an inch thick. If they are cut too thick they will take longer to bake in the oven. So the consistency of the potato slices is key.
You will also want to make sure you are choosing a starchy potato like the russet potato. Yukon gold potatoes can work too, but red potatoes will not give you the best outcome since they are waxier potatoes.
Should I Soak Potatoes For Scalloped Potatoes?
While most people’s instincts are to soak potatoes when making scalloped potatoes, it actually in the end hinders the development of the sauce of the potato dish.
When potatoes are placed into the water they begin to let off their starch into the water. Then when they are baked they no longer have the right amount of starch to thicken up the sauce in the dish leaving you with watery potatoes.
If you feel the need to soak your potatoes, use the milk that you will be using to cook later. That way the starches from the potatoes will not be discarded. However, this is not necessary to do to get delicious cheesy scalloped potatoes.
The Best Way to Store Scalloped Potatoes and Ham
To store the scalloped potatoes to eat later, either leave them in the baking dish and cover it with either the matching glass top or place aluminum foil over the top and put it in the fridge.
By storing the potatoes in the baking dish will make it easy to reheat the potatoes. Just pop the dish into the oven at 350 for 20-30 minutes or until they are heated through.
Here’s a list of what you need:
- All-purpose flour
- Ground black pepper
- Cooked ham
- Green bell pepper
- Shredded Cheddar cheese
- Russet potatoes
What type of potatoes should you use?
Chances are you already have some russet potatoes on hand. Russet potatoes are ideal for this recipe, they are dense, starchy, somewhat creamy, and they are everywhere.
You don’t have to go hunt down these potatoes. You can also use Yukon gold potatoes if you like, they have a slightly buttery flavor.
I don’t recommend using red potatoes for this recipe because they tend to be waxy. They won’t give you the creamy soft potato texture that we all love.
How to Make Cheesy Scalloped Potatoes and Ham Casserole
- Peel, wash, and slice potatoes into ¼-inch slices. Place sliced potatoes into a large bowl.
- Melt butter in a large saucepan over low heat.
- Add flour, salt, and pepper. Cook, stirring constantly, for about 1 minute.
- Remove from heat gradually stir in milk.
- Return to heat and cook until thickened and bubbly.
- Add ham, onion, green pepper, and cheese. Fold into the sauce.
- Pour the mixture over the potatoes in a large bowl.
- Stir gently then transfer to a buttered baking dish.
- Cover with foil.
- Bake at 350 degrees for 30 minutes.
- Uncover and bake for 1 hour.
Love potato casseroles? Try these recipes!
- Cheesy Hashbrown Potatoes
- Creamy Mashed Potato Casserole
- Potato Gratin Recipe
- Twice Baked Potato Casserole
Popular Potato Side Dishes
- Air Fryer Baked Potatoes
- Baked Red Potatoes
- Crockpot Cheesy Potatoes Recipe
- Greek Potatoes
- Homemade Potato Wedges
- Jo Jo Potatoes
- Lipton Onion Soup Roasted Potatoes
- Pan Fried Potatoes
- Taco Bell Potatoes
Cheesy Scalloped Potatoes and Ham Casserole
- 1/2 cup butter
- 1/2 cup flour
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 3 cups milk
- 3 cups cooked ham
- 1 large green pepper chopped
- 1 cup onion chopped
- 1/2 cup shredded Cheddar cheese
- 5 cups Russet potatoes peeled and sliced
Preheat oven to 350 degrees.
Peel, wash, and slice potatoes into 1/4 inch slices. Place sliced potatoes into a large bowl.
Melt butter in a large saucepan over low heat; blend in flour, salt, and pepper. Cook, stirring constantly, for about 1 minute.
Remove from heat gradually stir in milk. Return to heat; cook until thickened and bubbly. Fold in ham, onion, green pepper and cheese.
Pour over potatoes in a large bowl. Stir gently then transfer into a buttered 13 X 9-inch baking dish. Cover with foil.
Bake at 350 degrees for 30 minutes. Uncover and continue to bake for 1 hour.