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Scalloped Potatoes and Ham is pure comfort food made simple, with just five ingredients coming together in the most delicious way. Tender potatoes, savory ham, and a creamy, cheesy sauce baked to perfection for a warm, cozy meal the whole family will love!
Why You’ll Love this Recipe
- Very few dishes! You can combine the ingredients in a large mixing bowl or mix it right in the baking dish!
- Just 5 ingredients! Easy on the grocery list & on the wallet!
- No need to make a roux or a sauce on the stove! This casserole gets mixed up and goes right into the oven – no cooking over the stove at all!
- Great for leftover ham! If you’ve got leftover ham, dice it up and use it in this recipe!
Ingredients Needed
- Potatoes – Russet potatoes are my favorite, but Yukon gold will work great, too.
- Condensed Cream of Chicken Soup – Cream of mushroom soup is a great alternative.
- Milk – Skim, 2% or whole milk will work.
- Ham – You can buy pre-diced ham or dice any fully-cooked ham. Ham steak is a great way to purchase just enough ham to dice up for the recipe without tons leftover. It’s also a great way to use up leftover holiday ham if you have it!
- Cheddar Cheese – I like to buy a block of cheddar cheese and shred it myself (vs buying shredded cheese) as it melts better! Either will work great, though!
How to Make Scalloped Potatoes with Ham
Start by preparing the potatoes. I like to peel the potatoes (though you can keep the peel on if you prefer).
Then, slice the potatoes evenly about 1/8 inch thick. I use a mandoline to cut the potatoes in consistent, thin slices so they all bake evenly.
Combine the cream of chicken soup and milk. You can do this right in the baking dish or in a large mixing bowl.
Add the potatoes, ham, and 1 cup of the cheese. Stir until combined.
Cover with foil then bake for an hour. Give the potatoes a stir, top with the remaining cheese and bake for an additional 30 minutes.
Tips for Great Scalloped Potatoes and Ham
- Cut the potato slices as evenly as possible. I recommend using a mandoline to slice the potatoes into 1/8-inch thick pieces. This will make sure the potatoes are all tender at about the same time.
- Don’t rinse the sliced potatoes. Some recipes recommend rinsing the potatoes, but doing so will rinse off the potato starch. I find that this decreases the creaminess & thickness of the sauce. Save a step & better results? Win-win!
- Shred your own cheese. The bags of shredded cheese that are available at the grocery store have an anti-caking agent added so the cheese shreds don’t stick together. Though necessary for that purpose, it doesn’t melt as smoothly as a block of cheese shredded fresh!
Frequently Asked Questions
A starchy potato variety is best – I like russet potatoes, though Yukon gold will work great, too.
Yes! Once you have everything mixed up and spread into the pan, cover tightly with foil and refrigerate for up to 48 hours. Remove the pan from the fridge about 30 minutes before baking. You may need to add a little more time to account for starting cold vs room temperature.
Yes!! Growing up, my mom made this without cheese all the time! No other changes needed. You could also skip the ham and make it a simple cheesy scalloped potatoes for a delicious side dish!
Store leftovers in an airtight container in the fridge for up to 5 days.
I don’t recommend it. Potatoes have a high water content and when frozen, the cell walls within the potato rupture. This will result in watery and grainy scalloped potatoes.
Other Great Recipes using Leftover Ham
- One Pot Cheesy Ham and Noodle Casserole
- Cheesy Ham and Potato Soup
- Ham and Cheese Egg Bake
- Ham and Cheese Sliders
Easy Scalloped Potatoes and Ham
Equipment
- 1 9×13-inch baking dish
Ingredients
- 1 10-ounce can cream of chicken soup
- 10 ounces milk (one soup can)
- 6 cups peeled and sliced potatoes* Russet or Yukon Gold
- 1 1/2 cups diced ham
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350℉ and grease a 9×13-inch baking dish.
- In a large bowl (or right in the baking dish), whisk together the cream of chicken soup.
- Add the sliced potatoes, ham and 1 cup of the shredded cheddar cheese and stir until the potatoes are all coated.
- Spread to an even layer in the greased pan.
- Cover with foil and bake for 1 hour.
- Remove the foil and stir the potatoes. Top with the remaining cheese.
- Bake an additional 30 minutes uncovered, or until the potatoes are tender and the edges of the pan are bubbly.
- Let set for 5 minutes and serve warm.
Great recipe! My husband had three helpings. I accidentally grabbed cream of mushroom soup and it still turned out great. I added a little black pepper, onion powder, and ranch dressing.