Creamy, buttery scalloped potatoes dotted with flavorful ham. This dish is the definition of comfort food.
This recipe is one that I grew up eating. It frequently made an appearance shortly after the holidays as my mom used up leftover holiday ham.
Today I also make this with leftover ham. But I don’t stop there. I’ll also purchase a ham steak and cut it up just to enjoy this recipe any time we want.
To begin, brush a casserole dish with butter. Set it aside. Preheat your oven to 375 degrees.
Finely dice a small onion.
In a saucepan, melt 1/4 cup butter over low heat, and toss in the onions. Let the simmer and sauté gently until the onions are tender.
Meanwhile dice up some of your leftover ham. About 1 1/2 – 2 cups or so.
You’ll also thinly slice about 6 cups of potatoes – whatever kind you like. I used yellow potatoes. Layer half of them in the dish.
Sprinkle in half of the ham, and repeat with the remaining potatoes & ham.
When the onions are tender, stir in 1/4 c flour. Let it cook for a minute.
Stir in 3 cups of milk, and a half teaspoon each of salt, pepper and thyme. Cook this over medium heat, stirring continually until it comes to a boil and thickens. Remove from heat.
Slowly pour the lovely sauce over the top of the potatoes & ham.
Cover this with foil and bake for about 65-75 minutes or until the potatoes are just about done. Remove the foil and bake 15 more minutes.
Enjoy!
- 1 small onion
- ¼ c unsalted butter (extra butter for coating the dish)
- 1½ - 2 cups diced, cooked ham
- 6½ cups (about 3 lbs) red or Yukon gold potatoes, washed and thinly sliced (only peel if you want to)
- ¼ c all-purpose flour
- 3 c milk
- ½ tsp salt
- ½ tsp thyme
- ½ tsp freshly ground black pepper
- To begin, brush a casserole dish with butter. Set it aside.
- Preheat your oven to 375 degrees.
- Finely dice the onion.
- In a saucepan, melt the butter over low heat, and toss in the onions. Let the simmer and sauté gently until the onions are tender.
- Meanwhile, spread half of your potatoes in the bottom of your prepared casserole dish.
- Sprinkle in half of the ham, and repeat with the remaining potatoes & ham.
- When the onions are tender, stir in the flour. Let it cook for a minute.
- Whisk in 3 cups of milk, and the salt, pepper and thyme. Cook this over medium heat, stirring continually until it comes to a boil and thickens. Remove it from the heat.
- Slowly pour the lovely sauce over the top of the potatoes & ham.
- Cover this with foil and bake for about 65-75 minutes or until the potatoes are just about done. Remove the foil and bake 15 more minutes.
You May Also Like:
- Bake Ham with Red Wine Glaze
- Ham Noodle Casserole
- Amish Ham Salad
- Ham & Corn Chowder
- Ham & Cheese Calzones
- Cheddar Ham Chowder
Update on the Front Garden
This looks totally delicious. I know my family will love this. I will have to make this for them soon.
This looks delicious but I don’ eat pork. I wonder if this would work if I diced up beef sausages or ground beef.
What a great way to use leftovers! I’m originally from Costa Rica, where families traditionally roast a whole pig’s leg for the holidays. I bet the leftover pork would be great in this.
You are absolutely right! This is super comfort food, perfect with the colder months drawing near. The ham is such a great idea!
This is a CLASSIC in our own as well, we love scalloped potatoes,especially on a cool Fall day <3 I love how ooey and cheesy yours are!
Scalloped potatoes are such a weakness of mine – but I’ve never thought to add ham, I’m going to have to try it!
This IS the definition of comfort food for sure! I usually always see this made with cheese too, but without it makes it a little less heavy.
An easy and healthy one pot dish. And I also like that round chopping board in wood !
My husband would love this. I can never go wrong serving him something with cheese and potatoes.