Creamy, rich, and deeply satisfying, scalloped potatoes and ham is one of those few recipes that the entire family is not only on board with, but super excited about.
Cheesy scalloped potatoes with ham is easy to make and a huge crowd pleaser. Make it for your next holiday gathering, Sunday dinner, or middle of the week family supper.
Scalloped Potatoes and Ham
Scalloped Potatoes and Ham Ingredients
- Russet potatoes – Very thinly sliced. Ideally you’ll want to use a mandoline or food processor for this. I use my mandoline on the thinnest setting.
- Diced ham – This is the perfect place to use leftover holiday ham.
- Peas – I use frozen/thawed, but canned would work as well. We love peas in this recipe, but if they’re not your favorite you can sub for a different vegetable (maybe green beans or broccoli) or just skip them entirely!
- Heavy whipping cream – Don’t skimp on this – it’s what gives the dish it’s rich and amazing flavor.
- Parmesan cheese – The cheap stuff in the green container will work in a pinch, but a good high quality parmesan will be so much better.
- Whole grain dijon mustard – This is my secret ingredient. Please don’t skip it!
- Seasoned salt – I am partial to Lawry’s brand, but you can use whatever you have on hand.
How do you make scalloped potatoes with ham? (Step-By-Step)
⭐ First, in a large bowl combine potatoes, ham, and peas. In a smaller bowl, whisk together heavy whipping cream, parmesan cheese, mustard, and seasoned salt.
⭐ Next, combine liquid ingredients with dry ingredients and mix well. Using a rubber spatula, pour everything into your casserole dish, scraping the sides well to get all the sauce out.
⭐ Then, if desired, sprinkle the top of your casserole with salt and pepper.
⭐ Finally, cover tightly with foil and bake on the center oven rack, then remove foil and return to oven until finished.
What goes good with scalloped potatoes and ham?
This recipe could totally be enjoyed as a meal on its own, but if you’re serving it as a side or a holiday dinner dish, try it alongside our simple meatloaf recipe, some cucumber salad with sour cream, and top it all off with a slice of cranberry upside down cake.
Preparation and Storage
Do I need to peel the potatoes for scalloped potatoes with ham?
Make sure you wash the potatoes first, but there is no need to peel them. The peels add extra flavor, fiber, vitamins, minerals, and character to this dish.
Can you make it ahead of time?
Yes, you can prepare scalloped potatoes with ham up to a day in advance. Store the dish covered in the refrigerator until you’re ready to bake it.
Why are my cut potatoes turning gray and black?
Potatoes will begin to brown after being cut because they contain a lot of starch. When the starches are exposed to air they oxidize, giving your potatoes a grey or black hue.
To solve this problem, rinse your potatoes in cool water after slicing. If cutting in advance, store the cut potatoes in clean water until ready to use.
Can you freeze scalloped potatoes and ham?
Yes, you can freeze cheesy scalloped potatoes and ham either before cooking, or after.
If you are freezing before cooking, place into a sealed freezer safe container for up to 3 months. To cook from thawed, follow the recipe directions as written. To reheat from frozen add an extra 45 – 60 minutes of cook time.
For freezing leftovers after cooking, make sure to allow the dish to cool to room temperature before freezing. Reheat individual servings in the microwave on high for 60 – 90 seconds.
Tips and tricks
⦁ You’ll want to use a mandoline or food processor on the thinnest setting to get the potatoes evenly sliced.
⦁ Don’t have the time or equipment? Substitute shredded potatoes from the freezer or refrigerator section of your market.
⦁ We recommend frozen peas for this recipe. Thaw them quickly before adding to the casserole by rinsing with warm water. Always measure frozen vegetables before thawing. Fresh or canned peas can also be used.
More Potato Recipes to Love
- Baked potato soup
- Homemade steak fries
- Baked red potatoes
- Easy mashed potatoes
- See all our potato recipe ideas!
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More Amazing Casserole Recipes
- Breakfast casserole
- Easy sweet potato casserole
- Chicken taco casserole
- See all our weeknight casserole recipes!
- Food processor – If you’ve got the storage space, the best way to make quick work of this recipe is a food processor. I love this one!
- Mandoline slicer – This gadget is amazing if you’re short on space, or don’t want another appliance to wash. But watch your fingers, it’s SUPER sharp!
- Casserole dish with lid – This set of lidded casserole dishes is my favorite. Makes prepping casseroles ahead and cleaning up leftovers so easy.
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How to Make Scalloped Potatoes and Ham
Scalloped Potatoes and Ham
- 6 cups very thinly sliced Russet potatoes about 3 medium/large potatoes
- 4 cups diced ham
- 2 cups peas
- 2 cups heavy whipping cream
- 1 cup grated parmesan cheese
- 2 tablespoons whole grain dijon mustard
- 1 teaspoon seasoned salt
- Salt and pepper to taste
- In a large bowl combine potatoes, ham, and peas.
- In a smaller bowl, whisk together heavy whipping cream, parmesan cheese, mustard, and seasoned salt.
- Combine liquid ingredients with dry ingredients and mix well.
- Using a rubber spatula, pour everything into a 9×13 casserole dish, scraping the sides well to get all the sauce out.
- If desired, sprinkle the top of your casserole with salt and pepper.
- Cover tightly with foil (first lengthwise, then widthwise) and bake on the center oven rack at 350 degrees for 60 minutes.
- Remove foil and return to oven for an additional 30 minutes.