Old-Fashioned Scalloped Potatoes with Ham are creamy, cheesy, and loaded with savory ham. This recipe transforms a beloved Southern-style side dish into the ultimate comfort food casserole in a small-batch format.
Tender layers of potatoes are combined with buttery flour-thickened layers, Velveeta cheese, cubed ham, and milk before being baked until bubbly. Topped with melty cheddar cheese, this casserole is perfect for cozy family dinners with the added benefit of amazing leftovers.
Quick Look at the Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Difficulty Level: Easy
- Small-Batch Friendly: Yes
- Make-Ahead Friendly: Yes
- Leftover-Friendly: Yes
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Why You'll Love This Recipe
- Made with simple pantry ingredients
- Perfect use for leftover ham
- Small-batch recipe ideal for four servings
- Easy make-ahead comfort food with incredible leftovers
The Inspiration Behind This Recipe
I've been making my Southern-style scalloped potatoes just like my mother did for as long as I can remember. It's one of those old-fashioned recipes that never goes out of style. Unlike many modern versions that rely on heavy cream sauces or complicated techniques, this recipe builds flavor through layers of potatoes, flour, butter, cheese, and ham.
Adding ham turns this comforting dish into a hearty one-dish meal while preserving everything that makes the original recipe so special. The result is creamy, cheesy comfort food at its best.
Ingredients - Here's What You'll Need
- The Potatoes: I always use russet potatoes because of their texture in the finished dish.
- The Cheese: I grew up using Velveeta in many different recipes, and this recipe is no different. I know that there are some who prefer not to use Velveeta. For those, this recipe is probably not a good match. Normally, I just slice pieces off a block of Velveeta, but for this recipe, I decided to use pre-sliced Velveeta for simplicity purposes. For the gooey, melty goodness, I also use shredded extra-sharp cheddar cheese.
- The Ham: This recipe is a perfect way to use leftover ham. I like to cube the ham into ½-inch pieces to ensure that every bite includes ham!
- The "Sauce": I've tried making a cream sauce for this recipe, but keep coming back to the layering of the sauce ingredients, which builds the sauce as the casserole bakes. For some reason, making a cream sauce just doesn't work that well, at least for me.
Making the Scalloped Potatoes with Ham
- Par-Cook the Potatoes: Start by cooking the peeled and sliced potatoes in salted water just until they begin to soften. I've tried using raw potatoes, but the par-cook technique ensures that the potatoes in the finished casserole are perfectly cooked.
- Layer the Casserole: Add one-third of the potatoes to a 1½-quart baking dish sprayed with nonstick cooking spray. Top with one-third of the flour, one-third of the butter, black pepper, 2 slices of the Velveeta, and half of the cubed ham. Repeat this for the second layer. Finish with the final potato layer, flour, butter, pepper, and Velveeta. Pour the milk evenly over the casserole. The casserole can be made in advance up to this point.
- Bake: Bake the Scalloped Potatoes with Ham, uncovered, in a preheated 375°F oven for 45 to 50 minutes, or until bubbly.
- Finish with Cheddar Cheese: Sprinkle shredded extra-sharp cheddar cheese on top of the casserole. Return uncovered to the 375°F oven for another 10 minutes or until the cheese is melted and bubbly.
These Old-Fashioned Scalloped Potatoes with Ham are the definitive comfort food. Creamy layers of potatoes, savory ham, buttery goodness, and melty cheese come together in a cozy casserole that never disappoints.
Whether you're using leftover holiday ham or simply craving a comforting family dinner, this small-batch casserole is guaranteed to become a repeat favorite. Yum!
Chula's Test Kitchen Tips
- I always boil potatoes in salted water. The reason is twofold: (1) cooking in salted water flavors the potatoes from the inside out and rarely requires the addition of more salt to the recipe. (2) the salt enhances the texture of the potatoes and helps prevent them from absorbing too much water during cooking.
- Parboiling the potatoes helps ensure perfectly tender potatoes every time. I've tried this recipe with raw potatoes, and it's just not as good.
- I like to use ½-inch cubed ham for the best texture and distribution in the casserole. You could also use ¼-inch sliced ham.
- I don't like to add the ham to the top layer of the casserole because keeping it just in the first and second layers maximizes the distribution.
- For me, using Velveeta is nonnegotiable in this recipe. It melts beautifully and helps create the creamy texture that makes this recipe special.
- This recipe is easy to make - even the Master Taste Tester can make it (don't tell him I said this!).
Frequently Asked Questions
No problem. You can use deli ham, cubed ham steak, or other ham. I like to use Hormel Cure 18 boneless ham in this recipe.
Yes, although russet potatoes create a creamier texture.
I like to assemble the casserole up to the point of adding the milk, then refrigerate it uncovered until it reaches refrigerator temperature. Then, cover it for up to 24 hours. The reason for starting with the casserole uncovered is that the cooling produces condensation.
Absolutely! Just double all of the ingredients and use a 3-quart baking dish.
I generally reheat leftovers in the microwave until heated through.
Steamed broccoli, green beans, simple side salads, and roasted asparagus are delicious with this casserole.
Other Ham-Inspired Recipes
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Old-Fashioned Scalloped Potatoes with Ham
Ingredients
- 1½ pounds (about 4 cups) russet potatoes, peeled and sliced ¼-inch thick
- 1 Tablespoon Kosher salt (See Tip 1)
- 2 Tablespoons all-purpose flour, divided
- 2 Tablespoons unsalted butter cut into cubes, divided
- Freshly ground black pepper
- 6 slices (4.5 ounces) Velveeta (See Tip 2)
- 8 ounces (1½ cups cooked ham, cut into ½-inch cubes, divided
- ⅔ cup (8 ounces) milk
- ¾ cup (3 ounces) shredded extra-sharp Cheddar cheese
Instructions
- Preheat the oven to 375°F. Spray a 1½-quart baking dish with nonstick cooking spray.
- Cook potatoes in salted boiling water (1 tablespoon Kosher salt) for 4 to 5 minutes, until slightly softened. Drain well.
- Add one-third of the potatoes to the prepared baking dish. Top with one-third of the flour, one-third of the butter, black pepper, 2 slices of Velveeta, and half of the ham.
- Repeat the layers once more.
- Finish with the remaining potatoes, flour, butter, pepper, and Velveeta.
- Pour milk evenly over the casserole. (See Tip 3)
- Bake uncovered for 45 to 50 minutes until bubbly and potatoes are tender.
- Sprinkle Cheddar cheese on top and bake for an additional 10 minutes until the cheese is melted.
- Yield: 4 servings (See Tip 4)
Video
Tips/Notes
- By cooking the potatoes in salted water, you season them from the inside out. The salt alters the potatoes' physical structure and prevents them from absorbing too much water during cooking.
- Rather than using pre-sliced Velveeta, you can cut slices from a block of Velveeta.
- For a make-ahead version, cover the casserole after adding the milk and refrigerate for up to 24 hours. Bake uncovered, adding around 10 minutes to the baking time.
- Heat leftovers, if any in the microwave.
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