Old fashioned scalloped potatoes and ham, an excellent recipe for an everyday meal or potluck dinner. One of my favorite comfort foods that is easily made from scratch. With these easy to follow step by step photo instructions to get it perfect the first time and every time.
Editor’s Note: This recipe was originally published April 12, 2014. So it is overdue for a buff-up. The photos have been re-edited and the text expanded with more explanation. A “new” dog picture has been added. There were no dog pictures, so this picture was taken the day before I cooked this recipe originally.
As usual, I read way too many recipes, but most were very similar. The inspiration piece will be a Pioneer Woman recipe on Food Network. But I could use several others as inspiration also. A few changes to simplify the instructions, add the step by step pictures and decrease the fat some.
I know this is cooking for two, but this fits our lifestyle. Since it is the whole meal, we will eat a double amount, and I was cooking for leftovers also.
This would be a recipe that could be easily cut in half, but for this amount of time and work, I want more return.
My Rating
I had originally rated this a solid four but with the evolution of the recipe with perhaps 25 repeat cookings, it has made it to the five range. Low 5 but still a 5 for me.
Pro Tips: Recipe Notes for Scalloped Potatoes and Ham
What is Scalloped vs. Au Gratin?
Scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce. Au Gratin means “with cheese.” So this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin.
Take the cheese out and just use a white sauce and you have Scalloped but not Au Gratin. Now you know.
What cheese to use?
The original recipe called for Monterey Jack and I used that the first few times. Mostly I now use a mild cheddar. A nice Gruyere would be nice also.
Important Cooking Time Note:
The original recipes ( many of them) suggest total cooking times of 60-70 minutes. While it is “done,” there is still a little firm in the potatoes which my wife and I don’t like.
I have done this 20 plus times, and I now do a total of about 2 hours total cooking time. So I have changed the instructions but feel free to cook for the original recommended 40 minutes covered and 25 minutes uncovered if you want firmer potatoes.
Preheat oven to 350 convection or 375 conventional.
Scrub and cut 4 medium russet potatoes. Peeling is optional. Slice thin, and a mandolin is recommended.
Chop 1 small onion. Chop, slice or cut your ham into bite-size pieces.
Over medium-high heat in a medium saucepan melt 4 tablespoons butter and add the onion. Cook until clearing, about 3-4 minutes. Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning some.
Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well. About 3-4 minutes. During this part, add 1 teaspoon salt and 1/2 teaspoon pepper.
Prep a 9 by 13 inch casserole dish with a coat of butter.
Add about 1/3 of the potatoes. Top with 1/3 of the ham, 1/2 cup cheese of choice and 1/3 of the sauce. Repeat two more times but use a full cup of cheese on the top layer.
Cover with aluminum foil.
Bake for 90 minutes then uncover and cook another 20-25 minutes until nicely brown and bubbling.
Allow to set for about 10 minutes before serving.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
| Servings | Prep Time |
| 8 servings | 25 minutes |
| Cook Time |
| 120 minutes |
|
|
| Old fashioned scalloped potatoes and ham, an excellent recipe for an everyday meal or potluck dinner. One of my favorite comfort foods that is easily made from scratch. With these easy to follow step by step photo instructions to get it perfect the first time and every time.
|
- 4 russet potatoes medium cleaned and sliced thin. Peeling optional
- 1 onion small chipped
- 4 tablespoon butter
- 4 tablespoon flour 1/4 cup
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups milk
- 2 cups shredded cheese of choice Monterey Jack or cheddar are good choices
- 3 cups precooked ham slice dices or cut into small bite size bites, about 3/4 pound
- Preheat oven to 350 convection or 375 conventional.
- Scrub and cut four medium russet potatoes. Peeling is optional. Slice thin and a mandolin is recommended.
- Chop 1 small onion. Chop, slice or cut your ham into bite size pieces.
- Over medium-high heat in a medium saucepan melt four tablespoons butter and add the onion. Cook until clearing, about 3-4 minutes.
- Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning some.
- Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well. About 3-4 minutes. During this part, add one teaspoon salt and 1/2 teaspoon pepper.
- Prep a 9 by 13 baking dish by coating with butter. Add about 1/3 of the potatoes. Top with 1/3 of the ham, 1/2 cup Monterey Jack cheese and 1/3 of the sauce. Repeat two more times but use a full cup of cheese on the top layer.
- Cover with aluminum foil.
- Bake for 90 minutes then uncover and cook another 20-25 minutes until nicely brown and bubbling. Allow to set for about 10 minutes before serving.
Pro Tips:
- Use a mandolin to slice the potatoes to save your fingers and time.
- Use potatoes of your choice but I like Russets.
- Cheese of your choice. I use chedder or Monterey Jack.
- I scale this up or down depending on how much leftover ham I have.
- The original recipes ( many of them) suggest total cooking times of 60-70 minutes. While it is done, there is still a little firm in the potatoes which my wife and I don't like. I have done this 20 plus times, and I now do a total of almost 2 hours total cooking time. So, I have changed the instructions but feel free to cook for the original recommended 40 minutes covered and 25 minutes uncovered if you want firmer potatoes.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Originally Published April 12, 2014
14 week old Molly and Lilly cuddling toys from Aunt Ginni
Related Posts:
mark berkley
DIDNT LIKE THAT I HAD TO SCROLL THRU ALL THIS DRIBBLE ONLY TO NOT FIND THE PRINT AND THEN PRINTED THE WHOLE THING WONT BE BACK
DrDan
At the top of the all recipes, including this one, there are two links “Jump to Recipe” and a direct “Print Recipe” link.
Also, in the recipe card, is a print button. It looks like a printer.
They don’t work if you disable java script.
Dan
Kim Faubert
Delicious!! Thank you for sharing! My husband and I both agree…a solid 5 star recipe. This is one of those rare occasions we are actually looking forward to the leftovers. I’m so pleased to have found your website, now just need to decide on what to try next!
DrDan
Hi Kim,
Great hearing from you. You can see I’m “working hard” in retirement…
Hope NOCH works out for you, it should be a good fit.
Dan
Barb
Thank you for all of the time and effort you take to research and put together these deliscious meals. Much appreciated.
DrDan
Hi Barb,
Thanks for reading and the note.
Dan
Jody Siebel
Good Morning Dr. DAN, BOY IS IT A comfort to find your recipes. I love to cook and find new recipes but sometimes get board with the usual, like we always have this, type thing. Yours will be getting A lot of attention now that I found them. Let’s see, I think the scalloped potatoes and ham will be in order. I can already smell it and haven’t even started anything yet.🤣 can’t wit for supper considering we are to get between 3-6 inches of snow today..will help me deal with going to work tonight. Have a great day!! And thank you for homeatyle cooking!!
DrDan
Hi Jody,
Welcome to the site. About this recipe, please note the cooking time comment in the recipe, it is a big change from the common recommended time. It is all about the potato texture.
You might want to hope over to the top recipe category https://www.101cookingfortwo.com/category/101s-top-posts/ This are my personal recommendations, It is a good place to start since I’m almost to 500 recipes now.
Thanks for the note.
Dan
Phyllis Maeder
How do I find your recipes?
DrDan
Hi Phyllis,
All my recipes (almost 500) are on this site free. If you are using a desktop, portable or some tablets then go to the menu bar near the top and click on recipes. On a mobile device or narrow tablet, there is a button labeled menu in the upper left of the screen that stays there.
Let me know if you have other questions.
Dan
Jane Huizenga
I just found your page, and I am so excited to use your recipes, I can tell your a cook because of your amazing way of cooking and seasoning food! It is like we were separated a birth and now I am completely energized to make a lot of variety for my family and friends.
DrDan
Hi Jane,
My wife clammed the “separated at birth” status over 40 yrs ago so we would need to be triplets.
Welcome to the site and let me know if you have questions or issues.
Dan
Linda
Can you use left over baked potatoes to shorten the cooking time?
DrDan
I suspect you would end up with mush. The sauce, cheese and ham need some simmer time.
Cindy
Making this for dinner tonight with left over ham .I always thought the potatoes should be less firm so I’m going to try it your way and cook it longer than most recipes say to .
Cindy
How big are the servings?
DrDan
A little over a cup.
Corin Oley
It’s in the oven. Now. Smells delicious
Alicia
How would I go about this if I don’t have an onion?
DrDan
If you have onion powder, use that. Amount should be on the bottle for an onion (I’m guessing about 2 teaspoons). If not, skip the onion.
Tracey
Oh and it’s a solid 5.
Tracey
Hi Dr Dan!! Been a follower of yours for quite some time not always a good commenter though. Lol. Everything I have tried of yours has been excellent imho this being one of them. Came back today to once again grab recipe and cooking times and to see how your family including those beautiful dogs were doing.
Those that are new…try everything that your taste buds like you won’t be disappointed. :))
Just make the beef tips and gravy over noodles the other day being raised by a great-grandmother and grandmother had these often growing up.
Tracey
DrDan
Hi Tracey,
I hope you saw my note on the cooking time. I have done this recipe at least 20 times and I keep increasing the cooking time. My wife does not like much firmness in the potatoes. So I now suggest what some would feel is “overcooking” but it is our taste. Actually, with the current instructions, it tastes like warmed up leftovers which here is excellent. Most casseroles taste better the second day.
Molly and Lilly say hi and thanks.
It is getting harder to find a “classic” like the beef tips that I don’t already have.
Thanks for the note and compliment.
Dan
Ruth Ellen
Hi, just wondering, I cook for two and like to have smaller leftovers… if I were to make this but in a 8×8 pan, how long would I cook it for?
DrDan
Hi Ruth,
That will double the thickness. Most recipes do recommend just over an hour. I’m at 2 hours for softer potatoes. So using my two hours, I suspect you would be ok.
Now I just did this recipe again last weekend. I love the top and you are cutting that down. Plus for leftovers, it will be harder to reheat.
Dan
Larry
Hi,
This recipe is awesome. Easy to do and delicious. Had my son for dinner. He and I loved my late wife’s ham and cheese scalloped ham and potatoes. This was not the same, but we both enjoyed this dish so much. Thanks so much for the great 5 star recipe.
Larry
Vicky
Wonderful recipe, it’s a 5 for me. Also a big THANK YOU for including the nutritional info. I’m a diabetic and finding suitable recipes has been quite challenging.
Stan
Hello Dr. Dan. With the success the other day with drumsticks and thighs I had the confidence to try another of your recipes. With leftover ham in the fridge I focussed on the scalloped potatoes with ham and cheese. It turned out great and my wife loved it. Will be repeated. Any thoughts about using salmon? Thanks
Yes a solid 4.
DrDan
Hi Stan,
Thanks for the note and rating. My wife thinks this is a 5 but I’m still a 4. She will buy ham just to do this. I’m more of this is for leftover.
The salmon question. I wouldn’t try it. Salmon overcooks very easy while ham can tolerate the long cooking to get the potatoes done.
Chuck
This is a great recipe we have it once every two weeks
Cindy
My family loves this recipe! It is a regular meal in our home. The prep is what is the most time consuming, so I’ve learned to do it ahead of time. It’s so worth it, though..delicious comfort food!
DrDan
Glad it worked well for you. I tried to simplify more but don’t see how. I always make a large pan for leftovers.
Thanks for the note.
DrDan
Bernardette Enochian
This is now a family favorite! Mom, at 93, LOVES it!n’t use salt or pepper, just Mrs. Dash Onion & Herb…I just put on a couple of shakes. I made 1 time with shredded cheddar and the next with a Pizza Blend I had in the fridge. Both were hits!
Susan Hamilton
Made this for my husband and I for dinner tonight. This was just fabulous. So easy to put together and so full of flavor. Thank you for this recipie.
Tami G.
This is a good recipe but we like more pepper. Best way is to taste the thickened sauce to see what the seasoning taste like first then you can either add more of the pepper here or add a little more to each of the layers for that extra pepper taste.
DrDan
I agree a little light on the pepper but it is just a to taste thing. If I let my wife do the pepper, it would be 4-5 times as much…
Thanks for the note and rating.
DrDan
Cheryl
Used a mixture of american & cheddar, it was all I had in the refrigerator… Yummy… Thank You…
Judy Uhl
This will be good for left over ham from Easter!
DrDan
That was on my mine especially in the smaller households where a ham just lasts forever. Eat some, make some potatoes and freeze the bone for later works for us.
Dan