Old fashioned scalloped potatoes and ham is a great casserole for an everyday meal or potluck dinner. Made from scratch, this will be one of your favorite dinners recipes.
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Introduction and My Rating
This is one of our favorite comfort foods. With these simple step by step photo instructions, you get it perfect results the first time and every time.
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 is a recipe that is easily cut in half, but for this amount of time and work, I want more return. But instructions for decreasing the size of the recipe is in the notes of the recipe card.
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.
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.
So, this could also be called Au Gratin potatoes and ham. I was brought up calling this scalloped, so I'm using that, but Au Gratin may be more correct.
📋Ingredients
Potatoes
All potatoes will cook about the same, so use what you want and have available, but usually, Russet potatoes are used. I like to leave the skin on but remove if you want.
Cheese
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.
⏰Time
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 that my wife and I don't like.
I have done this 20 plus times, and I now do a total of about 2 hours of 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.
✔️Tips
Recipe Size
This recipe is written for a full-size casserole of 9X13 inches. I'm calling that 8 servings, but we love the leftovers and try to cook for that. But, I do adjust this down some if I'm short on ham.
But many of you want a smaller "for two" or "for one" casserole. Here are the "cut in half" tips.
- Use a 6X9 or 8X8 pan.
- In the recipe card, adjust the number of servings to 4. That will do the math an change the ingredient amounts displayed. WARNING- this does not adjust the instructions, so you will need to follow the amounts in the ingredients and not the instructions.
- Cooking time does not change to a little shorter, so check a bit early.
Storage
Good refrigerated for 3-4 days and can be frozen for 3-4 months.
📖Scalloped Potato Recipes
Old Fashion Scalloped Potatoes
Also, see What to Do With Leftover Ham for ham ideas.
🔪Instructions
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. If you use a mandolin, please follow the manufactures safety instructions.
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 ½ teaspoon pepper.
Prep a 9 by 13 inch casserole dish with a coat of butter.
Add about ⅓ of the potatoes—top with ⅓ of the ham, ½ cup cheese of choice, and ⅓ 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 sit for about 10 minutes before serving.
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📖 Recipe
Old Fashion Scalloped Potatoes and Ham
Ingredients
- 4 russet potatoes - medium cleaned and sliced thin. Peeling optional
- 1 onion - small chipped
- 4 tablespoon butter
- 4 tablespoon flour - ¼ cup
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups milk
- 2 cups shredded cheese of choice - Monterey Jack or cheddar are good choices
- ¾ pound ham - dice or cut into small bite size bites. About 3 cups. A bit more or less is fine.
Instructions
- 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. If using a mandolin, please follow the manufacturers safety instructions.
- 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 the onion is clearing some, 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 ½ teaspoon pepper.
- Prep a 9 by 13 baking dish by coating with butter. Add about ⅓ of the potatoes. Top with ⅓ of the ham, ½ cup of cheese and ⅓ 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.
Recipe Notes
Pro Tips:
- Easy to cut in half. See the instructions below.
- Use a mandolin to slice the potatoes to save your fingers and time. But be careful with the mandolin.
- Use potatoes of your choice, but I like Russets. Peeling is optional.
- Cheese of your choice. I use cheddar or Monterey Jack.
- 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.
- I scale this up or down depending on how much leftover ham I have.
- Good refrigerated for 3-4 days, and can be frozen for 3-4 months.
Instructions for half size:
- Use a 6X9 or 8X8 pan.
- In the recipe card, adjust the number of servings to 4. That will do the math and change the ingredient amounts displayed. WARNING- this does not adjust the instructions so you will need to use the amounts in the Ingredients, and not the Instructions.
- Cooking time does not change much, but check it a bit early.
Nutrition
Editor's Note: This recipe was originally published on April 12, 2014. Updated with expanded options, refreshed photos and a table of contents to help navigation.
14 week old Molly and Lilly cuddling toys from Aunt Ginni
Connie T
Hi!
My recipe is the same as yours! Yummylicious!! I do one thing a bit different to save a little time though.
After cooking the butter, flour, onion, milk, and seasonings, (I use a larger pot), I put all of the sliced potatoes and ham chunks (and cheese if you're using cheese) right into the pot and mix it all together. That way, the sauce is evenly mixed and the you can just pour the whole mixture into your baking dish. Top with more cheese...or not. I love the creaminess of this dish by cooking the sauce first, rather than some recipes that just "sprinkle" the flour in on the the layers.
DrDan
Hi Connie,
Welcome to the blog and sorry for the late reply.
I will try your modification soon.
Thanks for the note.
Dan
Deb
After mixing all ingredients together and cooking it stove top, how long did you bake it in the oven?
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
Kierstan
Geez buddy why don't you start a blog so that people can easily look up recipes and get paid pennies from what little advertising you can get. You don't have to be an ass. Maybe a nice suggestion would have come off better.
DrDan
Hi Kierstan,
Welcome to the blog and thanks for the defense.
There are always a few. The worse ones I just delete. All his points were his own fault and I thought I would just point that out.
Happy holidays and again thanks.
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 8x8 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