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This creamy scalloped potatoes with ham recipe is full of a succulent cheese sauce baked with potatoes and ham perfect for your next dinner or a meal accompaniment.

Do you ever have so much leftover ham from holidays you’re trying to think of different recipes to use it with? That’s where these creamy scalloped potatoes with ham come into place. Filled with lots of diced ham, slivers of potatoes and creamy cheesy goodness you can’t go wrong with this recipe.

What if I don’t have leftover ham?

Not to worry. Even if you don’t have leftover ham you can purchase ham at your local grocery store. I use store bought diced ham in this ham and bean soup and the ham tasted great.

You can also go to the deli and get thick slices of your favorite ham and then just chop it up and you’re ready to go.

Ingredients for Creamy Scalloped Potatoes with Ham

Potatoes– I prefer to use red potatoes with the skin on. Just wash and dry them well
Ham– I tend to make this after a holiday where there is ham leftover. You can also buy chop ham ready to go at the grocery store
Grated Parmesan Cheese– this gives it a creamy texture
Mozzarella Cheese– most recipes call for cheddar cheese, but I like to use mozzarella for this recipe
Milk– doesn’t matter what kind. I used 2%, but full fat milk will work too
Heavy Whipping Cream– to give it that super creamy texture
Butter– because more butter is always better
Flour– to help thicken up the sauce
Dijon Mustard– gives it a nice hint of flavor of something out of the norm, but not enough to be able to tell what it is
Minced Garlic– I use fresh garlic crushed through my garlic press
Salt and Pepper– just a little of both

How thin should I cut my potatoes?

I really couldn’t imagine making this recipe without a mandolin slicer. The insert I use is the ultra thin slices. I would say about an 1/8 of an inch. If you don’t have a Mandolin slicer I suggest investing in one. This Prepworks Mandolin Slicer is under $20 and I use mine quite often.

Slicing the Potatoes

Preheat oven to 350 degrees. Start by washing and scrubbing your potatoes and pat them dry. Take your mandolin slicer and set it over a large bowl (Photo 1) and start sliding your potatoes over the slicer (Photo 2) Repeat until all the potatoes are sliced (Photo 3)

Making the Sauce

Start by adding a pan over medium/high heat and add the butter to the pan (Photo 4) Once the butter starts to melt some add the minced garlic (Photo 5) and stir around for 3 minutes until all the butter is melted.

Next add the flour to the pan (Photo 6) while you whisk it in with the butter and galric (Photo 7) Next whisk in the milk (Photo 8) and stir well (Photo 9)

Now whisk in the heavy whipping cream (Photo 10) and stir everything for about 1 minute (Photo 11

Add the salt and pepper to the pan (Photo 12) and then the dijon mustard (Photo 13) and whisk both in well (Photo 14) Next add the grated Parmesan cheese (Photo 15) and whisk until its all blended (Photo 16)

Now add the mozzarella cheese to the pan (Photo 17) and whisk it in (Photo 18) and keep stirring until the sauce has thicken up some and has a smooth texture (Photo 19) It usually only takes a couple minutes to achieve this

Putting all the Ingredients Together

Take a 9×13 or 9×11 casserole dish and spray with cooking spray (Photo 20) Start layering your sliced potatoes (Photo 21) with a nice layer of potatoes with half of the bowl of poatatoes (Photo 22)

Next take half of your ham and sprinkle it on top of the potatoes in the casserole dish (Photo 23) and then pour half of your sauce on top (Photo 24) and spread it out in an even layer over the potatoes and ham (Photo 25)

Make another layer of potatoes (Photo 26) then ham (Photo 27) then sauce (Photo 28) and even out the sauce (Photo 29 and cover tight with foil (Photo 30)

Put it in the oven covered for 40 minutes and then uncover and cook for another 25 minutes

Is this a side dish or main dish?

That is really up to you. It does have meat, a starch and dairy so I consider it like a casserole and is a main dish. Serve with some vegetables on the side like these balsamic green beans with almonds or these green beans with bacon, blue cheese and walnuts to make a complete meal.

Or you could leave out the ham and serve your meat on the side and what meat that is is up to you. From beef like this best steak marinade recipe or chicken like cilantro lime beer can chicken or even a ham

Tips and Tricks

Use a mandolin slicer to slice your potatoes. It will make the prep time so much faster than having to slice thin slices
This recipe is great to make after a ham eatin’ holiday like Easter, Christmas, or New Years Day
Be sure when adding the flour, milk and cream to keep a constant stir so you don’t burn the sauce and to make it creamy and not lumpy.
Don’t have ham or don’t want any meat? Then totally skip adding the ham. You won’t need as quite as big casserole dish, but this still tastes amazing without the meat.
Want to add more to this recipe? Some chopped onions or even mushrooms go great with this recipe. I would throw either/or in a pan with a little butter and cook them for about 5 minutes and then add them when you add the ham.
If you want to do all the prep work in advance and then cover and refrigerate until you are needing it, that works too. I advise cooking it 6-8 hours after putting together. And set out of the refrigerator a little bit so the pan isn’t so cold when you put it in the hot oven.

Want More Potato Recipes?

Spicy Ranch Potatoes
Stuffing Potato Bites
Kicked-up Potato Salad
Creamy Sriracha Potatoes

Or check out all my side dish recipes to find the right one for your next meal

Did you make this recipe? Then give a star rating below and tag your picture on Instagram with #glitterandgraze

5 from 1 vote