Real Recipes From Real Home Cooks ®

homemade ham and scalloped potatoes

(13 ratings)
Blue Ribbon Recipe by
Megan Flores
Chicago, IL

It's the perfect comfort meal on a chilly day! ***Disclaimer - 99% of the dishes represented by the photographs are shot with a Pro SLR camera and owned by me. The appearance of the dishes are an accurate result of my recipes, and are usually taken immediately after the dish is completed. Please feel free to use my photos as a guide in achieving perfect results when you make the dishes, as well as share any changes you might have made to the recipe to personalize it, as I might be interested in giving it a try!

Blue Ribbon Recipe

Take your homemade scalloped potatoes to a whole new level by adding ham. It adds savoriness to the potatoes and makes this heartier dish even better. These scalloped potatoes and ham can be eaten as a main dish, for brunch, or a heavier side dish. The homemade sauce is creamy, buttery, and melts into the cheese. So good! This recipe calls for ham steaks. If you have leftover holiday ham, that would work too.

— The Test Kitchen @kitchencrew
(13 ratings)
yield 4 -6
prep time 20 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For homemade ham and scalloped potatoes

  • 4 Tbsp
  • 4 Tbsp
    all-purpose flour
  • 3 c
  • salt and pepper
  • 1 Tbsp
    butter (for sauteed onions)
  • 3 md
    onions, thinly sliced
  • 8 md
    peeled and thinly sliced russett potatoes
  • 24 oz
    sliced ham (2 ham steaks cubed)
  • 4 c
    freshly grated mild cheddar

How To Make homemade ham and scalloped potatoes

Test Kitchen Tips
Make sure to use a deep 9x13 baking pan, like a lasagna pan. A regular size one will be too shallow.
  • Oven preheating.
    Preheat oven to 350 degrees. Butter a deep 9x13 baking dish.
  • Stirring together flour and melted butter.
    In a saucepan, melt 4 tablespoons of butter over medium-high heat. Stir in flour and cook for 1 minute.
  • Whisking in milk and seasonings to the roux.
    Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper, and set aside.
  • Sauteeing onions in a skillet.
    In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
  • Some of the sauce added to the baking dish.
    Spread 1/3 of the white sauce in the bottom of the baking dish.
  • Potatoes, onions, ham, and cheese layered on top.
    Top with half of the potatoes. Spread out half of the onions, ham, and cheese.
  • Another layer of sauce added and starting to layer more potatoes.
    Add another third of the sauce. Season with salt and pepper. Continue layering ingredients.
  • Sprinkling cheese on top of last layer.
    Ending with the remaining cheese on top.
  • Baking Ham and Scalloped Potatoes in the oven.
    Bake for 45 minutes or until golden and bubbly. Remove from oven and let stand 10-15 minutes. The sauce will thicken while standing.
  • Homemade Ham and Scalloped Potatoes on a serving plate.
    Just a note: I prefer to freshly grate all of my cheeses for hot dishes. Mostly because the already shredded cheeses usually have an added wax-like film added to them, therefore disrupting proper melting. Just a tip!