This post is the recipe for one of the tastiest dishes ever: Ham and Scalloped Potatoes which is perfect for any leftover ham. My family absolutely covets this meal, even my mother, which is simple and not in the least bit spicy. The combination of ham bits and fresh potatoes with cheese is irresistible making it doubly difficult to allow the pan to cool completely in order to take a decent picture! I apologize for that and hopefully there will be one square of it left tomorrow morning so I can take a proper picture. The one above was taken with three people, one of them Rocket, standing behind with spoon and forks in hand waiting to tear it up as soon as the flash was complete.
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While we have non-traditional food at Christmas, Top Girl’s mother-in-law does not, sending home ham and prime rib from their party Christmas night. The request came right away to make “the ham and potato thing”. Wait till you see what I make with the prime rib. As it cooks in the oven, I have a moment to write this post in between taking care of several people in the house that have the flu. It is tough when everyone takes the flu shot yet gets a really rough version of it right here at Christmas and New Years. I have been using the Lysol and hand sanitizer like a mad woman trying to stave it off – I do not want it!
This recipe originally came from The Pioneer Woman and while I made some simple changes, it was not enough to call it “adapted” and besides, when it’s good as written, why not give credit where credit is due? If you would like to see her make the recipe you can watch her TV show episode called “Gathering Bulls” or click on the link above or just read further in this post!
Ham and Scalloped Potatoes
Ingredients:
3 Cups cooked and chopped ham
2 Cups Monterrey Jack cheese, shredded
1 Cup Parmesan Cheese, shredded
1 ½ Cups Heavy Cream
1 ½ Cups Milk
2 Pounds Russet Potatoes, scrubbed
1 Onion, chopped
1/3 Cup Flour
4 Tablespoons unsalted Butter
Salt & Pepper to taste
Directions:
Melt butter in pan adding chopped onions and cook for a few minutes until onions are soft.
Sprinkle flour over onions stirring and cooking until all are golden brown.
Add heavy cream and milk whisking until well mixed continuing to whisk until it has reduced to a thick sauce. Remove from stove.
Peel (if desired) and either slice potatoes very thin or use a mandolin – I use a mandolin. Place in a bowl of cold water.
Drain water from potatoes and then place on paper towels to take excess water out.
Butter 9×13 or two 9×9 pans thoroughly.
or this –
Put half the potatoes in the bottom of the pan.
Spread out half the chopped ham on top of potatoes.
Pour in half the sauce and try to spread it around a bit.
Sprinkle half the Monterey Jack cheese on top.
Then follow with another layer of potatoes, ham, sauce, Monterey Jack cheese finally sprinkling the Cup of Parmesan cheese on top of that.
Although not called for, I sprinkle black pepper and parsley on top.
Cover with foil and bake for 40 minutes in a pre-heated 375F oven.
Remove foil and bake for another 30 minutes allowing cheese to brown.
Set dish out of oven, loosely recover with the foil and allow it to sit for about 10 minutes and then serve.
I have never seen a dish I make be eaten so quickly!
This can also be cooked, cooled and then covered tightly with foil and put in the freezer – it still turns out beautifully.
Since we have ham at Thanksgiving and Easter we have it at least twice per year but if we are lucky, we will have it three times…….like this year!
Ham and Scalloped Potatoes
Ingredients
- 3 Cups cooked and chopped ham
- 2 Cups Monterrey Jack cheese shredded
- 1 Cup Parmesan Cheese shredded
- 1 ½ Cups Heavy Cream
- 1 ½ Cups Milk
- 2 Pounds Russet Potatoes scrubbed
- 1 Onion chopped
- 1/3 Cup Flour
- 4 Tablespoons unsalted Butter
- Salt & Pepper to taste
Instructions
-
Melt butter in pan adding chopped onions and cook for a few minutes until onions are soft.
-
Sprinkle flour over onions stirring and cooking until all are golden brown.
-
Add heavy cream and milk whisking until well mixed continuing to whisk until it has reduced to a thick sauce. Remove from stove.
-
Peel (if desired) and either slice potatoes very thin or use a mandolin – I use a mandolin. Place in a bowl of cold water.
-
Drain water from potatoes and then place on paper towels to take excess water out.
-
Butter 9x13 or two 9x9 pans thoroughly.
-
Put half the potatoes in the bottom of the pan.
-
Spread out half the chopped ham on top of potatoes.
-
Pour in half the sauce and try to spread it around a bit.
-
Sprinkle half the Monterey Jack cheese on top.
-
Then follow with another layer of potatoes, ham, sauce, Monterey Jack cheese finally sprinkling the Cup of Parmesan cheese on top of that.
-
Although not called for, I sprinkle black pepper and parsley on top.
-
Cover with foil and bake for 40 minutes in a pre-heated 375F oven.
-
Remove foil and bake for another 30 minutes allowing cheese to brown.
-
Set dish out of oven, loosely recover with the foil and allow it to sit for about 10 minutes and then serve.
This is comfort food at its finest, Kelli! I could eat that whole dish of cheesy potatoes alone but the addition of the ham looks absolutely wonderful!
I hope the family is feeling better very soon. Nothing worse than being sick for the holidays.
It is very good – I’m crossing my fingers there will be some left tomorrow…………even when people are sick they want to eat this! 🙂
I’ve been making something similar for years, but with cheddar, sometimes with some Swiss mixed in. Will definitely give this a try using the jack cheese. Sounds yummy!
Cheddar is always a good choice and Swiss is a favorite – but both those have a sharp taste and the Jack cheese is mild and smooooth! 🙂
HI KELLI, I WILL BE DEFIITELY MAKING THIS RECIPE. IT LOOKS DELICIOUS! I AM THRILLED TO HAVE FOUND YOUR SITE! I HAD A VERY SOUTHERN MOTHER AND GRANDMA. THEY BOTH TAUGHT ME HOW TO COOK AND CAN, ALSO. I LOVE YOUR RECIPES AS THEY BRING ME BACK TO MY SOUTHERN ROOTS. I HAVE LIVED ALL OF MY LIFE IN THE MIDWEST TRAVELING BACK TO THE SOUTH DURING THE SUMMER FOR VACATIONS WITH MY FAMILY GROWING UP. I LOOK FORWARD TO SEEING YOUR WONDERFUL RECIPES AND SPENING TIME READING YOUR POSTS. THANK YOU FOR DOING THIS!
Hi Diane! so glad you found me too – we seem to have lots in common! Please look all over the blog and comment often! You are going to love this recipe, that’s for sure!! Thanks for dropping by and please come back often!
This looks divine, Kelli! I was asked to make something similar with our leftover ham, but the ham didn’t survive post-xmas snacking! Hope you have a wonderful New Year!
Thanks for dropping by Anne! I understand about no leftovers, you have to make a huge ham in this house to have any leftover – that’s for sure!
My mom used to make these with leftover ham and come to think of it, we did covet it too.
I made this today with leftover ham from Christmas. What a fantastic recipe!! It was so very tasty. I will be making this again.
This looks and sounds wonderful, Kelli! Thanks so much for sharing this recipe with all of us at Weekend Potluck! We hope to see you at tomorrow’s party, sharing more! Happy New Year!
One of my most favorite recipes. I occasionally buy a smoked shoulder and use the leftovers for scalloped potatoes and ham. Will definitely try the caloric white sauce w/cheese next time. Optionally, I use a chicken broth based sauce (less fattening) and when layering the potatoes/ham/I add swiss cheese in between the layers and pour sauce over top – and a bit more cheese………………….Either way, it’s comfort food at it’s best. Glad to have found this alternative.
Would be real nice if the recipe could be printed. To much garbage in cut and paste
I am working on that right now. Thanks for bringing it up! Kelli
great
This was sooo good. True comfort food at it’s best. Everyone loved it. I think just to switch it up I’ll try pepper jack cheese the next time. This recipe is a keeper!!
Thank you! I’m so glad your family liked it as much as our family did. Such a great use of leftover ham.