Cheesy Scalloped Potatoes and Ham is the perfect comfort food for cold winter days. A stick-to-your-ribs cheesy potato casserole with chunks of ham that makes an easy and delicious one pot meal.
On some days, my husband and I feel like taking a breather after work and not spend so much time in the kitchen. However, we still like to have a nice hot meal on the table. I love to make my Cheesy Chicken Ravioli Lasagna or Easy Chicken Broccoli Casserole when time is short but this quick and easy Cheesy Scalloped Potatoes and Ham casserole makes another perfect weekday dinner. I like to prep it in the morning so, when dinner time rolls around, it’s a no muss, no fuss meal. And it’s a meal all in one dish, so there’s less to clean up!
I usually make these scalloped potatoes when I have leftover ham, such as after Christmas or Easter. Of course, that doesn’t stop us from having this cheesy yumminess other than on the holidays, I just buy a ham steak and it works perfectly. The hardest part of this dinner is cooking the potatoes, which is easy peasy, and the rest is just a matter of mixing everything up and baking.
Just a few simple steps to a Cheesy Scalloped Potatoes and Ham dinner.
- Gather all the ingredients while the potatoes are cooking on the stove.
- Parboil the potatoes, which helps cut down on the overall bake time. Then let them cool.
- While the potatoes are cooling, brown onions and green pepper in butter.
- Whisk in flour and add milk slowly. Cook until it starts to thicken.
- Whisk in milk & seasonings then remove from heat and stir in cheese.
- Time to assemble this cheesy, creamy baby!
- Place a layer of potatoes on the bottom, sprinkle ham on top and pour a little cheesy sauce over them. Repeat layers until all ingredients are gone, making sure to end with sauce.
- Sprinkle buttered crumbs on top and bake.
When it’s done, take out of oven and let rest for 5 minutes, if you can wait that long! Just look at that beautiful crunchy brown topping!
Scoop it out and admire all those beautiful layers of soft potatoes drenched in creamy cheesy sauce and dotted with ham. Yum!
This looks so delicious, holds together well, and makes a great presentation. Now I’m thinking, if I leave out the ham, this would be a great side for Thanksgiving or really any dinner. And just wait til you taste it! It’s like a forkful of creamy cheesy heaven.
I’ve noted a few changes that can be made to this recipe for those looking for gluten-free or dairy-free options. Believe me, it’s good any way it’s prepared! Enjoy!
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Cheesy Scalloped Potatoes and Ham
- 1/3 cup onion chopped
- 3 Tablespoons green pepper chopped
- 1/4 cup + 1 Tablespoon butter Use Earth Balance Buttery Sticks for non-GMO cow dairy-free option
- 1/4 cup flour use Gluten Free Flour for gluten-free option
- 2 cups milk almond or soy milk can be substituted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Cheddar cheese shredded
- 3 cups cooked ham cubed
- 4 cups par-boiled potatoes cut in slices
- 1/4 cup panko crumbs for a gluten-free option, I like to use Aleia's Gluten Free Foods Bread Crumbs
- Preheat oven to 350 degrees. Grease a 2-quart casserole dish and set aside.
- Scrub potatoes and place in a medium saucepan. Cover with water and allow to come to boil. Cook for 20 minutes. Drain and let cool.
- While potatoes are cooking, saute onion and green pepper in 1/4 cup butter for about 4-5 minutes.
- Whisk in flour until well blended.
- Gradually add in milk and seasonings. Stir continuously until liquid has thickened.
- Remove from heat and stir in cheese until melted.
- Peel cooled potatoes then slice into 1/8" slices.
- Lay a layer of sliced potatoes to cover the bottom of the dish. Sprinkle ham on top of potatoes. Pour 1/3 of creamy cheese sauce over both.
- Repeat 2 more times, ending with sauce.
- Combine breadcrumbs with remaining 1 tablespoon melted butter and sprinkle over top.
- Bake for 25-30 minutes or until heated through.
- To brown top, place under broiler for a few minutes.
This post has been updated with new photos and improved recipe. Initial post was published on April 13, 2014.