Ham and Scalloped Potato Casserole

Ham and Scalloped Potato Casserole

  Ham and Scalloped Potato Casserole – the addition of ham cubes in this delicious potato casserole makes it worthy to serve as a meal with a side vegetable. It can also be served as a kicked up side dish to your entree. Either way, it’s amazing!

Scalloped Potatoes are comfort food in this house. Kicking them up a notch by adding ham cubes makes them that much more lovable, and elevates them to entree instead of just using them as side dish.  I like that a lot.

Let’s talk about the recipe…

Tips For Making Ham and Scalloped Potato Casserole

• First…the ham I used was prepacked and can be found in your grocery store refrigerated section, most likely where branded pre packaged lunch meats are.  I purchased two, eight ounce ham steaks which gave me the 16 ounces I needed for the recipe.  Take them out of their packages, cube them up and boom, your ham is ready.
• I used russet potatoes for the recipe.  For you busy moms looking for shortcuts on prep time when you get home from work…If you want the potatoes peeled for the recipe you can peel the potatoes and keep them whole ( without being sliced) in a bowl of cold water in the fridge during the day while you’re at work.  Then ,slice them up right before making the casserole.  Resist the urge to go ahead and slice them up and place them in water in the fridge. Potatoes that are cut into small chunks or slices have a tendency to get water logged when kept in water for a long period.
• If you’ve made homemade scalloped potatoes before ,most likely you made the sauce using a roux.  Roux…a fancy name for a very easy way to make homemade sauces. Whether it’s a sauce for homemade macaroni and cheese or scalloped potatoes, you start with a roux.
• The roux for this recipe uses butter and flour. The butter is melted in a saucepan, the flour is added and the two are whisked together and cooked until they boil. I’ve always let the butter and flour cook together for a minute or two to take the flour taste out.  The liquid (the milk in this recipe) is added slowly to the pan while you whisk, then cooked until it thickens. Spices or cheeses (if using) are added after it thickens.
• Assembling the dish is easy, you know how this goes. Grease a 13×9 inch baking pan or casserole dish and layer the ingredients.
• If you’d like to add another layer of flavor to the casserole, grate 1 cup of your favorite cheese and sprinkle it over the top of the casserole before baking it.

Ham and Scalloped Potato Casserole Ingredients:

• 16 ounce cooked ham, cubed
• 7 cups thinly sliced russet potatoes
• 1 medium onion, diced
• 1 Teaspoon Kosher salt
• 1/2 Teaspoon black pepper
• 1/4 Teaspoon garlic powder
• 8 Tablespoons butter, sliced into Tablespoon portions
• 1/4 cup all purpose flour
• 3 cups milk
• 1 cup grated cheddar cheese (optional topping)

Steps to Make the Ham and Scalloped Potato Casserole

Melt four Tablespoons butter in a medium saucepan. Add the flour to the pan and whisk the ingredients together until they are thoroughly combined. Cook the mixture until it bubbles. After it bubbles, let it cook one more minute to eliminate any flour taste. Slowly whisk three cups of milk into the pan. Add the salt, pepper and garlic powder. Cook 3-4 minutes longer until the mixture thickens. Remove the pan from the heat and set it aside.

Combine the sliced potatoes, diced onion and ham cubes in a large bowl. Toss the mixture together to combine them. 

Oil a 13×9 inch baking dish. Place half the potato mixture into the baking pan. Pour half the sauce over the potatoes evenly. Layer the remaining potato mixture over the sauce and top with the remaining sauce.  Dot the casserole with the remaining 4 Tablespoons of butter cut into cubes. At this time you can also sprinkle 1 cup of grated cheddar cheese over the casserole if you like. Totally optional and fantastic if you choose to do it.

Bake the casserole at 375 degrees covered with foil for 60 minutes, uncover the casserole and bake an additional 20 minutes until the casserole is bubbly and potatoes are fork tender. 

The hard part is waiting for this creamy, delicious, comfort food to come out of the oven.  Ham and Scalloped Potato Casserole, it’s what’s for dinner, ENJOY!

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Ham and Scalloped Potato Casserole

A delicious scalloped potato recipe with the addition of cubed ham to take this recipe from side dish to main dish.

Prep Time30 minutes mins

Cook Time1 hour hr 1 minute min

Course: dinner

Cuisine: American

Keyword: casserole, main dish, scalloped potatoes

Servings: 12

Author: Mary Malone

Ingredients

• 16 oz cooked ham, cubed
• 7 cups thinly sliced russet potatoes
• 1 medium onion,diced
• 1 Teaspoon Kosher salt
• 1/2 Teaspoon black pepper
• 1/4 Teaspoon garlic powder
• 8 Tablespoons butter, separated
• 1/4 cup all purpose flour
• 3 cups milk

Instructions

To Make The Sauce:

• Melt 4 Tablespoons butter in a medium saucepan. Add the flour, whisk to combine thoroughly.  Cook the mixture until it bubbles, after it bubbles, let it cook one more minute to eliminate the flour taste. Slowly whisk 3 cups of milk into the pot. Add the salt , pepper and garlic powder.. Cook 3 - 4 minutes until the mixture thickens.  Remove from the heat and set aside.

  Combine the potatoes, onion and ham cubes in a large bowl, toss gently to combine.  Oil an 9x13 inch baking dish. Place half the potato mixture into the pan, pour half the sauce over the potatoes evenly. Layer the remaining potato mixture over the sauce and top with the remaining sauce. Dot the casserole with the remaining 4 Tablespoons of  butter cut into cubes. At this time you can also sprinkle grated cheddar cheese over the casserole if your using it.  Bake at 375 degrees covered with foil for 60 minutes.  Uncover the casserole and bake an additional 20 minutes until the casserole is bubbly and potatoes are fork tender. Serve immediately.

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