The perfect crowd pleaser
Scalloped potatoes and ham are not only delicious, but also come with several advantages:
- Easy to prepare – no complicated techniques needed. Simply slice the potatoes, add the ham, prepare the sauce, and let the oven do the rest.
- Great way to use leftovers – perfect for using up Easter ham or any ham you have left in the fridge.
- Creamy and rich texture – incredibly flavorful and comforting, one of those recipes where you just can’t stop eating because it’s so good.
- Family-friendly dish – even kids love it. Some go straight for the golden, crispy top layer, while others prefer the thinly sliced potatoes with the creamy sauce.
Top 5 Tips for Perfect Scalloped Potatoes and Ham
With the right ingredients and a few simple tricks, you can create a perfectly creamy dish you’ll want to make again and again. Here are the five tips we always follow.
- Choose the right potatoes – Use baking potatoes with a higher starch content so they soften beautifully during baking and absorb the sauce.
- Slice the potatoes evenly – This is key for the recipe. Make sure all slices are the same thickness so they cook evenly.
- Don’t skimp on the liquid – The creamy mixture should almost cover the potatoes so they can properly absorb it during baking.
- Cover while baking – Use aluminum foil, making sure it doesn’t touch the food. Keep the dish covered for the first 30 minutes, then remove the foil and continue baking uncovered.
- Let it rest before serving – Allow the dish to sit for a few minutes after baking. This helps it set, making it easier to slice and serve.
What to serve with Scalloped potatoes
These scalloped potatoes and ham can be served as a side dish alongside various steaks, or enjoyed as a main course with a large bowl of seasonal salad. If served as a side, we recommend the following main dishes:
- Pork Chops with Apples and Onion
- Thin Sliced Round Steak with Sauce
- Thin Sliced Round Steak with Onion Sauce
- Chicken Cutlets in Cream Sauce
- Turkey Cutlets with Mushroom Cream Sauce
Storing
These scalloped potatoes and ham can be stored in the refrigerator for up to 3 days. First, let them cool completely, then cover with foil and place them in the fridge.
Before serving, reheat thoroughly. The easiest way to do this is in the oven. Preheat the oven to 160°C (320°F) and heat for a few minutes until warmed through.
How to make Scalloped potatoes with ham at home (video)
Check this short video to master making this recipe at home.
Next, make these potato recipes
Made in collaboration with Celjske mesnine d.o.o.
METHOD
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preparation
Cut the ham into small cubes, about 1 cm x 1 cm (½ x ½ inch). Finely chop the onion. Peel the potatoes and slice them to about 2 mm thickness (about 1/16 inch) using a mandoline—alternatively, you can use a knife. It’s important not to rinse the sliced potatoes.
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saute
Place a large pan over medium heat. Add the oil, chopped onion, and ham. Sauté over low heat for about 5 minutes, then remove from the heat.
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potato
Place the potatoes in a bowl and season with salt, pepper, thyme, and nutmeg. Add the minced garlic cloves along with the sautéed onion and ham. Pour in the heavy cream and add 150 g (about 5 oz) of grated cheese. Mix everything well until the ingredients are evenly combined.
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scalloped potatoes
In a deep baking dish, approximately 20 cm x 25 cm (about 8 x 10 inches), tightly layer the potatoes in multiple layers. Pour any remaining liquid from the bowl over the potatoes, then evenly sprinkle the remaining grated cheese on top. Bake in a preheated oven at 180°C (350°F).
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bake
Place the rack in the middle of the oven and preheat it to 180°C (350°F). Place the baking dish with the potatoes inside a larger deep roasting pan, then pour water into the outer pan until it reaches about 2 cm (around ¾ inch) high. Transfer to the preheated oven and bake for 1 hour and 15 minutes, covered first with baking paper, then with aluminum foil. After that, uncover the potatoes and bake for another 30–45 minutes, or until the potatoes are soft and fully cooked through.
TipBefore removing the potatoes from the oven, check that they are fully cooked. A knife should slide through the potatoes all the way to the bottom with minimal resistance.
