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This creamy scalloped potatoes and ham casserole is the ultimate comfort food that takes a classic cheesy side to the next level by adding salty baked ham. Perfect for using up leftover holiday ham, it delivers layers of tender potatoes, rich cream sauce, and melty cheese that come together into a show-stopping dish. It’s ideal whether you want a hearty addition to Easter brunch or a cozy side for a winter dinner.
I first made this during a busy holiday weekend when I had extra ham on hand and the whole family kept going back for seconds. Now it’s become my go-to way to reinvent leftover ham, and it never fails to impress.
Ingredients
- Unsalted butter: to grease your baking dish and add richness
- Shallot and garlic: for a fragrant flavor base in the cream sauce no chopping needed since they get blended smooth
- Heavy cream: builds a decadent, velvety sauce without worries about thickening agents
- Fresh thyme: adds gentle herbal notes that don’t overpower the dish
- Russet potatoes: are ideal because their starchy texture holds up during baking, peeling is optional depending on your texture preference
- Kosher salt and freshly ground black pepper: for seasoning every layer just enough to brighten flavors without making it too salty since the ham adds salt too
- Baked ham: sliced about a quarter of an inch thick to nestle between potato layers perfectly
- Gruyère cheese: brings that nutty, melt-in-your-mouth quality
- Parmesan: adds sharpness that boosts the cheesy topping to golden perfection
- Fresh parsley: to sprinkle on top for a pop of color and fresh flavor once baked
Step-by-Step Instructions
- Sauté the Aromatics:
- In a small saucepan over medium-low heat, combine shallots, garlic, heavy cream, and fresh thyme sprigs. Gently bring to a simmer and stir occasionally. Cook for about 15 minutes until the shallots and garlic are super tender and infused into the cream. Remove from heat, discard thyme, and let cool slightly.
- Blend the Sauce:
- Transfer the shallot and garlic cream mixture to a blender or use an immersion blender. Puree until completely smooth, creating a luscious sauce ready to coat the potatoes and ham.
- Prepare the Baking Dish:
- Arrange a rack in the middle of your oven and preheat to 375 degrees Fahrenheit. Butter a shallow oval baking dish or an ovenproof skillet generously to prevent sticking and add flavor.
- Layer the Ingredients:
- Spread one third of the cream sauce on the bottom of the dish. Add half of the thinly sliced potatoes, then season lightly with salt and pepper. Add half of the ham slices, then pour over another one-third of the sauce. Repeat layering with the remaining potatoes, ham, and sauce. Cover tightly with foil to keep moisture in while baking.
- Bake Until Tender:
- Place the foil-covered dish in the oven and bake for about one hour. The sauce should be bubbly, and the potatoes tender when pierced with a fork.
- Add Cheese and Broil:
- Remove the foil and sprinkle the grated Gruyère and Parmesan evenly over the top. Turn your oven’s broiler on and broil the casserole for about four minutes until the cheese is bubbling and golden brown. Keep a close eye at this stage to prevent burning.
- Garnish and Serve:
- Finish by scattering freshly chopped parsley over the top for a fresh burst of color and flavor. Serve warm and enjoy!
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This recipe really shines because of the ham, which adds a savory saltiness that saturates every bite as it bakes. My fondest memory is making this after Easter with family, everyone requesting this casserole over the ham alone.
Storage Tips
Store any leftovers tightly covered in the refrigerator for up to three days. Reheat gently in an oven or microwave to keep the sauce creamy. You can also freeze portions before baking but add the cheese topping fresh before cooking.
Ingredient Substitutions
- If you don’t have fresh thyme, dried thyme works but use less since it’s more concentrated
- Yukon Gold potatoes can replace russets for a creamier texture and a bit of buttery flavor
- Sharp cheddar can substitute for Gruyère if you want a more familiar cheesy taste, but it won’t be quite as nutty
- Use leftover cooked pork instead of ham for a different twist
Serving Suggestions
- This casserole pairs wonderfully with roasted vegetables like honey-glazed carrots or green beans
- For a brunch menu, serve alongside quiche or fluffy pancakes
- It can also complement hearty mains such as pot roast or braised lamb
Cultural Context
Scalloped potatoes have a long tradition as a comforting American family dish especially popular for holiday meals. Adding ham elevates it from a simple side to a satisfying main feature that celebrates leftovers in a flavorful way.
Pro Tips
- Be sure to butter your pan well to prevent sticking and add to the richness of the dish
- Don’t skip the blending of the cream sauce. It makes all the difference for silky smooth texture
- Watch carefully during the broil stage since cheese can burn quickly. Four minutes is usually plenty
Commonly Asked Questions
- → Can I use Yukon Gold potatoes instead of Russet?
Yes, Yukon Gold potatoes work well and provide a slightly creamier texture, though Russets hold their shape best for layering.
- → Should I peel the potatoes before slicing?
Peeling is optional. Leaving skins on adds texture but may make slices less uniform when serving.
- → How do I prevent the dish from becoming too salty?
Since the ham is already salty, only lightly season each potato layer with salt to balance flavors without overwhelming the dish.
- → Can this casserole be made ahead of time?
Yes, assemble the layers and refrigerate before baking. Let it come to room temperature for even cooking.
- → What is the benefit of using both Gruyère and Parmesan cheese?
Gruyère adds a creamy, melting quality while Parmesan contributes nuttiness and a crisp, golden topping when broiled.
- → Is it possible to bake this casserole in a cast-iron skillet?
Absolutely. A cast-iron skillet can be used for baking and reheating on the stovetop to thicken any extra sauce.