Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Scalloped Potatoes With Ham

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
8 to 10 servings
Category
Potatoes
Vegetables
Course
Side Dishes
Occasions
Christmas
New Year's Day
Credit
Janet Murray Fiske, Moscow, Idaho
Sources
Recipes with a History

Our Scalloped Potatoes With Ham recipe is a delicious twist on a classic that combines layers of creamy potatoes, savory ham, and gooey cheese. Simple yet flavorful ingredients come together to create a hearty dish that’s sure to please your taste buds with every comforting bite.

The Scalloped Potatoes With Ham recipe is a standout dish perfect for Easter and potlucks. Its rich flavors and comforting texture make it a crowd-pleaser! Whether served as a side or main course, this dish brings people together, this is a great addition to your special gatherings.

Find more of our favorite Easter recipes!

Ingredients
9 medium potatoes, peeled and thinly sliced
4 tablespoons butter, divided
14 slices baked ham (about 1/8 inch thick)
14 slices cheddar or Swiss cheese (about 1/8 inch thick)
1 large onion, sliced
4 tablespoons flour, divided
1-1/2 cups milk
salt and freshly ground black pepper, to taste

Instructions

1. Heat the oven to 350 degrees F.

2. Liberally grease the bottom and sides of a 9x13-inch baking dish or casserole.

3. Place one-third of the sliced potatoes in the bottom of the casserole and dot with 2 tablespoons of butter. Spread 7 slices of ham, 5 slices of cheese, and half the onions on top of potatoes. Sprinkle with 2 tablespoons of flour and salt and pepper.

4. Repeat layering but reserve half of the potatoes and 4 slices of cheese.

5. For the last layer, add the remaining potatoes and cheese. Salt to taste.

6. Pour milk over layers. Cover the baking dish loosely with foil.

7. Bake until potatoes are tender, about 1-1/2 hours. Remove foil after 40 minutes.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments

<span>Claudio Oballa</span> Sun, 04/20/2025 - 09:20
Over here we have (on the other side of the pond): “patate in tecia”, potato pie with onion and ham(and some butter). It’s a regional dish.
<span>P. Dyer</span> Mon, 03/18/2024 - 10:19
My mother (and now myself) made scalloped potatoes with meat in it. Mom always used a mixture of meat (usually pork leftovers; such as ham, roast pork) and even used Spam and corned beef. The meat was always cubed into small pieces. If using meat, I think it is more flavorful when a combination of meat is used.