Cheesy Scalloped Potatoes and Ham

These potatoes can be a side dish and are filling enough to be the main course. the beauty of this recipe is it uses up leftover ham. We froze that last chunk of that ham from Easter (since we had finally got tired of eating it). A month later we pulled it out of the freezer to give it new life. Everyone loved these cheesy gooey potatoes.
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Course Side Dish
Cuisine American


  • 2-3 Idaho Potatoes Washed Well leave the skin on
  • 2 Cups Sharp Cheddar Cheese
  • 2 Cups Ham Diced
  • 1.5 Cups Milk
  • ½ Cup Cream
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • ½ Cup Green Onion/Scallions
  • 2 Small Onions
  • 2 Tablespoons Olive oil
  • ¼ Teaspoons Garlic Powder
  • ¼ Teaspoons Black Pepper
  • ¼ Teaspoons of Paprika


  • Defrost the ham
  • Chop the ham and gather the rest of your ingredients
  • Preheat your oven to 350 degrees F.
  • Par cook the whole potatoes by boiling them in salted water for 6-7 minutes and then plunge into cold water so that they will be cool enough to handle.
  • Once cooled slice the potatoes thin.
  • Slice the onions thin and sweat in a frying pan with the 2 tablespoons of olive oil.
  • Once onions are done, remove from the pan and drop in the 3 tablespoons of butter, melt over medium low heat.
  • Add in the flour and stir to make a rue.
  • Slowly add in the cream and milk stirring constantly.
  • Add the paprika, pepper, and garlic powder to the mixture.
  • Add in your cheese until melted.
  • Layer your potatoes alternating with the onions and ham.
  • Once your layers are complete pour the cheesy mixture over the potatoes.
  • Sprinkle a little cheese salt, pepper, parsley, and paprika on top
  • Bake at 350 degrees F for 60-70 minutes until your potatoes are soft.


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