These Scalloped Potatoes and Ham are a classic Southern dish with only 10 minutes of prep! The simple casserole is a great way to enjoy leftover ham (or store-bought diced ham) in a family-friendly easy dinner recipe.
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I was born and raised in Virginia, which means that a classic Southern ham is a staple on our Easter table. Whether we’re enjoying a casual brunch with relatives or a more formal dinner later in the day, I can guarantee that ham will be involved. And you know what that means? Cheesy Scalloped Potatoes and Ham to follow!
What are Scalloped Potatoes?
Whenever I think of leftover ham, I immediately imagine my mom’s scalloped potatoes. Without fail, this was the dish that she prepared for us after Christmas and Easter to enjoy the remaining bits of the holiday meal.
This dish comes from the French “gratin,” which is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. In North America, Potatoes gratiné is often referred to as scalloped potatoes, potatoes au gratin, or au gratin potatoes.
In short, the sliced potatoes are baked in a creamy, garlic-infused sauce and finished with cheese on top. We’re adding smoky, flavorful cooked ham to the classic dish for a more satisfying main dish casserole!
How to make Scalloped Potatoes and Ham:
I first discovered this technique for cooking the potatoes with the butter, milk and garlic on the stovetop from a Southern Living recipe. The potatoes are tender and infused with all of the great flavor before they even go into the baking dish – and it couldn’t be easier! Let’s get started…
- Whole milk or cream
- Garlic and salt
- Cheddar cheese
- Cooked, diced ham
What are the best potatoes to use for Scalloped Potatoes?
I recommend using either Yukon Gold potatoes (shown here) or russet potatoes for this recipe. Russet potatoes have the most starch, and therefore yield the creamiest sauce. By contrast, Yukon Gold hold their shape the best, but the sauce will be slightly more milky.
First, cook the peeled, sliced potatoes in the butter, milk, garlic and salt until tender.
Stir in the ham, transfer to a baking dish, and sprinkle cheese over top.
Bake the potatoes in a 400 degree F oven for 20-25 minutes, or until the cheese on top is golden brown.
What to serve with Scalloped Potatoes and Ham:
While scalloped potatoes are often served as a side dish, the addition of ham makes them a perfect main dish casserole. Here are a few great sides that go well with the cheesy potatoes and ham:
- Southern Collard Greens
- Carrot Salad
- A simple green salad dressed in Buttermilk Dressing
- Roasted Broccoli
- Slow Cooker Southern Green Beans
- Roasted Asparagus
- Creamed Spinach
- Southern Fried Apples
- Three Bean Salad
Preparation and Storage Tips:
This is a great dish to prepare in advance. You can assemble the scalloped potatoes with ham a day or two in advance (but don’t bake), allow the potatoes to cool to room temperature, and then cover and refrigerate overnight. When ready to bake, allow the dish to sit on the counter at room temperature for about 30 minutes and then bake according to recipe instructions.
Leftover scalloped potatoes will keep in the refrigerator for 3-4 days.
To reheat scalloped potatoes, allow the dish to come to room temperature. Bake in a 325 degree F oven just until warmed through (about 20-30 minutes). You can cover the dish loosely with foil to prevent excessive browning, if necessary.
I do not recommend freezing the scalloped potatoes, since the texture of the potatoes will be mushy when thawed and the cream sauce may “break.”
Cook’s Tips and Recipe Variations:
- I like to use my hand-held mandolin slicer to quickly and easily cut the potatoes. A sharp knife will also work!
- You can use leftover baked ham from a previous meal, or purchase a package of diced ham from the grocery store. I do not recommend using thinly sliced deli ham.
- Pick your favorite cheese for this recipe. I use cheddar, but you can switch it up with Swiss, gruyere, gouda or mozzarella.
- Yukon Gold potatoes or russet potatoes work best for these scalloped potatoes.
- Make sure to use either whole milk or cream – not a lower fat milk. Lower fat milks have a tendency to curdle.
- This recipe is great because the potatoes will be tender after simmering in the pot – you don’t have to worry about hard potatoes in the oven!
- All of the ingredients in these scalloped potatoes are naturally gluten-free – just double-check the brands of ham, cheese, and butter that you’re using to make sure that there’s no sneaky gluten in there.
- These two pounds of scalloped potatoes with ham will serve about 4 people as a main dish. To feed a larger family, double all of the ingredients (for example, use 4 pounds of potatoes and a pound of ham, etc.) and bake the potatoes in a 9 x 13-inch dish.
More easy recipes that use leftover ham:
- Ham, Cheddar and Broccoli Quiche
- Ham, Brie and Apple Panini Sandwich
- Make Ahead Ham and Cheese Sliders
- Crock Pot Broccoli Cheese Soup with Ham
This recipe was originally published in April, 2017. The photos were updated in February, 2020.
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