Scalloped Potatoes & Ham

GooseberryPatch's picture

Jun. 04, 2013

Cheesy scalloped potatoes and ham casserole is a delicious way to make good use of leftover ham!


Butter 6 Tablespoon , divided
All purpose flour 1/4 Cup (4 tbs)
Salt 1 Teaspoon
Dried parsley 1 Teaspoon
Dried thyme 1/2 Teaspoon
Onion powder 1 Teaspoon
Milk 3 Cup (48 tbs)
Shredded mozzarella cheese 1 Cup (16 tbs) ((and/ or cheddar cheese))
Grated parmesan cheese 1/4 Cup (4 tbs)
Potatoes 7 , peeled, thinly sliced and divided
Cooked ham 1 1/2 Cup (24 tbs) , cubed and divided
Frozen corn 10 Ounce , thawed and divided
Italian dry bread crumbs 1/2 Cup (8 tbs)



1. Preheat the oven to 375 F.


2. In a saucepan, over medium heat melt 4 tablespoons of butter and flour, whisk well until mixed.

3. Add salt, dried parsley and thyme, onion powder, and milk, let it boil and cook for 2 minutes stirring continuously or until thickened.

4. Take the pan off the heat and whisk in shredded mozzarella or cheddar cheese, and ¼ cup of grated Parmesan cheese and stir until melted and smooth.

5. In a greased 9” X 13” baking pan, spread half of the potatoes in bottom, ¾ cup of ham and ½ of corn.

6. Pour ½ of the cheese sauce over the corn bacon layer and repeat the layering with remaining potatoes, ham, corn and cheese sauce.

7. Sprinkle the bread crumbs on top and dot with 2 tablespoons of butter.

8. Cover the baking pan with foil and bake for 1 hour, until potatoes are tender, uncover and bake for 10 minutes or until breadcrumbs are golden.


9. Remove the baking pan from oven and let it rest for 10 minutes.


10. Serve hot as desired.

Recipe Summary

Difficulty Level: Medium
Cook Time: 80 Minutes
Ready In: 80 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 701Calories from Fat 296

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 17 g85%

Trans Fat 0 g


Sodium 653 mg27.21%

Total Carbohydrates 70 g23.3%

Dietary Fiber 7 g28%

Sugars 10 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet