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Scalloped Potatoes with Ham

With the Easter holiday approaching, so is the meal that accompanies it, and this recipe from The Pioneer Woman is perfect for leftover ham. I made this recipe for my family last week, and they loved it! I wanted to share these scalloped potatoes with you as it is guaranteed to be a crowd pleaser. This dish has layers of thinly sliced potatoes that are topped with a rich white cream sauce. It is a wonderfully delicious meal!

Bon Appetit!


I used a mandolin to slice the potatoes - it makes preparation fast and easy! If you do not have a mandolin, I recommend the Benriner Japanese mandolin. You can purchase this awesome mandolin on Amazon. I absolutely love mine and have had it for several years now. Just be careful with it - the blades are extremely sharp!


Click here for a printable version of this recipe.

Preparation time is 30 minutes. Bake time is 45 minutes. Total time is 1 hour and 15 minutes.



  • 4 tablespoons butter

  • A 1/2 yellow onion, diced

  • 1/3 cup flour

  • 2 cups milk

  • 1 cup half-and-half

  • 1 teaspoon black pepper

  • 2 pounds russet or Yukon gold potatoes, scrubbed clean

  • 2 cups diced cooked ham

  • 2 cups grated Monterey Jack cheese

  • Chopped parsley (optional)


Preheat the oven to 375 degrees F. Add the butter and onion to a large skillet over medium heat and sauté until onions start to soften, about 3 to 4 minutes. Sprinkle the flour over the onion and whisk them together. Continue cooking for 2 minutes or until golden brown. Stir in the milk and half-and-half; whisk the mixture around, allowing it to thicken, about 3 to 4 minutes. Add the black pepper, and then stir the sauce; reduce the heat, and keep warm. Slice the potatoes really thin using a mandolin (if you have one) or a really sharp knife - the thinner the better.

In a greased 2 quart baking dish, add half of the sliced potatoes and half of the diced ham. Sprinkle on half of the cheese, then pour half the sauce from the skillet. Repeat with the rest of the ingredients. Sprinkle the extra black pepper on top. Cover the dish with foil and bake it for 40 minutes. Remove the foil, and bake for an additional 15 to 20 minutes, until the cheese is golden brown, and the sauce is bubbling. Sprinkle with chopped parsley if desired. 10 to 12 servings.

(edited by Anna Weicht)

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