top of page

Scalloped Potatoes and Ham

Looking for a way to utilize the left over ham from Easter? Or looking for a simple one dish meal with a smaller portion of ham. Here it is, Scalloped Potatoes and Ham is truly a retro comfort food casserole.

Scalloped Potatoes and Ham

6-8 Servings

Preheat oven to 375 degrees


1 tablespoon unsalted butter

2 tablespoons flour

2 teaspoons chopped fresh thyme

1 teaspoon salt

½ teaspoon ground pepper

1 ½ cups chicken stock

1 cup heavy whipping cream

2 tablespoons Dijon mustard

2 cups frozen green peas thawed to room temperature.

3 lb. red potatoes, peeled cut in have by length, and the sliced in half moons.

½ lb. Gruyère cheese grated

1 lb. diced ham

½ cup breadcrumbs


In a small sauce-pan, mix together the heavy whipping cream, chicken stock and the mustard.

Whisk well over medium heat and bring to a simmer. Remove from heat.

In a small bowl mix together the flour and seasonings.

Using the butter, grease the bottom of a 9x13 casserole dish. Layer the bottom of the casserole dish with 1/3 of the potatoes then sprinkle 1/3 of the flour and seasoning, add 1/3 of the liquid mixture, and 1/3 of the peas and cheese. Repeat two more times then top with the bread crumbs.

Bake for 1 hour or until the potatoes are fork tender and golden brown. If excess browning occurs, cover with foil.

Download PDF • 86KB

Recent Posts

See All


bottom of page