Scalloped Potatoes and Ham With Cheese

Total Time
Prep 30 mins
Cook 1 hr 30 mins

Scalloped Potates and Ham with Cheese

Ingredients Nutrition


  1. Peel potatoes, I usually use about 6 for a 2 quart baking dish.
  2. Slice the ham.
  3. Make Basic White Sauce:Melt butter or margarine.Add flour and mix.Add chopped onions.Add milk and stir until mixture thickens.
  4. Add cheese to white sauce and stir until melted.
  5. In the meantime, slice potatoes.
  6. Place one layer of potatoes in a 2 quart baking dish.
  7. Top with ham slices.
  8. Add another layer of potatoes, another layer of ham slices and so on.
  9. Pour the cheese sauce over all.
  10. Cover and bake at 350 degrees Fahrenheit for one hour.
  11. Remove the cover and bake another 1/2 hour until cheese bubbles and top browns.


Most Helpful

The only recipe I use. I get compliments when people taste my potatoes for the 1st time. I do a few things differently...I cook the onion in the butter before adding flour and I layer the cheese on the potatoes instead of adding it to the mixture; I find it easier to spread. I always make extra because my family loves these left over.

V. Shaw April 23, 2011

I made this tonight to use up some leftover Christmas ham and it was delicious. Everyone went back for seconds, which is always a good sign, especially when two of them are picky eaters. I didn't add the onion because of the picky eaters and used onion powder instead. I also added some dry mustard powder too. This one is a keeper. Thanks Barbara

PA Cindy December 27, 2010

I made this yesterday to bring to easter dinner at my boyfriends parents (which I had never met before). I ommitted the onion since I do not like them. I added ham, turkey bacon, parmesean cheese to mine also (about 1 cup) and creole seasoning. I also made mine in the crockpot (about 5 hours). i got rave reviews from the entire family. A entire 5 qt crockpot was cleaned out and everyone was asking for more. I will definately keep this recipe and make over and over.

Irish Kitchen witch April 13, 2009

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