From my childhood dinner table, these Leftover Ham and Cheddar Scalloped Potatoes are classic Southern comfort food 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 one dish meal!
Hey, friends! For those who celebrate, Easter is just around the corner! Are you filling plastic eggs? Pulling out the baskets? Or just enjoying a few Cadbury Creme Eggs?
We’ve had a week full of egg hunts (and sugar) at school, egg dyeing at home, and last-minute grocery shopping for the holiday weekend. What’s on your traditional Easter menu?
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? Scalloped potatoes to follow!
Whenever I think of leftover ham, I immediately imagine my mom’s Ham and Cheddar 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. It’s easy, it’s simple, and it’s totally delicious. Cheesy potatoes are just one of those food combinations that everyone loves. In my mind, they are the definition of comfort!
Use up that leftover Easter ham or just purchase a package of diced ham from the grocery store. Treat yourself to these classic Scalloped Potatoes, which will soon become a tradition in your family as well!
Leftover Ham and Cheddar Scalloped Potatoes
Yield 4 -6
- ¼ cup (4 tablespoons) butter
- 2 cups whole milk or cream
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 2 lbs. Yukon gold potatoes, peeled and thinly sliced*
- 1 cup (4 ounces) grated cheddar cheese
- 1 ½ cups (about 8 ounces) cooked, diced ham
- Garnish: fresh chopped chives, green onions, or parsley
- Preheat oven to 400 degrees F. Spray an 11 x 7-inch baking dish with cooking spray and set aside.
- In a large pot, melt butter over medium-high heat. Whisk in milk, garlic, and salt. Add sliced potatoes.
- Bring to a boil, reduce heat to medium-low, and cook (uncovered) for about 15 minutes (or until potatoes are tender). Gently stir the potatoes periodically as they cook.
- Add the ham to the potato mixture.
- Spoon into prepared baking dish. Sprinkle with grated cheese.
- Bake for 20-25 minutes, or until golden brown. Let stand for 5-10 minutes before serving.
*I like to use my hand-held mandolin slicer to quickly and easily cut the potatoes. A sharp knife will also work! <-- affiliate linkRecipe adapted from Southern Living.