Classic scalloped potatoes and ham casserole
Classic scalloped potatoes and ham casserole

We have tried a variety of scalloped potatoes recipes, and by far, this is the best one out there.  The flavors meld together making it that perfect side dish that you just can’t get enough of.  In fact, if you decide to add diced ham to the recipe, it will be the best casserole dish in your recipe book.

Honestly, who needs that $1.00 box mix of scalloped potatoes? I know in our family, that little of a serving wouldn’t feed two of the kids, and who knows what kind of preservatives that they have added to that box to allow it to sit in the grocery store or your pantry for months.  Buying a 10lb bag of potatoes is very economical, and if you are lucky enough to grow and store your own, this dish costs only a few cents per serving.

Enjoy the satisfaction of serving up a home-made dish that is simple and delicious with the ones you love!

Scalloped Potatoes (and Ham) Recipe

*serves 8-10

Peel and slice potatoes into even slices for even cooking.
Peel and slice potatoes into even slices for even cooking.

Ingredients:
1/2 cup butter
1/2 cup flour
2 teaspoons salt
1/2 teaspoon pepper
3 cups milk
3 cups ham, cooked (optional)
1 large green pepper, chopped
1 large onion, chopped
1/2 cup cheddar cheese, shredded
5 cups potatoes, peeled and sliced

Instructions:

Mix until sauce is thick and bubbly
Mix until sauce is thick and bubbly

preheat oven to 350 degrees F

1. Placed peeled and sliced potatoes in a large bowl and set aside

2. Melt butter in large sauce pan over low heat; once melted whisk in flour, salt, and pepper

3. Cook, stirring constantly, for about 1 minute. Remove from heat.

Fold the ham (optional) into the sauce
Fold in the ham (optional), onion, green pepper and cheese into the sauce

4. Gradually stir in milk

5. Return to low heat and cook until thick and bubbly

6. Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl

7. Stir gently then move into a buttered 13X9-inch baking dish; cover with foil

Spread sauce over potatoes and bake in a 9x13 pan.
Spread sauce over potatoes and bake in a 9×13 pan.

8. Bake at 350 degrees F for 30 minutes

9. Uncover and remove foil and continue to bake for 1 hour

Let stand for 10 minutes before serving

Enjoy!

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Mary and Jim

Scalloped Potatoes (And Optional Ham)
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Ingredients
  1. 1/2 cup butter
  2. 1/2 cup flour
  3. 2 teaspoons salt
  4. 1/2 teaspoon pepper
  5. 3 cups milk
  6. 3 cups ham, cooked (optional)
  7. 1 large green pepper, chopped
  8. 1 large onion, chopped
  9. 1/2 cup cheddar cheese, shredded
  10. 5 cups potatoes, peeled and sliced
Instructions
  1. preheat oven to 350 degrees F
  2. Placed peeled and sliced potatoes in a large bowl and set aside
  3. Melt butter in large sauce pan over low heat; once melted whisk in flour, salt, and pepper
  4. Cook, stirring constantly, for about 1 minute. Remove from heat.
  5. Gradually stir in milk
  6. Return to low heat and cook until thick and bubbly
  7. Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl
  8. Stir gently then move into a buttered 13X9-inch baking dish; cover with foil
  9. Bake at 350 degrees F for 30 minutes
  10. Uncover and remove foil and continue to bake for 1 hour
  11. Let stand for 10 minutes before serving
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

8 thoughts on “Scalloped Potatoes (And Ham) Recipe – Amazing Flavor With or Without The Ham

  • August 3, 2015 at 7:33 pm
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    I made this tonight and it was delicious! I cut the recipe in half cause it’s just my husband and I , I will keep it in my favorites

  • April 29, 2014 at 7:26 pm
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    This is how I do it – – – peel potatoes, then, using a “slicer”, to have the potatoes thin, and consistent in thickness, place in a large, oven proof pan, add water to cover spuds, place on the stove top, w/ a lid – “par boil” the sliced potatoes – – – til “not quite done,” drain & put back in the baking dish.
    In a sauce pan, melt some butter, dump in 1/2 dozen or so stalks of celery, chopped rather small, saute, then add a bit of flour – keep stirring and then add milk slowly, stirring all the while, or off and on a bit. Now add a good sized chunk of grated cheddar cheese – keep stirring.
    Now, your sliced spuds are in the baking dish – add ham now (if you’re using it) and the ‘celery sauce’, stir well and pop it into a 300-350 degree oven for about an hour.

    Chop your stuff for a salad, then “dish up” the scalloped potatoes & ham, sit down and enjoy!

    I accidently came across the celery sauce – used to use onions – but have a brother-in-law who does NOT like onions – since I like the guy, I “made up” the celery sauce to keep him happy too;-)

    Jean Kahler, a country girl who now lives rural South Dakota!

  • April 24, 2014 at 3:03 pm
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    This was delicious! i made it just as the recipe called for and was not disappointed. Karen

  • April 21, 2014 at 4:18 pm
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    making this tonight…. but with shredded chicken b/c that is what I had:) I am hoping for a delicious dinner:)

  • April 20, 2014 at 10:16 pm
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    Have you ever frozen for a meal later?? Sounds delicious and I have visions of a stack in my freezer to have on hand!!

  • April 19, 2014 at 4:26 pm
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    Yum and yes on the garlic. We would probably change the cheese to a local one from here or a home made goat cheese too.

  • April 18, 2014 at 11:33 am
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    This is very similar to my recipe, but I add some minced garlic. Can’t ever have too much garlic!

  • April 18, 2014 at 11:27 am
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    Morning…thanks for the recipe…”It’s what’s for supper”!! Have a blessed weekend! Deb????

    Sent from my iPad

    >

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