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Scalloped Potatoes and Ham

Updated on July 19, 2013
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Scalloped Potatoes and Ham

This recipe is an all time favorite of my family, I always double the recipe because my family asks for left-overs. This is also my go-to dish for pot-luck luncheons; my co-workers begged me to bring it to every company pot-luck. When making this dish for a large crowd I always made 10-12 batches and I never have any left-overs. When cooking for large crowds I use large foil pans instead of the glassware to bake them in and use my chaffing dishes to keep them warm. When using Russet potatoes it is best to microwave them a little longer on each side. This dish can be served as a main course or a side dish.

Cook Time

Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 min
Yields: Serves six people


  • 2 c Cheddar Cheese, shredded
  • 1/4 c Margarine
  • 1/4 c Flour
  • 2 c Skim Milk
  • 4-5 Medium Potatoes
  • 1/2 c Yellow Onion
  • 4 oz Ham, diced
  • Pepper, to taste
  1. Poke a slit in all 6 sides of each potato then microwave 2-3 minutes, flip over then microwave another 2-3 minutes until potatoes are crisp tender. Do not overcook. Set aside and let cool approx. 10 min. Upon cooling you can remove the skins or leave them on. Slice each potato approx. 1/4-inch thick.
  2. Spray Pam in shallow 4-5 quart glass casserole.
  3. In 2-quart saucepan, melt butter over low heat, saute onions. Blend in flour. Add milk all at once; cook, stirring constantly, until slightly thickened. Add shredded cheese, ham and pepper. Continue cooking and stirring until cheese melts. Remove from heat.
  4. Spread 1/3 of the cheese sauce in bottom of glass casserole; add a single layer of potatoes. Repeat with 1/3 of the cheese sauce, then single layer of potatoes. Finish with the remaining 1/3 cheese sauce.
  5. Bake for 1-hour until the potatoes are done and the cheese is golden brown. Cool approx. 10-15 min. before serving.


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