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17 November, 2016

Scalloped Potatoes and Ham

Comments : 1 Posted in : Dinner on by : fivethumbsup Tags: , , , , , ,

Scallloped Potatoes and Ham

Today’s recipe is an oldie, but goodie! I remember my mom making scalloped potatoes and ham often when we were kids. It’s a pretty simple recipe with not  many ingredients.  All you need is some potatoes, ham, milk, flour, and a few spices.  The kind of ham you use is totally up to you. I’ve used just about every different kind of ham you can think of.  I usually make it with left over ham from a holiday or even lunch meat that we bought way too much of and needed to use up. For the potatoes I use Russet potatoes. You want to use a potato that will absorb the milk and flour.

I made this last night for my family, but I was going out to eat with some ladies from church. I left he house wondering if the kids would enjoy it, because it had been a long time since I last made it. I was pleasantly surprised when I came home and my children said it was so good. My son gave it 2 thumbs up!

Scalloped potatoes and ham is one of those dishes I think might even be better the next day. Today I enjoyed it for my lunch and had to agree with my son that it received a big thumbs up!


  • 3 cups of cubed or diced ham (give or take on personal preference)
  • 4 large potatoes (very large)
  • 4 Tbsp. flour (divided)
  • Milk
  • 1 tsp. salt (divided)
  • 1 tsp. pepper (divided)
  • 1 tsp. onion salt (divided)


  1. Preheat oven to 425.
  2. Peel and slice the potatoes.  Slice them about an inch thick.
  3. Place half the potatoes in a cast iron pot (any baking dish works, but I like the cast iron)
  4. Sprinkle 1 1/2 cups ham over the potatoes.
  5. Sprinkle 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 tsp. onion salt over the ham and potatoes.
  6. Pour milk over the top until it just cover the potatoes and ham.
  7. Sprinkle 2 Tbsp. flour over the top of the milk.
  8. Repeat with the remaining potatoes, ham and spices.
  9. Pour in milk just until everything is covered.
  10. Sprinkle with 2 Tbsp. flour on top of milk.
  11. Stir together.
  12. Place 4 Tbsp. butter cut into 1 Tbsp. each and place on top.
  13. Cover and cook for 1 hour and 15 minutes or until potatoes thicken to desired consistency. Be careful if the pot is full they will bubble and boil over. I uncovered mine half way through.
  14. Let cool a few minutes and serve.


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One thought on : Scalloped Potatoes and Ham

  • Louise Keifenheim
    November 17, 2016 at 6:47 pm

    I always loved this dish, wish my husband felt the same.

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