For Easter we love to have a nice oven roasted Ham.  Sometimes we glaze it, sometimes we just coat it in a beer and go for it.  Either way, we always end up with a ton of leftovers.  I do this on purpose as then we can have leftovers.  The ham goes great in omelets, in sandwiches and of course, Scalloped Potatoes.  This variation utilizes sharp cheddar cheese layered within the scalloped potatoes. Yep, that is why I call it Cheddar Cheese Scalloped Potatoes and Ham.  It pretty much named itself.  Haha.

Cheddar Cheese Scalloped Potatoes with Ham

Cheddar Cheese Scalloped Potatoes and Ham

Preheat your oven to 375 degrees Fahrenheit.

The key to making this quick and easily, is to prepare all of the ingredients before starting.

Using awesome knife skills or a mandolin slicer, slice 3 pounds of potatoes.

Slice the potatoes

Grate 1 medium onion.

Grated Onions

Cube 2 cups of leftover cooked ham.

Diced ham

In a large saucepan, melt the butter and add the flour.  Stir and cook for 2 minutes.  Stirring frequently to form a light roux.  Mix the parsley, salt an thyme in with the milk.

Light Roux

Then slowly add the milk while whisking to form a smooth mixture.  Bring to a boil, reduce and cook for 3 minutes or until the mixture thickens.

Thickened Sauce

While he mixture comes to a boil, grease a 2.5 quart oven safe baking dish with vegetable spray.  Create a layer of potatoes, top with 1/3 of the onions and 1/2 cup of the shredded cheese.

Layer the ingredients

Once the sauce is thickened, remove from the heat and spoon 1/3 of the sauce over the layered potato mixture.

Sauce

Repeat the layering process two more times.

Repeat

Cover the dish and bake for 1 hour 30 minutes.

Remove and add cheese

Uncover and top with the remaining 1/2 cup of shredded cheddar cheese.  Place back in the oven and bake for another 20 minutes.

Remove and serve

Remove from the oven and serve.

Remove and serve

Cheddar Cheese Scalloped Potatoes and Ham
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
 
The ultimate combination of potatoes, cheese, onions and ham.
Course: Casserole
Servings: 4
Author: Rex
Ingredients
  • 3 pounds potatoes
  • 1 medium onion
  • 2 cups sharp cheddar cheese
  • 1.5 cups leftover cooked ham
  • 3 cups whole milk
  • 4 tbs butter
  • 3 tbs flour
  • 1 tsp dried parsley or 1 tbs fresh parsley
  • 1 tsp salt
  • 1/2 tsp dried thyme or 1 tsp fresh thyme
  • 1/4 tsp pepper
Instructions
  1. Preheat your oven to 375 degrees Fahrenheit.
  2. The key to making this quick and easily, is to prepare all of the ingredients before starting.
  3. Using awesome knife skills or a mandolin slicer, slice 3 pounds of potatoes.
  4. Grate 1 medium onion.
  5. Cube 2 cups of leftover cooked ham.
  6. In a large saucepan, melt the butter and add the flour. Stir and cook for 2 minutes. Stirring frequently to form a light roux. Mix the parsley, salt an thyme in with the milk. Then slowly add the milk while whisking to form a smooth mixture. Bring to a boil, reduce and cook for 3 minutes or until the mixture thickens.
  7. While he mixture comes to a boil, grease a 2.5 quart oven safe baking dish with vegetable spray. Create a layer of potatoes, top with 1/3 of the onions and 1/2 cup of the shredded cheese.
  8. Once the sauce is thickened, remove from the heat and spoon 1/3 of the sauce over the layered potato mixture.
  9. Repeat the layering process two more times. Cover the dish and bake for 1 hour 30 minutes.
  10. Uncover and top with the remaining 1/2 cup of shredded cheddar cheese. Place back in the oven and bake for another 20 minutes.
  11. Remove from the oven and serve.

This dish was delicious and easy to make.  Although it takes a while to cook, it is totally worth it.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

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