Go Back
+ servings
These Scalloped Potatoes with Ham are the perfect side dish for Easter or after to use up your leftover ham. The addition of caramelized onions add amazing flavor.
Print

Scalloped Potatoes with Ham

Make these Scalloped Potatoes with Ham with your leftover Easter ham or as a delicious holiday side dish.
Course Side Dish
Cuisine American
Keyword scalloped potatoes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 9 servings
Author Meg's Everyday Indulgence

Ingredients

For caramelized onions:

  • 2 medium sweet onions, cut in half and sliced into thin half moons
  • 2 Tbsp. butter
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper

For Bechamel Sauce:

  • 3 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • 2 cups whole milk
  • 3/4 tsp. kosher salt
  • 1/4 tsp. black pepper

To Assemble:

  • 7 cups thinly sliced, peeled russet potatoes (about 4 large potatoes)
  • 2 cups diced ham
  • 1 cup shredded sharp cheddar cheese

Instructions

  • Heat a large skillet over medium heat. Add 2 tablespoons butter and melt. Add sliced onions and stir to coat. Cook for 5 minutes, stirring often. Sprinkle with 1 teaspoon kosher salt and 1/4 teaspoon pepper. Lower heat to low and continue cooking until deeply golden and very soft, about 30 minutes or up to 45 minutes, stirring every 5 minutes.
  • Preheat oven to 350 degrees F. Meanwhile, make the bechamel sauce. Melt the butter in a medium saucepan over medium heat. Sprinkle in flour and cook for 1 minute. Stir in half the milk and cook, stirring often, until thickened enough to coat the back of a spoon. Add remaining milk and cook again until thickened.
  • To assemble. Layer half of the potatoes in a 9x9 pan. Spread half the caramelized onions over the potatoes. Sprinkle half the ham over the onions. Evenly drizzle half the sauce. Continue layers again. Top with shredded cheese. Cover lightly with foil.
  • Bake with foil for 40 minutes. Remove foil and bake 30 minutes. Allow to rest for 5 minutes before serving.