Baked Ham & Scalloped Potatoes: The Best Leftover Ham Recipe

By ANNA
updated May 7, 2026

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The Comforting Casserole That Does It All

Baked Ham and Scalloped Potatoes is hearty, comforting, and comes together with simple ingredients you probably already have, and honestly? It might just become your new go-to for using up that holiday ham. Let’s get into it.

Why I’m Obsessed With This Dish

I’ll be honest. If it’s creamy, cheesy, or a casserole of any kind, I’m already in. These Baked Ham and Scalloped Potatoes hit every single one of those notes.

The first time I made this dish, it instantly gave me those warm, nostalgic vibes, you know the ones. Think potluck tables, Easter brunch spreads, sitting in the pew next to grandma after Sunday service. This casserole is that feeling, baked into a dish.

And here’s the thing I love most about it: it works as a show-stopping side dish and as a fully satisfying main course. This was actually last night’s dinner at my house, and I’m already looking forward to having the leftovers for lunch today. That’s the sign of a truly great recipe.

The Best Part? It’s Incredibly Versatile

Whether you’re a meal prepper, a busy parent, or someone who just needs to clean out the fridge, this dish has you covered. Here’s what makes it so flexible:

Make ahead & bake next day: Assemble the casserole, cover tightly, and refrigerate overnight. Bake fresh when ready.
Freeze before baking: Assemble, wrap well, and freeze. Thaw overnight in the fridge before baking.
Freeze after baking: Bake, cool completely, portion, and freeze. Reheat individual portions in the oven or microwave.
Fridge leftover hero: Use whatever leftover ham, cheese scraps, or veggies you have. This recipe is forgiving!

Baked Ham & Scalloped Potatoes

The beauty of this recipe is that it uses humble, everyday ingredients, nothing fancy required. Here’s exactly what I used:

PREP

20 mins

COOK

30 mins

TOTAL

50-60 mins

SERVINGS

4–6

INGREDIENTS

~2 cups leftover ham, cubed

5 medium gold potatoes, sliced thin

2 medium yellow onions, sliced thin

~1–2 cups green beans, trimmed & halved

2–3 tbsp butter

2–3 tbsp all-purpose flour

~1½ cups of chicken broth

Black pepper to taste

1 small block of Monterey Jack cheese, grated

And lastly, grated leftover cheddar, as much as you have!

INSTRUCTIONS

Prep your vegetables and ham. Cube about 2 cups of leftover ham. Thinly slice 5 gold potatoes and 2 onions — a meat slicer or mandolin is a huge help here, but a knife absolutely works. Trim the ends off your green beans and slice them in half.

Par boil everything. Add the potatoes, onions, and green beans to a pot of boiling water for just a few minutes. You're not cooking them through, just getting a head start. Drain and set aside.

Make your sauce. In a saucepan, melt the butter and whisk in the flour to form a roux. Gradually pour in the chicken broth, whisking constantly until it thickens into a smooth sauce. Season generously with black pepper.

Grate your cheese. Grate the Monterey Jack and any cheddar you have on hand. Two kinds of cheese = twice the flavor. Don't hold back!

Layer it up. In a casserole dish, add half the vegetables, half the ham, half the cheese, and half the sauce. Repeat with the second layer of everything.

Bake uncovered at 375°F (190°C) for about 30 minutes, until golden, bubbly, and irresistible. Let it rest a few minutes before serving.

NOTES

Tips & Variations

Different protein: Swap the ham for rotisserie chicken, turkey, smoked sausage, or bacon.

Different vegetables: Try broccoli florets, sliced mushrooms, frozen peas, or corn. Whatever's in the fridge!

Richer sauce: Substitute half the chicken broth with heavy cream or a can of cream of mushroom soup for extra indulgence.

Different cheese: Gruyère, Swiss, Pepper Jack, or smoked gouda all melt beautifully and add great flavor.

Crispy top: Mix breadcrumbs with a little melted butter and sprinkle on top before baking for a crunchy crust.

Gluten-free: Use a 1:1 gluten-free flour blend for the roux. Works just as well!

Make it vegetarian: Leave out the ham and double up on the vegetables. Use vegetable broth instead of chicken broth.

Tips For Success

Don’t skip the par-boil
Raw potatoes won’t cook through fully in 30 minutes. Par-boiling ensures they’re tender all the way through.
Use a mandolin or meat slicer
Thin, even slices mean everything cooks at the same rate. Uneven slices can leave you with both mushy and undercooked potatoes.
Season your sauce well
The sauce coats every layer, so taste and season generously before assembling. An under-seasoned sauce leads to a bland casserole.
Layer in halves
Creating two layers helps distribute the ham, cheese, and sauce evenly in every bite. Avoid adding everything in one layer.
Use two cheeses
Monterey Jack melts smoothly, while cheddar adds sharpness and color. Together, they create the best flavor and texture.
Let it rest before serving
Resting the casserole for 5–10 minutes helps the sauce thicken and makes slicing and serving much easier.

How To Store Leftovers?

Cover and refrigerate for up to 4 days. It reheats beautifully in the oven at 325°F until warmed through, or in the microwave for a quick lunch, which is exactly what I did the next day!

Made this recipe? I’d love to hear how it turned out!

Drop a comment below and tell me what leftover cheese you snuck in.