Scalloped Potatoes Ham After Easter: Delicious Recipe & Leftover Ideas

Scalloped Potatoes Ham After Easter: What to do with that leftover Easter ham? Turn it into a creamy, comforting masterpiece! If you’re anything like me, you’re staring down a fridge full of delicious, but daunting, leftover ham after Easter. Don’t let it go to waste! Instead, transform it into a dish that’s even better than the original Easter feast: Scalloped Potatoes with Ham.

Scalloped potatoes, also known as potatoes au gratin in some circles, have a rich history as a humble yet satisfying comfort food. Variations of this dish have graced tables for centuries, evolving from simple peasant fare to a beloved side dish enjoyed worldwide. The addition of ham elevates this classic, adding a smoky, savory depth that perfectly complements the creamy potatoes.

People adore this dish for its incredible flavor and satisfying texture. The thinly sliced potatoes bake to tender perfection in a luscious cream sauce, while the diced ham adds a delightful saltiness and meaty bite. It’s the ultimate comfort food – warm, cheesy, and incredibly flavorful. Plus, it’s a fantastic way to repurpose leftover ham, making it both delicious and economical. This Scalloped Potatoes Ham After Easter recipe is easy to prepare, making it a perfect weeknight meal or a crowd-pleasing dish for any occasion. So, ditch the same old ham sandwiches and get ready to create a culinary sensation!

this Recipe

Ingredients:

• 4 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/4 teaspoon nutmeg, freshly grated
• 2 cups cooked ham, diced (leftover Easter ham is perfect!)
• 1 cup shredded Gruyere cheese
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Preparing the Potatoes and Ham:

1. First things first, let’s get those potatoes ready! Peel all 4 pounds of Yukon Golds. I find Yukon Golds work best because they have a creamy texture and hold their shape well during baking. But feel free to experiment with other varieties if you prefer.
2. Now, the most important part: slicing the potatoes. You want them thinly sliced, about 1/8 inch thick. A mandoline slicer makes this super easy and ensures even thickness, which is crucial for even cooking. If you don’t have a mandoline, a sharp knife and a steady hand will do the trick. Just take your time and aim for consistent slices.
3. Place the sliced potatoes in a large bowl filled with cold water. This helps to prevent them from browning and also removes some of the excess starch, which will contribute to a creamier sauce. Let them soak while you prepare the other ingredients.
4. Next, peel and thinly slice the large yellow onion. You want the slices to be thin enough that they soften nicely during baking.
5. Mince the garlic cloves. Freshly minced garlic adds so much flavor to the sauce!
6. Finally, dice the cooked ham. If you’re using leftover Easter ham, this is a great way to use it up! Aim for roughly 1/2-inch cubes. If you don’t have ham, you could substitute with cooked bacon or even leave it out altogether for a vegetarian version.

Making the Cream Sauce:

1. Now for the heart of the dish: the creamy, dreamy sauce! In a large saucepan, melt the butter over medium heat. Make sure the butter doesn’t brown.
2. Once the butter is melted, whisk in the flour. This creates a roux, which will thicken the sauce. Cook the roux for about 1-2 minutes, stirring constantly, until it’s smooth and bubbly. This step is important to cook out the raw flour taste.
3. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Keep whisking until the mixture is smooth.
4. Add the heavy cream and continue to whisk until everything is well combined.
5. Bring the sauce to a simmer over medium heat, stirring occasionally. Once it simmers, reduce the heat to low and continue to cook for about 5-7 minutes, or until the sauce has thickened slightly. It should be thick enough to coat the back of a spoon.
6. Remove the saucepan from the heat. Stir in the salt, pepper, and freshly grated nutmeg. Taste the sauce and adjust the seasoning as needed. Don’t be shy with the salt and pepper – they really bring out the flavors.

Assembling and Baking:

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the potatoes from sticking to the bottom.
3. Drain the sliced potatoes and pat them dry with paper towels. This helps to remove any excess moisture and ensures that the potatoes bake properly.
4. Now, it’s time to layer everything in the baking dish. Start with a layer of potato slices, overlapping them slightly.
5. Sprinkle a layer of sliced onions over the potatoes.
6. Scatter some of the minced garlic over the onions.
7. Distribute some of the diced ham over the garlic.
8. Pour about one-third of the cream sauce over the potato mixture, making sure to coat everything evenly.
9. Repeat the layers: potatoes, onions, garlic, ham, and sauce.
10. For the final layer, arrange the remaining potato slices on top.
11. Pour the remaining cream sauce over the potatoes, ensuring that they are completely covered.
12. Sprinkle the shredded Gruyere and Parmesan cheeses evenly over the top. The Gruyere adds a nutty, slightly sweet flavor, while the Parmesan provides a salty, savory note.
13. Cover the baking dish tightly with aluminum foil. This will help to trap the moisture and prevent the potatoes from drying out during baking.
14. Bake in the preheated oven for 1 hour.
15. After 1 hour, remove the foil and continue to bake for another 30-45 minutes, or until the potatoes are tender and the cheese is melted and bubbly and golden brown. You can test the potatoes for doneness by inserting a fork into the center of the dish. If the fork slides in easily, the potatoes are done. If not, continue to bake for a few more minutes.
16. If the cheese starts to brown too quickly, you can loosely tent the baking dish with foil.
17. Once the scalloped potatoes are done, remove them from the oven and let them rest for at least 15-20 minutes before serving. This allows the sauce to thicken slightly and makes it easier to slice and serve.
18. Garnish with chopped fresh parsley, if desired.

Tips for Success:

• Use a mandoline slicer for even potato slices: This will ensure that the potatoes cook evenly.
• Don’t skip the soaking step: Soaking the potatoes in cold water removes excess starch and prevents browning.
• Make sure the cream sauce is thick enough: The sauce should be thick enough to coat the back of a spoon.
• Cover the baking dish with foil for the first hour of baking: This will help to trap moisture and prevent the potatoes from drying out.
• Let the scalloped potatoes rest before serving: This allows the sauce to thicken and makes it easier to slice.
• Customize the cheese: Feel free to experiment with different types of cheese, such as cheddar, Monterey Jack, or Havarti.
• Add other vegetables: You can add other vegetables to the scalloped potatoes, such as mushrooms, bell peppers, or spinach.
• Make it ahead of time: You can assemble the scalloped potatoes ahead of time and store them in the refrigerator for up to 24 hours. Just add about 15-20 minutes to the baking time.
• Freeze for later: Baked and cooled scalloped potatoes can be frozen for up to 2 months. Thaw completely in the refrigerator before reheating. Reheat in a 350°F (175°C) oven until heated through.

Serving Suggestions:

Scalloped potatoes with ham are a delicious and comforting side dish that pairs well with a variety of main courses. Here are a few serving suggestions:

• Roasted chicken or turkey: Scalloped potatoes are a classic accompaniment to roasted poultry.
• Grilled steak or pork chops: The creamy potatoes provide a nice contrast to the savory meat.
• Baked ham: If you’re not using leftover Easter ham in the scalloped potatoes, you can serve them alongside a baked ham for a complete meal.
• Vegetarian main courses: Scalloped potatoes can also be served with vegetarian main courses, such as lentil loaf or vegetable lasagna.
• Salad: A simple green salad is a refreshing counterpoint to the rich and creamy potatoes.

Enjoy your delicious homemade scalloped potatoes with ham! I hope this recipe becomes a family favorite.

Conclusion:

So, there you have it! This Scalloped Potatoes Ham After Easter recipe is more than just a way to use up leftover ham; it’s a creamy, comforting, and utterly delicious dish that deserves a spot in your regular rotation. The combination of tender potatoes, savory ham, and that rich, cheesy sauce is simply irresistible. I truly believe this is a must-try recipe, even if you don’t have leftover Easter ham! It’s the perfect weeknight meal, a crowd-pleasing side dish for any gathering, or even a special occasion brunch.

What makes this recipe so special? It’s the simplicity, really. The ingredients are readily available, the steps are straightforward, and the result is pure culinary magic. The thinly sliced potatoes cook to perfection in the creamy sauce, absorbing all the wonderful flavors. The ham adds a salty, smoky depth that complements the richness of the cheese beautifully. And let’s not forget that golden, bubbly top – it’s the ultimate sign of comfort food done right.

But the best part? This recipe is incredibly versatile! Feel free to get creative and adapt it to your own tastes. For a vegetarian version, simply omit the ham and add some sautéed mushrooms or spinach. You could also experiment with different cheeses – Gruyere, Fontina, or even a sharp cheddar would all be fantastic. If you’re feeling adventurous, try adding a pinch of nutmeg or a dash of hot sauce to the sauce for an extra layer of flavor.

Serving Suggestions: This Scalloped Potatoes Ham After Easter is delicious on its own, but it also pairs well with a variety of sides. A simple green salad with a light vinaigrette is a classic choice. Steamed green beans or roasted asparagus would also be lovely. For a heartier meal, serve it alongside a grilled chicken breast or a juicy pork chop. And don’t forget the crusty bread for soaking up all that delicious sauce!

Here are a few more ideas to spark your creativity:

• Make it a casserole: Layer the potatoes, ham, and sauce in a baking dish and bake until golden brown and bubbly.
• Add some veggies: Sauté some onions, garlic, and bell peppers before adding them to the sauce.
• Spice it up: Add a pinch of red pepper flakes or a dash of cayenne pepper to the sauce for a little heat.
• Top it with breadcrumbs: Mix some breadcrumbs with melted butter and sprinkle them over the top of the potatoes before baking for a crispy topping.

I’m so excited for you to try this recipe! I know you’re going to love it. It’s a guaranteed crowd-pleaser that’s sure to become a family favorite. Don’t be afraid to experiment and make it your own. Cooking should be fun, so relax, enjoy the process, and let your creativity shine.

And now, for the most important part: I want to hear from you! Once you’ve made this Scalloped Potatoes Ham After Easter, please come back and share your experience in the comments below. Let me know what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. I love hearing your feedback and learning from your experiences. Happy cooking!