Creamy, cheesy, and delicious, these Parmesan Scalloped Potatoes with Ham can be made as a side or the main course! It’s the perfect way to use up that leftover holiday ham.
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Tender, layers of potatoes, infiltrated with a creamy sauce and layered with ham and topped with parmesan cheese. These scalloped potatoes are perfect, served with my No-Knead Artisan Bread. If you love cheesy potatoes layered with cheese you've got to try my Au Gratin Potatoes.
Why this recipe works
Whether you are making this classic dish as your main course, or a delicious side, you’re in for a taste of creamy heaven. These potatoes are the ultimate comfort food.
The cream of celery soup, mayo, milk, and cream make this dish super creamy and delicious. Slicing the potato paper-thin makes your potatoes super tender and delicious. A great way to use up any leftover holiday ham, like my Slow Cooker Honey Ham.
Ingredients for this recipe
- Potatoes- The best potatoes to use for this recipe are Yukon Gold potatoes or red potatoes cut into ⅛ inch thick slices. You can use Russet if you want, but you will need to peel them first.
- Garlic- You will need to mince your garlic cloves. If you want, you can buy already minced garlic from the spices section at your local grocery store.
- Cream of celery soup- Make sure to grab a 10.5 ounce can for this recipe. You can also use cream of mushroom instead.
- Mayonnaise-It gives the recipe the perfect tanginess but you can use additional cream or even sourcream instead.
- Milk- whole milk is best here
- Cream- You’ll need heavy cream which helps to give the perfect consistency.
- Parmesan Cheese- Grated parmesan cheese works best here.
How to make this recipe
Step 1: Saute onion and garlic. Next, heat a skillet on medium-high heat, add your olive oil, and saute the onion for about 2-3 minutes. Then, add the garlic and cook for another minute.
Step 2: Make your sauce. Place your onion and garlic in a large bowl. Add the cream of celery soup, mayo, milk, cream, and salt and pepper to the same bowl. Whisk to combine.
Step 3: Layer the potatoes. Put ⅓ of the potato slices onto the bottom of a 13x9 baking dish. Spoon ⅓ of the sauce over the potatoes, and add half of the diced ham. Then, add a second layer of potatoes, 1/3 more sauce, and the rest of the ham.
Step 4: Add the final touches. Add your final layer of potatoes and the rest of the sauce. Then, sprinkle your parmesan cheese all over the top, cover with foil.
- Potatoes should be fork tender. When you remove the scalloped potatoes with ham, pierce it with a fork to ensure the potatoes are tender. If they aren’t, continue baking until they are.
- The cream will thicken. After you pull the potatoes out of the oven, the sauce may seem thin, but it will thicken as it cools.
- Use a Mandoline slicer. This is recommended for cutting the potatoes. It will produce very thin slices of potatoes all with the same thickness, which promotes even cooking.
- Place potatoes in cold water. Your potatoes will start to brown if left out too long. To prevent them from browning, you can place them in a bowl of cold water. Drain and dry the potatoes before continuing the recipe.
- Cover with foil. Covering the dish with foil for the fist half of the cooking time allows the potatoes to steam. Then removing the foil allows the top of the potatoes to get that golden brown top.
If you happen to have leftovers the next day store them in an airtight container and store them in the refrigerator. You can store leftover scalloped potatoes with ham for 3-5 days.
Yes, you can, but for the best results, I recommend waiting to bake it. Make your dish up until the point of baking, and then cover and refrigerate it for up to 2-days. This makes weeknight dinners a breeze when you can just pop it in the oven.
Scalloped potatoes are a much simpler dish, usually baked in a thick cream sauce. Au gratin potatoes have lots of cheese sprinkled in between the layers. Some versions of au gratin have a layer of breadcrumbs on top.
- 2 1/2 lbs Yukon Gold potatoes cut into 1/8-in-thick slices
- 3 cups chopped ham
- 1 tablespoon olive oil
- 1/2 onion diced
- 3 garlic cloves minced
- 1 (10.5) can cream of celery soup
- 1/2 cup mayonnaise
- 1 cup milk
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 400 degrees
- Heat a skillet on medium-high add olive oil, onions and cook until soft about 2-3 minutes add garlic, and cook for another minute. Remove and place in a large bowl.
- In that same bowl add cream of celery soup, mayo, milk, cream, and salt and pepper. Whisk until combined.
- Place 1/3 of the potato slices into a 13x9 baking dish. Spoon 1/3 cream sauce over potatoes and add half of the diced ham. Then another layer of potatoes, sauce, and the rest of the ham. Add the final layer of potatoes and the rest of the sauce. Sprinkle Parmesan cheese over the top.
- Cover with foil and bake for 35 minutes. Remove cover and bake another 25 minutes or until potatoes are fork-tender
- Let potatoes sit for 10 minutes then serve!.
Cream of mushroom soup can be used instead of cream of celery.
Potatoes- The best potatoes to use for this recipe are Yukon Gold potatoes or red potatoes cut into ⅛ inch thick slices. You can use Russet if you want, but you will need to peel them first.
The sauce will thicken a bit as it cools.
Cover with foil. Covering the dish with foil for the first half of the cooking time allows the potatoes to steam. Then removing the foil allows the top of the potatoes to get that golden brown top.
Amount Per Serving Calories 517Total Fat 32gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 18gCholesterol 81mgSodium 953mgCarbohydrates 39gFiber 4gSugar 5gProtein 18g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.