This Parmesan Scalloped Potatoes and Ham recipe is just like your grandma used to make. Rich and creamy and oh so delicious!
This Parmesan Scalloped Potatoes and Ham recipe is a twist to the one I grew up eating. Always looked forward to it when I knew there was left over ham from a Holiday dinner. Such a classic dish and ultimate comfort food on a chilly winter night!
If you need an easy ham recipe check out my Root Beer Glazed Ham it's a huge favorite! The ham glaze adds a slight sweetness to the potatoes...so good!
I like to use Yukon Gold Potatoes, but you could use Russet if you want, they just don't hold their shape as well after being baked so long.
It's my daughter's favorite meal ever, so now when ham goes on sale around Christmas or Easter I usually buy a couple to freeze just for these delicious potatoes. You've got to treat yourself to these delicious classic Scalloped Potatoes. Your family will love them!
I use this 13x9 baking dish for these scalloped potatoes. If there happen to be any leftovers, it will be your lucky day. This is one dish where it's even better the next day!
What can I serve as a side dish?
- 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 mushroom 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 mushroom 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 45 minutes. Remove cover and bake another 25 minutes or until potatoes are fork-tender
- Let potatoes sit 10 minutes then serve!
- **For all those mayo haters, I like the tangy flavor the mayo gives but feel free to substitute for cream.
Amount Per Serving Calories 1106Total Fat 72gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 46gCholesterol 105mgSodium 5551mgCarbohydrates 89gFiber 9gSugar 6gProtein 30g
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.