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5 from 1 vote
Scalloped Potatoes and Ham
Scalloped Potatoes and Ham
Scalloped Potatoes and Ham - quick and easy, no layering method with perfect potato to filling ratio!
Course: Side Dish
Cuisine: French
Servings: 8
Author: Kitchen Nostalgia
  • 4 cups italian Béchamel Sauce (White Sauce)
  • 3 cups (340 g; 12 oz, cubed) cooked ham
  • 1 cup cup onions, chopped
  • 1 cup corn or other veggies of choice (like peas, bell pepper, cauliflower, broccoli or butternut squash)
  • 1/2 – 1 cup cheddar cheese, shredded
  • 5 cups (600 g; 22 oz) potatoes, peeled, sliced 1/8-inch thick (on mandoline or food processor with special blade)
  • salt and pepper to taste, depends on the saltiness of the ham
  • extra cheese for sprinkling (optional)
  1. Preheat oven to 175 C (350 F).
  2. Combine Italian Béchamel Sauce (White Sauce) with ham, onion, corn, cheese and potatoes. Stir gently.

  3. Pour into a buttered 13 x 9 x 2 inch casserole dish. Cover the casserole with aluminum foil.
  4. Bake for 30 minutes.
  5. Uncover and continue baking for 30 more minutes. Sprinkle with extra cheese and bake until done (about 30 minutes more). Be sure to check potatoes with a knife for doneness because baking time may vary.
Recipe Notes

1/2 batch (4 servings):

2 cups Italian Béchamel Sauce (White Sauce)
1 1/5 cups (170 g; 6 oz) cooked ham, cubed
1/2 cup cup onions, 
1/2 cup corn or other veggies
1/4 – 1/2 cup cheddar cheese, shredded
2 1/2 cups (300 g; 11 oz) potatoes
salt and pepper, to taste
extra cheese for sprinkling