Ham and Scalloped Potatoes is a super simple and delicious four ingredient recipe made with leftovers from Easter or Christmas dinner. Just stir together a few ingredients and bake! In fact, whenever I make ham with scalloped potatoes, I make extra potatoes just so I can make this dish the next day. There's nothing better than the combination of super rich potatoes with salty and sweet ham, enveloped in heavy cream and cheese.
You must use the best ingredients possible when making a dish with so few ingredients. Don't try to substitute low fat half and half for the cream, and use real Parmesan cheese, not that stuff from the green container.
I sometimes add more ingredients to this recipe. Some frozen peas or green beans turn it into a one dish meal. Or add some crisply cooked, crumbled bacon for even more flavor. Serve with a green salad and some iced tea or white wine for a wonderful, simple meal during the holiday season.
- 4-6 cups leftover scalloped potatoes
- 2 cups cubed cooked ham
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Combine the potatoes and ham in a 9" x 13" baking dish. Gently mix in the heavy cream if the mixture seems dry.
Smooth out the top and sprinkle with the Parmesan cheese. At this point you can cover the dish and refrigerate for 1 to 2 days.
When you're ready to eat, preheat the oven to 375 degrees F. Bake the casserole, covered, for 40 to 50 minutes or until hot. Uncover the dish and bake for 10 to 15 minutes longer or until the casserole is bubbly and the top is browned.