Scalloped Potatoes with Ham

If you happen to have leftover ham, here’s a hearty and delicious use for it.  I loved the looks of  a recipe I saw on Tasty Kitchen today, but decided it was a little too fussy for the numbers of people that I serve. So I added eggs and adapted it to be made in a large casserole pan.

Scalloped Potatoes with Ham

Serves 8-10 hungry people

Preparation time: 60 minutes


  • 8 medium potatoes, peeled and sliced
  • 2 cups of eggs (about 8 eggs)
  • 2 cups half and half (or milk)
  • 2 tablespoons flour
  • 1/2 stick melted butter (4 tablespoons)
  • 1 pound of cheese (I used 1/2 lb cheese curds and 1/2 lb grated cheddar)
  • 4 cups of diced ham
  • 1 teaspoon dry mustard
  • 1/2 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon freshly grated black pepper


Preheat oven to 400 degrees. Peel and slice potatoes about 1/2 inch thick. Cube ham. Melt butter and pour in the bottom of a 12×16 casserole dish. Spread potatoes evenly across the bottom of the pan, making sure that the butter also gets spread evenly across the pan. Spread ham and half the cheese across the potatoes.  (I used 1/2 pound of cheese curds– or cheese cubes would work well too). Whisk together eggs,  flour, half-and-half, and seasonings. Pour egg mixture evenly over the top of the other ingredients in the pan. Sprinkle with remaining cheese.  (I used grated cheese on top.)

Bake at 400 degrees for 40-45 minutes, til golden brown at edges and a fork easily pierces potatoes.

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  1. Those look super duper yummy!

  2. I am/was completely unfamiliar with cheese curds (unless you count large/small curd for cottage cheese) but Wikipedia helped me out.

  3. Made this for our lunch today!
    Pretty good stuff…but my crowd aren’t big fans of thyme…I will leave that out next time.
    Our chickens are laying and we are always hunting for recipes that use eggs. Thanks for this one!

  4. I was just wondering what to do with my leftover ham. I was happy to see that I have all the ingredients at home – no trip to the grocery store for me today, a big thank you!

  5. Wow, great recipe! Excellent results at home when I made it. I just replaced the ham by some Spanish iberico de bellota ham, also called black hoof or pata negra for an improved and more refine taste. Definitely one recipe to keep on my cooking book.


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