This recipe for Cheesy Scalloped Potatoes incorporates tender, cooked ham and broccoli florets for a comforting casserole you can serve as the main course or a show-stealing side dish. If we had you at “Cheesy Scalloped Potatoes” then scroll on down to the recipe and get this dish cooking asap. If you’re curious how to also make these Scalloped Potatoes with Ham gluten free, dairy free, or even more veggie loaded, then read through the post for our simple suggestions.
cheesy scalloped potatoes with frozen hash Browns
We love cheesy potatoes! And who doesn’t? But when it comes to scalloped potatoes, we will gladly take a shortcut to save us time from peeling, slicing, and layering thin slices of potatoes. Enter frozen hash browns! The frozen pre-shredded potatoes in this Scalloped Potatoes with Ham recipe not only save you time, but they cook tenderly and evenly, even when you add them directly to the cream sauce while still frozen. We also suggest you pick up a bag of frozen broccoli florets for the same reason. This Cheesy Scalloped Potato Casserole has comfort written all over it (just like our Chicken Pot Pie Casserole recipe), and that includes the easy design of the method and ingredients. No stress here! Just cheesy potatoes, mmmm kay?
Ingredients to make cheesy scalloped potatoes & Ham Casserole
Gather these ingredients from the fridge, freezer, and pantry to make this delicious ham and broccoli casserole come together with ease:
- coconut oil or butter
- onion – use a yellow or white onion
- frozen broccoli florets – save time by using a bag of frozen broccoli florets; cut any larger florets into small pieces so they will be evenly distributed through the casserole; can also use fresh, small broccoli florets
- frozen shredded potatoes – grab a bag of frozen hash brown potatoes to make this recipe quick and for tender potatoes throughout
- cooked, diced ham – a perfect use for leftover cooked ham, or buy a bag of diced ham from the deli
- flour – use all-purpose flour or a gluten-free flour blend, such as Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour
- milk – use your favorite dairy or unsweetened non-dairy milk
- dried thyme – can also use double the amount of fresh thyme, if desired
- garlic powder
- fine salt and black pepper
- sharp cheddar cheese – can sub in Gruyere, Colby, Cheddar, or any shredded cheese of choice
- Sliced green onions, chives, or fresh parsley – optional, for garnish
All of our recipes include complete nutrition analysis, include calories, fat, saturated fat, carbohydrates, fiber, sugar, sodium, protein, and cholesterol. See the recipe card below for ingredients, instructions, and notes.
how to make scalloped potatoes with ham
This Cheesy Scalloped Potatoes and Ham recipe breaks down into a few simple steps:
- Make the veggie-cream sauce: In a Dutch oven, large pot, or extra-large skillet over medium-high heat, heat the butter or coconut oil until melted. Add the onion and frozen broccoli florets and cook until the vegetables are softened and tender, 4-5 minutes. Add the flour, tossing to coat the ingredients, and cook 1 minute more. Reduce the heat to low and pour in the milk, ½ to 1 cup at a time, whisking after each addition. Be patient and whisk slowly as you continue adding the milk until all is added. Stir in the salt, thyme, garlic powder, and pepper. Increase the heat to medium-high and allow the mixture to come to a boil for 1 minute. Remove from the heat.
- Stir in the potatoes and ham: Add the frozen shredded potatoes, diced ham, and 1 cup of the cheese into the mixture, stirring until well incorporated.
- Bake the casserole: Transfer the mixture to a 9×13-inch (or other 3-quart) baking dish that has been misted with nonstick cooking spray, and spread into an even layer. Top with the remaining ½ cup cheese. Bake at 400 degrees for 30 minutes. After 30 minutes, turn the oven broiler to High and broil the casserole for 3-5 minutes, until the topping is browned, watching carefully so it doesn’t burn.
- Garnish and serve: Top the casserole with sliced green onions, chives, or parsley. Serve will still hot.
FAQ: Cheesy scalloped potatoes Recipe with ham
Here are some common questions about this recipe:
Do I add the hash browns while still frozen? Yes, this recipe works well when you add the still-frozen hash browns directly to the veggie-cream cheese sauce. No need to thaw them ahead of time.
Do I have to use frozen potatoes and frozen broccoli? Nope. You can use fresh broccoli florets (just cut them small so they distribute evenly throughout the casserole). Likewise, you can use fresh shredded potatoes or very small diced fresh russet potatoes.
Are these gluten-free scalloped potatoes? You can easily make this a gluten-free casserole by using a gluten-free flour blend.
What other veggies can I add? This cheesy scalloped potatoes casserole is a perfect platform for adding more veggies. Some other delicious additions are chopped red bell pepper, peas, sliced asparagus, leeks, or shallots.
Do I need a mandolin to make scalloped potatoes? Nope! Not with this recipe. Many scalloped potato recipes require a mandolin to make thin potato slices, but not this one. Instead, we call for frozen shredded hash browns to save you time.
Can I freeze this recipe? You can! Prepare the recipe up to the point of baking. Then, cover it with a freezer-safe lid or double layer of aluminum foil. Freeze for up to 3 months (you may want to use a disposable 9×13 pan or other 3-quart pan so your regular 9×13 won’t be stuck in the freezer for that long). To bake, place the casserole in the refrigerator for 24 hours prior to baking. Then, preheat the oven and bake for 35-40 minutes, then Broil as directed.
What can I use instead of ham? You could omit the ham for a vegetarian casserole, or use shredded chicken or turkey in place of the ham.
How long do the leftovers last? Leftovers? We kind of doubt you’ll have many! But in the case that you do, store leftovers in a covered container in the refrigerator for up to 5 days. Leftovers can be reheated in the stove, microwave, toaster oven, or in a skillet.
What is the origin of Scalloped Potatoes?
Most culinarians believe that scalloped potatoes (and closely related potatoes au gratin or au gratin potatoes) originated in England or France. And while many people think these traditional dishes are about the potatoes, they’re really about the creamy sauce. While gratin potatoes tend to always have a browned cheesy topping, scalloped potato recipe sometimes contain cheese and sometimes they don’t. But what these recipes always contain is a cream sauce that the slices or shreds of potato get cooked in. Here, we make our cream sauce from a base of sauteed onion and broccoli that gets coated in flour (you can use all-purpose or gluten-free flour). Next you slowly add milk (dairy or non-dairy) and simmer the sauce until it thickens. This creates your cream sauce base, to which you add the seasonings, shredded potatoes, cooked ham, and cheese. This method couldn’t be easier!
gluten-free Dairy-Free scalloped potatoes with Ham
You can easily make this recipe gluten-free by using a gluten-free flour blend, such as Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour, as the thickener for the creamy sauce. To make this recipe dairy-free, use coconut oil in place of the butter, use a non-dairy unsweetened milk (such as almond milk, oat milk, or cashew milk), and use dairy-free shreds, such as Daiya, So Delicious, or Follow Your Heart brands instead of Cheddar cheese. To see more of our dairy-free recipes, click here.
when to serve cheesy scalloped potatoes with ham casserole
This easy, everyone-loves-it cheesy potato casserole is the perfect comfort food dish to serve or share at all these occasions and more:
- Easter brunch – the ham, potato, and cheese combo is a classic one for serving at Easter, and we think this version with added broccoli and fresh herbs makes it even more perfect for spring
- Baby and wedding showers – any mama- or bride-to-be would love the flavors in this easy and comforting casserole
- For a sick friend – help your loved ones feel better from the inside out with this easy casserole that provides warmth and nourishing calories
- For a new parent – any sleep-deprived parent would be grateful when you show up with this make-ahead casserole they can bake at their own convenience
- At a wake or funeral potluck – recipes similar to this one are called “Funeral Potatoes” for a reason – because this familiar combination of ingredients brings comfort and ease to even the most somber of gatherings
- Sunday dinner – we think casseroles and Sunday dinners just go together, whether you’re hosting family and friends or just keeping it simple
- Cozy weeknights – the convenient frozen hash browns and frozen broccoli make it so you can quickly get this cheesy scalloped potatoes and ham casserole in the oven
- Holidays – this dish transports well and makes for a wonderful addition to holiday dinners and potlucks, including Thanksgiving, Christmas, New Year’s and more
can I make cheesy scalloped Potatoes ahead?
That’s a resounding “yes, you can!” Simply follow the recipe directions as written below, through Step 7. That is, make the casserole up to the point of topping it with cheese (before baking in the oven). At this point, cover the casserole dish with a lid or foil. Then refrigerate or freeze until you’re ready to bake it.
The unbaked casserole can stay in your fridge for up to 3 days before baking. To bake, preheat the oven to 400 and bake for 35-40 minutes before putting under the broiler (see Step 9 in the recipe below).
From frozen, place the casserole in the refrigerator for 24 hours prior to baking. Then, preheat the oven and bake for 35-40 minutes, then Broil as directed.
Cheesy Scalloped Potatoes with Ham and Broccoli Casserole
A simple and fast method to make a delicious main-dish casserole or loaded cheesy scalloped potatoes side dish. No need to peel, slice, and layer potatoes when you use frozen shredded hash browns. Includes modifications to make gluten free, dairy free, or even more veggie loaded, if desired.
- ¼ cup unsalted butter or coconut oil
- 1 yellow onion, diced
- 2 cups frozen broccoli florets (cut into small pieces, if the florets are large)
- ⅓ cup gluten-free flour blend or all-purpose flour*
- 3 cups dairy or unsweetened non-dairy milk
- 1 teaspoon fine salt
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 6 cups (1 lb) frozen shredded potatoes (frozen hash browns)
- 2 cups cooked, diced ham
- 1½ cups shredded sharp cheddar cheese, divided
- Sliced green onions, chives, or fresh parsley (for garnish)
- Preheat the oven to 400 degrees. Mist a 9×13-inch (or other 3-quart) baking dish with nonstick cooking spray.
- In a Dutch oven, large pot, or extra-large skillet over medium-high heat, heat the coconut oil or butter until melted.
- Add the onion and frozen broccoli florets and cook until the vegetables are softened and tender, 4-5 minutes.
- Add the flour, tossing to coat the ingredients, and cook 1 minute more.
- Reduce the heat to low and add the milk, ½ to 1 cup at a time, whisking after each addition. Be patient and whisk slowly as you continue adding the milk until all is added. Stir in the salt, thyme, garlic powder, and pepper. Increase the heat to medium-high and allow the mixture to come to a boil for 1 minute. Remove from the heat.
- Add the frozen shredded potatoes, diced ham, and 1 cup of the cheese into the mixture, stirring until well incorporated.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Top with the remaining ½ cup cheese.
- Bake for 30 minutes.
- After 30 minutes, turn the oven broiler to High and broil the casserole for 3-5 minutes, until the topping is browned, watching carefully so it doesn’t burn.
- Garnish with sliced green onions, chives, or parsley.
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For gluten-free flours, we recommend Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour
- Serving Size: 1/8 of the recipe
- Calories: 294
- Fat: 16 g
- (Sat Fat: 9 g)
- Sodium: 709 mg
- Carbohydrate: 23 g
- (Fiber: 2 g
- Sugar: 7 g)
- Protein: 16 g
- Cholesterol: 60 mg
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Photo Credit: The photos in this blog post were taken by Rachel Cook of Half Acre House.
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