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Ham and Scalloped Potatoes

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6 to 8 cups leftover scalloped potatoes
2 cups leftover cubed ham
1 cup leftover vegetables
1/2 cup heavy cream
1/4 cup grated Parmesan cheese

Ham and Scalloped Potatoes

  • Serves 6
  • Easy

About This Recipe

If you have leftover ham and leftover scalloped potatoes, you are minutes away from another meal. Just combine them!

You can add any leftover vegetable to this recipe too. Asparagus, green beans, peas, corn, red bell peppers, zucchini – if it’s in the fridge and you think it would taste good use it!

This recipe includes a trick I use for ham. Ham is not my favorite meat – I think the texture is too soft most of the time. If you agree, here’s what you do.

Melt a few tablespoons of butter in a large skillet. Add the ham that has been cut into cubes or slices, and sauté it. Stir the ham frequently. Let all of the liquid cook away and let the ham get as brown as you’d like.

I think that adds flavor and really improves the ham’s texture. Give it a try!

And then use that improved ham in this recipe.



Preheat the oven to 400°F.


Combine all of the ingredients except the cheese in a baking dish. Sprinkle with the cheese.


Bake for 20 to 30 minutes or until the casserole is bubbling again, then dig in.



Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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