Holiday Ham Reboot – Scalloped Potatoes & Ham

Scalloped Potatoes & Ham

One thing you’ll notice on Its Thyme 2 Cook,  is that abundant leftovers are rebooted into something freezer friendly. The leftover ham from last week’s holiday party, is no exception. This Scalloped Potato & Ham dish will provide us with a bounty of fuss-free home cooked meals, to be enjoyed on a day when a bit of comfort food can really hit the spot. My hubby was again was the mastermind….

for selecting this recipe, which I adapted from of our stained and dilapidated The Best of Byerly’s cookbook. Any avid cook can tell you, when a cookbook is in this state, you know it’s a good one. There’s not a ton of ingredients to pull this hearty dish together, but it does take some time to prep and bake. However, there’s nothing like tucking into a hearty dish, after smelling the delicious aroma wafting through the house for a few hours. The bonus is knowing you can also enjoy it again on a cold winter evening, without any effort at all!

Scalloped Potatoes & Ham

Serving Size: 10 servings


  • 3 1/2 pounds red potatoes
  • 1 1/2 cup chopped onions (use sweet if available)
  • 3 cups ham, chopped into 1/2 inch cubes
  • 1/2 cup (1 stick) butter
  • 1/4 cup plus 1 1/2 tablespoon flour
  • 1 quart (4 cups) whole milk
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, melted
  • 1 cup soft bread crumbs
  • butter for greasing glass baking dish


  • Peel and cut potatoes into 1/8 inch thick slices (a mandoline slicer works great for this step.) Place immediately into cold salted water to cover potatoes.
  • Melt 1/2 cup butter in large saucepan; blend in flour. Gradually whisk in milk. Cook over medium heat, whisking constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in salt and pepper.
  • Drain potatoes thoroughly. Layer potatoes, onions, ham and white sauce alternately in a generously buttered glass 9 x 13 (or slightly larger) baking dish.
  • Combine 2 tablespoons melted butter and bread crumbs and sprinkle over potatoes. Cover securely with aluminum foil. Bake at 325 degrees for 1 hour and 45 minutes. Remove foil and bake until potatoes can be easily pierced with fork and are nicely browned on top, about 45 additional minutes (for a total of 2 1/2 hours.)


Adapted from Best of Byerly's cookbook.

2 thoughts on “Holiday Ham Reboot – Scalloped Potatoes & Ham

  1. Cathy – I have been thinking about scalloped potatoes. Maybe it is the snow storm that is coming. And by using sweet rice flour in place of wheat flour, it is a wonderful gluten free dish. Thanks.


    • There is something about cold snowy weather that makes a dish like this seem like just the thing. Glad to hear it’s something you can enjoy as a gluten free dish with just a small tweak!

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