Every item on this page was chosen scalloped potatoes and ham for two The Pioneer Woman team. The site may earn a commission on some products. It’s great for using up leftover ham! Just kidding on that last part.
But speaking of hams: they’re scrumptious, aren’t they? Whoever invented ham should be sainted. It’s my own special way of saying this: I like ham. And you often have a slew leftover. This is one of my—but most definitely my kids’—favorite ways to use up leftover ham. Or any ham, for that matter.
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Heat butter in a large skillet. Add the onions and cook for 1 to 2 minutes, or until they start to turn translucent.
Add the ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside. Combine the half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in the flour and black pepper until totally combined. You may add salt, but the cheese and ham are salty, so add sparingly.
3 of the potato slices in the buttered casserole dish. Repeat this twice more, ending with a sprinkling of cheese and the rest of the cream mixture. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot. Sprinkle on chopped parsley if you’d like! To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.