Save your leftover holiday ham for Ree Drummond's cheesy scalloped potatoes casserole. This recipe is a classic side, but it's hearty enough to be a main dish!
But speaking of hams: they're scrumptious, aren't they? Whoever invented ham should be sainted. I mean canonized. And I don't really mean that; it's just a figure of speech. It's my own special way of saying this: I like ham. I like Christmas ham. I like Easter ham. I even like Thanksgiving ham. I just like ham.
The thing about hams, though, is that they're enormous. And you often have a slew of leftovers.
This is one of my kids' favorite potato recipes that use up leftover ham. (Or any ham, for that matter... you totally go buy some just for this dish.) They could eat this yummy comfort food on a weekly basis for the rest of their lives. I could, too... just so we're clear. It's absolutely positively wonderful!
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Step
1
Preheat the oven to 350°F. Butter a large casserole dish.
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Step
2
Heat the butter in a large skillet. Add the onion and cook until it starts to turn translucent, 1 to 2 minutes. Add the ham and cook until thoroughly heated, 3 to 4 minutes. Remove from the heat and set aside.
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Step
3
In a microwave-safe container, combine the half-and-half and cream, and microwave it for a minute or so, until no longer cold. Whisk in the flour and pepper until totally combined; set aside. (You may add salt, but the cheese and ham are salty, so add sparingly.)
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Step
4
Combine the 2 grated cheeses. Set aside.
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Step
5
Using a mandoline or slicer, slice the potatoes into 1/8-inch thick (very thin) slices. Layer one-third of the potato slices in the prepared casserole dish. Sprinkle on one-third of the ham/onion mixture, then one-third of the cheese, then pour on one-third of the cream mixture. 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 until bubbly and hot, about 20 minutes more, or longer.
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Step
6
Cut into squares and serve. Sprinkle on chopped parsley, if you'd like!
