Scalloped Potatoes with Leftover Easter Ham
One of my favorite parts of hosting a holiday meal is figuring out what to do with the leftovers the next day. There’s something satisfying about turning a little bit of this and a little bit of that into a dish that feels completely new. Scalloped potatoes with leftover Easter ham is one of those recipes. It’s creamy, cozy, and perfect for feeding a table full of loved ones without a lot of extra work.
Ingredients
4 large potatoes, thinly sliced and soaked in cold water
½ large onion, thinly sliced
2 cups leftover baked ham, diced into bite-size pieces
½ stick butter
¼ cup flour
2 cups milk
4 oz cream cheese
1 teaspoon Old Bay seasoning
Pinch of pepper (and salt to taste)
½ cup grated Gruyère or cheddar cheese
Parsley for garnish (optional)
Instructions
1. Prep the Potatoes: thinly slice the potatoes and soak them in cold water. Before assembling, dry the potatoes well between layers of paper towels. This helps the sauce stay creamy instead of watery.
2. Make the Cream Sauce: in a large glass measuring cup, melt the butter and flour in the microwave. Stir in the milk (it won’t combine yet — that’s okay). Microwave on high for 3 minutes, then remove and stir. Return to the microwave for another 2–3 minutes until hot and bubbling. Stir in the cream cheese until melted and smooth. Season with Old Bay, salt, and pepper.
3. Layer the Casserole: in a casserole dish, spread a layer of cheese sauce on the bottom. Add a layer of potatoes, onions, and ham. Repeat the layers (sauce → potatoes → onions → ham), ending with sauce on top.
4. Bake: sprinkle grated cheese over the top. Bake at 350°F for about 1 hour, until the cheese is golden and melted, the sauce is bubbling around the edges, and the potatoes are tender when pierced with a knife
5. Serve: let rest for 10 minutes, then sprinkle with parsley if desired. Serve warm.
This is the kind of dish that doesn’t need much else: just a simple green salad, a glass of wine, and a table full of people you like being around. Leftovers rarely feel this special, which is why this recipe has become one of my favorite post-holiday traditions. It’s warm, a little indulgent, and meant to be shared, which is really what small kitchen, big entertaining is all about.
