Grandma’s Farmhouse Scalloped Potatoes and Ham

I had to beg my mom to send me this recipe for scalloped potatoes and ham. I could kick myself for not hovering over her shoulder last night as she made this creamy, mouthwatering comfort food.

Why This Recipe Is Special

I remember eating this growing up, but it always seemed to magically appear in front of me. I never questioned how it came to be, until now. This generational recipe spans at least three generations and was a dinner staple for my mother growing up. I was ecstatic when she told me I could share it here with you. And, I had to share this recipe because it is so darn good!

I asked my mom why she loves this recipe so much. She shared that every time she inhales the scent of the rich buttery potatoes and sweet ham, it brings her back to spending time in the kitchen with her mom.

I feel so connected to this recipe. It’s so special to share the same experience with my mom that she had with her mother. I’m equally grateful that she let me share this recipe here with you. It really is simple to make.

Despite the prep, you’ll realize that bit of work is so worth it when you taste these mouth-watering scalloped potatoes. As a bonus this recipe can feed a large family. Otherwise, it will provide plenty of leftovers to go around for a small family like mine.

Do Scalloped Potatoes and Ham Freeze Well?

Yes, you can freeze them. If you plan on freezing a batch, decrease the bake time slightly. You’ll want the potatoes to be just tender, without browning. If you freeze them after they’ve fully cooked, the casserole may become mushy or soupy.

A True Comfort Meal

Now, I will warn you: this recipe is the epitome of comfort food. It can be very easy to overindulge. I know I’ve done it! We decided to balance our plates with broccoli apple salad this time, and it was a great combination.

Simple Tips

There are a couple of important things to know about this recipe. The first rule of thumb is that the amount of ingredients are not exact. We measured them as close to how my Grandma made it. Though, in my Grandma’s kitchen, they didn’t list ingredients because everything was made with the combination of eyesight and intuition.

It all really boils down to the depth and shape of the casserole dish you’re using. You’ll have to be the judge of how much will fit. Keep in mind, the potatoes will release moisture. Using the listed measurements, you’ll want to divide it into two 9×13 casserole dishes. Otherwise, you can also slightly reduce the amount of milk and potatoes.

Perfect Scalloped Potatoes

When you’re slicing the potatoes thin, you want each slice to have a nice bend. Make sure they’re not too thin, though, or they will turn to mush. Salt should only be added after the potatoes are finished cooking. This is because it will draw out additional moisture. You want the potatoes to soak up as much liquid as possible. The ham will also infuse plenty of salty goodness on its own.

The ham can also be cut into smaller slices if you’re using a pre-cut ham. Or, dice a chunk of ham into bite-sized pieces. My mom also mentioned that my grandma would sometimes add a ham hock to the casserole for more flavor. If we had one available we would have used it, but this casserole still tastes amazing without it.

I really hope you enjoy this recipe. I’d be over the moon to find out you made it with someone special in your life. Let us know how it turns out and thanks for reading!