Scallop Potato Ham Recipe
Scallop Potato Ham Recipe
Cheese, Scallops, Ham and Potatoes-a comforting side dish filled with potatoes, ham and cheese or a main dish, and a great way to use up leftover holiday ham!
We love all the potato recipes, especially this version of ham and cheese! If you also like potatoes, please check out our classic mashed potatoes, mashed potato casserole and sweet potato cubes.
Scallop potatoes + ham = delicious!
Hello, readers of Lil’ Luna! I am Samantha from the House of Five Hearts. I always like to come and visit and share one of my latest and greatest cooking creations. Today I prepared a classic for you-ham, scallop and potatoes-in order to take it to the next level, I decided to add some ham too!
We are big fans of cheese potatoes (check our funeral potatoes and loaded mashed potatoes casserole for proof), but adding ham takes it to a whole new level.
What is the difference between scallop potatoes and baked potatoes? Generally, scallop potatoes are thicker, while baked potatoes are usually added with Gruyere cheese in the recipe.
Who doesn’t like scallop potatoes…tender, paper-thin potato chips, coated with cream, and then covered with a thick layer of cheese! Comfort food? Yes. Diet food? No…but nonetheless, it’s perfect as a festive side dish this time of year, or as a warm meal anytime and delicious on cold days.
How to make scallop potatoes with ham
We used Yukon Gold Potatoes For this recipe. Another advantage is that you can peel it, but you don’t need it. If you have russet potatoes on hand, you can also use them. Remember, these need to be peeled.
Like many potato dishes, scallop potatoes take a little time, but they are well worth it. Here are the ingredients needed to make the best cheese, scallop potatoes and ham:
- butter
- Half and half
- Salt and pepper
- Minced garlic
- Golden potatoes
- Cheddar cheese
- Ham (cubic)
- Grated parmesan cheese
After preparing the ingredients, first preheat the oven to 350 degrees and grease the baking sheet.
Then, in a low-fire pan, mix half and half of salt, pepper, and garlic. Cook until bubbles start to form on the edge of the pot. Start the pot and set aside.
Peel and slice potatoes; pat dry with paper towels. Spread layer ⅓ potato chips on the prepared baking tray. Pour in half of the mixture of ⅓, ½ cup grated cheddar cheese, ½ cup diced ham, and 1 tablespoon Parmesan cheese. Repeat the layer two more times.
Bake without a lid for 1 hour, or when you insert a thin knife in the middle, until the potatoes are completely tender.
notes: If the surface turns brown, but the potatoes are not tender after one hour, you can cover them with foil and continue baking until the potatoes reach your liking. Rest for 5 to 10 minutes before serving.
If you have a mandolin slicer, it is recommended to slice potatoes, as it will cut very thin slices of the same thickness, which promotes even cooking. You can also use a knife to cut the potatoes as thin as possible… Just be prepared to increase the baking time a little bit, if necessary, until all the potatoes are very tender. If the tops of the potatoes start to brown too quickly before they are cooked, you can cover them with a piece of foil for the remaining cooking time.
Potato chips will start to brown if exposed to the air for too long, so if you don’t assemble the dish immediately, you can put the potato chips in a bowl of cold water to prevent browning. Before continuing the recipe, drain and pat dry.
For the crock version, be sure to check out our slow-cooked scallop potatoes.
Change it!
Variety: I usually like to make my scallop potatoes very simple. In my opinion, less is more. However, I have seen a lot of changes, and it might be interesting to try from time to time. Some of them include:
- Add chopped mushrooms
- Add vegetables such as broccoli florets, zucchini slices, shredded carrots or peas
- For cheese: Mozzarella, Gruyere and Parmesan are all good choices. Use freshly grated cheese because it melts more easily than bagged cheese.
- Season by adding green chilies or jalapeno flakes between the layers. You can also top it up with red pepper flakes.
- Add French onions on top or sauteed onions in each layer
Store + advance
Leftovers: Divide leftovers into separate sized partial containers. Store in the refrigerator for one day or freeze for up to 1 month. For best results, place it in a heat-safe pan and heat it in the oven. If you are in a hurry, you can also use a microwave oven.
Instructions for making refrigerators in advance: Yes, make them bake. Cover and refrigerate up to 2 days in advance. You cannot freeze this dish with raw potatoes because they will turn into an unattractive gray. If you want to freeze this dish, you need to bake it for 30-40 minutes. Then, let it cool before covering and freezing. Heating: Thaw in the refrigerator overnight and bake for 30-40 minutes, or until hot potatoes are tender.
Another advance tip The potatoes were prepared the day before. After slicing, immerse them in cold water in the refrigerator. Pat dry before assembling the layers.
We hope you enjoy these scallop potatoes and ham-whether as a side dish or a main course. Whether you have them or not, they are cheesy and delicious!
For more cheese potato recipes, please check:
Course main dish, side dish
American cuisine
Preparation time 10 minutes
Cooking time 1 hour
Total time 1 hour 10 minutes
8 servings
Calories 304 kcal
Author Little Luna
- 1 tablespoon butter, room temperature
- 1 1/3 cup 1/2 cup
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 1-2 cloves garlic minced
- 2 1/2 pounds golden potatoes about 6 medium sized
- 1 1/2 cups grated cheddar cheese
- 1 1/2 cups diced ham
- 3 tablespoons grated Parmesan cheese (stacked tablespoons)
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Place the oven rack in the center of the oven and preheat to 350°F. Spread softened butter on a 2 to 2½ quart baking pan.
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In a saucepan over low heat, mix half, salt, pepper, and garlic. Cook until bubbles start to form on the edge of the pot. Start the pot and set aside.
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Peel and slice potatoes; pat dry with paper towels. Spread layer ⅓ potato chips on the prepared baking tray. Pour in half of the mixture of ⅓, ½ cup grated cheddar cheese, ½ cup diced ham, and 1 tablespoon Parmesan cheese. Repeat the layer two more times.
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Bake without a lid for 1 hour, or when you insert a thin knife in the middle, until the potatoes are completely tender. If the surface turns brown, but the potatoes are not tender after one hour, you can cover them with foil and continue baking until the potatoes reach your liking. Rest for 5 to 10 minutes before serving.
If you have a mandolin slicer, it is recommended to slice potatoes, as it will cut very thin slices of the same thickness, which promotes even cooking. Potato chips will start to brown if exposed to the air for too long, so if you don’t assemble the dish immediately, you can put the potato chips in a bowl of cold water to prevent browning. Before continuing the recipe, drain and pat dry.
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To view all of Samantha’s recipes, go to the House of Five Hearts.