Ham and Scalloped Potato Casserole

Ever have leftovers and wish you had a recipe to help use them up? This is a perfect recipe for after Easter. You can’t go wrong with ham, potatoes and cheese. 

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Ham and Scalloped Potato Casserole

Ever have leftovers and wish you had a recipe to help use them up? This is a perfect recipe for after Easter. You can’t go wrong with ham, potatoes and cheese. 

Course Main Course, Side Dish

Cuisine American

Keyword casserole, cheese, ham, potatoes

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Servings 6 people

Ingredients

• 4 lbs Baking potatoes, peeled and thinly sliced
• 1 Leek thinly sliced
• 1 1/2 tbsp Minced fresh rosemary can use dried
• 1 1/2 tbsp Minced fresh parsley
• 1 1/2 tsp Salt
• 1/2 tsp Pepper
• 3 cups Cooked Ham, chopped
• 1 cup Gruyere cheese
• 1 cup Mozzarella shredded
• 3/4 cups Parmesan Cheese shredded
• 1 1/2 cups Heavy cream
• 1 1/2 cups Whole milk

Instructions

• Preheat oven to 400 degrees. Spray a 3-quart baking dish with a non-stick spray. 

  Layer half of potatoes in the bottom of the baking dish. Top with the sliced leek.

  In a small bowl, combine rosemary, parsley, salt, and pepper. Sprinkle half of the mixture over the leek and potatoes. Top with ham. Sprinkle half of the cheeses over the ham. Top with remaining potatoes, remaining rosemary mixture, and remaining cheeses. Slowly pour cream and milk over casserole. Cover and bake for 45 minutes. Uncover and bake for 45 minutes more or until potatoes are tender.