This warm, cheesy casserole is perfect for after holidays when you may have leftover ham! We made this just on a cold, fall night because it sounded yummy, but I bet we will be making it again after Christmas. Below you’ll see the main ingredients that you’ll need! (I forgot to include mozzarella in the picture, whoops!)
Scalloped Potatoes and Other Prep
When prepping this casserole, it’s super important that you slice your potatoes paper thin. To do this, I used my Hamilton Beach food processor using the cheese slicer. This is the link to the model I have. I find that it cuts the potatoes evenly so they all cook the same. If you don’t have a food processor though, a mandolin slicer would also work, or even just cutting the potatoes by hand.
Here you can see the potatoes are sliced about 1/8 of an inch thick.
I absolutely love my food processor. The thing I use it for the most is shredding cheese, which is one of the next things we will have to do for this recipe, but grating cheese by hand is fine too! You’ll also want to cube up your ham, chop your onion, and mince your fresh herbs. For this recipe, I cut my ham into approximately 1/2 inch cubes.
Assembling the Scalloped Potato Casserole
To assemble the casserole, I first put the big players in, so I toss in the potatoes, the ham, and the onion and mix all of them in the casserole dish. Then, I make the sauce. In a large mixing bowl, I combine all of the garlic, herbs, chicken broth, Greek yogurt, half of the mozzarella and gruyere, all of the parmesan and lastly, the mustard. After making the sauce, I pour it over the scalloped potato and ham mixture, making sure to mix well so that I coat everything evenly. I also make sure that I spread out the ingredients evenly as well. After that, you’re going to put the remaining cheese on top.
After assembling, you’re going to cover the casserole with tin foil and bake at 400 degrees for 1 hour and 5 minutes. It should come out looking like this.
Crunchy Topping
About 5 minutes before the casserole finishes, I make my crunchy breadcrumb topping. To do this, I combine 1 cup of Italian style panko breadcrumbs with 2 tbsp melted butter.
When the casserole finishes, I spoon the breadcrumbs over the top and put it back into the oven on broil. Now, every once in a while, life happens and you forget that you have something you have spent an HOUR AND A HALF making under the broiler. That’s what happened to me. Facepalm. So, ideally, you should be watching your breadcrumbs to check that they are golden brown after 2-3 minutes… not blackened after 5-7, haha! Luckily, we were able to scrape the burnt topping off, have a laugh (and maybe a cry; I was so mad!) and salvage dinner. But I didn’t get any pictures of the full casserole because it was NOT pretty, haha!
After the topping is golden brown, you’re going to sprinkle fresh parsley over the top and call it a day!
Well, there you have it: Crispy ham and scalloped potato casserole! I hope you guys enjoy and that your breadcrumb topping doesn’t end up burnt to a crisp like ours, haha! Let me know what you think in the comments below. If you like this recipe, feel free to subscribe or check out my other recipes here.
Crispy Ham and Scalloped Potato Casserole
Ingredients
- Cooking Spray
- 6 large gold potatoes, cut into ⅛ inch thick rounds
- 1/2 large yellow onion, diced
- 1/4 fully cooked boneless ham, cubed into ½ inch thick chunks.
- 6 cloves garlic, minced
- 4 tbsp fresh parsley, divided and chopped
- 2 tbsp fresh thyme, picked from stems and chopped
- 1 tsp white pepper
- 1 tsp garlic salt
- 1 tbsp Italian seasoning
- 1 cup chicken broth
- 1 cup plain, whole milk greek yogurt
- 1 cup gruyere cheese, shredded and divided
- 1 cup mozzarella cheese, shredded and divided
- 1/2 cup shredded parmesan
- 2 tbsp dijon mustard
- 2 tbsp butter
- 1 cup Italian style panko breadcrumbs
Instructions
- Preheat oven to 400°F. Spray 9×13 casserole with non-stick cooking spray.
- Place potato slices, ham and onion in the casserole dish and set aside.
- In a large mixing bowl, mix garlic, 2 tbsp parsley, thyme, pepper, salt, Italian seasoning, broth, yogurt, 1/2 of the gruyere and mozzarella, all of the parmesan, and the mustard until thoroughly combined and a sauce is made.
- Pour the sauce over top of the potatoes and ham mixture, making sure to mix all ingredients together until coated. Evenly distribute all ingredients over the surface of the casserole dish.
- Top with remaining cheese and cover with tin foil. Bake for 1 hour and 5 minutes. (You may want to check your potatoes for doneness sooner, around the 50 minute mark.)
- When 10 minutes of bake time are remaining, melt your butter and combine it with your breadcrumbs until all breadcrumbs are moistened.
- After the casserole has finished baking, spoon the breadcrumb mixture evenly over the top of the cheese. Set the oven to broil and carefully watch the breadcrumbs, taking the casserole out when the breadcrumbs are golden brown and toasted, approximately 2-3 minutes.
- After the breadcrumbs have toasted, sprinkle remaining parsley over the top of the casserole and enjoy!