Ham and Scalloped Potatoes

The potatoes must be cut thinly (one-eighth- to one-fourth-inch thick) to get done in the time stated and for the best sauce texture. It is easy work if you have a food processor with a thin slice attachment or a mandoline slicer. Either will get the potato slices all the same thickness, which is important to make sure all the potatoes are tender at the same time.
If you do not have one of these handy kitchen tools, no worries! A chef’s knife will also work, but just take a few minutes more. Whichever method you use, slice the potatoes immediately before making the sauce and stirring them in, or the cut slices can begin to turn brown if left for any amount of time on the counter.

Prep Potatoes Ahead: You can slice your potatoes ahead of time and submerge them in cold water to prevent them from browning. Keep the bowl of potatoes in water in the fridge up to a few hours in advance.

There are a few possibilities for why your ham and potatoes are watery:
Small Pan: If you used a pan smaller than a 2-quart pan, it is likely that not as much water was evaporated when making the sauce. That would leave a thinner sauce. Be sure to boil the finished sauce for a minute, as directed in Step 2.

Thick Potato Slices: If the potatoes were cut too thick, it can affect the thickness of the sauce. Fewer slices of potato (because they are thicker) can mean there is less surface area for starch to be released to mix and thicken the sauce.

Covered/Uncovered Baking: Be sure to bake the potatoes covered as directed, and then uncover the pan as directed, for the best sauce consistency.

Let Stand: Standing time before serving the potatoes will allow the sauce to continue to thicken.

Absolutely! In fact, this recipe is a great one to keep on hand to make every time you have leftover ham! It is a fantastic way to not let those tasty leftovers go to waste in a new dish. It keeps your family from feeling like they are eating the same meal, over and over! Use any leftover ham within 3 or 4 days.
If you will not be able to use it that soon, promptly after the meal, wrap and store the leftover ham in freezer food-storage bags. It can be frozen for up to 2 months. Thaw it in the fridge several hours or overnight, to use in this decadent casserole when you have time to make it (and might we say, drool over it).

But don’t think this recipe is only for leftover ham! Pick up a ham slice, prechopped ham in the meat case, deli ham or even a turkey ham can be used.