Scalloped Potatoes and Ham: 1 Super Satisfying Recipe

When the weather turns chilly or you just need a big, warm hug on a plate, nothing beats a bubbling casserole, right? That’s exactly why I crafted this recipe for the ultimate scalloped potatoes and ham. If you’ve got leftover holiday ham staring back at you from the fridge, this is your answer! This isn’t just another heavy dish, though. Part of my mission here at Completely Yummy, as you can read more about on our About page, is translating those complex, soulful flavors from my grandmother’s kitchen into genuinely doable meals for your busy week. This bake is rich, unbelievably cheesy, and proof that comfort food can absolutely be straightforward to make.

Why This Classic Scalloped Potatoes and Ham Recipe Works (Our Story)

I’ve tested so many ways to get that perfect, velvety sauce, trust me. So many recipes end up tasting watery or grainy—and that’s just unacceptable for something this cozy! The magic here lies in building a proper roux, which is the secret to making this easy ham and potato casserole recipe a true home run. It guarantees that thick, dreamy coating for every single slice of potato.

When you’re creating the classic scalloped potatoes and ham, the ham is key, especially if it’s leftover from a big holiday meal. This dish takes those slightly dry, salty bits and gives them new life, soaking up all that cheesy goodness. It’s simple, it’s rich, and it always feels like a celebration on a Tuesday night.

Ingredients for Creamy Scalloped Potatoes and Ham

Getting the right components is half the battle when you’re making something this rich, folks! Don’t eyeball the potatoes; precision here is what stops this from becoming a slop and makes it the legendary creamy potato casserole everyone raves about. I’ve broken down exactly what you need. Remember, we’re aiming for that perfect melt and tenderness, so stick close to these measurements.

For the Rich Cheese Sauce Base

This is where all the magic happens, so don’t skimp on the dairy! We need whole milk and heavy cream because half-and-half just doesn’t give you that deep, luxurious mouthfeel we’re looking for. The butter and flour create a **roux**—that’s just a fancy word for the thickener—that grabs onto all that sharp cheddar and Gruyere. These ingredients are non-negotiable for supreme creaminess!

Potatoes, Ham, and Flavorings for Your Scalloped Potatoes and Ham

For the star of our show, use Russet potatoes; their starch helps the sauce cling beautifully. You need about 3 pounds sliced super thin—I highly recommend a **mandoline slicer** to get them uniform, which guarantees even cooking time! You’ll also need about 1.5 cups of already cooked ham, diced up nicely, and about half a cup of chopped onion. A little nutmeg goes into the sauce too; it’s my little secret to elevate the whole savory profile of this scalloped potatoes and ham dish.

How to Make the Best Scalloped Potatoes and Ham Casserole

Okay, now that we have all our players ready—the creamy cheese sauce components on one side, the potatoes and ham waiting—it’s time to assemble this masterpiece. This is where intuition meets clear instructions to build that structure for a truly creamy potato casserole that holds its form but melts in your mouth. Preheat your oven to 375°F right now, and make sure that 9×13 dish is greased up. You don’t want anything sticking after all this hard work! If you want to compare techniques, check out how I tackle my shepherd’s pie sometime; the basic principles of building flavor layers are similar here. Classic shepherd’s pie always benefits from careful layering, just like this.

Preparing the Rich Cheese Sauce (Roux Method)

This sauce is everything, so pay attention here! Start by melting your butter in a saucepan over medium heat. Toss in your chopped onions until they just start getting soft—you don’t want them browned. Now comes the **roux**: whisk in your flour, and you have to cook that mixture for a full minute while stirring constantly. I know, it seems silly, but you need to cook out that raw flour taste! Once it’s cooked, slowly, slowly whisk in that milk and cream. Don’t pour it all at once or you’ll get lumps, guaranteed! Keep stirring until it bubbles gently and thickens up before you pull it completely off the heat. Only then do you whisk in the cheeses until they vanish into that thick, glorious liquid gold.

Layering and Baking Your Scalloped Potatoes and Ham

This is the fun part where it starts looking like dinner! Take half of your thinly sliced potatoes and lay them evenly across the bottom of your greased dish. Sprinkle half of your diced ham over that first layer. Now, pour exactly half of that rich cheese sauce right on top, making sure it settles between the slices. Repeat that whole sequence once more: potatoes, ham, and the final ladle of sauce, followed by that last splash of cheddar on top! Cover that whole thing tightly with aluminum foil and get it into that hot oven for about 45 minutes. That foil traps the steam, which is what cooks the potatoes perfectly. After 45 minutes, pull the foil off and let it bake naked for another 15 to 20 minutes until that top layer is deeply golden and bubbly—poke a potato slice to make sure it’s fork-tender! We are making the ultimate scalloped potatoes and ham right here.

Tips for a Perfect Cheesy Potato Bake with Ham

Listen, even I mess up sometimes when rushing, but these casserole secrets will keep your bake flawless every time. The most important thing you can do for texture is slicing those potatoes uniformly. If your slices are uneven—some fat, some paper-thin—you’ll end up with crunchy bits next to mushy spots. I seriously rely on my mandoline slicer whenever I make this cheesy potato bake with ham; it takes the guesswork out of it!

Also, remember that this recipe is fantastic for making ahead. If you prep the whole thing, cover it tightly, and stick it in the fridge, you can bake it later. Just toss the make ahead potato casserole in while you are visiting with guests, but know you’ll need about 10 to 15 extra minutes covered before you uncover it and let it brown. It really saves oven space when the holidays get busy!

Ingredient Swaps for Scalloped Potatoes and Ham Variations

While Cheddar and Gruyere are my go-tos for that tangy melt, don’t be afraid to experiment if you have bold flavors on hand! If you love a little more punch, try swapping out the Gruyere for smoked Gouda—the smoky notes pair unbelievably well with the salty ham. This substitution turns a great scalloped potatoes and ham dish into something truly memorable. Feel free to play around, but keep that creamy sauce base; that’s the anchor holding everything together.

Make-Ahead & Storage for Your Scalloped Potatoes and Ham

I totally get it—sometimes you need a heavy lifter for holiday prep, or maybe you just want a break from cooking after a long day. This recipe is amazing because you can prepare the entire make ahead potato casserole assembly up to 24 hours in advance! Just cover it super tight with plastic wrap and foil, and tuck it into the fridge. Now, when you’re ready to bake it the next day, you can’t just throw it in the oven cold.

You need to add about 10 to 15 minutes to the initial covered baking time to let the potatoes warm up gently. Once you take that foil off to brown the cheese, treat it like a normal bake. If you have leftovers (and you probably will!), wrap them up tight. They stay great in the fridge for about three or four days. Reheat them gently, partially covered, until bubbly again!

Serving Suggestions for This Hearty Winter Dinner

Because this dish is so rich and luxurious, you don’t need much else on the table, which is why I love it for busy nights! To balance out all that creamy cheese, you need something sharp or green. A simple side salad tossed with a bright, vinegary dressing cuts right through the richness. Or, if you’re looking for something green, just steamed broccoli or asparagus works wonders.

If you’re doubling down on comfort for a true hearty winter dinner, maybe serve it alongside my famous easy chili recipe, though honestly, this casserole stands perfectly well on its own as the main event!

Frequently Asked Questions About Scalloped Potatoes and Ham

I always get asked a few questions when people try to conquer this classic dish, especially when they’re juggling holiday cooking schedules! Don’t worry, we’re keeping it easy. These answers should help you troubleshoot or customize your next pan of cheesy goodness.

Can I make this a slow cooker scalloped potatoes and ham recipe?

Oh, absolutely! If your oven is packed with turkey or rolls, the Crock Pot is your saving grace. While this recipe is written for the oven, you can definitely make a wonderful slow cooker scalloped potatoes and ham. Just line the slow cooker with parchment paper (to help with cleanup, trust me!), layer everything just like written, but reduce the liquid slightly since the slow cooker traps more steam. Cook on low for 6-7 hours or high for 3-4 until tender. It comes out just as creamy!

What is the difference between scalloped potatoes and au gratin?

It’s a common question! Technically, classic scalloped potatoes are sliced potatoes baked in a simple cream sauce—no cheese! Au gratin potatoes have cheese mixed throughout the sauce *and* sprinkled on top, giving you that bubbly crust. Since our recipe features tons of Cheddar and Gruyere both mixed in and layered on top, we’re really making a fantastic, hearty hybrid that leans toward au gratin, but we call it the best creamy potato casserole anyway because it just sounds cozier!

Estimated Nutrition for Classic Scalloped Potatoes and Ham

Look, I’m not going to pretend this is a light salad, okay? This is pure, glorious comfort food, and when you’re diving into something this cheesy and hearty, you want to know what you’re getting into! We’re dealing with potatoes, cream, and ham here, so expect rich flavors!

Based on the ingredients listed for this whole dish, here’s a general idea of what one serving of this classic scalloped potatoes and ham casserole looks like:

• Serving Size: 1 serving
• Calories: 450
• Fat: 28g (with 17g Saturated Fat – that’s the good, rich stuff!)
• Carbohydrates: 35g
• Protein: 22g
• Sodium: 750mg

Now, listen up: These numbers are only estimates. If you use lean leftover ham instead of a richer cut, or swap out my recommended sharp Cheddar for a milder version, these values change slightly. This is a guide, not a gospel! I always suggest using these numbers as a starting point, especially since the actual ingredients you have on hand can swing the final count.

Share Your Family Favorite Potato Bakes

Whew! You’ve made it to the end, and I truly hope you enjoy this dish as much as my family does. Seriously, once you taste this rich, creamy scalloped potatoes and ham, it becomes a permanent fixture on your menu! I’d love to see your results—did you use smoked Gouda? Tag me in your photos!

If this recipe brightened up your dinner table, please leave a rating below. Your feedback helps other home cooks feel confident trying my recipes, just like the one you can find over here. If you have any questions or need clarification, don’t hesitate to reach out through my contact page. Happy cooking!

Print