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Classic Creamy Cheesy Scalloped Potatoes and Ham Casserole

A thick, cheesy slice of scalloped potatoes and ham lifted from a white baking dish, showing layers of potato and ham.
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Make this classic, creamy, and cheesy scalloped potatoes and ham casserole. It is a hearty comfort food dish perfect for using leftover ham, family dinners, or holiday gatherings.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1.5 cups cooked ham, diced
  • 1/2 cup yellow onion, finely chopped
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyere cheese (or Swiss cheese)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens slightly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1.5 cups of the cheddar cheese and all of the Gruyere cheese, stirring until melted and smooth. This is your cheese sauce.
  6. Arrange half of the thinly sliced potatoes in a single layer in the prepared baking dish. Sprinkle half of the diced ham evenly over the potatoes.
  7. Pour half of the cheese sauce over the potato and ham layer.
  8. Repeat the layers: remaining potatoes, remaining ham, and the rest of the cheese sauce.
  9. Sprinkle the remaining 1/2 cup of cheddar cheese over the top layer.
  10. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  11. Remove the foil and bake for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  12. Let the casserole rest for 10 minutes before serving.

Notes

  • For best results, slice potatoes thinly and uniformly using a mandoline slicer.
  • You can prepare this cheesy potato bake with ham ahead of time; cover and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • If you prefer a smokier flavor, use smoked Gouda cheese instead of Gruyere.

Nutrition

Find it online: https://completelyyummy.com/scalloped-potatoes-and-ham-recipe/