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My Old Fashioned Scalloped Potatoes and Ham is the comforting, cozy family dinner you've been dreaming of! Featuring a rich cheese sauce, tender potatoes, and savory ham, it makes the perfect Sunday dinner or holiday side.
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Scalloped Potatoes and Ham
If I had to pick out a single comfort food to eat for the rest of my life, it might just be au gratin potatoes. They're creamy, rich, flavorful, and so hearty, they might as well be a main course!
So, why not add some protein and transform them into a main dish? That's where my easy Scalloped Potatoes with Ham recipe comes into play! Loaded with tender roasted potatoes, thick slices of ham, and a creamy, irresistible cheese sauce, this is one of those potato recipes I constantly return to. And my family? They're always happy to see it on the table!
As if this dish needed any more praise, it's also make-ahead friendly and as easy as can be. With simple ingredients, easy preparation, and plenty of flavor, it's a perfect comfort food!
Ingredients
- Yukon Gold Potatoes: The base of the dish, gold potatoes have a buttery texture and mild flavor that absorbs the cheese sauce well. You can also use russet potatoes, but be sure to peel them first. If using russet, soak the sliced potatoes for 30 minutes in cold water to remove some of the starch.
- Onion: Adds depth and a slight sweetness to the dish when cooked, enhancing the overall flavor profile.
- Ham: You can use deli ham or leftover sliced ham. If it's leftover, cut it into small cubes. When using leftover ham, you may choose to rinse off leftover glaze. This is ideal if the glaze was very sweet or fruity.
- Butter: Used to create the roux for the cheese sauce, adding richness and helping to thicken the sauce.
- Flour: Works with the butter to form the roux, which thickens the cheese sauce. For an easy gluten-free version, just swap the flour out for gluten-free flour. It'll thicken perfectly!
- Whole Milk: Contributes to the creamy base of the cheese sauce, adding moisture and a mild sweetness.
- Heavy Cream: Adds extra creaminess and richness to the cheese sauce. To lower the fat in this dish, feel free to swap out the heavy cream for more milk (a total of 3 cups).
- Cheddar Cheese: Melts into the sauce, giving it a sharp, tangy flavor that complements the potatoes and ham very well. Choose your favorite cheese! Classic choices are white cheddar, sharp cheddar, swiss, Gruyere, or mozzarella. While you can use pre-shredded cheese, I highly recommend shredding your own. Pre-shredded cheese has a powdery coating that can make it clumpy when melted.
- Salt and Pepper: Simple seasoning is used to enhance the natural flavors of the other ingredients.
- Paprika: Offers a subtle warmth to the seasoning. Paprika enhances the overall flavors of the dish, but it's optional!
- Fresh Herbs: Used as a garnish, they add a burst of freshness and color, and elevate the dish's aroma and flavor. Using fresh herbs in this scalloped potato recipe is optional, but I always prefer to include some in mine.
How to Make Scalloped Potatoes and Ham
- Grease a 9 by 13-inch casserole dish, and preheat the oven to 350°F. Thinly slice the potatoes and onion (if using), and cube or dice the ham. A mandoline makes it easy to slice the veggies.
- Melt the butter in a large saucepan over medium heat. Once fully melted, add the flour and whisk together until a thick paste forms, letting it bubble for 3-4 minutes. This is your roux, which is used to thicken the cheese sauce.
- Very slowly pour in the milk, then the heavy cream, whisking continuously until thick and creamy. Make sure to do this gradually and while whisking so the dairy does not curdle.
- Add in the shredded cheese, salt, and pepper, then mix until melted and combined. It's best to shred your own cheese for cheese sauce, as pre-shredded cheese has a powder that makes it clump more easily.
- Place half of the sliced potatoes, onions, and half of the ham into the baking dish. Sprinkle with salt and pepper.
- Pour half of the cheese sauce mixture over the potatoes.
- Add the remaining potatoes, ham, and onions, then sprinkle again with salt and pepper. Then top with the remaining cheese sauce. Top with fresh herbs, if using.
- Cover with tin foil, then bake for 1 hour.
- Carefully remove the foil after 1 hour using oven mitts. Cover with one final layer of cheese, then bake for 20 more minutes, until the cheese is browned and the potatoes are fork-tender.
- Remove from the oven, let cool slightly, and enjoy!
Expert Tips
- You can also add the sliced onions into the melted butter and cook them until they start to brown, then add in the flour. This can add a deeper flavor!
- A mandoline slicer will make slicing the potatoes easy, but a sharp knife works just as well!
- There are so many great add-ins! Sliced and sauteed mushrooms, chopped kale or spinach, peas, and corn would all taste delicious mixed in.
FAQ
You can absolutely make this recipe in the crock pot! Make the cheese sauce and slice the potatoes and ham as usual, but instead of assembling it in a casserole dish, do so in the crock pot. Then place the lid on and cook on LOW for 6 hours or until fall-apart tender!
You can easily make gluten-free scalloped potatoes! The only ingredient with gluten is the flour, and as someone cooking daily for a gluten-free family member, I can say for certain that gluten free flour works just as well.
Scalloped potatoes with cheese and ham is one of my favorite make-ahead meals. Just make the recipe as instructed, but cook it for only 60 minutes. Let it cool, and refrigerate for 1-2 days or until ready to serve. Place back in the oven for another 30-40 minutes uncovered, then serve! Check out my Make-Ahead Scalloped Potatoes for more details!
Storing Leftover Ham and Scalloped Potatoes
- Refrigerator: Wrap the casserole dish in plastic wrap or move the leftovers to airtight containers, and chill in the fridge for up to 5 days.
- Freezer: Scalloped potatoes freeze beautifully! Just place the leftovers in portion-sized airtight containers, then freeze for up to 2 months.
- Thawing: Frozen potatoes thaw well when covered in the microwave, or placed in the fridge overnight.
Ham and Potato Recipes
If you enjoyed the recipe, leave a comment and a rating below!
Old Fashioned Scalloped Potatoes and Ham
Equipment
- 9 by 13 inch baking dish
- Tin Foil
Ingredients
- 6 Yukon Gold potatoes - thinly sliced
- 1 small Onion - sliced, optional
- 2 cups Ham - diced
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese - shredded
- 1 teaspoon Salt
- 1 teaspoon Pepper
- Fresh herbs - optional
- ½ teaspoon Paprika - optional
Instructions
- Grease a 9 by 13-inch casserole dish, and preheat the oven to 350°F. Thinly slice the potatoes and optional onion, and cube or dice the ham.6 Yukon Gold potatoes,1 small Onion,2 cups Ham
- Melt the butter in a large saucepan over medium heat. Once fully melted, add the flour and whisk together until a thick paste forms, letting it bubble for 3-4 minutes.3 Tablespoons Butter,3 Tablespoons Flour
- Very slowly pour in the milk, then the heavy cream, whisking continuously until thick and creamy.2 cups Whole milk,1 cup Heavy cream
- Add in the shredded cheese, salt, and pepper, then mix until melted and combined. Add paprika, if using.2 cups Sharp cheddar cheese,1 teaspoon Salt,1 teaspoon Pepper,½ teaspoon Paprika
- Place half of the sliced potatoes, onions, and half of the ham into the baking dish. Sprinkle with salt and pepper.
- Pour half of the cheese sauce mixture over the potatoes.
- Add the remaining potatoes, ham, and onions, then sprinkle again with salt and pepper. Then top with the remaining cheese sauce. Top with herbs, if using.Fresh herbs
- Cover with tin foil, then bake for 1 hour.
- Remove the foil. Cover with one last layer of cheese, then bake for 20 more minutes, until the cheese is browned and the potatoes are tender.
- Remove from the oven, let cool slightly, and enjoy!
Notes
- Sauté onions in butter before adding flour to enhance flavor.
- Both deli and leftover ham work; cube leftovers for uniformity.
- Rinse sweet or fruity glazes off leftover ham for a neutral taste.
- Shred your own cheese for smoother melting; pre-shredded can clump.
- Use a mandolin slicer or knife for evenly sliced potatoes.
- Potatoes: Russet potatoes are an option; peel and soak to reduce starch.
- Ham: Both deli and leftover ham are suitable.
- Heavy Cream: Substitute with more milk to reduce fat content.
- Cheese: Choose from white cheddar, sharp cheddar, swiss, Gruyere, or mozzarella.
- Gluten-Free: Use gluten-free flour for a thickening alternative.
Linda says
I am planning to triple this recipe. How long should it take to bake?
Isabel Laessig says
Hi Linda! Admittedly, I have not tripled the batch before and can't say for certain what the timing would be. I would recommend splitting it up into batches instead to be safe.