Old Fashioned Scalloped Potatoes and Ham

Name: Old Fashioned Scalloped Potatoes and Ham
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
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)

Scalloped Potatoes and Ham

It's no secret how much I love scalloped potatoes; if you've ever tried my gluten free scalloped potatoes, Instant Pot scalloped potatoes, or cheesy baked scalloped potatoes, you know I'm a big fan. But one of my favorites is easily this recipe for scalloped potatoes and ham.

In this post, I'll share with you my expert tips on making the best ham scalloped potatoes, including answers to FAQ, step-by-step photos, ingredient substitutes, storage instructions, and what to serve with scalloped potatoes with ham.

Tools to Make Ham Scalloped Potatoes

While not necessary, a makes it easy to slice the veggies. Just be certain to use a guard.

Otherwise, you can use a and a .

A . If you want to make a smaller batch, you can use a and halve the recipe. Keep in mind that the baking time may need to be lowered.

A skillet and a . .

Ingredients in Scalloped Potatoes with Ham

all the ingredients for scalloped potatoes with ham with labels

Yukon Gold Potatoes: I recommend using gold potatoes, as they 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: White or yellow onion work best for this recipe. I would avoid red onion; it's a little too strong.

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, like my pineapple ham.

Butter: You can use unsalted or salted butter. If using salted, make sure not to over-salt the rest of the dish.

Flour: Because flour is only used to thicken the cheese sauce, you can swap it out for a gluten-free flour if you want to keep the dish gluten-free. I'm using all-purpose flour.

Whole Milk: I would recommend whole milk to balance out the heavy cream. You can use half-and-half, but I would avoid using extra heavy cream, as it may make the dish too rich.

Heavy Cream: 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: While I'm using cheddar, you should choose your favorite cheese! Classic choices are white cheddar, sharp cheddar, swiss, Gruyere, or mozzarella. While you can use pre-shredded cheese, I recommend shredding your own. Pre-shredded cheese has a powdery coating that can make it clumpy when melted.

Salt and Pepper: Kosher salt or sea salt flakes work best. I keep on my counter for convenience and really recommend it if you don't already do the same thing.

Paprika: Optional, but paprika enhances the overall flavor of the dish. Make sure to use regular paprika, and not smoked, sweet, or hot paprika.

Fresh Herbs: Using fresh herbs in this scalloped potato recipe is optional, but I always prefer to include some in mine. Rosemary and thyme are my recommendations. You can also mix dried herbs into the sauce if you prefer, but remember to use less dried herbs than you would fresh, because the flavor of dried is much stronger.

Easy Scalloped Potatoes and Ham Tips:

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.

Substitutions:

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.

How to Make Scalloped Potatoes and Ham

Step 1: Grease a 9 by 13-inch casserole dish with cooking spray or oil. Preheat the oven to 350°F (180°C). Thinly slice the potatoes and onion and cube or dice the ham. I'm using a mandoline (linked in the tools section), but you can also use a sharp knife and cutting board.

Step 2: 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. If you're using a regular non-stick skillet with a coating, I would recommend avoiding metal whisks. Silicone whisks work best.

Step 3: 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. This forms the bechamel sauce that is the base for the cheese sauce.

the milk and cream being slowly added to the butter and flour

Step 5: 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. I don't know about you, but when I see the cheese sauce coming together in this step, I get so excited knowing how delicious my ham scalloped potatoes are going to be.

the cheese sauce fully combined in a pan

Step 6: Place half of the sliced potatoes, onions, and half of the ham into the baking dish. Sprinkle with salt and pepper. Make sure everything is evenly layered so you get a little bit of everything in each bite.

potatoes, onions, and ham layered in a casserole dish

Step 7: Pour just half of the cheese sauce mixture over the potatoes. We're layering the dish for better flavor and texture, so the cheese sauce is really mixed throughout!

cheese sauce poured over the first layer of potatoes, onions, and ham

Step 8: 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. Finally, cover with tin foil and bake for 1 hour!

cheese sauce added to the second layer of potatoes, onions, and ham

Step 9: 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. At this point it should smell amazing, so you might want to dig in early, but resist the urge!

Step 10: After 20 minutes is up, use your oven mitts to remove the casserole dish from the oven. Let it rest to cool slightly, then serve and enjoy. For serving suggestions, keep scrolling!

a completed and baked scalloped potato casserole

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 adds a deeper flavor!

There are so many great options for add-ins. Sliced and sauteed mushrooms, chopped kale or spinach, peas, and corn would all taste delicious mixed into ham scalloped potatoes.

Make sure to evenly slice your vegetables and distribute them equally in the baking dish. This will ensure they're all cooked to the same tenderness, and that you get a little bit of everything in one bite.

While this recipe uses a 9 by 13-inch baking dish, you can halve it and use an 8-inch square baking dish if you prefer. Just keep an eye on the baking time. If you want to double the recipe, I would recommend making two batches and baking them separately.

FAQ

Can you make scalloped potatoes with ham in a crock pot?

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!

Can ham scalloped potatoes be made gluten-free?

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.

Can scalloped potatoes and ham be made ahead?

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.

Storing Leftover Ham and Scalloped Potatoes

Wrap the casserole dish in plastic wrap or move the leftovers to airtight containers, and chill in the fridge for up to 5 days.

Freezing Ham Scalloped Potatoes

Scalloped potatoes freeze beautifully! Just place the leftovers in portion-sized airtight containers, then freeze for up to 2 months.

Frozen potatoes thaw well when covered in the microwave, or placed in the fridge overnight.

Scalloped Potatoes and Ham

Tools to Make Ham Scalloped Potatoes

Ingredients in Scalloped Potatoes with Ham