Mom's Best Recipes
Recipe

Ham and Scalloped Potatoes

Creamy layers of potatoes and ham in a garlicky cheddar sauce, baked until bubbly with crisp, golden edges.

Author By Matt Campbell
4.8
A golden baked casserole of ham and scalloped potatoes in a ceramic baking dish, bubbling cream sauce and browned cheese on top on a warm kitchen counter
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Ham and scalloped potatoes is the kind of dinner that makes the whole house smell like you have your life together, even if you are currently holding a whisk in one hand and a potato in the other. It is cozy, creamy, and unapologetically carb-forward, with salty ham tucked between tender potato layers and a sauce that goes glossy and rich in the oven.

This version keeps ingredients approachable and the method simple: slice potatoes, make one quick stovetop sauce, layer, then bake until the top is bronzed and the middle is soft enough to cut with a spoon. I also built in a few low-drama tricks so you get that classic scalloped texture without a watery casserole situation.

A neat lineup of potatoes, diced ham, cheddar cheese, milk, butter, flour, garlic, and onions on a bright kitchen counter ready for cooking

Why It Works

  • True scalloped texture: Thin, even potato slices cook into tender layers without turning into mash.
  • Big flavor, simple sauce: A quick roux-based cream sauce gets boosted with garlic, onion, and cheddar so it tastes like it baked all day.
  • Not watery: The sauce is thickened before it hits the oven, and the casserole rests so it sets up sliceable.
  • Ham does the heavy lifting: Smoky, salty ham seasons the whole pan, which means you can keep the ingredient list friendly.

Pairs Well With

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Storage Tips

How to Store and Reheat

  • Refrigerate: Cool completely, then cover tightly or transfer to airtight containers. Store up to 4 days.
  • Freeze: Freeze portions in airtight containers up to 2 months. Creamy sauces can get a little grainy after freezing and thawing, but it is still totally tasty. Thaw overnight in the fridge for best texture.
  • Reheat in the oven (best for texture): Cover with foil and warm at 350°F for 20 to 30 minutes, until hot in the center. Uncover for the last 5 minutes to re-crisp the top.
  • Reheat in the microwave (fastest): Add a splash of milk to the plate if it looks dry, then heat in 60-second bursts until hot.

Tip: If the sauce tightens up in the fridge, that is normal. A little heat and a small splash of milk brings it right back.

Common Questions

Common Questions

What is the difference between scalloped potatoes and au gratin?

In modern cooking, scalloped potatoes generally lean creamy (milk or cream sauce), while au gratin often includes cheese and a more pronounced browned topping. This recipe is basically the best of both worlds: a classic cream sauce with cheddar because I like my comfort food to commit.

Do I have to parboil the potatoes first?

No. As long as you slice them thin (about 1/8-inch) and bake covered first, they will cook through. If your slices are thicker, the bake time will stretch and the sauce can reduce too much.

What kind of potatoes work best?

Yukon Gold gives you buttery, creamy layers. Russet is a little starchier and can turn extra tender, which is great, but slice evenly so they cook at the same rate. Either works.

Can I make this ahead?

Yes. Assemble, cover, and refrigerate up to 24 hours before baking. If you have time, let the dish sit out for 20 to 30 minutes before it goes into the oven for more even baking, but keep it refrigerated until then and do not leave it out for more than 2 hours total. Add 10 to 15 minutes to the covered bake time as needed.

Why are my scalloped potatoes watery?

Usually it is one of three things: the sauce was too thin going in, the potatoes were not sliced evenly, or you served it immediately. Make sure the sauce coats a spoon, and let the casserole rest 10 to 15 minutes so it sets.

Can I use leftover holiday ham?

Absolutely. Leftover baked ham is perfect here. Dice it small so it tucks into the layers and warms through without drying out.

I have a soft spot for this dish because it is what I make when I want dinner to feel like a warm blanket, but I also want it to taste like I tried. The first time I made ham and scalloped potatoes on my own, I learned the hard way that “close enough” potato slices are not, in fact, close enough. Now I slice them thin, keep the sauce thick before baking, and let the oven do the cozy magic. It is a little chaotic, very forgiving, and the leftovers might be even better.