Mom's Best Recipes
Recipe

Scalloped Potatoes and Ham

Creamy, cozy layers of tender potatoes and savory ham baked in a simple cheddar sauce with golden edges.

Author By Matt Campbell
4.8
A bubbling dish of scalloped potatoes and ham with a golden browned top fresh from the oven on a neutral stone countertop
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Scalloped potatoes and ham is the kind of dinner that makes the whole kitchen smell like you have your life together. It is creamy, a little salty, softly sweet from the onions, and it hits that perfect comfort-food zone where you stop talking because you are busy chewing.

This version keeps ingredients approachable and the steps calm. We build a quick stove-top sauce so you get reliable creaminess (no weird curdling surprises), layer it up with thin-sliced potatoes and ham, then bake until the center is tender and the edges are doing that crispy, caramelized thing that makes people “just grab one more spoonful.”

Raw ingredients for scalloped potatoes and ham including potatoes, diced ham, yellow onion, garlic, milk, cream, butter, flour, and cheddar on a tidy kitchen counter

Why It Works

  • Silky, stable sauce: A quick roux-based cream sauce helps the casserole stay creamy and reheat well.
  • Tender potatoes every time: Thin slices plus a covered bake = soft centers, no crunchy surprises.
  • Real flavor fast: Onion, garlic, thyme, and a little Dijon make the ham and potatoes taste like more than the sum of their parts.
  • Golden edges: Uncovering near the end gives you that bubbly top and crisp corners.

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Storage Tips

Refrigerator: Let the casserole cool, then refrigerate within 2 hours. Cover the baking dish tightly or transfer to airtight containers. Refrigerate up to 4 days.

Freezer: For best texture, freeze in individual portions (they thaw and reheat more evenly). Wrap well and freeze up to 2 months. Expect the sauce to be slightly less silky after thawing, still very good.

Reheat: For the best creamy-to-crispy balance, reheat in a 350°F oven, covered, until hot (about 20 to 30 minutes depending on portion size). Uncover for the last 5 minutes to wake the top back up. For the creamiest results, reheat gently and avoid blasting it at high heat for too long, since cheddar sauces can get a little grainy if they overheat. Microwave works too, but the edges will be softer.

A glass meal prep container filled with leftover scalloped potatoes and ham on a kitchen counter with a lid set beside it

Common Questions

Do I have to peel the potatoes?

Nope. I usually peel russets because the skin can get a little papery in a creamy casserole, but Yukon Gold skins are thin and totally fine if you like a more rustic vibe.

What is the best potato for scalloped potatoes?

Yukon Gold gives you naturally creamy texture and a little less starch drama. Russets get super tender and soak up sauce beautifully, just slice them evenly so they cook at the same pace.

Why are my scalloped potatoes still hard?

Three usual culprits: slices too thick, oven temp running cool, or the dish was not covered long enough. Aim for 1/8-inch slices, keep it covered for the first part of baking, and make sure the sauce is hot before it goes in. Also look for the sauce bubbling in the center, not just around the edges. Bake time can vary a bit depending on potato type and slice thickness.

Can I make this ahead?

Yes. Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Before baking, let it sit at room temp for 30 minutes if you can, then bake (you may need an extra 10 to 15 minutes covered).

Can I use leftover holiday ham?

Absolutely. This dish feels basically invented for that. If your ham is very salty, go easy on added salt until you taste the sauce.

Can I skip the cheese?

You can. Traditional scalloped potatoes are often cheese-free. Just replace the cheddar with an extra 1/2 cup milk and add a little more seasoning (a pinch of smoked paprika is great).

What should I serve with scalloped potatoes and ham?

Something green and crisp is the move. A simple salad with a sharp vinaigrette, roasted broccoli, green beans, or sautéed spinach all bring nice contrast to the creamy, cozy situation happening in the casserole.

I did not grow up thinking I was a “casserole person,” and then adulthood happened. Suddenly I wanted dinners that felt like a warm hoodie, fed a crowd, and still tasted great the next day at 1:07 p.m. when I am standing at the fridge like a raccoon.

Scalloped potatoes and ham is my favorite kind of practical comfort. It is forgiving, it makes leftovers you actually want, and it gives you a reason to practice one of the most useful kitchen skills: making a quick sauce that tastes like you tried harder than you did.