Mom's Best Recipes
Recipe

Scalloped Potatoes and Ham

Creamy potatoes, savory ham, and a simple homemade sauce baked until bubbling with golden edges.

Author By Matt Campbell
4.8
A golden-brown casserole dish of scalloped potatoes and ham fresh from the oven, creamy sauce bubbling at the edges on a warm kitchen counter
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Scalloped potatoes and ham is one of those meals that feels like a warm blanket you can eat. You get tender, thin-sliced potatoes, salty-savory ham in every bite, and a creamy sauce that turns glossy and rich in the oven. It is the kind of dinner that makes the whole house smell like you have your life together, even if your sink says otherwise.

This version keeps things classic and practical: no fancy ingredients, no weird steps, just solid technique so the potatoes cook through and the sauce stays creamy instead of breaking. Bonus: it reheats like a dream.

Russet potatoes, diced ham, onion, garlic, milk, broth, butter, flour, and seasonings arranged on a clean kitchen counter in soft natural light

Why It Works

  • Evenly cooked potatoes: Thin slices plus a covered bake time means no crunchy surprises in the middle.
  • Flavor fast: Onion, garlic, and a little broth keep the sauce from tasting flat.
  • Comforting texture: A simple roux-based sauce bakes up creamy and clingy, not watery.
  • Golden top: A short uncovered finish gives you those crisp edges everyone fights over.

Pairs Well With

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Storage Tips

Refrigerator: Cool completely, then cover and refrigerate for up to 4 days.

Freezer: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge for best texture. Just know cream sauces can get a little grainy after freezing and thawing, but it is still very tasty.

Reheat: For the best creamy texture, reheat in a 350°F oven covered with foil until hot, about 20 to 30 minutes for a medium portion. Microwave works too, just add a splash of milk and cover so it heats gently.

A glass meal prep container filled with leftover scalloped potatoes and ham, lid off on a kitchen counter with a spoon nearby

Common Questions

Do I have to peel the potatoes?

Nope. I usually peel russets because the skins can get a little chewy in a creamy bake, but if you are using Yukon Golds, the thin skins are totally fine. Just scrub well.

What kind of ham works best?

Any fully cooked ham works: leftover holiday ham, ham steak, deli ham sliced thick, or even smoked ham. If it is very salty, go easy on the added salt until you taste the sauce.

Why are my scalloped potatoes still hard?

Usually it is one of three things: potato slices are too thick, the casserole was not covered long enough, or the oven runs cool. Aim for 1/8-inch slices, keep it tightly covered for the first bake, and do not rush the rest time. Also, if your dish is very deep or your layers are packed tight, it may simply need more time.

Can I make this ahead?

Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Let it sit at room temp for 30 minutes before baking, or add 10 to 15 minutes to the covered bake time.

Can I add cheese?

Absolutely. This dish is great without it, but a handful of sharp cheddar or Gruyere is never the wrong choice. Add it on top for the last 15 minutes so it stays melty and golden.

This is the casserole I make when I want something that feels like it has been in the family forever, even if I am just using what is in my fridge. Ham from last night, a bag of potatoes that needs attention, and suddenly you have a bubbling pan of comfort that feeds everybody. Also, I love how it rewards a little chaos: you can be imperfect with the layering, but if you season the sauce well and slice the potatoes thin, it always comes out like you meant it.

Heads up on servings: It serves 8 as a side dish, or about 6 as a hearty main.