Recipe

Scalloped Potatoes with Ham

Creamy, cheesy potatoes layered with savory ham and baked until bubbly, golden, and just crisp at the edges.

By Matt Campbell

•

4.8

A bubbling casserole dish of scalloped potatoes with ham fresh from the oven, golden browned top with creamy sauce at the edges, on a neutral kitchen counter in warm natural light

Scalloped potatoes with ham is the casserole that shows up like a dependable friend. It is cozy, filling, and somehow tastes even better when you are standing at the stove “just checking” and accidentally eating the best browned corner piece.

This version keeps things practical but still delivers: thin potatoes that actually get tender, a creamy sauce that tastes like more than just milk, and enough ham to make it feel like dinner, not just a side dish pretending to be one.

Raw ingredients for scalloped potatoes with ham including russet potatoes, a yellow onion, diced ham, garlic, butter, milk, and shredded cheese arranged on a tidy kitchen counter

Why It Works

Tender potatoes, not crunchy surprises: A quick stovetop sauce jumpstarts the cook so the slices soften evenly.
Big flavor without fancy stuff: Onion, garlic, a little Dijon, and sharp cheddar make the sauce taste like you tried harder than you did.
That golden top you actually want: A final uncovered bake firms the sauce and browns the cheese.
Make-ahead friendly: Assemble earlier, bake when you are ready, and let the oven do the heavy lifting.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then cover the dish or transfer to airtight containers. Store for up to 4 days.

Freeze: You can freeze it, but dairy based potato casseroles can get a little softer or slightly grainy after thawing. For best quality, freeze tightly wrapped portions and use within 1 to 2 months. Thaw overnight in the fridge for best texture.

Reheat: For the best results, reheat covered in a 350°F oven until hot in the center (about 165°F), about 20 to 30 minutes (less for smaller portions). Microwave works, but the oven keeps the top from turning sad and rubbery.

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

Common Questions

What is the difference between scalloped potatoes and au gratin?

Generally speaking, scalloped potatoes lean more “creamy sauce and potatoes,” and au gratin leans more “cheese layered in and browned on top” (sometimes with breadcrumbs). In real kitchens (and depending on where you grew up), the lines get blurry fast. This recipe happily lives in the “scalloped, but with cheese because we have priorities” category.

Do I have to peel the potatoes?

Nope. If you like a smoother, more classic texture, peel them. If you want less prep and a little rustic vibe, scrub well and leave the skins on. Russets have thicker skins than Yukon Golds, so that is personal preference.

How thin should I slice the potatoes?

Aim for about 1/8 inch. If they are thicker, they take longer and the sauce can reduce too much before the potatoes are tender. A mandoline makes this fast and consistent, but a steady knife hand works too.

Can I use different ham?

Yes. Leftover holiday ham is perfect. Thick-cut deli ham works. Smoked ham adds a little extra punch. Just avoid super sweet glazed ham unless you want that sweet-savory thing happening.

Why is my sauce watery?

Usually one of three things: the potatoes were sliced too thick, the casserole did not bake long enough, or it was served immediately. Let it rest 10 to 15 minutes so the sauce settles and thickens.

Can I make this ahead?

Yes. Assemble, cover, and refrigerate up to 24 hours. Tip: make sure the potatoes are well coated and tucked under the sauce so they do not dry out or discolor. Let the dish sit at room temp for 20 to 30 minutes before baking, or add 10 to 15 minutes to the covered bake time.

How do I keep the cheese sauce from getting grainy?

Do not boil the sauce after the cheese goes in. Turn off the heat first, then whisk in the cheese until smooth. Gentle heat equals creamy sauce. Aggressive heat equals regret.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or similar 3-quart casserole)
Large saucepan
Whisk
Mandoline or sharp chef’s knife
Cutting board
Measuring cups and spoons
Foil

When I was first trying to level up my home cooking, casseroles like this taught me a lot. Not the flashy stuff, but the real-life skills: slicing consistently, building a sauce that tastes like something, and learning that resting time is not a suggestion. Scalloped potatoes with ham is also the ultimate “use what you have” dinner. A few lonely potatoes, some leftover ham, and suddenly you are serving a bubbling pan of comfort that makes the kitchen smell like you absolutely have your life together.

Scalloped Potatoes with Ham

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 35 minutes

Servings 8

Ingredients

3 pounds russet or Yukon Gold potatoes, thinly sliced (about 1/8 inch)
2 cups diced cooked ham
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
4 tablespoons unsalted butter, plus more for the dish
1/4 cup all-purpose flour
2 1/2 cups whole milk (or 2%)
1 cup chicken broth (or more milk)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional, but recommended)
1 teaspoon Dijon mustard
2 cups shredded sharp cheddar cheese, divided
1/2 cup grated Parmesan (optional, for extra savory top)
2 tablespoons chopped chives or parsley (optional, for serving)

Thin potato slices being cut on a mandoline on a wooden cutting board in a home kitchen

Instructions

Heat the oven and prep the dish. Preheat to 375°F. Butter a 9x13-inch baking dish.
Make the quick creamy sauce. In a large saucepan over medium heat, melt the butter. Add onion and cook until softened, about 5 to 7 minutes. Stir in the garlic for 30 seconds. Whisk in the flour and cook for 1 minute to knock out the raw flour taste.
Whisk in liquids and season. Slowly whisk in the milk and broth. Add salt, pepper, smoked paprika (if using), and Dijon. Bring to a gentle simmer, whisking often, until slightly thickened, about 3 to 5 minutes.
Turn off the heat, then whisk in 1 1/2 cups of the cheddar (save the rest for the top). Do not let it boil after the cheese goes in.
Layer like you mean it. Arrange half the potatoes in the dish, overlapping slightly. Sprinkle with half the ham. Spoon about half of the sauce over the top and press down gently so the sauce works into the layers.
Repeat with remaining potatoes and ham, then pour the remaining sauce over everything. (If any potato edges are sticking up, nudge them under the sauce so they stay happy.)
Top and bake covered. Sprinkle the remaining 1/2 cup cheddar over the top (and Parmesan if using). Cover tightly with foil and bake for 45 minutes.
Uncover and finish. Remove the foil and bake for 20 to 30 minutes, until the top is golden and the potatoes are tender when pierced with a knife.
Doneness cue: the knife should slide through with little to no resistance, and the center should be hot (about 165°F if you like using a thermometer).
If you want extra browning, broil for 1 to 2 minutes, watching closely.
Rest, then serve. Let the casserole rest for 10 to 15 minutes before slicing. Finish with chives or parsley if you like. Serve hot and claim a corner piece before someone else does.