Mom's Best Recipes
Recipe

Scalloped Potatoes with Ham

Creamy, cozy potatoes layered with ham and baked until bubbly with crisp golden edges.

Author By Matt Campbell
4.8
A golden baked scalloped potatoes and ham casserole in a ceramic baking dish on a kitchen counter, creamy sauce bubbling at the edges
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Scalloped potatoes with ham is the kind of dinner that makes the whole kitchen smell like you have your life together. Thin potatoes, a simple creamy sauce, and salty ham bake into a bubbling, golden pan of comfort that feels special, but is honestly just smart layering and a hot oven.

This version keeps ingredients easy to find, the steps clear, and the payoff high. You get tender potatoes, a sauce that actually stays creamy, and those crisp edges everyone fights over. If you have leftover ham, this is your move.

Whole russet potatoes, a yellow onion, and garlic cloves arranged on a wooden cutting board on a bright kitchen counter

Why It Works

  • Reliable cream sauce: A quick butter and flour base thickens the milk and broth so the casserole bakes up creamy, not soupy.
  • Evenly cooked potatoes: Slicing them thin and consistent helps everything finish at the same time.
  • Big flavor with basic ingredients: Onion, garlic, a little thyme, and sharp cheddar make the whole pan taste like it cooked all day.
  • Great use for leftover ham: Works with diced ham, ham steak, or holiday leftovers.

Pairs Well With

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Storage Tips

How to Store and Reheat

  • Refrigerate: Cool completely, then cover and refrigerate up to 4 days.
  • Freeze: You can freeze it up to 2 months, but heads up: the sauce may get a little grainy and the potatoes can soften more after thawing. For best results, freeze in portions in airtight containers and thaw overnight in the fridge.
  • Reheat: For best results, reheat covered in a 350°F oven until hot, about 20 to 30 minutes (longer if cold from the fridge). You can microwave single portions, but the oven keeps the texture more consistent.
  • Keep it creamy: If leftovers look a little tight, splash 1 to 2 tablespoons milk over the top before reheating.

Common Questions

Common Questions

Do I have to peel the potatoes?

Nope. I usually peel russets for the most classic texture, but you can leave the skins on Yukon Golds if you like a more rustic vibe. Just scrub well.

Why are my scalloped potatoes still hard?

Most often, the slices were too thick or uneven, or the pan was tightly packed and needed more time. Slice about 1/8-inch thick and bake covered long enough for the potatoes to fully soften before uncovering to brown. Also check doneness in the center, not just the edges.

Can I make this ahead?

Yes. Assemble the casserole (including sauce), cover, and refrigerate up to 24 hours. Before baking, let it sit out just long enough to take the chill off, about 30 minutes (try not to go past 30 to 45 minutes), or add 10 to 15 minutes to the covered bake time.

Can I use all milk instead of broth?

Yes. Broth adds a little savory depth, but using all milk works fine. If you use all milk, taste the sauce before layering and bump the salt slightly if needed.

Is this the same as au gratin?

They are close cousins. Scalloped potatoes are typically more cream-forward, while au gratin is often cheesier (and sometimes topped with breadcrumbs, depending on the recipe). This recipe sits happily in the middle with enough cheese to make it irresistible.

This is my go-to when I want comfort food with a little edge. It is creamy and cozy, sure, but the real magic is in those browned corners where the sauce thickens and the potatoes get just a bit crisp. I started making it as a practical way to use leftover ham, then it turned into the dish everyone requests when they want something familiar that still feels like a treat.