Scalloped potatoes and ham is one of those cozy, feel-good meals that just hits the spot.
It’s creamy, cheesy, a little salty from the ham, and full of tender potato slices.
You layer everything up, bake it till golden and bubbly, and serve it hot. It’s simple to make, but tastes like you spent all day on it.
Great for using up leftover ham or just making something hearty for dinner.
Why I Love This Recipe
This dish reminds me of Sunday dinners growing up—always warm, always satisfying. We didn’t have it often, but when we did, it was usually after a big holiday when there was leftover ham in the fridge. My mom would slice up potatoes by hand and layer them into a casserole dish like she was building something special. And it was.
- A great way to use leftover ham
- Feeds a crowd
- Creamy, cheesy, and comforting
- Easy to prep ahead
- Always gets requested again
Servings: 6
Cook Time: 1 hour 15 minutes
Prep Time: 15 minutes
Total Time: 1 hour 30 minutes
What You’ll Need
- 2 pounds russet potatoes, peeled and thinly sliced
- 1½ cups diced cooked ham
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1½ cups shredded cheddar cheese
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 small onion, thinly sliced
- Nonstick spray or butter for greasing baking dish
- Optional: chopped parsley for garnish
Pro Tips
- Use a mandoline slicer for even, thin potato slices—they cook more evenly.
- Grease your baking dish well so nothing sticks.
- Let it rest 10–15 minutes after baking so it sets up before scooping.
- Shred your own cheese if you can—pre-shredded has coating that can mess with melting.
- You can prep the cheese sauce while the potatoes are sliced to save time.
Tools You’ll Need
- Sharp knife or mandoline slicer
- Cutting board
- Medium saucepan
- Whisk
- 9×13-inch baking dish
- Cheese grater (if not using pre-shredded)
- Measuring cups and spoons
- Oven mitts
Substitutions and Variations
- Use half-and-half instead of milk for extra richness
- Try Gruyère or mozzarella instead of cheddar
- Add chopped cooked bacon or sautéed mushrooms for more flavor
- Use red potatoes (no need to peel) for a different texture
- Add a layer of sautéed spinach or kale for greens
Make Ahead Tips
- You can slice the potatoes and dice the ham up to a day ahead. Keep potatoes in water in the fridge.
- Make the cheese sauce ahead and refrigerate—just reheat before assembling.
- Assemble the entire dish, cover, and refrigerate for up to 24 hours before baking.
How to Make Scalloped Potatoes and Ham
Step 1: Preheat Oven and Prep Dish
Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Make the Cheese Sauce
In a saucepan over medium heat, melt 2 tablespoons of butter, then whisk in 2 tablespoons of flour. Cook for 1 minute, then slowly whisk in 2 cups of milk until smooth. Stir in 1½ cups shredded cheddar, ½ cup grated parmesan, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder. Stir until smooth and melted.
Step 3: Slice Potatoes and Onion
Thinly slice 2 pounds of peeled russet potatoes and 1 small onion.
Step 4: Layer the Ingredients
Layer half the sliced potatoes in the greased baking dish. Top with half the sliced onion and half of the diced ham. Pour half the cheese sauce over. Repeat with remaining potatoes, onion, ham, and cheese sauce.
Step 5: Cover and Bake
Cover the dish tightly with foil and bake at 375°F for 40 minutes. Then remove foil and bake another 25–30 minutes, until golden and bubbling.
Step 6: Let it Rest
Remove from the oven and let the dish sit for 10–15 minutes before serving.
Step 7: Serve
Scoop into plates and garnish with fresh chopped parsley if you like.
Leftovers and Storage
- Store in the fridge, covered, for up to 4 days
- Reheat in the oven at 350°F or microwave in portions
- Freezes well—wrap tightly and thaw overnight before reheating
Macros (Per Serving – approx.)
- Calories: 410
- Protein: 22g
- Carbs: 35g
- Fat: 22g
- Fiber: 3g
- Sugar: 4g
Why This Recipe Works (Quick Science)
The flour and butter create a roux, which thickens the milk into a creamy sauce. The starch from the potatoes helps everything hold together, and baking uncovered at the end gives the top that golden, cheesy finish. Thin slices cook faster and absorb flavor better.
Common Mistakes
- Slicing potatoes too thick—they’ll take forever to cook
- Not whisking the sauce enough—it can turn out lumpy
- Using cold sauce straight from the fridge—reheat first if making ahead
- Not letting it rest—it’ll fall apart when scooping
What to Serve With
- Steamed green beans or broccoli
- A fresh garden salad
- Warm rolls or garlic bread
- Applesauce or a light fruit salad for contrast
FAQ
Can I use other types of potatoes?
Yes, red or Yukon golds work too—just slice thin.
Can I use milk alternatives?
Whole milk works best, but you can use unsweetened almond or oat milk in a pinch.
Can I make it in advance?
Yes, you can fully assemble it ahead of time and bake later.
Does it freeze well?
Yes, freeze in portions and reheat in the oven for best texture.
Final Thoughts
This scalloped potatoes and ham recipe is just the kind of dish that makes a dinner feel special without a lot of effort. Creamy, cheesy, and loaded with flavor—it’s one to keep on repeat. Give it a try, and let me know how it turns out in the comments!