Scalloped Potatoes and Ham turns simple potatoes and cooked ham into a creamy, hearty dinner. Thin slices bake in a homemade milk sauce until tender, then get a golden cheddar topping. It is a useful way to give leftover ham a fresh start. Add a green vegetable or crisp salad, and dinner is ready.
Why I Love This Recipe
The appeal is in those soft potato layers and the savory bits of ham tucked between them. A simple sauce keeps everything creamy without canned soup, and the cheese adds a little richness to each spoonful.
- Useful leftovers: Cooked ham becomes the center of a new meal.
- Everyday ingredients: Milk, butter, flour, and potatoes do most of the work.
- Comforting texture: Thin potato slices soften while keeping their shape.
- Flexible serving: Offer generous portions for dinner or smaller scoops as a side.
What You’ll Need
- Servings: 8 main-dish servings
- Prep Time: 25 minutes
- Cook Time: About 1 hour 40 minutes, including the stovetop sauce
- Rest Time: 15 minutes
- Total Time: About 2 hours 20 minutes
- Oven Temperature: 375°F (190°C)
- Baking Dish: 9×13-inch rectangular ceramic baking dish, at least 3 quarts
Ingredients
- 3 lb Yukon Gold potatoes, peeled and sliced into 1/8-inch-thick rounds
- 12 oz fully cooked ham, cut into 1/2-inch dice, about 2 cups
- 5 tablespoons unsalted butter, divided
- 1 medium onion, finely diced, about 1 cup
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground pepper
- 6 oz sharp cheddar cheese, freshly shredded, about 1 1/2 cups
- 2 tablespoons finely chopped fresh parsley
Tools You Need
- 9×13-inch rectangular off-white ceramic baking dish with integrated gray loop handles
- Mandoline with a hand guard, or a sharp knife
- Vegetable peeler and wooden cutting board
- Large saucepan and whisk
- Measuring cups and spoons
- Foil, serving spatula, and instant-read thermometer
How to Make Scalloped Potatoes and Ham
Keep the slices thin and even, and check the center potatoes before calling the casserole done.
Step 1: Prepare the Dish and Potatoes
Heat the oven to 375°F (190°C) with a rack in the center.
Grease the bottom and sides of a 9×13-inch ceramic baking dish with 1 tablespoon unsalted butter. Leave the dish unlined.
Peel 3 lb Yukon Gold potatoes and slice them into 1/8-inch-thick rounds. Use the hand guard if using a mandoline. Do not rinse the sliced potatoes; their surface starch helps the sauce thicken.
Step 2: Make the Cream Sauce
Melt the remaining 4 tablespoons unsalted butter in a large saucepan over medium-low heat.
Add 1 medium onion, finely diced (about 1 cup), and cook for 6–8 minutes, stirring often, until softened without browning.
Stir in 2 minced garlic cloves and cook for 30 seconds. Add 1/4 cup all-purpose flour and stir for 1 minute.
Whisk in 3 cups whole milk, a little at a time, until smooth. Stir in 1/2 cup low-sodium chicken broth, 1/2 teaspoon dried thyme, 1/4 teaspoon fine salt, and 1/2 teaspoon ground pepper.
Bring to a gentle simmer and cook for 3–4 minutes, whisking, until the sauce coats the back of a spoon. Take the pan off the heat. The ham and cheddar add salt, so keep the sauce lightly seasoned.
Step 3: Layer the Potatoes and Ham
Spread 1 lb sliced potatoes over the bottom of the greased dish in overlapping layers. Scatter 4 oz diced fully cooked ham over them and spoon over one-third of the prepared cream sauce.
Repeat with 1 lb sliced potatoes, 4 oz diced ham, and another third of the sauce.
Finish with the remaining 1 lb sliced potatoes, 4 oz diced ham, and all the remaining sauce. Spread the sauce evenly, working it into the spaces. Reserve the 6 oz shredded cheddar for later.
Step 4: Bake Until the Potatoes Soften
Cover the baking dish tightly with foil, keeping the foil above the food rather than lining the pan.
Bake at 375°F (190°C) for 60 minutes. Carefully remove the foil and bake for 15 minutes more.
Check several slices in the center with a thin skewer or the tip of a knife. They should feel nearly tender, with only slight resistance. If still firm, cover again and bake in 10-minute intervals before adding cheese.
Step 5: Melt the Cheese and Add Parsley
Scatter 6 oz shredded sharp cheddar (about 1 1/2 cups) in a thin, even layer over nearly the entire top.
Bake uncovered for 15 minutes, until the cheese is melted with golden spots, the potatoes are fully fork-tender, and the center reaches 165°F (74°C). Add more time if needed; tenderness matters more than the clock.
Right after baking, sprinkle 2 tablespoons finely chopped fresh parsley over the melted cheese.
Step 6: Rest and Serve
Let Scalloped Potatoes and Ham rest for 15 minutes so the sauce settles around the layers.
Scoop into 8 portions, keeping the parsley-topped cheese with each serving. The portions should be soft and rustic rather than neat blocks.
Serve with steamed green beans or a crisp green salad, if you like.
Why This Recipe Works (Quick Science)
Flour thickens the milk sauce as it heats, while starch from the potatoes gives it more body. Keeping the potato slices thin lets them soften evenly. Covering the dish early holds in moisture so the middle cooks before the top dries out.
The cheddar goes on near the end so it melts without spending the whole bake in the oven. Resting gives the sauce time to thicken a little more, which helps it stay with the potatoes when served.
Common Mistakes to Avoid
- Thick slices: Uneven rounds leave firm potatoes in the center. Aim for a consistent 1/8 inch.
- Stopping at a brown top: Cheese can look ready before the potatoes are tender. Check the middle layers.
- Too much salt: Ham and cheddar vary in saltiness. Start with the listed amount.
- Skipping the rest: Serving straight away makes the sauce run across the plate.
- Adding cold liquid quickly: Whisk the milk in slowly to keep the flour from clumping.
Pro Tips
Freshly shredded cheddar melts more smoothly than many bagged cheeses. Choose a firm piece of fully cooked ham that you can dice, rather than wafer-thin sandwich slices.
If the top gets too dark before the center is tender, tent it loosely with foil and keep baking. Let the potato texture guide you.
Substitutions and Variations
- Russet potatoes: Use the same weight and slice thickness. They may soften and break apart more than Yukon Gold potatoes.
- Cheese: Replace the cheddar with the same weight of Gruyère for a nutty flavor.
- Broth: Low-sodium vegetable broth can replace the chicken broth in the same amount.
- Without cheese: Omit the topping and keep baking until the potatoes are completely tender. The creamy layers still hold plenty of flavor.
What to Serve With Scalloped Potatoes and Ham
Steamed green beans add a simple, fresh side. A crisp green salad with a light vinaigrette also balances the creamy potatoes. Roasted broccoli or peas are good choices when you want another vegetable on the table.
Make-Ahead Tips
For the most predictable result, bake the casserole completely ahead of time. Portion it into shallow containers and refrigerate promptly. Reheat the amount you need, covered, until the center reaches 165°F (74°C). A little milk can loosen the sauce if needed.
Avoid holding raw sliced potatoes in water for this recipe. It washes away useful starch, and wet slices can thin the sauce.
Leftovers and Storage
Refrigerate leftovers in shallow airtight containers within 2 hours, or within 1 hour if the room is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below and use within 3–4 days. If the ham was already leftover, use the earlier safe storage deadline rather than starting its clock again.
Reheat individual portions in the microwave, loosely covered, or in an oven-safe dish at 350°F (175°C) until the center reaches 165°F (74°C). Stir or rotate microwave portions as needed for even heating.
You can freeze cooked portions for up to 2 months for best quality. Thaw overnight in the refrigerator. The potatoes may be softer and the sauce may separate a little after freezing.
Macros Information
Estimated per serving, based on 8 servings and excluding optional sides:
- Calories: 420
- Protein: 22 g
- Carbohydrates: 43 g
- Fat: 18 g
- Saturated Fat: 10 g
- Fiber: 4 g
- Sugar: 7 g
- Sodium: 850 mg
These numbers are estimates and vary with the ham, cheese, and broth used.
Frequently Asked Questions (FAQ)
Q: Do I need to boil the potatoes first?
A: No. Thin raw slices cook in the sauce during the covered bake. Keep them 1/8 inch thick.
Q: Can I leave the potato skins on?
A: Yes, if the Yukon Gold potatoes have thin, clean skins. Peeling gives the smoothest texture.
Q: Can I use leftover holiday ham?
A: Yes. Trim away hard glaze and excess fat, then dice the cooked ham. Use leftovers that have been stored safely.
Q: Can I use uncooked ham?
A: This recipe is written for fully cooked ham. Cook raw ham separately according to its package directions before weighing and adding it.
Q: Why are the potatoes still hard?
A: The slices may be too thick or the dish may need longer. Cover it and keep baking until the center slices yield easily to a fork.
Q: Why is the sauce runny?
A: The potatoes may need more time, or the casserole may need its rest. Use the measured liquid and avoid rinsing the slices.
Q: Is this the same as potatoes au gratin?
A: The names overlap in everyday cooking. Traditional scalloped potatoes use a cream sauce, while gratin versions often include cheese. This version has a cheddar topping.
Q: Can I halve the recipe?
A: Yes. Halve every ingredient and use an 8-inch square baking dish. Begin checking the potatoes earlier, since the smaller batch may cook faster.
Q: Can I prepare it the night before?
A: Baking it first and reheating gives a more reliable result than holding raw slices overnight. Refrigerate the cooked casserole promptly in shallow containers.
Final Thoughts
Scalloped Potatoes and Ham is a cozy way to turn simple ingredients into a filling meal. Give the potatoes time to soften, let the sauce settle, and enjoy those creamy layers. Leave a comment with your favorite way to serve it. Happy cooking!