Classic Scalloped Potatoes with Ham is a comforting dish that combines thinly sliced potatoes baked in a creamy, cheesy sauce with tender chunks of ham. The golden, bubbling top and the soft, flavorful layers inside make every bite just right. It’s a go-to comfort food that feels like a warm hug on a plate.
I love making this dish when I want something both hearty and simple. The best part, to me, is letting the potatoes soak up all that cheesy sauce while baking. Adding ham gives it a nice salty touch that makes it more filling and perfect for family dinners. I always think a little extra cheese on top doesn’t hurt either!
My favorite way to enjoy these scalloped potatoes is fresh out of the oven, paired with a crisp green salad or some steamed veggies for balance. It’s a meal that everyone seems to enjoy, and leftovers taste just as good the next day. This dish always reminds me of cozy Sunday evenings and sharing food with the people I love most.
Key Ingredients & Substitutions
Potatoes: Yukon Gold work great because they hold their shape but also get tender. Russets are good too but may become a little creamier. For a fun twist, try red potatoes for color.
Ham: Use cooked diced ham, like from a ham steak or leftover ham. You can swap in cooked bacon or smoked sausage for a different smoky flavor.
Cheese: Sharp cheddar adds bold flavor. Gruyère or Swiss adds a creamy, nutty note. If you can’t find these, mozzarella or Monterey Jack also melt well.
Milk & Butter: Whole milk keeps the sauce rich and creamy. You can use 2% milk for a lighter version. Unsalted butter lets you control the saltiness better.
Thyme & Nutmeg: Thyme complements potatoes beautifully; fresh is best but dried works fine. Nutmeg is subtle but adds warmth—skip it if you prefer a simpler flavor.
How Do You Make a Smooth, Creamy Cheese Sauce That Binds the Potatoes?
The heart of this dish is the cheese sauce. To get it creamy and smooth, making a roux is key:
- Melt butter and cook onion and garlic to soften them, but don’t brown the onions too much.
- Add flour and stir constantly for about a minute until it’s a light paste—this cooks out the raw flour taste.
- Slowly add milk while whisking to avoid lumps.
- Keep stirring and simmer until the sauce thickens enough to coat a spoon.
- Turn off heat, then stir in cheese carefully, so it melts gently without becoming grainy.
Take your time with each step, especially adding the milk slowly. This careful process ensures your sauce will coat the potatoes perfectly and create that lovely bubbly top when baked.
Equipment You’ll Need
- 9×13-inch baking dish – I prefer this size because it fits all the layers nicely and bakes evenly.
- Large skillet – perfect for making the cheese sauce and softening the onions and garlic.
- Sharp knife and cutting board – for slicing potatoes evenly, which helps everything cook at the same rate.
- Whisk – essential for blending the milk into the roux smoothly and preventing lumps.
- Measuring cups and spoons – for precise ingredients like milk, cheese, and spices.
- Aluminum foil – keeps the dish moist during baking and helps the top get perfectly golden.
Flavor Variations & Add-Ins
- Try swapping the cheddar for pepper jack or mozzarella for a milder, different cheese flavor.
- Add sautéed mushrooms or chopped green onions into the layers for extra texture and taste.
- Mix in cooked bacon or switch ham for cooked turkey or chicken for a different protein twist.
- Sprinkle some paprika or cayenne pepper on top before baking for a little smoky or spicy kick.
Classic Scalloped Potatoes with Ham
Ingredients You’ll Need:
For the Dish:
- 4 cups thinly sliced potatoes (Yukon Gold or Russet)
- 1 1/2 cups diced cooked ham
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Gruyère or Swiss cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1/4 teaspoon nutmeg (optional)
- Fresh thyme sprigs or parsley for garnish
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the ingredients and assemble the dish. Baking takes around 65-70 minutes total (covered and uncovered). Finally, allow 10 minutes for the casserole to rest before serving. Overall, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready and Prep the Potatoes:
Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish well. Wash and peel the potatoes if you like, then slice them thinly—about 1/8 inch thick—to help them cook evenly.
2. Make the Cheese Sauce:
In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook another minute. Now sprinkle in the flour and stir for about a minute to cook out the raw taste, but don’t let it brown. Slowly whisk in the milk a little at a time, stirring constantly to keep the sauce smooth. Keep cooking and stirring for about 5-7 minutes until the sauce thickens.
3. Add Cheese and Ham:
Take the skillet off the heat. Stir in most of the shredded cheeses (saving some for topping), salt, pepper, thyme, and nutmeg if you’re using it. Finally, mix in the diced ham chunks so they’re evenly coated with the sauce.
4. Layer It Up:
Spread a layer of sliced potatoes on the bottom of your baking dish as evenly as possible. Pour some of the cheese and ham sauce over this layer. Repeat layering potatoes and sauce until everything is used, finishing with a nice layer of sauce and some reserved cheese sprinkled on top.
5. Bake to Perfection:
Cover the dish tightly with aluminum foil. Bake for 45 minutes, then carefully remove the foil. Bake uncovered for another 20 to 25 minutes until the top is golden brown and bubbly, and the potatoes are soft when you poke them with a fork.
6. Rest, Garnish, and Serve:
Let the scalloped potatoes rest for about 10 minutes after taking them out of the oven. This helps the sauce set a bit so it’s easier to serve. Garnish with fresh thyme or parsley if you like. Serve warm and enjoy your delicious, creamy classic scalloped potatoes with ham!
Can I Use Frozen Potatoes for Scalloped Potatoes?
It’s best to use fresh potatoes for this recipe to get the perfect texture. If you must use frozen, thaw them completely and pat dry before slicing to avoid excess moisture that can make the dish watery.
Can I Make This Dish Ahead of Time?
Yes! You can assemble the casserole a day ahead, cover it tightly, and keep it in the fridge. When ready, bake as directed—just add an extra 10-15 minutes to the covered baking time if baking from cold.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F until warmed through to keep the sauce creamy and prevent drying out.
Can I Substitute the Ham for Another Protein?
Absolutely! Cooked bacon, smoked sausage, or even diced cooked chicken or turkey work well if you want a different flavor or’re avoiding pork.