Classic Scalloped Potatoes with Ham is a warm, comforting dish that layers tender potatoes with chunks of savory ham, all smothered in a creamy, cheesy sauce. The potatoes bake to a perfect softness while the ham adds a nice salty punch, making every bite satisfying and hearty.
I love making this dish when I want something simple but special—it’s one of those recipes that feels like a big, cozy hug on a plate. What’s great is you can prepare it ahead and just pop it in the oven when guests arrive or when you need an easy dinner. I find that using a good melting cheese like cheddar really brings the flavors together, and mixing the ham in rather than on top makes sure there’s a bit of it in every mouthful.
My favorite way to serve this is alongside a fresh green salad or some steamed veggies to balance out all that creamy goodness. It also makes fantastic leftovers, reheating wonderfully for lunches or quick dinners during the week. This is the kind of dish that everyone at the table tends to go back for seconds on—warm, cheesy, and just plain satisfying.
Key Ingredients & Substitutions
Potatoes: Yukon Golds are great because they stay creamy after baking and have a nice buttery flavor. If you don’t have these, Russet potatoes also work well but can be starchier.
Ham: Using cooked ham adds a lovely salty bite. Leftover ham or even smoked turkey are good options if you prefer less salt or variety.
Cheese: Sharp cheddar gives this dish its classic cheesy taste. Feel free to swap with Gruyère or Monterey Jack for a milder or nuttier flavor.
Milk and Butter: Whole milk and butter make the sauce rich and creamy. You can use 2% milk for a lighter version or half-and-half for extra creaminess.
Onion and Seasonings: Onion adds a subtle sweetness, but you can skip it or use shallots if you prefer. Garlic powder brings gentle warmth, which boosts the flavor nicely.
How Do You Get the Cream Sauce Thick and Smooth Without Lumps?
Making the cheese sauce (béchamel) can be tricky if lumps form. Here’s my simple method:
- First, melt the butter and cook the flour for a minute or two; this cooks out the raw flour taste and starts the roux.
- Slowly add milk in small amounts while whisking constantly to keep it smooth.
- Keep whisking as the sauce thickens over medium heat, about 5-7 minutes. It should coat the back of a spoon without clumps.
- Remove from heat and stir in the cheese immediately so it melts smoothly into the sauce.
Patience and gentle heat are key. If the sauce gets too thick, add a splash more milk to loosen it up before pouring it over the potatoes.
Equipment You’ll Need
- 9×13-inch baking dish – Perfect for layering and baking the casserole evenly.
- Medium saucepan – Used to make the creamy cheese sauce, and I like it because it’s just the right size for whisking everything smooth.
- Whisk – Helps to prevent lumps when mixing the sauce, making it silky and smooth.
- Sharp knife & cutting board – Essential for slicing potatoes and dicing ham cleanly and safely.
- Aluminum foil – Keeps the dish covered while baking to lock in moisture and prevent the top from browning too quickly.
Flavor Variations & Add-Ins
- Swap ham for cooked bacon or turkey slices for different smoky or lean flavors.
- Mix in cooked vegetables like peas, broccoli, or sautéed mushrooms to add texture and color.
- Use a different cheese, such as Gruyère, Monterey Jack, or Swiss, for unique tastes or a milder cheese flavor.
- Sprinkle breadcrumbs and extra cheese on top before baking for a crispy, cheesy crust.
Classic Scalloped Potatoes with Ham
Ingredients You’ll Need:
For the Dish:
- 4 large Yukon Gold potatoes, peeled and thinly sliced
- 2 cups cooked ham, diced
- 1 medium onion, finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 1 cup shredded sharp cheddar cheese (divided)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time to slice potatoes and mix the sauce, plus 1 hour to bake and an additional 10 minutes to rest before serving. So, plan for roughly 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Dish
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so your scalloped potatoes don’t stick.
2. Make the Creamy Cheese Sauce
In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
Next, whisk in the flour and stir for 1-2 minutes—this cooks the flour and helps thicken your sauce. Slowly pour in the milk a little at a time while whisking steadily to avoid lumps. Continue stirring until the sauce thickens and coats the spoon, around 5-7 minutes.
Remove the pan from heat and stir in half the cheese until melted. Add salt, black pepper, and garlic powder for flavor.
3. Layer and Bake
Layer half of the thin potato slices evenly in your baking dish. Sprinkle half of the diced ham on top. Pour half of the creamy cheese sauce over the potatoes and ham.
Repeat with the remaining potatoes, ham, and cheese sauce. Finish by sprinkling the rest of the shredded cheddar on top.
Cover the dish with foil to keep it moist and bake for 45 minutes. Then remove the foil and bake another 20-25 minutes until the potatoes are tender and the top is golden and bubbly.
4. Rest and Serve
Let your scalloped potatoes rest for 10 minutes after baking to help it set up nicely. Garnish with fresh thyme or parsley if you like, then scoop out and enjoy this warm, cheesy comfort food!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for scalloped potatoes to ensure even cooking and the right texture. If you only have frozen sliced potatoes, thaw them completely and pat dry to remove excess moisture before using.
How Long Can I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the creamy texture.
Can I Make This Dish Ahead of Time?
Absolutely! You can assemble the entire dish a day ahead, cover it tightly, and refrigerate. When ready to bake, just add extra baking time if it’s cold from the fridge, and bake covered as directed.
What Can I Substitute for Ham?
If you prefer or don’t have ham, cooked bacon, smoked turkey, or even sautéed mushrooms make great alternatives that add flavor and texture to this dish.
