Classic Scalloped Potatoes with Ham is a comforting dish that brings together tender potato slices baked in a creamy sauce with savory chunks of ham throughout. The top gets beautifully golden and bubbly, making this dish a perfect mix of smooth, cheesy, and meaty flavors. It’s one of those warm, homey casseroles that feels like a big, cozy hug on a plate.
I love making this when I want something easy yet impressive for family dinners or potlucks. The ham adds just the right amount of saltiness, and the creamy sauce clings to the potatoes in every bite. A little tip: letting it rest for a few minutes after baking helps everything set up nicely and makes it easier to serve. I always find myself sneaking a spoonful while it’s still warm!
This recipe feels like the kind of meal your family remembers—soft, comforting, and filling. I like to pair it with a simple green salad or some steamed veggies to balance out the richness. It’s one of those dishes that’s great to bring out all year round, especially during holidays when you need something familiar and satisfying on the table.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russets work great here. Yukon Golds are creamier, while Russets hold shape better. If you want a different texture, red potatoes can be used but they’re waxier.
Ham: Cooked diced ham adds saltiness and heartiness. Use leftover ham, ham steak, or smoked ham. For a vegetarian option, try mushrooms or cooked lentils instead.
Cheese: Sharp cheddar gives tang and richness. Parmesan adds a nutty finish on top. You can swap cheddar for Gouda or Gruyère, and Parmesan with Pecorino for a twist.
Milk & Butter: Whole milk makes a rich sauce, but half-and-half or even cream adds extra creaminess. Unsalted butter lets you control salt levels better.
How Do I Get the Creamy Sauce Just Right Without Lumps?
Making the sauce smooth and thick is key to perfect scalloped potatoes. Here’s how I do it:
- Start by melting butter on medium heat. Don’t rush this step; it helps build flavor.
- Whisk in flour and cook for 1-2 minutes until slightly golden—this cooks out the raw flour taste.
- Slowly add milk in small amounts while whisking constantly to prevent lumps.
- Keep stirring until the sauce thickens noticeably and just starts to bubble.
- Remove from heat before adding cheese, so it melts smoothly and the sauce stays creamy.
Patience here makes the difference between a runny or lumpy sauce and a silky one that hugs every potato slice perfectly.
Equipment You’ll Need
- 9×13-inch baking dish – Perfect size to hold the layers and bake evenly. I like it because it crisps the edges just right.
- Medium saucepan – For making the cheese sauce, keeping everything smooth and controlled.
- Whisk – Helps get rid of lumps and blend the sauce perfectly.
- Knife and cutting board – For peeling and slicing the potatoes thinly and evenly.
- Aluminum foil – To cover the dish while baking and keep the potatoes tender.
Flavor Variations & Add-Ins
- Use Gouda or Swiss cheese instead of cheddar for a milder, creamy flavor.
- Stir in cooked broccoli or spinach for added greens and texture.
- Add a pinch of nutmeg or smoked paprika to the sauce for a flavor boost.
- Replace ham with cooked bacon or turkey ham for different meaty flavors.
Classic Scalloped Potatoes with Ham
Ingredients You’ll Need:
- 4 cups potatoes, peeled and thinly sliced (Yukon Gold or Russet)
- 1 1/2 cups cooked ham, diced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for richer)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme, plus extra for garnish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups sharp cheddar cheese, shredded (divided)
- 1/2 cup grated Parmesan cheese
- Optional: fresh thyme sprigs for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 70-75 minutes for baking. Allow another 10 minutes to rest before serving. So plan for roughly 1 hour and 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish to keep the scalloped potatoes from sticking.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it’s slightly golden and bubbly but not browned. Slowly add the milk while whisking constantly to avoid lumps. Let the sauce thicken, stirring often, for about 5 to 7 minutes.
3. Season and Add Cheese:
Stir in the garlic powder, dried thyme, salt, and pepper. Remove the pan from heat. Add 1 cup of shredded cheddar and all the Parmesan cheese, stirring until melted and smooth.
4. Layer the Potatoes and Ham:
Spread half of the sliced potatoes evenly in your baking dish. Scatter half the diced ham over the potatoes. Pour half of the cheese sauce over the ham and potatoes. Repeat with the remaining potatoes, ham, and sauce.
5. Add Cheese on Top and Bake:
Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top. Cover the dish tightly with aluminum foil and bake for 45 minutes.
6. Finish Baking and Rest:
Remove the foil and bake for an additional 25 to 30 minutes until the top is golden brown and bubbly, and the potatoes are tender. Let it rest for about 10 minutes before serving to help it set.
7. Garnish and Serve:
Add fresh thyme sprigs if you like, then serve warm and enjoy your creamy, cheesy, comforting scalloped potatoes with ham!
Can I Use Frozen Ham for This Recipe?
Yes, you can use frozen ham, but make sure to thaw it completely in the refrigerator overnight before dicing. This helps maintain the texture and ensures even heating in the casserole.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can assemble the dish up to a day in advance, cover it tightly, and refrigerate. When ready, bake it a few extra minutes to ensure it’s heated through and bubbly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally for even heating.
Can I Make This Dairy-Free or Lower Fat?
You can substitute milk with a plant-based milk like oat or almond milk and use dairy-free cheese alternatives. For a lighter version, use low-fat milk and reduce the amount of cheese, but keep in mind the texture and flavor may be less rich.
