Scalloped Potatoes And Ham Recipe: Layers Of Cheesy Comfort

There’s nothing quite like the comfort of a properly baked scalloped potato dish, especially when layered with savory ham. This recipe transforms simple ingredients into a rich, creamy casserole that’s perfect for family dinners.

The key is building layers of thinly sliced potatoes, ham, and cheese, then baking until golden and bubbling. I’ve perfected the technique to ensure every bite delivers that ideal balance of tender potatoes and cheesy goodness.

What emerges from the oven is a dish with perfectly cooked potatoes, melted cheese throughout, and a golden top that’s impossible to resist. It’s the kind of meal that turns an ordinary evening into something special.

The best part? It bakes while you focus on other things, filling your kitchen with an irresistible aroma that promises comfort in every serving.

Ingredients for Scalloped Potatoes and Ham

Transform everyday ingredients into a creamy, layered casserole with rich ham and melty cheese.

The potatoes are the foundation here. Yukon Golds hold their shape better than Russets and add a buttery richness. Look for firm, smooth-skinned potatoes without sprouts at Whole Foods or your local grocer. The ham should be a quality cooked variety—Black Forest or honey-glazed from the deli counter works beautifully. Avoid pre-shredded cheese; it contains anti-caking agents that prevent smooth melting.

No Yukon Golds? Red potatoes work in a pinch (just slice them thinner). Out of sharp cheddar? Gruyère or Monterey Jack melt just as well. For a gluten-free version, swap the flour for cornstarch at half the amount. The mustard is subtle but important—Grey Poupon is a reliable brand. Fresh thyme can be replaced with one-third the amount of dried.

Assemble the casserole up to 24 hours ahead and refrigerate—just add 10 minutes to the baking time. Leftovers keep for 4-5 days in the fridge or freeze for 2 months. Reheat covered with foil to prevent drying out.

Step-by-Step Instructions for Scalloped Potatoes and Ham

Layered flavors and textures come together with this foolproof method for cheesy perfection.

Step 1: Prepare the Cheese Sauce Base

Melt 4 tbsp unsalted butter in a saucepan over medium heat. Add the finely diced yellow onion and cook for 3-4 minutes until translucent and soft. This builds a sweet, aromatic foundation for your sauce.

Stir in the minced garlic cloves and cook for 30 seconds until fragrant. Immediately whisk in the 0.25 cup all-purpose flour to form a smooth roux. Cook for 1-2 minutes to eliminate the raw flour taste, stirring constantly to prevent browning.

Step 2: Build the Creamy Sauce

Gradually pour in the 2 cups whole milk, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon.

Remove from heat and stir in the 1 tbsp Dijon mustard, 1 tsp dry mustard, 1.5 tsp kosher salt, and 0.5 tsp ground black pepper. Then fold in 1½ cups sharp cheddar cheese, reserving the remaining for topping. The sauce should be smooth and velvety.

Step 3: Layer the Potatoes and Ham

Grease a 9×13-inch baking dish lightly with some of the melted butter. Layer half of the thinly sliced Yukon Gold potatoes evenly across the bottom. Top with half of the diced cooked ham, then pour half of the cheese sauce over the top.

Repeat with the remaining potatoes, ham, and sauce. Sprinkle the reserved ½ cup sharp cheddar cheese evenly over the top. The layers should be uniform but not tightly packed, allowing the sauce to seep between each slice.

Step 4: Bake to Golden Perfection

Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes. This allows the potatoes to soften without browning too quickly. Remove the foil and bake for an additional 20-25 minutes until the top is golden brown and bubbling.

The dish is done when a knife inserted into the center slides in easily and the sauce has thickened. Let it rest for 10 minutes before serving to allow the layers to set. Garnish with 1 tbsp fresh thyme leaves for a touch of aromatic freshness.

Troubleshooting Great scalloped potatoes and ham

Sauce Too Thin

If your cheese sauce hasn’t thickened properly, cook it longer over medium-low heat while stirring constantly. If it’s still thin, mix 1 tbsp cornstarch with 1 tbsp cold milk and whisk into the sauce. Simmer for 2-3 minutes until thickened. 💡

Potatoes Not Cooking

Undercooked potatoes usually mean the dish needs more time. Cover with foil and bake at 375°F for another 15-20 minutes. For future batches, slice potatoes ⅛-inch thick or less and arrange them in even layers without overlapping.

Sauce Breaking

If your sauce appears curdled or separated, remove it from heat immediately. Whisk in 1-2 tbsp cold milk or a small pat of butter until smooth. Avoid boiling the sauce, as high heat can cause the cheese to separate.

Top Not Browning

For a golden top, ensure the final 20-25 minutes of baking are uncovered. If it’s still pale, broil for 2-3 minutes at the end, watching closely. Sprinkling breadcrumbs on top before the final bake also helps.

Watery Casserole

Excess liquid often comes from potatoes releasing moisture. Pat dry the sliced potatoes with a towel before layering. Also, let the dish rest for 10 minutes after baking to allow the sauce to thicken further. ❄️

Cheese Not Melting

Pre-shredded cheese often contains anti-caking agents. Always shred from a block for smooth melting. If using pre-shredded, toss it with 1 tsp cornstarch before adding to help it melt more evenly.

Frequently Asked Questions