Scalloped Potatoes and Ham: 1 Great Recipe

Oh, you know those nights. Maybe it’s chilly, maybe you just survived a crazy week, and what you really, truly need is a hug in casserole form. Folks, if that’s you, then this **scalloped potatoes and ham** recipe is about to move right to the top of your list. This isn’t some watery, sad potato bake; this is the ultimate creamy, cheesy comfort dish!

When Chloe and I started building our fleet, we agreed that the recipes needed heart, which is why this one’s so important to us. It perfectly marries my need for exact sauce measurements with Chloe’s insistence that it absolutely has to taste like pure, decadent joy—especially when you’re using up that leftover Christmas ham. Trust me, this is the one destined to become your family favorite.

Why This Classic Creamy Cheesy Scalloped Potatoes and Ham Casserole Works (E-E-A-T)

We’ve all had those sad, soupy potato casseroles, right? That’s where my structured side comes in! To make this **scalloped potatoes and ham** shine, the sauce can’t be weak. We use a precise ratio of butter and flour to create a strong roux first. That’s the magic that locks in the creaminess. Chloe loves to sneak in Gruyere because it melts like a dream, but I make sure we stick to the exact amount of milk and cream so it stays thick. If you want more of my deep dives into the perfect sauce base, check out my thoughts on creamy cheesy scalloped potatoes.

This combination guarantees that when you pull this dish out, it’s going to be bubbling, not weeping. It’s the best part of our culinary fleet, honestly!

Achieving the Perfect Creamy Potato Casserole Texture

The secret weapon against watery results is patience during the sauce stage. You have to cook that roux for a full minute before adding the milk—don’t rush it! Then, let that mixture simmer until it actually coats the back of a spoon before you even think about adding the sharp cheddar. This step really ensures you get that luxurious, thick **creamy potato casserole** texture that holds up beautifully around all those tender potato slices.

Ingredients for Your Ultimate Scalloped Potatoes and Ham

Alright, let’s get organized! I know Chloe just wants to toss things in, but for a bake this good, we need to respect the ingredient list. Having everything measured and prepped before we start building those layers is how we guarantee success. Having the right stuff makes all the difference in getting that perfect, cheesy payoff later. If you want to see how we handle other classic comfort casseroles, take a peek at this creamy funeral potatoes recipe, which uses a similar technique!

• 3 lbs Russet potatoes, peeled and thinly sliced
• 2 cups cooked ham, diced
• 1 cup yellow onion, finely chopped
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup shredded Gruyere cheese

Step-by-Step Instructions for Perfect Scalloped Potatoes and Ham

Okay, time to assemble! Before we even touch the potatoes, make sure your oven is humming along neatly at 375 degrees F, and you’ve got that 9×13 dish greased up well. Seeing all those glorious ingredients—the ham, the creamy sauce—layered up makes me so excited. This is where we build that incredible **scalloped potatoes and ham** casserole we promised!

Chloe always makes sure we don’t slather the *very* bottom layer of potatoes with too much sauce; she says if you don’t leave a little dry space down there, the bottom tends to get gummy instead of soft. It’s one of those little touches that separates a good bake from a great one. If you want to see my favorite part of the process, check out my tips for perfectly smooth sauces on creamy scalloped potatoes.

Making the Rich Cheese Sauce Base

First things first, melt that butter over medium heat and get those onions soft—don’t let them brown! Then, whisk in the flour quickly to make your roux and stir it for just a minute. Slowly, and I mean slowly, whisk in your milk and cream until it starts to simmer and gain some body. Pull it off the heat before you stir in those spices and almost all the cheese. This method guarantees you get that truly amazing, smooth **cheesy potato bake with ham** sauce without any sneaky lumps.

Layering and Baking Your Scalloped Potatoes and Ham

Now for the fun stacking part! Lay down half your potatoes, sprinkle half the ham, and pour half the sauce over that. Repeat with the second layer of everything. Cover it up tight with foil—this is crucial so the potatoes steam and get tender. Bake it covered for about 45 minutes. Then, pull the foil off, dust on that last bit of cheddar, and let it go uncovered for another 15 to 20 minutes until it’s beautifully golden brown. Don’t forget to let it rest for 10 minutes afterward so the sauce sets up just right.

Tips for Success with Your Cheesy Potato Bake with Ham

You asked for the best, and I’m here to deliver it! Getting truly spectacular **scalloped potatoes and ham** means paying attention to a few details, especially when it comes to the prep work. When these potatoes are made right, they belong right at the top of the list for the **best scalloped potatoes recipe** you’ll ever try. My biggest tip for getting those even slices? If you have a mandoline slicer, use it! Consistent thickness means consistent cooking, and that’s so important so everything finishes at the same time.

Also, use good ham! If you’re using leftovers, make sure it isn’t dried out. Quality meat really sings when it’s tucked into that creamy sauce. I learned this the hard way trying to use up some aging deli meat once—it was just disappointing. For more ideas on creamy sides, you should check out my favorite baked mashed potatoes; they have that same comforting texture!

Ingredient Notes and Substitutions for Scalloped Potatoes and Ham

We wrote this recipe using Russets because they hold their structure okay, but honestly, Yukon Golds give you a buttery interior that’s just heavenly. Do whatever tastes incredible to you! If you’re feeling adventurous, definitely try out that smoked Gouda swap we mentioned. If you want to go straight to that flavor inspiration, check out this smoked Gouda recipe for some flavor ideas! It adds such a beautiful, subtle smokiness to the whole dish. If you’re looking to make the ultimate **scalloped potatoes and ham**, don’t be afraid to mix up your cheeses. And if your sauce looks a little too thin, just let it simmer an extra minute! You’ve got this.

Make Ahead Potato Casserole: Preparing Scalloped Potatoes and Ham in Advance

Listen, I am a planner, so this is my favorite part! Serving up a giant, bubbling casserole suddenly feels way less stressful when most of the work is done the day before. Good news: this **scalloped potatoes and ham** recipe is absolutely fantastic when made ahead. You can assemble the entire thing, cover it tightly with foil, and stick it right into the fridge for up to 24 hours. Seriously easy, right? If you’re looking for other make-ahead heroes, you should check out my tips over on my make ahead potato casserole post.

The only adjustment you need to make is giving it a little extra time in the oven when baking straight from the cold. If you’re baking from the fridge, just add about 10 to 15 minutes to that initial covered baking time because the potatoes are starting out quite chilly. You can even peek at how someone else managed to prep this dish ahead of time over here! It works like a charm for holiday mornings.

Serving Suggestions for Your Hearty Winter Dinners

Wow, once you pull this cheesy masterpiece out of the oven, you need something bright next to it, right? This dish is pure, rich comfort, so we balance it out with freshness. I always suggest a big, simple green salad with a sharp vinaigrette; that acidity completely cuts through the creaminess of the potatoes. It’s the perfect partner for these **hearty winter dinners**.

Chloe is also a huge fan of roasted greens. Asparagus roasted quickly with a little lemon zest, or maybe some steamed green beans tossed with toasted almonds, always makes the plate look and taste balanced. We make sure to get some crisp veggies in there to balance all that decadent cheese! If you need a quick veggie side, you have to try my garlic herb roasted veggies recipe; it only takes minutes!

Storage and Reheating Your Leftover Scalloped Potatoes and Ham

Don’t you hate when the best part of dinner—the leftovers—gets ruined by bad reheating? To keep your **scalloped potatoes and ham** amazing, cool any leftovers completely and store them in an airtight container in the fridge for up to three days. When you’re ready to enjoy them again, I highly recommend reheating them slowly in the oven.

Just add a splash of milk to the portion before covering it in foil and heating at 350 degrees F until warmed through. The microwave works in a pinch, but it can sometimes make the sauce a little grainy, so take the slow route if you can! For pairing ideas with leftovers, check out my recipe for cheeseburger soup—it’s the perfect follow-up comfort meal.

Frequently Asked Questions About Scalloped Potatoes and Ham

I always get questions when people see this recipe for the first time! It’s so hearty, which usually means people are wondering about substitutions or how to transform it into a different cooking method—which I totally get, especially if you need that oven space during the holidays. Let’s dive into what’s on your minds!

Can I use heavy cream only?

That’s Chloe’s preferred style, but sticking to the exact ratio from the main recipe is best for the texture we are aiming for! If you only use heavy cream, the sauce gets extremely dense—almost like a heavy gravy—and might feel too rich. We use the milk to give the sauce body without making it overwhelming. For a lighter version, you could try using half-and-half instead of milk, though!

What kind of ham is best for this recipe?

The best ham is the leftover ham you already have! Seriously, holiday ham—like smoked spiral-cut—is perfect because it’s already cooked and generally salty enough. If you’re buying it new, skip the watery, pale deli slices. Look for diced country ham or even lightly smoked ham steak that has a good, savory flavor. The saltiness balances out all that wonderful cheese we add!

Can I skip the roux?

Oh, please don’t skip the roux if you want a guaranteed thick, creamy potato casserole! The roux—that flour and butter base—is what prevents the liquid from separating from the dairy when it bakes. If you skip it, you end up with basically broth pooling at the bottom of your dish. If you desperately need to skip flour, you could try using cornstarch slurry right at the end, but honestly, the flavor and texture of a proper roux can’t be beaten when making **scalloped potatoes and ham**.

Can I make this a slow cooker scalloped potatoes and ham?

Yes, you absolutely can! That’s such a lifesaver when the oven is packed. You layer everything just like the recipe says, but cook it on low for about 6 to 7 hours until the potatoes are fork-tender. You still need to cover the crock pot, just use a towel under the lid to catch condensation dripping back down. Some folks swear by this method! If you want to see more details or maybe even a video showing how to get tender potatoes in the slow cooker, I saw a great example helping feed a crowd!

If you have any other super specific questions about ingredients or technique—maybe you want to try an alternative to the onions—drop them below! We read every single comment.

Rate Your Scalloped Potatoes and Ham Experience

Now that you’ve tasted the ultimate comfort food, I really want to hear what you think! Did this **scalloped potatoes and ham** recipe become your new family favorite? Go ahead and leave me a star rating right below, won’t you? If you snapped a picture of that gorgeous golden top, please share it in the comments or tag us on social media—Chloe lives for seeing your creations! If you need to get in touch for any super specific questions, you can always reach out through our contact page.

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