Scalloped Ham and Potatoes

This irresistible Scalloped Ham and Potatoes transforms humble ingredients into a comforting masterpiece that feeds both body and soul. Tender slices of potato layered with savory ham become something magical when bathed in a rich, creamy sauce and topped with golden, bubbly cheese. Unlike many casseroles that sacrifice flavor for convenience, this dish delivers both – complex, developed flavors with straightforward preparation that doesn't require culinary expertise. Perfect for everything from Sunday family dinners to holiday gatherings, this versatile classic adapts to any occasion while delivering the kind of satisfaction that only comes from a properly executed comfort food dish made with care and attention to detail.

I first learned to make this dish from my grandmother, who would prepare it whenever ham was on sale at the local market. While many scalloped potato recipes were bland and watery, hers maintained a perfect consistency and depth of flavor that made it requested at every family gathering. When I began making it for my own family, I discovered its remarkable ability to please everyone at the table – from my picky father-in-law to my vegetable-averse nephew. During one particularly memorable Christmas dinner, when the expensive prime rib I'd spent days planning was met with polite appreciation, this humble side dish of scalloped potatoes and ham received enthusiastic praise and requests for seconds. It was a powerful reminder that sometimes the most beloved dishes aren't the most expensive or elaborate, but rather those that deliver consistent comfort with each bite. Now whenever I make this recipe, I think of my grandmother's kitchen and how she taught me that good cooking isn't about impressing people, but about caring for them through food that satisfies on a deeper level.

Ingredients

• 2 pounds russet potatoes (about 6 medium): Creates the hearty foundation of the dish. Look for firm potatoes without green spots, sprouts, or wrinkles. The high starch content of russets helps them hold their shape while absorbing the creamy sauce beautifully.
• 2 cups cooked ham, diced: Adds savory depth and protein. Leftover holiday ham works perfectly, but any good quality cooked ham will do. The ham should have good marbling and a rosy pink color without appearing slimy or excessively wet.
• 3 tablespoons butter: Forms the base of the roux for a velvety sauce. Unsalted butter allows better control of the overall saltiness of the dish. The butter should be fresh with no off aromas.
• 3 tablespoons all-purpose flour: Works with the butter to thicken the sauce. Regular all-purpose flour creates the perfect consistency. It should be free from any musty smell that would indicate age.
• 2 cloves garlic, minced: Provides aromatic depth without overwhelming. Choose firm garlic cloves without any green sprouts, which can add bitterness. Fresh garlic should have a strong, clean aroma when minced.
• 1 cup heavy cream: Creates richness and body in the sauce. Full-fat heavy cream with at least 36% fat content yields the most luxurious result. The cream should have a clean, fresh smell and pourable but thick consistency.
• 1 cup whole milk: Balances the richness of the cream while maintaining creaminess. Whole milk provides the best flavor, though 2% can work in a pinch. The milk should be fresh with no sour notes.
• 1½ cups sharp cheddar cheese, freshly grated: Adds tangy flavor and creates the golden, bubbly top. Aged cheddar provides the most complex flavor. Grate the cheese yourself rather than using pre-shredded for superior melting qualities.
• 1 teaspoon salt: Enhances all other flavors in the dish. Kosher or sea salt distributes more evenly than table salt. This amount is calibrated to balance the natural saltiness of the ham and cheese.
• ½ teaspoon black pepper: Adds subtle warmth and depth. Freshly ground pepper provides more flavor than pre-ground. The pepper should be aromatic when freshly ground.
• ¼ teaspoon paprika: Contributes color and mild smoky notes. Sweet or smoked paprika both work well, depending on your preference. The paprika should have a vibrant color, indicating freshness.

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Step-by-Step Instructions

Step 1:

Prepare your environment properly - Begin by positioning a rack in the center of your oven and preheating to 375°F (190°C). This temperature creates the perfect balance of cooking the potatoes through while allowing the top to become golden and bubbly. While the oven heats, thoroughly grease a 9×13-inch baking dish with butter or cooking spray, making sure to coat the corners and sides well to prevent sticking. A glass or ceramic baking dish works best for this recipe as it conducts heat more gently than metal, helping the potatoes cook evenly without burning around the edges. The proper preparation of your baking dish ensures easy serving and cleanup later. Gather all ingredients before beginning to ensure a smooth cooking process. If you have a mandoline slicer, set it up for thin slices approximately ⅛-inch thick.

Step 2:

Prepare the potatoes with precision - Wash the russet potatoes thoroughly under cool running water, scrubbing the skin to remove any dirt. Pat them dry with a clean kitchen towel. Whether you peel them or not is a matter of preference – peeled potatoes create a more refined texture, while unpeeled add rustic character and additional nutrition from the skin. Using a sharp chef's knife or mandoline slicer, cut the potatoes into uniform slices approximately ⅛-inch thick. The consistency of thickness is crucial for even cooking – potatoes that are cut unevenly will result in some slices becoming overcooked and mushy while others remain undercooked and firm. As you slice, place the potato slices in a bowl of cold water to prevent browning. When all potatoes are sliced, drain thoroughly and pat dry with paper towels – excess moisture will dilute your carefully crafted sauce.

Step 3:

Create the perfect sauce base - In a medium saucepan, melt the 3 tablespoons of butter over medium heat until it foams but doesn't brown. Add the minced garlic and cook for exactly 30 seconds, stirring constantly to prevent burning. The garlic should become fragrant but not colored – burnt garlic will impart bitterness to your sauce. Sprinkle the 3 tablespoons of flour over the melted butter and garlic, whisking continuously to create a smooth roux with no lumps. Continue cooking this mixture for 1-2 minutes, whisking constantly. This step is crucial as it cooks out the raw flour taste while forming the thickening foundation of your sauce. The roux should take on a light golden hue and give off a subtly nutty aroma, indicating it's properly cooked and ready for the next step.

Step 4:

Transform the roux into a silky sauce - Gradually add the heavy cream and whole milk to the roux, whisking continuously to prevent lumps from forming. The gradual addition is key – adding the liquid too quickly can result in a lumpy sauce that never properly smooths out. Once all the liquid is incorporated, continue cooking over medium heat, whisking frequently, until the sauce begins to thicken, about 5 minutes. You'll know it's ready when it coats the back of a spoon and when you run your finger through it, the line remains clear. Add the salt, pepper, and paprika, adjusting to taste. Remember that both the ham and cheese will add saltiness, so it's better to slightly under-salt at this stage. Remove the sauce from heat and stir in 1/2 cup of the grated cheddar cheese until melted and fully incorporated. This creates a velvety, rich sauce with a subtle cheese flavor that will coat and bind the potatoes and ham beautifully.

Step 5:

Layer the ingredients with intention - Begin the assembly process by spreading a thin layer of the cheese sauce on the bottom of your prepared baking dish – this prevents the bottom layer of potatoes from sticking and starts building flavor from the very foundation. Arrange one-third of the potato slices in an overlapping pattern to create a solid base layer. Sprinkle one-third of the diced ham evenly over the potatoes. The distribution matters – ensure the ham is spread evenly so every serving contains a balanced ratio of ingredients. Pour approximately one-third of the remaining sauce over this layer, ensuring the potatoes are evenly coated. Creating distinct layers rather than mixing everything together allows each component to maintain its integrity while still melding flavors during baking. Repeat this layering process twice more with the remaining potatoes, ham, and sauce, finishing with sauce on top. Each layer should be evenly distributed to ensure consistent flavor and texture throughout the dish.

Step 6:

Add the finishing touches - Sprinkle the remaining cup of shredded cheddar cheese evenly over the top layer of sauce. This cheese layer will melt and bubble during baking, creating that irresistible golden crust that people love to scrape from the sides of the dish. For added visual appeal and subtle flavor enhancement, lightly dust the top with a small additional sprinkle of paprika – this adds a beautiful color contrast and hint of smokiness. The cheese topping serves multiple purposes – it adds flavor, creates an appealing appearance, and forms a protective layer that helps keep the potatoes moist during the long baking process. Well-distributed cheese ensures that every serving has that perfect cheesy finish that makes this dish so satisfying.

Step 7:

Bake with protection and patience - Cover the baking dish tightly with aluminum foil, making sure to crimp the edges for a good seal. This initial covered baking period is crucial as it allows the potatoes to steam gently in the sauce, becoming tender without the top drying out or burning. Place the covered dish in the preheated oven and bake for 45 minutes. During this first phase of baking, the potatoes absorb the flavorful sauce while softening, and the flavors begin to meld together. After the initial 45 minutes, carefully remove the foil (watch for escaping steam) and return the dish to the oven for an additional 30 minutes. This uncovered baking time allows the excess moisture to evaporate, the sauce to thicken further, and the cheese topping to become beautifully golden and bubbly. The dish is done when the potatoes are fork-tender and the top has reached that perfect golden-brown color that signals delicious caramelization.

Step 8:

Allow for proper resting - Once the scalloped ham and potatoes have finished baking, remove the dish from the oven and place it on a heatproof surface. Allow it to rest for 15 minutes before serving – this resting period is not optional but essential to the final texture. During this time, the sauce will continue to thicken slightly and be absorbed by the potatoes, while the molten-hot interior cools to a safe eating temperature. The resting also allows the layers to set, making it much easier to serve neat portions that hold their shape on the plate. Without this resting period, the sauce may be too loose and the potatoes may break apart when served. Use this time to prepare any accompanying side dishes or to set the table for a complete dining experience.

Step 9:

Serve with consideration - After resting, cut the scalloped ham and potatoes into generous portions using a sharp knife or spatula, being sure to cut all the way to the bottom of the dish to get through all layers. Serve on warmed plates to maintain the proper temperature longer – cold plates will quickly cool this dish. When serving, make sure each portion includes the full depth of the casserole, from the golden top layer down to the bottom, ensuring everyone gets equal amounts of the cheese topping, creamy middle, and flavorful base. The ideal portion should showcase the distinct layers while being bound together by the creamy sauce. For a beautiful presentation, allow the cut piece to rest on the spatula briefly before transferring to the plate, letting any excess sauce drip back into the baking dish.

Step 10:

Store and reheat leftover properly - If you have leftovers, allow them to cool completely before transferring to an airtight container. Properly stored, scalloped ham and potatoes will keep in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and warm in a 350°F (175°C) oven for about 20-25 minutes until heated through. The foil prevents the top from over-browning while the dish warms. For individual portions, microwave on 70% power with a damp paper towel over the top to prevent drying. Interestingly, many people find that the flavors continue to develop overnight, making leftovers even more delicious than the original serving. The sauce may thicken considerably when chilled; if it seems too thick when reheated, you can add a small splash of milk or cream to bring it back to the desired consistency.

The Perfect Make-Ahead Dish

One of the qualities that makes this Scalloped Ham and Potatoes particularly valuable in my cooking repertoire is its make-ahead flexibility, which I've perfected through years of preparing it for various occasions.

I discovered this time-saving approach when hosting a large family Easter brunch where oven space and morning preparation time were both at a premium. Preparing the entire dish the night before, up to the point of baking, and refrigerating it overnight not only saved precious time the day of the gathering but actually improved the final result. The extra hours allowed the potatoes to absorb subtle flavors from the sauce and ham, creating a more cohesive dish with developed flavor.

For make-ahead preparation, I assemble the entire casserole as directed, cover it tightly with plastic wrap followed by aluminum foil (double protection prevents any refrigerator odors from penetrating), and refrigerate for up to 24 hours. When ready to bake, I remove it from the refrigerator about 30 minutes before cooking to take the chill off, then bake as directed, adding about 15 extra minutes to the covered baking time to compensate for the colder starting temperature.

This approach has proven invaluable for holiday meals, when I can prepare this dish a day in advance while the kitchen is calm, leaving more time and energy for last-minute preparations when guests are arriving. It's equally helpful for Sunday family dinners that follow busy afternoons of activities – having this substantial side dish (or main course) ready to slide into the oven means I can focus on being present with family rather than spending hours in the kitchen.

What particularly impresses me about this make-ahead method is that, unlike many pre-prepared dishes that sacrifice quality for convenience, these scalloped potatoes actually benefit from the extra resting time, allowing the flavors to meld more completely before cooking. It's rare to find a dish that improves with advance preparation while still tasting freshly made when served.

Versatile Serving Options

This Scalloped Ham and Potatoes has proven itself remarkably adaptable across various meal contexts, from casual family dinners to more formal gatherings.

For weeknight family meals, I serve it as a satisfying main dish accompanied by a crisp green salad dressed with a tangy vinaigrette. The acidity of the dressing provides a perfect counterpoint to the rich, creamy casserole. A side of simply steamed broccoli or green beans adds color and nutritional balance while requiring minimal additional preparation. This straightforward presentation transforms an ordinary Tuesday into something a bit more special without requiring extensive effort.

When serving it as part of a holiday spread alongside a main protein like roast turkey or beef, I position it among the side dishes, where it invariably becomes one of the first to disappear. For these occasions, smaller portions work well as part of a larger meal, though I've learned to make extra for the inevitable requests for seconds. Its ability to complement both poultry and red meat makes it a versatile addition to any festive table.

For brunch gatherings, I sometimes prepare a slightly lighter version using more milk than cream and adding sautéed mushrooms to some of the layers. Served alongside a simple fruit salad and perhaps some sliced tomatoes, it creates a satisfying late-morning meal that bridges breakfast and lunch beautifully. The savory, substantial nature of the dish makes it particularly welcome at brunch, where it provides staying power beyond typical breakfast fare.

I've even served this dish for more formal dinner parties, where I prepare individual portions in small gratin dishes for an elegant presentation. These personal servings, garnished with a small sprig of fresh thyme and accompanied by a well-selected wine, elevate what is essentially comfort food to something worthy of special occasions. The individual portions also allow for easy serving and an attractive plate presentation.

I learned the importance of proper cheese selection through a memorable kitchen mishap. Preparing this dish for my in-laws' anniversary dinner, I used pre-shredded cheese from a package instead of grating it myself, thinking it would save time. Despite following the recipe exactly otherwise, the sauce never achieved that perfectly smooth, creamy texture, and the cheese topping failed to melt into that glorious golden crust I was known for. Instead, it remained somewhat separated and grainy, noticeably different from my usual result. My mother-in-law, ever tactful, mentioned that the dish seemed "different somehow" from my usual version. Since that disappointment, I've never again compromised on freshly grating the cheese myself, recognizing that some shortcuts aren't worth the time they save. The extra few minutes spent with a box grater consistently results in that silky-smooth sauce and beautifully melted top that makes this dish so special.

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Creative Variations to Try

While the classic version of this Scalloped Ham and Potatoes is perfect as is, I've developed several variations over the years that offer delightful twists on the original recipe.

For a more robust flavor profile, I sometimes add 1 cup of caramelized onions to the layers. To prepare these, I thinly slice two medium onions and cook them slowly in 2 tablespoons of butter over low heat for about 30 minutes until they become deeply golden and sweet. These are then distributed between the layers, adding a wonderful depth and subtle sweetness that complements the ham beautifully. This variation has become particularly popular for fall and winter meals, when richer flavors feel most appropriate.

When serving to guests who appreciate bolder flavors, I create a more complex sauce by adding 1 tablespoon of Dijon mustard and a pinch of nutmeg to the basic white sauce. The mustard provides a subtle tang that cuts through the richness, while the nutmeg adds a warm background note that many people can't quite identify but find thoroughly pleasing. This sophisticated version elevates the dish for dinner parties without complicating the preparation significantly.

For a complete one-dish meal with added vegetables, I sometimes incorporate layers of steamed broccoli florets or blanched asparagus pieces between the potato layers. The vibrant green vegetables not only add nutritional value but create a beautiful color contrast when the casserole is served. This variation works particularly well when I'm serving the dish as a main course and want to create a more balanced meal without additional side dishes.

During fall harvest season, I occasionally substitute sweet potatoes for half of the regular potatoes, creating a beautiful orange and white layered effect when served. The natural sweetness of the sweet potatoes creates an interesting contrast with the savory ham and cheese. This version has become a traditional offering on our Thanksgiving table, where it bridges the gap between the sweet and savory dishes typically served.

For special brunches, I've developed a morning-appropriate variation that includes layers of lightly scrambled eggs among the potatoes and ham. The eggs add a breakfast-like quality while maintaining the comfort food appeal of the original. Topped with a combination of cheddar and Swiss cheeses, this version creates a complete breakfast casserole that's perfect for holiday mornings or when hosting overnight guests.

After years of making this Scalloped Ham and Potatoes for family gatherings, holiday celebrations, and comfort food cravings, I've come to appreciate how truly special a well-executed classic can be. There's something deeply satisfying about preparing a dish that has stood the test of time, one that connects generations through shared food memories.

What I find most meaningful about this recipe is how it transforms humble ingredients – potatoes, ham, milk, cheese – into something that feels special enough for celebrations yet comfortable enough for everyday enjoyment. It reminds me that good cooking isn't always about exotic ingredients or complicated techniques, but rather about understanding how to bring out the best in familiar foods through careful preparation and attention to detail.

I've shared this recipe with countless friends and family members over the years, and it never fails to bring me joy when someone reports back that it's become part of their own family traditions. My grandmother would be pleased to know her approach to this classic dish continues to bring comfort to tables beyond our own family circle. Perhaps that's the true measure of a great recipe – not just how good it tastes, but how effectively it creates connections and memories around the tables where it's served.

Frequently Asked Questions

→ Can I prepare this dish ahead of time?

Yes! You can assemble the entire dish a day ahead and refrigerate it covered. When ready to bake, let it sit at room temperature for 30 minutes, then add about 10-15 minutes to the covered baking time since you're starting with a cold dish.

→ What type of potatoes work best for scalloped potatoes?

Russet potatoes are ideal because their starchy nature helps thicken the sauce. Yukon Gold potatoes also work well and provide a buttery flavor. Avoid waxy potatoes like red potatoes as they don't absorb the sauce as well.

→ Can I use leftover ham for this recipe?

Absolutely! This is a perfect recipe for using leftover holiday ham. Just dice it into small, bite-sized pieces. You can even use different types of ham, like smoked or honey ham, to vary the flavor.

→ What can I serve with scalloped ham and potatoes?

This hearty dish pairs well with simple sides like a green salad, steamed vegetables such as green beans or broccoli, or a light fruit salad. For a holiday meal, it goes wonderfully with rolls, cranberry sauce, and other traditional sides.

→ Can I freeze this casserole?

Yes, though the texture of the sauce may change slightly upon thawing. Freeze it after baking and cooling completely. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat, covered, at 350°F until heated through.