The best part about Scalloped Potatoes and Ham is the golden cheese crust that cracks when you scoop through, revealing all those creamy layers underneath. The potatoes are fork-tender, soaked with Gruyère and cheddar, and the ham adds a salty bite that cuts through all that richness. It’s the kind of comfort food that disappears fast. You’ll wish you made two pans.
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I make this for Easter dinner, Christmas gatherings, and family potlucks because it’s crowd-friendly. It’s also my favorite way to use leftover ham from the holidays, turning it into something everyone asks about. The casserole stays fresh in the fridge for 3 to 4 days or freezes well for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Scalloped Potatoes and Ham with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to layer tender potatoes with ham and a creamy cheese sauce that bakes into pure comfort food.
Prepare the Baking Dish
Preheat your oven to 350°F (180°C) and lightly grease a large casserole or baking dish. I love using my Pyrex Deep Glass Baking Dish because it distributes heat evenly and goes straight from oven to table.
Sauté the Aromatics
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the onion, garlic, salt, and pepper, and sauté for 5–6 minutes until soft, fragrant, and translucent. Remove from heat and set aside.
Make the Cheese Sauce
Melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly until smooth. This helps prevent lumps and creates a rich, creamy base.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Gradually whisk in the milk a little at a time until smooth to prevent lumps from forming in the sauce. I like using a balloon whisk because it mixes everything evenly without splashing.
Once the mixture is smooth, stir in the heavy cream and three-quarters of the cheddar cheese. Keep whisking until the cheese melts completely and the sauce becomes thick and creamy, then remove from heat.
Layer the Casserole
Layer half the potatoes in the dish, then top with onions, cheese sauce, and ham. Season lightly, then repeat the layers with the rest.
Sprinkle the top with the remaining cheddar and all of the Gruyère cheese. If you’re slicing the potatoes by hand, a mandoline slicer makes perfectly even slices that cook at the same rate.
Bake Until Tender
Cover the dish tightly with heavy-duty aluminum foil and bake for 75 to 90 minutes, or until the potatoes are tender when pierced with a fork.
Remove the foil to allow the cheese to brown and crisp up on top and bake for another 15–20 minutes, until the top turns golden and bubbly. This gives it an irresistible, crispy, cheesy crust.
Rest and Serve
Let the dish rest for 5 minutes so the sauce sets and the layers stay together when served. Garnish with fresh parsley if you like. Enjoy!
Scalloped Potatoes and Ham
Add Preferred SourceEquipment
Ingredients
For the Filling:
- 2 tablespoons butter
- 1 large onion thinly sliced
- 2 cloves garlic minced
- Salt and freshly ground black pepper to taste
- 1 ½–2 cups leftover cooked ham cubed
- 4 medium potatoes peeled and thinly sliced
For the Cheese Sauce:
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- 2 ⅓ cups whole milk
- ¾ cup heavy cream
- 1 ½ cups mature cheddar cheese grated
- 1 cup Gruyère cheese grated
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a large casserole or baking dish.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter.2 tablespoons butter
- Add the onion, garlic, salt, and pepper. Cook for 5–6 minutes, stirring often, until the onions are soft and fragrant. Remove from heat and set aside.1 large onion, 2 cloves garlic, Salt and freshly ground black pepper
- In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.4 tablespoons butter, 6 tablespoons all-purpose flour
- Gradually whisk in the milk, a little at a time, to prevent lumps. Once smooth, stir in the heavy cream and ¾ of the cheddar cheese. Continue whisking until the cheese is melted and the sauce is thick and creamy. Remove from heat.2 ⅓ cups whole milk, ¾ cup heavy cream, 1 ½ cups mature cheddar cheese
- Layer half of the potato slices in the prepared baking dish. Top with half of the sautéed onions, cheese sauce, and ham. Season lightly with salt and pepper. Repeat the layers with the remaining potatoes, onions, ham, seasoning, and cheese sauce. Sprinkle the top with the remaining cheddar and all of the Gruyère cheese.1 ½–2 cups leftover cooked ham, 4 medium potatoes, 1 cup Gruyère cheese
- Cover the dish tightly with foil and bake for 75–90 minutes, or until the potatoes are tender when pierced with a fork. Remove the foil and bake uncovered for an additional 15–20 minutes, until the top is golden brown and bubbling.
- Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.1 tablespoon fresh parsley
Notes
- Slice potatoes evenly: Use a mandoline or sharp knife to slice the potatoes evenly so they cook uniformly without any turning mushy or staying firm.
- Don’t skip the roux: Cook the butter and flour for a minute before adding the milk to remove the raw taste and keep the cheese sauce smooth and creamy.
- Layer strategically: Spread the onions, ham, and sauce evenly so every bite has a balanced mix of flavors.
- Check for tenderness: Pierce the potatoes with a fork before removing the foil to check if they’re tender, or they might look done but still turn out crunchy inside.
- Let it rest: Let the casserole rest for 5 minutes after baking so the sauce thickens and doesn’t run all over the plate.
- Store in the baking dish: Cover tightly to avoid drying out and refrigerate for up to 3-4 days or freeze for up to 2-3 months. Thaw overnight in the fridge, then reheat at 350°F until warmed through.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
How to Store Leftovers
Once it’s cooled, transfer the casserole to an airtight container. It stays fresh for up to 3 days in the fridge. Reheat in the microwave for 1–2 minutes or pop it in a 350°F oven for about 20 minutes.
For longer storage, portion the casserole into freezer-safe containers and freeze for up to 2 months. I like using glass food storage containers because they’re airtight and stackable.
Thaw it in the fridge overnight, then warm it up in the oven. It stays creamy and delicious, with just a softer top.
What to Serve With Scalloped Potatoes and Ham
I like serving this casserole with a crisp green salad and tangy vinaigrette to balance the richness. Roasted green beans, steamed broccoli, or glazed carrots also make great sides. It’s hearty enough to stand alone but pairs beautifully with roasted chicken or prime rib for special dinners.
For a cozy weeknight meal, I like serving it with crusty bread and a light Caesar salad. At potlucks, it works perfectly alongside dinner rolls, cranberry sauce, and other holiday sides, adding variety without competing with the main protein. The casserole holds its shape well and travels easily, making it ideal for bringing to gatherings.
More Easy Recipes for You to Try at Home
Check out these other comfort food favorites that are just as easy to make ahead.
