Scalloped Potatoes and Ham
I love making Scalloped Potatoes and Ham because it turns leftover ham and simple ingredients into something incredibly comforting. The cheddar and Gruyère melt together as it bakes, creating a creamy sauce that coats every potato slice, while the top forms a golden, bubbly crust. The potatoes turn perfectly tender, and the ham adds savory flavor throughout. I make it for Easter dinner, Christmas gatherings, and potlucks because it feeds a crowd and travels well. It's also easy to prep ahead, making it perfect for busy schedules.
Equipment
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
Calories: 500kcalCarbohydrates: 29gProtein: 20gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 107mgSodium: 572mgPotassium: 690mgFiber: 3gSugar: 6gVitamin A: 1119IUVitamin C: 23mgCalcium: 441mgIron: 1mg
Tried this recipe?Let us know how it was!