Scalloped Potatoes with Ham Recipe – Easy Creamy Cheesy Dinner

There’s a moment, usually late afternoon, when the scent of bubbling scalloped potatoes with ham—creamy, cheesy, and golden—starts drifting from my oven and winding its way through the house. I swear, that aroma can stop anyone in their tracks. The first time I made this recipe, I stood right in my kitchen, spoon in hand, watching the cheese turn perfectly gooey and the ham edges caramelize just so. It was one of those pause-and-smile moments, you know? The kind where you realize you’ve stumbled onto pure comfort in a casserole dish.

I’ve got a soft spot for this recipe that goes way back. My grandma used to make scalloped potatoes every Sunday (back when I was knee-high to a grasshopper), but she’d always sneak in cubes of leftover ham from the weekend. It was her trick for stretching a meal and, honestly, she was onto something genius. Years ago, I tried to recreate her version for a rainy weekend potluck, and let’s just say, I wish I’d figured it out sooner. The combo of tender potatoes, salty ham, and creamy sauce is dangerously easy and oh-so-satisfying.

My family’s obsessed—kids will sneak bites right from the pan, and adults always ask for seconds. One time, my sister nearly swiped the last serving off the cooling rack before dinner even started! It’s the kind of dish that’s perfect for feeding a crowd, gifting to a neighbor, or just spoiling yourself after a long day. Honestly, this scalloped potatoes with ham recipe is a staple for gatherings, holidays, or those “just because” comfort food cravings. I’ve tested it more times than I can count (in the name of research, of course), and it never fails to bring smiles and requests for the recipe. If you’re looking for a creamy, cheesy classic that feels like a warm hug, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

After years of kitchen experiments and plenty of taste tests (some successful, some hilariously less so), I can say—this scalloped potatoes with ham recipe is the real deal. Here’s why it stands out, and why you’ll probably keep coming back for more:

• Quick & Easy: Everything comes together in under 20 minutes prep, then it bakes away while you relax. Perfect for busy weeknights, surprise guests, or when you just want something hearty without fuss.
• Simple Ingredients: No need for weird specialty items—you’ll find everything at your regular grocery store, or likely already in your pantry and fridge.
• Perfect for Any Occasion: You can serve this for Sunday family dinners, potlucks, holiday feasts, or even as a cozy weeknight meal. (Kids and adults both go nuts for it.)
• Crowd-Pleaser: It’s the kind of casserole that gets rave reviews, even from picky eaters. My family literally fights over the crispy edges!
• Unbelievably Delicious: The mix of velvety potatoes, smoky ham, and loads of melty cheese is pure comfort food. The sauce is rich, but never heavy—just right for that “close your eyes and savor” bite.

What sets this recipe apart? I use a simple layering technique so every slice is loaded with flavor. The cheese sauce stays creamy (never gritty), thanks to a little trick I picked up from a chef friend—mixing the cheese in off the heat so it melts smooth. Plus, I use thick-cut ham for extra texture and a hint of sweetness that balances everything out. Some folks use canned soup, but honestly, homemade sauce gives you that old-fashioned taste with just a few extra steps.

This isn’t just scalloped potatoes with ham—it’s comfort food with soul. Healthier than you’d expect, faster than most, and you get all the cozy nostalgia without spending hours in the kitchen. It’s my go-to for impressing guests (without panic), and it’s the first thing I reach for when I want a dinner that feels like home. Trust me, you’re going to love it.

What Ingredients You Will Need

This scalloped potatoes with ham recipe relies on simple, wholesome ingredients that deliver bold flavor and a creamy, dreamy texture. Most are pantry staples, and you can easily swap or adjust based on what’s on hand. Here’s what you’ll need:

• For the potatoes:
  • Yukon Gold or Russet potatoes (about 2 lbs / 900g, peeled and thinly sliced—Yukon Golds stay creamy, Russets get super tender)
  • Salt and pepper (to season each layer, don’t skimp!)
• For the ham:
  • Cooked ham (2 cups / 300g, diced—leftover holiday ham works great, or use thick-cut deli ham for easy prep)
  • Optional: smoked ham for a little extra depth
• For the sauce:
  • Butter (4 tbsp / 60g, unsalted—adds richness)
  • All-purpose flour (1/4 cup / 30g—for thickening, swap with gluten-free blend if needed)
  • Whole milk (2 cups / 480ml—for a creamy base, can sub with 2% or plant-based milk)
  • Heavy cream (1/2 cup / 120ml—makes the sauce extra velvety, but you can use all milk if you prefer lighter)
  • Shredded cheddar cheese (2 cups / 225g—sharp cheddar packs the most flavor, I like Tillamook or Cabot)
  • Parmesan cheese (1/2 cup / 50g, grated—for salty punch and a crispy top)
  • Garlic powder (1/2 tsp—for subtle warmth)
  • Onion powder (1/2 tsp—optional, but adds a hint of savory)
  • Paprika (1/2 tsp—adds color and a bit of smokiness)
• For the topping:
  • Extra cheddar cheese (1/2 cup / 55g—for gooey, bubbly finish)
  • Fresh parsley or chives (2 tbsp, chopped—for color and freshness)

Ingredient notes and swaps:

• If you want to make it gluten-free, use a 1:1 gluten-free flour blend for the roux.
• Lactose intolerant? Sub with almond or oat milk, and use lactose-free cheese.
• For extra flavor, toss in a handful of shredded Gruyère or Swiss cheese.
• Don’t have fresh ham? Use diced smoked turkey or cooked chicken instead—it’s surprisingly good.

Honestly, you can get creative with the cheeses and herbs, depending on what’s in your fridge. Just promise me you’ll season those potato layers well—it’s the secret to a casserole that’s never bland!

Equipment Needed

You don’t need fancy gadgets for scalloped potatoes with ham—just a few kitchen staples. Here’s what makes prep and baking easy:

• Large casserole dish (9×13-inch / 23x33cm is perfect for even layers)
• Medium saucepan (for the cheese sauce; stainless or nonstick both work)
• Sharp chef’s knife or mandoline slicer (for evenly thin potato slices—mandoline is a game changer, but watch your fingers!)
• Cutting board (use a sturdy one for slicing ham and potatoes)
• Mixing bowl (to toss potato slices with a little salt and pepper, if desired)
• Whisk (for lump-free cheese sauce—the silicone ones don’t scratch your pans)
• Aluminum foil (to cover for part of the baking time, keeps moisture in)
• Oven mitts (because hot bubbling cheese waits for no one)

If you don’t have a mandoline, just go slow and steady with your chef’s knife. I’ve made this recipe with a $2 thrift store casserole dish and it worked just fine. For specialty tools, like a mandoline, I always hand-wash and dry immediately—those blades can rust if you’re not careful. Budget-friendly tip: check local discount stores for pans and whisks. Even the simplest equipment gets the job done here.

Preparation Method

Let’s walk through making scalloped potatoes with ham, step by step. The process is straightforward, but a few little tricks make all the difference. Here’s how:

1. Prep the potatoes and ham. Peel 2 lbs (900g) Yukon Gold or Russet potatoes. Slice them thinly—about 1/8-inch (3mm)—using a mandoline or sharp knife. Dice 2 cups (300g) cooked ham into bite-size cubes. Set both aside.
2. Preheat the oven. Set oven to 375°F (190°C). Grease a 9×13-inch (23x33cm) casserole dish with butter or nonstick spray.
3. Make the cheese sauce. In a medium saucepan, melt 4 tbsp (60g) butter over medium heat. Whisk in 1/4 cup (30g) flour and cook for 1-2 minutes until bubbly (don’t let it brown). Slowly pour in 2 cups (480ml) milk and 1/2 cup (120ml) cream, whisking constantly until smooth. Cook for 3-4 minutes until thickened—mixture should coat the back of a spoon.
4. Add seasonings and cheese. Remove pan from heat. Stir in 2 cups (225g) shredded cheddar, 1/2 cup (50g) Parmesan, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp paprika. Season sauce with salt and pepper to taste. The cheese should melt into a smooth, creamy sauce. If it looks grainy, add a splash more milk and whisk briskly.
5. Layer the casserole. Arrange half the potato slices in the bottom of your dish. Sprinkle with salt and pepper. Top with half the diced ham. Pour half the cheese sauce over this layer, spreading evenly. Repeat with remaining potatoes, ham, and sauce. Press down gently with a spatula to compact the layers.
6. Add the topping. Sprinkle 1/2 cup (55g) extra cheddar cheese over the top. Cover dish tightly with foil.
7. Bake. Bake covered at 375°F (190°C) for 40 minutes. Remove foil and bake another 25-30 minutes, until potatoes are fork-tender and the top is bubbly and golden brown.
8. Check for doneness. Pierce potatoes with a knife—if they glide through easily, you’re set. If not, bake an extra 5-10 minutes uncovered.
9. Rest and garnish. Let the casserole rest for 15 minutes before serving (this helps everything set). Sprinkle with 2 tbsp chopped parsley or chives for color.

Troubleshooting tips:

• If the sauce is too thick, whisk in a splash more milk before layering.
• If potatoes aren’t tender by the end, cover with foil and bake another 10 minutes.
• For extra crispy top, broil for 2-3 minutes at the end—watch closely so the cheese doesn’t burn.

Personal efficiency tips:

• Slice potatoes ahead and soak in cold water to prevent browning (just pat dry before layering).
• Use pre-shredded cheese to save time, but freshly grated melts smoother.
• Dice ham while waiting for sauce to thicken—no downtime!

Trust me, once you get the hang of layering and saucing, you’ll whip this up like a pro—even when you’re half-distracted by a family movie night.

Cooking Tips & Techniques

Making scalloped potatoes with ham isn’t rocket science, but a few pro tips can really make the difference between good and “wow, what did you do?”

• Slicing matters: Thin, even potato slices make for the creamiest texture. If they’re too thick, you’ll get crunchy bits (which, let’s face it, isn’t the goal). Mandoline slicers are great, but a sharp knife works—just keep slices uniform.
• Layer seasoning: Sprinkle salt and pepper on each potato layer. I learned this the hard way after my first batch tasted a little bland. Layered seasoning keeps the whole casserole flavorful.
• Make sauce off the heat: Add cheese to the sauce after you remove it from the burner. Doing this prevents the cheese from getting grainy—a tip I picked up from restaurant training.
• Don’t rush the bake: Potatoes need enough time to get tender. If you’re short on time, slice them extra thin or parboil for 5 minutes before layering.
• Multitasking: Dice ham while your sauce thickens, or slice potatoes while the oven preheats. Keeps your kitchen flow smooth (and you’ll finish faster).
• Consistency secrets: Always let the casserole rest before serving. It helps the sauce thicken and makes serving easier—no soupy mess!

Honestly, my first attempt was a lumpy disaster—the potatoes were hard and the sauce separated. After a few tries (and a little humility), I figured out the importance of even slicing and patient baking. Now, every batch is perfectly cheesy and melt-in-your-mouth tender. Don’t fret if your first try isn’t perfect; even the “oops” batches taste pretty darn good.

Variations & Adaptations

This scalloped potatoes with ham recipe is super flexible—there are loads of ways to switch it up based on your tastes, dietary needs, or what’s in season.

• Low-carb version: Swap half the potatoes for sliced turnips or cauliflower. You’ll still get that creamy, cheesy vibe but with fewer carbs.
• Vegetarian twist: Skip the ham and add roasted mushrooms or sautéed spinach between layers. You can also toss in a handful of frozen peas for color and sweetness.
• Seasonal upgrade: In spring, add thin slices of asparagus or leeks. In autumn, try sweet potatoes for a subtle twist and gorgeous orange color.
• Dairy-free adaptation: Use plant-based butter, milk, and cheese. I’ve tried it with oat milk and Daiya cheddar—it’s surprisingly creamy if you season well.
• Different cooking methods: Make it in a slow cooker (layer everything, cook on low for 5-6 hours) or bake in individual ramekins for single servings.
• Personal favorite: I sometimes add a pinch of cayenne or a thin layer of caramelized onions for extra depth. It’s a little unconventional, but oh man, is it good.

Allergen swaps are easy—use gluten-free flour, nut-free milk, or vegan cheese as needed. If your crew likes things spicy, sprinkle a little chili flake or hot sauce over the top before baking. The beauty of scalloped potatoes with ham is how easily you can make it your own—so don’t hesitate to experiment!

Serving & Storage Suggestions

Scalloped potatoes with ham are best served hot and fresh, right from the oven. I like to let the casserole rest for 10-15 minutes—trust me, it makes slicing so much easier and keeps the sauce from running everywhere.

For presentation, sprinkle with fresh parsley or chives and serve straight from the baking dish. It’s rustic, homey, and always looks inviting. Pair with a crisp green salad, steamed veggies, or even a fruity white wine. If you’re feeling extra, some crusty bread is perfect for scooping up that cheesy sauce.

Storage is simple: cover leftovers tightly and refrigerate for up to 4 days. To freeze, wrap portions in foil and place in freezer bags—good for up to 2 months. (Label them so you don’t forget what’s inside!)

Reheating tips: warm in a 350°F (175°C) oven, covered, for 15-20 minutes, or microwave single servings for 2-3 minutes. Add a splash of milk before reheating if the casserole seems dry—it perks right up! Honestly, the flavors get even better as they meld overnight, so leftovers might be the best part.

Nutritional Information & Benefits

Each serving (about 1/8 of the casserole) packs approximately:

• Calories: 350-400
• Protein: 18g
• Carbs: 32g
• Fat: 16g
• Fiber: 3g

The main health benefits come from the potatoes (potassium, vitamin C), ham (protein), and cheese (calcium). Using Yukon Gold potatoes bumps up the fiber and keeps things creamy. If you’re watching sodium, opt for lower-salt ham and cheese.

This recipe can easily be made gluten-free or lower-carb by swapping ingredients, and it’s a hearty choice for family meals. Allergens to note: dairy, gluten (unless you use alternatives), and pork. I love that you can tweak it for wellness—lighter milk, extra veggies, or leaner ham—without losing that comfort vibe.

Conclusion

If you’re craving a dinner that’s creamy, cheesy, and loaded with pure comfort, this scalloped potatoes with ham recipe is a must-try. It’s simple enough for weeknights, special enough for holidays, and always gets rave reviews (trust me, my family still fights over the last piece).

Don’t be afraid to make it your own with extra veggies, different cheeses, or even a spicy twist. The beauty of this casserole is how forgiving and customizable it is. Honestly, it’s my go-to for cozy evenings or feeding a crowd—always satisfying, never fussy.

I love this recipe because it brings back memories, puts smiles on faces, and feels like a warm hug in a pan. Let me know how yours turns out—drop a comment with your favorite variation or share it with friends who need a little comfort food in their lives. Here’s to cheesy dinners, happy bellies, and recipes that just feel like home!

FAQs

Can I make scalloped potatoes with ham ahead of time?

Absolutely! Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 10-15 minutes to the bake time if it’s going straight from fridge to oven.

What’s the best potato for scalloped potatoes with ham?

Yukon Gold for creamy texture, Russet for super tender slices. Both work great—just slice evenly!

Can I use leftover ham in this recipe?

Definitely. Leftover holiday ham is perfect. Just dice and add as directed—smoked or honey ham adds extra flavor.

How do I make this gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free blend. The sauce thickens just as well and tastes delicious.

Can I freeze scalloped potatoes with ham?

Yes! Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight and reheat in the oven for best texture.

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