Classic Scalloped Potatoes with Ham is comfort food at its best—creamy, cheesy layers of tender potatoes baked with bits of savory ham. The rich sauce soaks into every slice, making each bite warm and satisfying. It’s the kind of dish that feels like a big cozy hug, perfect for sharing with family or friends.
I love making this when I want something simple but special. The ham adds just the right salty punch without overpowering the gentle creaminess of the potatoes. I usually mix in a little extra cheese on top to get that golden, bubbly crust that makes everyone’s eyes light up at the dinner table.
This dish is great served alongside a fresh green salad or steamed veggies for a balanced meal. I find it especially wonderful on chilly evenings or holiday dinners when everyone’s gathered around and looking for something filling and homey. It’s one of those recipes that always brings people together, and I never get tired of it.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet are great choices because they hold their shape and become creamy. If you prefer a firmer texture, Red potatoes work, but avoid waxy types for this dish.
Ham: Cooked ham adds nice saltiness and texture. You can use leftover ham, diced ham steak, or even smoked turkey for a different twist. Make sure it’s already cooked.
Milk: Whole milk gives a creamy base. For richer flavor, try half-and-half. If you want to lighten it up, use 2% or even unsweetened almond milk, though the texture will be less creamy.
Cheese: Cheddar is classic and melts well for a gooey sauce. Feel free to mix sharp cheddar with mozzarella for stretchiness or use Gruyère for a subtle nutty flavor.
How Do You Make the Sauce Thick and Smooth without Lumps?
Making a smooth cheese sauce is key to creamy scalloped potatoes. Here’s the way I do it:
- Start by melting butter over medium heat and quickly stir in all-purpose flour to make a roux. Cook it for a couple of minutes to get rid of the raw flour taste.
- Slowly add milk in small amounts while whisking constantly. This helps avoid lumps forming.
- Keep whisking and cooking until the sauce thickens—this usually takes about 5-7 minutes. It should coat the back of a spoon nicely.
- Remove from heat before adding cheese. Stir the cheese in slowly until melted for a smooth finish.
Patience and steady whisking are the secrets here. If lumps form, whisk vigorously or strain the sauce before mixing with potatoes.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it fits all the layers evenly and cooks thoroughly.
- Medium saucepan – perfect for making the cheese sauce without extra dishes.
- Whisk – helps you stir the sauce smoothly and avoid lumps.
- Sharp knife and cutting board – makes slicing potatoes easy and even for uniform cooking.
- Measuring cups and spoons – keep everything precise for perfect results.
- Aluminum foil – covers the dish while baking to keep it moist and prevent over-browning.
Flavor Variations & Add-Ins
- Use cooked bacon or pancetta instead of ham for a smoky flavor.
- Mix in chopped cooked spinach or kale for added greens and nutrients.
- Add a dash of hot sauce or cayenne pepper for a little heat.
- Switch cheddar for Gruyère or Swiss cheese for a nuttier, more complex taste.
Classic Scalloped Potatoes with Ham
Ingredients You’ll Need:
Main Ingredients:
- 4 cups potatoes, thinly sliced (Yukon Gold or Russet potatoes work well)
- 1 ½ cups cooked ham, diced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk (or half-and-half for a richer dish)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- ½ teaspoon dried thyme or dried parsley (optional)
- 1 ½ cups shredded cheddar cheese (divided)
- ¼ teaspoon ground nutmeg (optional)
Time Needed:
This dish takes about 15 minutes to prepare and then needs 1 hour and 10 to 20 minutes to bake. After baking, plan for about 5 to 10 minutes resting time before serving. So, in total, give yourself around 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
2. Make the Cheese Sauce
In a medium saucepan over medium heat, melt the butter. Stir in the flour, cooking for 1-2 minutes until bubbly and lightly golden. Gradually whisk in the milk, stirring constantly to keep the sauce smooth. Cook for 5-7 minutes until thick and coating the back of a spoon.
Stir in salt, black pepper, garlic powder, thyme or parsley, and nutmeg if you like. Remove the sauce from heat and mix in 1 cup of shredded cheddar cheese until melted and smooth.
3. Layer and Assemble
Layout half of the sliced potatoes evenly in the baking dish. Sprinkle half of the diced ham over the potatoes, then pour half the cheese sauce on top. Repeat layers with the remaining potatoes, ham, and sauce.
Top with the remaining ½ cup shredded cheddar cheese for a delicious cheesy crust.
4. Bake and Finish
Cover the dish tightly with foil and bake in the preheated oven for 50 minutes. Remove the foil and bake uncovered for an additional 20 to 30 minutes, or until the top turns golden brown and bubbly, and potatoes are tender when pierced with a fork.
Allow the scalloped potatoes to rest for 5 to 10 minutes so the sauce thickens a bit before serving.
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for scalloped potatoes, as frozen ones can become watery and mushy. If you only have frozen, thaw them completely and pat dry to remove excess moisture before using.
Can I Make Classic Scalloped Potatoes with Ham Ahead of Time?
Yes! Assemble the dish but don’t bake it. Cover tightly and refrigerate for up to 24 hours. When ready, bake covered for about 60-70 minutes, then uncovered for 20-30 minutes until bubbly and golden.
What Can I Substitute for Ham?
You can swap ham with cooked bacon, diced smoked sausage, or even cooked chicken for a different flavor. Adding vegetables like spinach or mushrooms also works well.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave on medium power, stirring occasionally.