There’s something undeniably soul-warming about a bubbling dish of scalloped potatoes and ham fresh from the oven. The creamy sauce, tender potatoes, and savory chunks of ham meld together into a symphony of comfort food perfection. At TastyKitchen, we believe in celebrating dishes that bring families together, and this recipe is a timeless crowd-pleaser. Whether you’re looking to use up leftover holiday ham or simply craving a hearty meal, this scalloped potatoes and ham recipe is your ticket to cozy dining bliss. Let’s dive into the details, from ingredients to step-by-step instructions, plus tips to make this dish your own.
Why Scalloped Potatoes and Ham?
Scalloped potatoes and ham is the kind of dish that feels like a hug on a plate. It’s rich, satisfying, and versatile enough to serve as a main course or a side dish. The combination of thinly sliced potatoes, a velvety cheese-infused cream sauce, and smoky ham creates a balance of textures and flavors that’s hard to resist. Plus, it’s a fantastic way to transform simple ingredients into something extraordinary.
This dish has deep roots in American home cooking, often gracing tables during holidays, potlucks, or Sunday suppers. Its origins trace back to scalloped potato recipes from the 19th century, where layers of potatoes were baked in cream or milk. Adding ham likely came later as a way to make the dish heartier, especially in households looking to stretch leftovers into a new meal. Today, it’s a staple in many kitchens, cherished for its affordability and crowd-pleasing appeal.
Ingredients for Scalloped Potatoes and Ham
Before we get to the cooking, let’s gather the essentials. This recipe serves 6–8 people, making it perfect for family dinners or gatherings. Feel free to adjust quantities based on your needs.
- Potatoes: 2½ pounds russet or Yukon Gold potatoes, peeled and sliced into ⅛-inch thick rounds. Russets are starchy and hold up well, while Yukon Golds offer a buttery flavor.
- Ham: 1½ cups diced cooked ham (about 8–10 ounces). Use leftover holiday ham, deli ham, or a ham steak, trimmed of excess fat.
- Butter: 4 tablespoons unsalted butter for the sauce, plus extra for greasing the baking dish.
- Onion: 1 medium yellow onion, finely chopped, for a subtle sweetness.
- Garlic: 2 cloves, minced, for depth of flavor.
- Flour: ¼ cup all-purpose flour to thicken the sauce.
- Milk: 2 cups whole milk, warmed, for a rich, creamy base.
- Heavy Cream: 1 cup for extra decadence.
- Cheese: 1½ cups shredded sharp cheddar cheese, divided. Cheddar adds tang, but you can mix in Gruyère or Monterey Jack for variety.
- Seasonings: 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ¼ teaspoon ground nutmeg for warmth.
- Fresh Thyme: 1 teaspoon chopped fresh thyme (or ½ teaspoon dried) for an herby note.
- Parsley: 2 tablespoons chopped fresh parsley for garnish (optional).
Equipment Needed
- A mandoline slicer (optional but helpful for uniform potato slices)
- A 9×13-inch baking dish
- A medium saucepan
- A whisk
- A cutting board and sharp knife
Step-by-Step Instructions
Now, let’s get cooking! This recipe takes about 20 minutes to prep and 1 hour 15 minutes to bake, yielding a golden, bubbly masterpiece.
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter to prevent sticking. Peel the potatoes and slice them into ⅛-inch thick rounds using a mandoline or sharp knife. Place the slices in a bowl of cold water to prevent browning while you prepare the sauce.
Step 2: Make the Creamy Sauce
In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Add the chopped onion and cook, stirring occasionally, for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onion mixture and whisk constantly for 1–2 minutes to form a roux. This will thicken the sauce. Slowly pour in the warmed milk, whisking to avoid lumps. Add the heavy cream, salt, pepper, paprika, nutmeg, and thyme. Continue to cook, stirring frequently, for 5–7 minutes until the sauce thickens enough to coat the back of a spoon.
Remove the saucepan from heat and stir in 1 cup of the shredded cheddar cheese until melted and smooth. Set the sauce aside.
Step 3: Assemble the Dish
Drain the potato slices and pat them dry with a clean kitchen towel. Arrange a single layer of potato slices in the bottom of the greased baking dish, slightly overlapping them. Sprinkle about one-third of the diced ham over the potatoes. Spoon a thin layer of the cheese sauce (about one-third) over the ham, spreading it evenly.
Repeat the layers two more times: potatoes, ham, sauce. Finish with a final layer of potatoes and pour the remaining sauce over the top. Sprinkle the remaining ½ cup of cheddar cheese evenly over the surface.
Step 4: Bake to Perfection
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 25–30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden and bubbly. If the top isn’t browning to your liking, you can broil it for 1–2 minutes, watching closely to avoid burning.
Step 5: Rest and Serve
Let the dish rest for 10 minutes before serving. This helps the sauce set and makes it easier to scoop. Garnish with chopped parsley for a pop of color, if desired. Serve hot as a main dish with a green salad or as a side alongside roasted meats or vegetables.
Tips for Success
- Uniform Slices: Consistent potato slices ensure even cooking. A mandoline is a game-changer, but if slicing by hand, take your time for thin, even rounds.
- Cheese Variations: Swap cheddar for Gruyère, Swiss, or a blend for a different flavor profile. Avoid pre-shredded cheese, as it may contain anti-caking agents that affect melting.
- Make It Ahead: Assemble the dish up to a day in advance, cover, and refrigerate. Add 10–15 minutes to the covered baking time if starting from cold.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or microwave individual portions.
- Freezing: Freeze the baked dish (cooled completely) for up to 2 months. Thaw overnight in the fridge and reheat at 350°F until warmed through.
Customizing Your Scalloped Potatoes and Ham
This recipe is wonderfully adaptable. Here are some ideas to make it your own:
- Add Veggies: Layer in sautéed mushrooms, spinach, or peas for extra nutrition and flavor.
- Spice It Up: Add a pinch of cayenne or diced jalapeños for a subtle kick.
- Herb Swap: Try rosemary or sage instead of thyme for a different aromatic twist.
- Gluten-Free: Substitute the flour with a gluten-free alternative like cornstarch (use 2 tablespoons dissolved in cold milk).
- Lower Fat: Use half-and-half instead of heavy cream and reduce the cheese to 1 cup.
Why This Dish Belongs on Your Table
Scalloped potatoes and ham is more than just a meal—it’s a tradition, a memory-maker, and a testament to the power of simple ingredients. At TastyKitchen, we love recipes that bring people together, and this one checks all the boxes: it’s budget-friendly, feeds a crowd, and delivers on flavor. Whether you’re serving it for a holiday feast, a weeknight dinner, or a cozy weekend meal, it’s sure to earn rave reviews.
So, grab your potatoes, fire up the oven, and let’s make some comfort food magic. We’d love to hear how this recipe turns out for you—share your photos and tips with us on social media using #TastyKitchen!
Author: TastyKitchen
Cuisine: American, Comfort Food
Keywords: scalloped potatoes, ham, creamy casserole, comfort food, family dinner, holiday recipe, cheesy potatoes