Creamy Scalloped Potatoes and Ham Recipe

Scalloped potatoes and ham make a practical comfort-food meal from simple ingredients. Thinly sliced potatoes bake slowly in a creamy sauce with savory ham, creating tender layers beneath a lightly browned top. The dish works well for a family dinner, a holiday side, or a planned use for leftover ham. With a few careful steps, it can be prepared without specialized equipment or difficult techniques.

Essential Concepts

• Use potatoes with enough starch to thicken the sauce.
• Slice the potatoes evenly so they finish cooking together.
• Season each layer lightly rather than relying only on the sauce.
• Cover the dish during most of baking, then uncover it to brown the top.
• Let the casserole rest before serving so the sauce can set.

Why This Recipe Works

The success of scalloped potatoes depends on three factors: potato variety, slice thickness, and moisture control. Yukon Gold potatoes provide a naturally creamy texture and hold their shape well. Russet potatoes contain more starch and produce a softer, thicker casserole. Either variety works, though combining them can create a pleasing balance between structure and creaminess.

Potatoes should be sliced about one-eighth inch thick, or roughly 3 millimeters. A mandoline makes uniform slices quickly, but a sharp chef’s knife is sufficient. Uneven slices can leave some pieces firm while others become overly soft.

The sauce is made from butter, flour, milk, and seasonings. This simple white sauce coats the potatoes and thickens as the casserole bakes. Ham contributes salt and savory flavor, so the amount of added salt should remain modest until the sauce has been tasted.

Scalloped Potatoes and Ham Recipe

Servings and Preparation

Serves: 6 to 8
Prep time: 25 minutes
Bake time: 1 hour 15 minutes to 1 hour 30 minutes
Resting time: 10 to 15 minutes
Oven temperature: 375°F, or 190°C

Ingredients

For the casserole:

• 2 pounds Yukon Gold or russet potatoes, about 900 grams, peeled or scrubbed and thinly sliced
• 2 cups diced cooked ham, about 300 grams
• 1 small yellow onion, finely diced, about 150 grams
• 3 tablespoons unsalted butter, about 43 grams
• 3 tablespoons all-purpose flour, about 24 grams
• 2 cups whole milk, 480 milliliters
• 1 teaspoon kosher salt, or 5 grams, divided
• 1/2 teaspoon freshly ground black pepper, about 1 gram
• 1/2 teaspoon garlic powder, about 1.5 grams
• 1/4 teaspoon dried thyme, about 0.5 grams
• 1/2 cup shredded sharp cheddar cheese, about 60 grams, optional
• 1 tablespoon chopped fresh parsley, about 4 grams, for serving

Equipment

• 9-by-13-inch baking dish, approximately 23-by-33 centimeters
• Medium saucepan
• Whisk
• Sharp knife or mandoline
• Aluminum foil

Instructions

1. Heat the oven to 375°F, or 190°C. Grease a 9-by-13-inch baking dish with a small amount of butter.

2. Melt the butter in a medium saucepan over medium heat. Add the onion and cook for 3 to 5 minutes, stirring occasionally, until softened but not browned.

3. Sprinkle in the flour and whisk continuously for about 1 minute. The flour should absorb the butter and form a smooth paste.

4. Gradually add the milk while whisking. Continue cooking for 4 to 6 minutes, until the sauce thickens enough to coat the back of a spoon. Stir in the black pepper, garlic powder, thyme, and half of the salt. Taste carefully, especially if the ham is salty.

5. Arrange one-third of the sliced potatoes in the prepared baking dish. Spread one-third of the ham and onion mixture over the potatoes, then spoon over one-third of the sauce. Repeat the layers twice, finishing with sauce. Press the layers gently so the liquid can move through the potatoes.

6. If using cheese, scatter it over the top. Cover the dish tightly with foil and bake for 50 minutes.

7. Remove the foil and continue baking for 20 to 30 minutes, until the potatoes are tender when pierced with a thin knife and the top is lightly browned. If the potatoes are still firm, cover the dish again and bake for another 10 to 15 minutes.

8. Let the casserole rest for 10 to 15 minutes before serving. Sprinkle with parsley if desired.

Practical Cooking Notes

Do not rinse the potato slices after cutting them. Surface starch helps thicken the sauce. If the slices must wait before assembly, place them in a bowl of cold water to prevent browning, then drain and dry them thoroughly. Excess water can make the sauce thin.

The sauce should be moderately seasoned before it goes into the baking dish. Potatoes absorb salt as they cook, but ham may supply a substantial amount already. For a lower-sodium version, use reduced-sodium ham and add salt only after tasting the sauce.

A covered baking period allows the potatoes to steam and soften. Uncovering the dish near the end permits excess moisture to evaporate and gives the top a more appealing texture. Cutting into the casserole immediately after baking can produce a loose serving because the sauce needs time to cool and thicken. For another make-ahead side dish that reheats well, see these make-ahead Thanksgiving sides.

For a richer dish, replace 1/2 cup of the milk with heavy cream. For a lighter version, use 2 percent milk, though the sauce may be slightly less thick. A small amount of cheddar adds flavor, but traditional scalloped potatoes do not require cheese. The ham and cream sauce provide sufficient savory character on their own.

For additional guidance on preparing a similar potato-and-ham casserole, compare the ingredient and baking approach in Well Plated’s scalloped potatoes and ham recipe.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered container for up to 4 days. Reheat individual portions in the microwave at medium power, or warm the entire casserole in a 350°F, or 175°C, oven. Cover the dish with foil while reheating to prevent the potatoes from drying. Add a tablespoon or two of milk around the edges if the sauce has become very thick.

The casserole can be assembled several hours before baking. Cover it and refrigerate it until needed, then allow about 15 minutes of additional baking time. For the best texture, do not assemble it more than one day in advance because the potatoes may discolor and release excess moisture.

Variations

For a more substantial meal, add cooked peas, sautéed mushrooms, or finely chopped roasted vegetables. Replace part of the ham with cooked bacon, smoked turkey, or shredded chicken. A small amount of Dijon mustard in the sauce adds acidity and helps balance the richness.

For a sharper flavor, use Gruyère, Swiss, or Parmesan in place of cheddar. Add a pinch of smoked paprika for a subtle smoky note, or use fresh thyme instead of dried. Keep additions restrained so the potatoes remain the primary ingredient.

FAQ’s

Can I use leftover mashed potatoes?

No. This recipe relies on raw sliced potatoes to absorb the sauce and release starch during baking. Mashed potatoes require a different preparation method and will not form the same layered texture.

Why are my scalloped potatoes still hard?

The slices may be too thick, the dish may not have been covered securely, or the oven may run cooler than its stated temperature. Cover the casserole and continue baking until a knife passes easily through the center.

Can I prepare scalloped potatoes and ham without cheese?

Yes. Cheese is optional. The flour-thickened milk sauce creates a creamy casserole without it.

What type of ham works best?

Fully cooked smoked ham, baked ham, or a thick ham steak all work well. Cut the ham into small cubes or thin strips so it distributes evenly through the layers.

Can I freeze this casserole?

Freezing is possible, but the potatoes may become softer and release some moisture after thawing. For better results, freeze it after baking, cool it completely, wrap it well, and use it within 2 months. Thaw it in the refrigerator before reheating.

How do I keep the milk sauce from curdling?

Use moderate heat when making the sauce, whisk the milk in gradually, and avoid prolonged boiling. Baking at the stated temperature also helps the sauce remain smooth.