I’ve got Scalloped Potatoes With Ham And Cheese that stack absurdly cheesy thin potato layers into a freezer-friendly dinner that steals every plate.

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I’m obsessed with Cheesy Ham And Scalloped Potatoes because it’s everything I want in a lazy dinner: layers of thin russet potatoes smothered in melty sharp cheddar cheese and salty bits of ham. I love how the edges get crispy and the center stays gooey.

Scalloped Potatoes With Ham And Cheese hits that dinner sweet spot where simple ingredients taste like you tried hard. But I’m not interested in fuss.

I want a pan that disappears at the table and everyone reaching for seconds. Messy, cheesy, satisfying.

That kind of food I crave on repeat. No regrets.

Do it now.

Ingredients

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Potatoes: creamy base, thin slices soak sauce.
Ham: salty protein, adds meaty bites.
Basically butter: rich, makes sauce silky.
Flour: thickener so sauce clings.
Milk: creamy backbone, keeps it smooth.
Plus cream: optional, extra lush and creamy.
Onion: sweet layers that mellow everything.
Garlic: small kick that brightens sauce.
Cheddar: sharp melty character and gooeyness.
Parmesan: nutty salt, crisps on top.
Basically salt: wakes flavors, don’t skip.
Pepper: little heat, a bit of zip.
Nutmeg pinch: cozy warmth, subtle.
Plus herbs: thyme or parsley, fresh finish.
Greasing: butter or spray prevents sticking, browns.

Ingredient Quantities

3 lb russet or Yukon Gold potatoes, peeled and very thinly sliced (about 6 medium)

2 cups cooked ham, diced (leftover or store bought ham steak)

4 tbsp unsalted butter

3 tbsp all purpose flour

2 1/2 cups whole milk

1/2 cup heavy cream (optional for extra creaminess)

1 small yellow onion, thinly sliced (or 1/2 large, whatever you got)

2 cloves garlic, minced

2 cups shredded sharp cheddar cheese (or mix cheddar and Gruyere)

1/2 cup grated Parmesan cheese

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/8 tsp ground nutmeg (a pinch)

1 tbsp fresh thyme or parsley, chopped (optional)

Butter or cooking spray for greasing the baking dish

How to Make this

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1. Preheat oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.

2. Peel and very thinly slice potatoes (use a mandoline if you got one) and soak in cold water for 5 minutes to remove extra starch, then drain and pat dry.

3. In a medium saucepan melt 4 tbsp butter over medium heat, add sliced onion and cook until soft about 4 minutes, stir in minced garlic for 30 seconds more.

4. Sprinkle 3 tbsp flour over the onions, whisk constantly for 1 minute to make a roux, then slowly whisk in 2 1/2 cups whole milk and 1/2 cup heavy cream if using until smooth and slightly thickened about 3 to 5 minutes.

5. Remove sauce from heat and stir in 1 1/2 tsp kosher salt, 1/2 tsp black pepper, a pinch (1/8 tsp) nutmeg, 1 1/2 cups shredded cheddar, and 1/4 cup Parmesan until melty; reserve the rest of the cheese for topping.

6. Layer one third of the potatoes in the bottom of the dish, sprinkle with a little of the sauce, some diced ham and a handful of the cheese; repeat two more times finishing with sauce and the remaining 1/2 cup cheddar plus 1/4 cup Parmesan on top.

7. Cover tightly with foil and bake on the center rack for 45 minutes, then remove foil and bake another 20 to 25 minutes until potatoes are tender and top is golden and bubbly; if edges brown too fast loosely tent with foil.

8. Let rest 10 to 15 minutes after baking so the sauce sets up and it slices nicer, taste and adjust salt and pepper if needed, stir in chopped thyme or parsley for a fresh note.

9. To reheat leftovers warm covered in a 350°F oven until heated through, or microwave single servings; if you want a crispy top broil 2 minutes watching closely.

10. To freeze: assemble but do not bake, wrap tightly with plastic and foil, freeze up to 3 months; to cook from frozen bake covered at 375°F for 1 hour 15 minutes, then uncover and bake 20 to 30 minutes until bubbly and browned.

Equipment Needed

1. 9×13 inch baking dish, greased well
2. Mandoline or a sharp chef knife and a vegetable peeler (mandoline makes super thin slices)
3. Large cutting board and a good chef knife for the onion and ham
4. Medium saucepan for the sauce
5. Whisk for the roux and to smooth the milk in
6. Cheese grater for the cheddar and Parmesan
7. Mixing bowl or two to hold sliced potatoes while you work
8. Aluminum foil to cover the dish while baking
9. Oven mitts or kitchen towels and a heatproof spatula or spoon for serving

FAQ

Can I use a different potato than russet or Yukon Gold? Yes. Red potatoes or fingerlings will work but they have more wax and might not get quite as creamy. If you use thin skinned potatoes, you can leave the peel on to save time and add texture.

Do the potatoes need to be par-cooked before baking? No, if you slice them very thin (about 1/8 inch) they cook through in the oven. If your slices are thicker, you can par-boil for 5 minutes to make sure they get tender.

Can I make this ahead of time? Absolutely. Assemble the dish, cover and refrigerate up to 24 hours, then add 10 to 15 minutes to the bake time if it goes into the oven cold. For best browning, uncover for the last 20 minutes.

Why is my scalloped potatoes watery? A couple reasons: potatoes release starch and some liquid as they cook, and if your sauce is thin it wont hold up. Make sure you make a proper roux with the butter and flour, simmer the milk mix till it thickens a bit before adding cheese, and slice potatoes thinly. Also avoid over-salting if your ham is salty, it can draw out water.

Can I swap the ham for something else? Yes. Rotisserie chicken, cooked bacon, or sautéed mushrooms are great swaps. If using raw sausage or chicken, cook it first before adding to the layers.

Can I freeze leftovers or the assembled dish? You can freeze baked leftovers for up to 2 months. Reheat covered at 350°F until warmed through. For freezing an unbaked assembled pan, wrap tightly and freeze up to 1 month. Thaw in the fridge overnight before baking and add extra bake time if still cold.

Easy Scalloped Potatoes And Ham Recipe Substitutions and Variations

Potatoes: use Yukon Gold if you normally use russets, or swap for thinly sliced red potatoes for a waxier, firmer bite — they hold up better if you like distinct layers.
Ham: swap cooked ham for cooked bacon or pancetta chopped small, or use shredded rotisserie chicken for a milder, crowd-pleasing option.
Milk/heavy cream: replace whole milk with 2% plus an extra tablespoon of butter, or use half-and-half in place of milk and cream together for rich but lighter sauce.
Cheddar/Gruyere: use Monterey Jack or Colby for milder melting cheese, or a mix of mozzarella and Parmesan if you want gooey stretch with nutty flavor.

Pro Tips

1) Use a mandoline if you got one but seriously watch your fingers, use the guard or a cut-resistant glove. Thinner slices = creamier bake, but too thin and they turn to mush, so aim for about 1.5 mm and don’t overdo it.

2) Make the sauce a little thicker than you think you need, it will thin out as it bakes. If it seems too thin, let it simmer another minute, or temper in a spoonful of hot milk before adding all the cheese so it doesn’t seize up. Taste for salt after the sauce is made not before, especially if your ham is salty.

3) Layering trick: overlap the potato slices like shingles and press down lightly so there are no big air gaps, that helps even cooking and cleaner slices. If you want a crispier top, stir a tablespoon of melted butter into the reserved cheese before sprinkling it on.

4) For make-ahead or freezing, assemble but don’t bake, wrap tight and freeze. Thaw overnight in the fridge before baking for best texture, or if baking from frozen add extra covered time and check tenderness with a knife. Let it rest 10 to 15 minutes after baking so the sauce firms up, otherwise it’ll fall apart when you try to serve.

Easy Scalloped Potatoes And Ham Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’ve got Scalloped Potatoes With Ham And Cheese that stack absurdly cheesy thin potato layers into a freezer-friendly dinner that steals every plate.

Servings

servings

Calories

471

kcal

Equipment: 1. 9×13 inch baking dish, greased well
2. Mandoline or a sharp chef knife and a vegetable peeler (mandoline makes super thin slices)
3. Large cutting board and a good chef knife for the onion and ham
4. Medium saucepan for the sauce
5. Whisk for the roux and to smooth the milk in
6. Cheese grater for the cheddar and Parmesan
7. Mixing bowl or two to hold sliced potatoes while you work
8. Aluminum foil to cover the dish while baking
9. Oven mitts or kitchen towels and a heatproof spatula or spoon for serving

Ingredients

3 lb russet or Yukon Gold potatoes, peeled and very thinly sliced (about 6 medium)
2 cups cooked ham, diced (leftover or store bought ham steak)
4 tbsp unsalted butter
3 tbsp all purpose flour
2 1/2 cups whole milk
1/2 cup heavy cream (optional for extra creaminess)
1 small yellow onion, thinly sliced (or 1/2 large, whatever you got)
2 cloves garlic, minced
2 cups shredded sharp cheddar cheese (or mix cheddar and Gruyere)
1/2 cup grated Parmesan cheese
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/8 tsp ground nutmeg (a pinch)
1 tbsp fresh thyme or parsley, chopped (optional)
Butter or cooking spray for greasing the baking dish

Directions

Preheat oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
Peel and very thinly slice potatoes (use a mandoline if you got one) and soak in cold water for 5 minutes to remove extra starch, then drain and pat dry.
In a medium saucepan melt 4 tbsp butter over medium heat, add sliced onion and cook until soft about 4 minutes, stir in minced garlic for 30 seconds more.
Sprinkle 3 tbsp flour over the onions, whisk constantly for 1 minute to make a roux, then slowly whisk in 2 1/2 cups whole milk and 1/2 cup heavy cream if using until smooth and slightly thickened about 3 to 5 minutes.
Remove sauce from heat and stir in 1 1/2 tsp kosher salt, 1/2 tsp black pepper, a pinch (1/8 tsp) nutmeg, 1 1/2 cups shredded cheddar, and 1/4 cup Parmesan until melty; reserve the rest of the cheese for topping.
Layer one third of the potatoes in the bottom of the dish, sprinkle with a little of the sauce, some diced ham and a handful of the cheese; repeat two more times finishing with sauce and the remaining 1/2 cup cheddar plus 1/4 cup Parmesan on top.
Cover tightly with foil and bake on the center rack for 45 minutes, then remove foil and bake another 20 to 25 minutes until potatoes are tender and top is golden and bubbly; if edges brown too fast loosely tent with foil.
Let rest 10 to 15 minutes after baking so the sauce sets up and it slices nicer, taste and adjust salt and pepper if needed, stir in chopped thyme or parsley for a fresh note.
To reheat leftovers warm covered in a 350°F oven until heated through, or microwave single servings; if you want a crispy top broil 2 minutes watching closely.
To freeze: assemble but do not bake, wrap tightly with plastic and foil, freeze up to 3 months; to cook from frozen bake covered at 375°F for 1 hour 15 minutes, then uncover and bake 20 to 30 minutes until bubbly and browned.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.