I just nailed Cheesy Ham And Scalloped Potatoes that bake into impossibly thin, melty layers and actually freezes for last-minute holiday wins, keep scrolling.

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I’m obsessed with Scalloped Potatoes With Ham And Cheese because it hits every lazy comfort urge with cheesy, slightly crispy layers. I love that the potatoes soak up a ridiculously rich sauce so each forkful is thick, salty, and gooey.

Cheesy Ham And Scalloped Potatoes feels like leftovers upgraded, but better than the original meal. I like the way diced cooked ham pockets pop up between potato slices, and sharp cheddar cheese strings pull apart like they mean it.

And it’s messy. It’s loud.

It makes me drop forks and keep eating anyway. No ceremony, just layers of cheesy joy.

Ingredients

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Potatoes: Basic creamy base, thin slices soak up sauce and feel comforting.
Ham: Chewy salty protein, adds hearty, savory bites throughout.
Butter: Richness and silkiness, makes the sauce feel luxurious.
Flour: Thickens the sauce so it clings to each potato slice.
Whole milk: Keeps it smooth and mellow, not too heavy.
Heavy cream: Basically adds decadence and extra creaminess to the dish.
Sharp cheddar: Tangy, melty cheese punch that gives great flavor.
Gruyere or mozzarella: Plus gooey stretch or nutty depth, optional but nice.
Onion: Sweet background flavor, it hides in the layers and surprises you.
Garlic: Little savory kick, makes it smell irresistible.
Kosher salt: Brings out all the flavors, don’t skip seasoning.
Black pepper: Simple warm bite, keeps things from tasting flat.
Nutmeg: Tiny warm note, basically holiday vibes in a bite.
Panko or breadcrumbs: Crunchy topping, gives texture contrast to soft potatoes.
Parsley: Fresh pop of color and brightness at the end.

Ingredient Quantities

3 pounds russet or Yukon Gold potatoes, peeled and very thinly sliced

2 cups diced cooked ham (about 10 to 12 ounces)

3 tablespoons unsalted butter

3 tablespoons all purpose flour

2 1/2 cups whole milk

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 cup shredded Gruyere or mozzarella, optional but tasty

1 small onion, thinly sliced or grated

2 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg, optional

1/2 cup panko breadcrumbs or plain breadcrumbs, optional for topping

2 tablespoons chopped fresh parsley for garnish, optional

How to Make this

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1. Preheat oven to 375°F and butter a 9×13 inch baking dish well so the potatoes wont stick.

2. Peel and very thinly slice the potatoes (a mandoline makes this faster but be careful), then pat them dry with a towel so the sauce clings better.

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

4. Sprinkle the flour into the butter and onion, whisk constantly for about 1 minute to make a roux, then slowly whisk in the whole milk and heavy cream until smooth and slightly thickened.

5. Stir in 1 1/2 cups of the cheddar and all of the Gruyere or mozzarella (if using), add the salt, pepper and nutmeg, melt until the sauce is cheesy and smooth; taste and adjust seasoning.

6. Layer about a third of the potatoes in the bottom of the dish, sprinkle with about a third of the diced ham and a little of the sauce, repeat two more times finishing with sauce on top; press layers down gently so there is even contact.

7. Sprinkle the remaining 1/2 cup cheddar over the top and, if using, evenly scatter the 1/2 cup panko breadcrumbs for a crunchy crust.

8. Cover tightly with foil and bake for 45 minutes, then remove foil and bake another 20 to 30 minutes until potatoes are tender when pierced and the top is golden and bubbly.

9. Let rest 10 minutes before serving so the sauce sets, then sprinkle with chopped parsley. If freezing, cool completely, wrap tightly or freeze in a covered dish and bake from frozen at 375°F adding about 25 to 40 minutes to the covered baking time.

Equipment Needed

1. oven (set to 375°F)
2. 9×13 inch baking dish, well buttered
3. mandoline or a very sharp chef knife and cutting board (careful here)
4. vegetable peeler
5. medium saucepan for the sauce
6. whisk and a wooden spoon or spatula for stirring
7. measuring cups and spoons
8. mixing bowl or two to hold sliced potatoes and mix sauce ingredients
9. aluminum foil and a cooling rack for resting and, if needed, freezing/storage

FAQ

Q: Can I use different potatoes than russet or Yukon Gold? A: Yes, you can use red potatoes or fingerlings but they hold shape more and might need a little longer to cook. Waxy potatoes wont get as creamy, but will still be tasty.

Q: Do I have to pre-cook the ham? A: No, use already cooked ham like leftover holiday ham or deli ham. If it was smoked or salty, taste a bit first and cut back on the salt in the sauce.

Q: How thin should the potato slices be? A: Around 1/8 inch is ideal. Too thick and the bake takes forever, too thin and they can turn mushy. A mandoline helps get even slices, but be careful, theyre sharp.

Q: Can I make this ahead of time? A: Absolutely. Assemble, cover and refrigerate up to 24 hours. Let it sit at room temp 20 to 30 minutes before baking and add 10 to 20 minutes to the bake time if it goes in cold.

Q: Any tips for a really creamy sauce? A: Cook the roux (butter and flour) a minute or two to get rid of the raw flour taste, then whisk in warm milk and cream slowly. Don’t skimp on cheese and stir some into the sauce so every layer has gooeyness.

Q: Can I freeze leftovers? A: Yes, cool completely, wrap tight and freeze up to 2 months. Thaw in fridge overnight and reheat covered at 350 F until warmed through. The texture might be a little softer after freezing.

Easy Scalloped Potatoes And Ham Recipe Substitutions and Variations

Ham: swap with shredded rotisserie chicken or leftover turkey. Works great if you want something milder or have no ham on hand.
Whole milk + heavy cream: use 3 cups half and half instead for a simpler one-bowl pour, or use 2 cups whole milk plus 1 cup evaporated milk if thats what you got.
Sharp cheddar: substitute Colby, Monterey Jack, or a good melting mozzarella for a creamier, less sharp flavor.
Panko breadcrumbs topping: crushed Ritz crackers, crushed plain potato chips, or even crushed saltine crackers make a tasty crunchy top if you dont have panko.

Pro Tips

1. Dry the potato slices really well before you layer them, cause wet potatoes dilute the sauce and make it runny; if you have time let them sit on a towel for 10 minutes, or even toss them with a little salt and let them sweat then pat dry.
2. Make the roux first and cook it a bit longer than you think, it helps the sauce thicken and stops a floury taste, then add the milk slowly and whisk like crazy so you dont get lumps.
3. If you want extra flavor, fold a handful of finely grated Parmesan into the sauce or sprinkle it between the layers, the Parm melts down and boosts savory depth without making it too salty.
4. Don’t skip the rest time after baking, let it sit at least 10 minutes or the sauce will pour out when you cut it; if you need to reheat leftovers, cover and bake at 325°F so it warms through without drying out.

Easy Scalloped Potatoes And Ham Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I just nailed Cheesy Ham And Scalloped Potatoes that bake into impossibly thin, melty layers and actually freezes for last-minute holiday wins, keep scrolling.

Servings

servings

Calories

554

kcal

Equipment: 1. oven (set to 375°F)
2. 9×13 inch baking dish, well buttered
3. mandoline or a very sharp chef knife and cutting board (careful here)
4. vegetable peeler
5. medium saucepan for the sauce
6. whisk and a wooden spoon or spatula for stirring
7. measuring cups and spoons
8. mixing bowl or two to hold sliced potatoes and mix sauce ingredients
9. aluminum foil and a cooling rack for resting and, if needed, freezing/storage

Ingredients

3 pounds russet or Yukon Gold potatoes, peeled and very thinly sliced
2 cups diced cooked ham (about 10 to 12 ounces)
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 1/2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyere or mozzarella, optional but tasty
1 small onion, thinly sliced or grated
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg, optional
1/2 cup panko breadcrumbs or plain breadcrumbs, optional for topping
2 tablespoons chopped fresh parsley for garnish, optional

Directions

Preheat oven to 375°F and butter a 9×13 inch baking dish well so the potatoes wont stick.
Peel and very thinly slice the potatoes (a mandoline makes this faster but be careful), then pat them dry with a towel so the sauce clings better.
In a medium saucepan melt the 3 tablespoons butter over medium heat, add the sliced onion and cook 3 to 4 minutes until soft, stir in the minced garlic for 30 seconds.
Sprinkle the flour into the butter and onion, whisk constantly for about 1 minute to make a roux, then slowly whisk in the whole milk and heavy cream until smooth and slightly thickened.
Stir in 1 1/2 cups of the cheddar and all of the Gruyere or mozzarella (if using), add the salt, pepper and nutmeg, melt until the sauce is cheesy and smooth; taste and adjust seasoning.
Layer about a third of the potatoes in the bottom of the dish, sprinkle with about a third of the diced ham and a little of the sauce, repeat two more times finishing with sauce on top; press layers down gently so there is even contact.
Sprinkle the remaining 1/2 cup cheddar over the top and, if using, evenly scatter the 1/2 cup panko breadcrumbs for a crunchy crust.
Cover tightly with foil and bake for 45 minutes, then remove foil and bake another 20 to 30 minutes until potatoes are tender when pierced and the top is golden and bubbly.
Let rest 10 minutes before serving so the sauce sets, then sprinkle with chopped parsley. If freezing, cool completely, wrap tightly or freeze in a covered dish and bake from frozen at 375°F adding about 25 to 40 minutes to the covered baking time.

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.