Scalloped Potatoes and Ham Recipe: When you’re craving a dish that wraps you in a warm culinary hug, scalloped potatoes and ham is the answer. This timeless recipe has graced family dinner tables for generations—and for good reason. It’s creamy, hearty, savory, and perfectly satisfying. Whether you’re feeding a crowd during the holidays or just trying to use up leftover ham, this dish never disappoints.
There’s something magical about the way tender slices of potato soak up that rich, velvety sauce, layered with savory bites of ham. The top gets golden and slightly crispy, while the inside remains creamy and comforting. It’s the kind of dish that makes you close your eyes after the first bite and smile.
Why This Recipe is a Family Favorite
Families love this recipe for its simplicity and flexibility. You can make it ahead of time, it reheats well, and it tastes even better the next day. It’s also a perfect balance of carbs and protein, which means it can stand alone as a main course or complement a larger meal.
Another reason people keep coming back to scalloped potatoes and ham? It’s incredibly customizable. Don’t like onions? Leave them out. Want to add more cheese? Go for it. This dish adapts to your tastes, making it a true kitchen staple.
Ingredients You’ll Need
Main Ingredients List
To whip up this crowd-pleasing casserole, gather the following:
- 6 medium russet potatoes, peeled and thinly sliced
- 2 cups cooked ham, diced (leftovers work perfectly)
- 1 medium onion, finely chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (whole milk preferred for creaminess)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups shredded cheddar cheese (optional but recommended)
- 1 teaspoon garlic powder (optional)
Each ingredient plays a key role in creating that signature creamy texture and savory depth of flavor. The butter and flour come together to form a roux, the base of the creamy sauce, while milk gives it richness. Cheese adds an extra layer of indulgence.
Substitution Suggestions
Out of an ingredient or want to make this dish your own? Here are a few easy swaps:
- Potatoes: Yukon Gold or red potatoes can replace russet for a slightly different texture.
- Milk: Use half-and-half or a combo of milk and cream for a richer sauce. For a lighter version, try low-fat milk or even unsweetened almond milk.
- Ham: Turkey or rotisserie chicken can be used for a leaner option.
- Cheese: Swiss, Gruyère, or Monterey Jack can add interesting flavor variations.
- Gluten-Free: Use cornstarch or a gluten-free flour blend instead of all-purpose flour.
Having options means you can easily tweak the recipe based on what’s in your fridge or suit dietary needs.
Equipment You’ll Need
Kitchen Tools Required
Don’t worry—you won’t need fancy gadgets for this one. Just some basic kitchen tools will do:
- Cutting board and knife (for slicing potatoes and chopping ham/onions)
- Large saucepan (to prepare the sauce)
- Whisk (for mixing the roux smoothly)
- Casserole dish (a 9×13 inch pan works great)
- Mandoline slicer (optional, but helpful for evenly slicing potatoes)
- Measuring cups and spoons
Having everything prepped and within reach will streamline the cooking process and help prevent last-minute scrambling.
How to Make Scalloped Potatoes and Ham Recipe – Step-by-Step Instructions
Step 1 – Preparing the Potatoes and Ham
Start by peeling and thinly slicing your potatoes—aim for slices that are about 1/8 inch thick. Uniform slices ensure even cooking. If you have a mandoline slicer, this is a great time to use it for quick and consistent results.
Dice the cooked ham into bite-sized chunks. If you’re using leftover holiday ham, this is the perfect way to give it new life. Make sure it’s not too thick or it will overpower the potatoes.
Chop the onion finely, especially if you’re cooking for kids or picky eaters who prefer less noticeable textures.
Preheat your oven to 375°F (190°C). Grease your casserole dish with a bit of butter or non-stick spray to prevent sticking and set it aside.
Step 2 – Making the Creamy Sauce
Melt the butter in a large saucepan over medium heat. Once fully melted, stir in the flour and whisk continuously for about 1–2 minutes to form a smooth paste (roux). This step is crucial for a lump-free sauce.
Gradually whisk in the milk, a little at a time, stirring constantly to prevent clumps. Keep whisking until the mixture thickens to a gravy-like consistency. Add salt, pepper, garlic powder, and any other seasoning you like.
If you’re adding cheese, stir in about 1 cup of it into the sauce until melted and smooth. The remaining cheese will go on top later for that golden finish.
This sauce should coat the back of a spoon easily. If it’s too thick, add a splash more milk. Too thin? Let it simmer a few more minutes.
Step 3 – Layering the Ingredients
Now that your potatoes, ham, and creamy sauce are ready, it’s time to build your scalloped masterpiece.
Start by spreading a thin layer of the sauce at the bottom of your greased casserole dish. This prevents sticking and infuses the bottom layer with flavor. Next, place a single, even layer of sliced potatoes over the sauce, slightly overlapping them like shingles. Then, scatter a portion of your diced ham and a sprinkle of chopped onions over the potatoes.
Repeat this process—sauce, potatoes, ham, onion—until all ingredients are used up, finishing with a layer of sauce on top. If you reserved any cheese, now’s the time to sprinkle it generously over the surface.
This layering not only distributes the ingredients evenly but also allows each bite to be rich with creamy sauce and savory ham. Make sure the top layer is well-coated to prevent the potatoes from drying out during baking.
Step 4 – Baking the Dish
Cover your casserole dish tightly with aluminum foil. This traps the moisture and helps the potatoes cook through without the top drying out.
Place the dish in your preheated oven and bake for about 45 minutes. After this time, remove the foil and bake uncovered for an additional 25-30 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
To check doneness, insert a knife into the center—if it slides in easily, the potatoes are cooked. If it meets resistance, bake for an additional 10 minutes and check again.
During the last 10 minutes of baking, you can also turn on the broiler for a couple of minutes if you want an extra crispy, cheesy crust—but keep a close eye on it to avoid burning.
Step 5 – Cooling and Serving Tips
Once it’s out of the oven, resist the temptation to dive in immediately. Let the dish rest for about 10-15 minutes. This cooling time helps the sauce thicken and set, making it easier to cut into clean portions.
When it’s ready to serve, use a wide spatula to scoop out portions. The dish holds its shape well, making it perfect for plated meals or buffet-style serving.
Garnish with freshly chopped parsley or chives for a pop of color and freshness. If you’re serving this as a main course, add a crisp green salad or some steamed veggies on the side for a well-rounded meal.
Expert Tips for the Best Scalloped Potatoes and Ham
Avoiding Common Mistakes
Here are a few pitfalls to steer clear of if you want your dish to turn out perfect every time:
- Skipping the roux step: Don’t just dump flour into milk—it won’t thicken properly. Always create a roux first.
- Overloading with ham: While it’s tempting, too much ham can overwhelm the dish and make it too salty.
- Using raw potatoes with thick slices: These take longer to cook and can remain crunchy in the middle. Keep slices thin and even.
- Not preheating the oven: This helps maintain an even baking temperature from the start.
- Forgetting to grease the pan: Nothing ruins the bottom layer faster than it sticking to the dish.
Avoid these issues and you’re well on your way to scalloped perfection.
Getting the Perfect Texture
Achieving that signature creamy texture is all about technique. Here’s how:
- Use high-starch potatoes like russets—they break down slightly during cooking, creating that soft, velvety texture.
- Let your sauce thicken properly before pouring it over the layers.
- Don’t rush the baking—slow and steady ensures the potatoes cook evenly and the flavors meld together.
If you like a little crunch, add breadcrumbs mixed with melted butter on top before baking uncovered. This gives you a beautifully crispy, golden crust.
Serving Suggestions and Pairings
Best Side Dishes to Serve With
Scalloped potatoes and ham is a hearty, rich dish, so lighter sides work best to balance it out. Try these ideas:
- Green bean almondine – Crunchy and fresh.
- Garden salad with vinaigrette – Bright and tangy.
- Roasted asparagus or broccoli – Simple but flavorful.
- Cranberry sauce or chutney – Adds a hint of sweetness.
You can also serve it with crusty bread to soak up any extra sauce.
Drinks That Pair Well
Whether it’s a holiday meal or casual family dinner, the right drink completes the experience. Here are a few options:
- White wine – Chardonnay or Sauvignon Blanc complement the creamy richness.
- Light beer – A crisp lager balances the dish’s heartiness.
- Sparkling water with lemon – Refreshing and cleansing between bites.
- Apple cider – A slightly sweet option that pairs well with ham.
Storage and Reheating Tips
Keeping Leftovers Fresh
One of the best parts about scalloped potatoes and ham? The leftovers! This dish holds up beautifully and can be stored in the refrigerator for up to 4 days.
To store it properly:
- Allow the dish to cool completely at room temperature (no longer than 2 hours).
- Transfer leftovers into an airtight container or cover the original baking dish tightly with plastic wrap or foil.
- Label it with the date so you don’t lose track of freshness.
If you’d like to freeze it for future use, scalloped potatoes and ham can be frozen for up to 2 months. Be aware that the texture of the potatoes may slightly change upon thawing, but the flavor will remain intact. To freeze:
- Use freezer-safe containers.
- Divide into portions for easy reheating later.
- Wrap tightly to prevent freezer burn.
How to Reheat Without Drying Out
Reheating scalloped potatoes and ham properly is key to maintaining that creamy texture.
In the oven (best method):
- Preheat oven to 350°F (175°C).
- Place the leftovers in a baking dish, add a splash of milk or cream to keep it moist, and cover with foil.
- Bake for 20–25 minutes, or until heated through.
In the microwave (for small portions):
- Use a microwave-safe dish.
- Add a few drops of milk or broth.
- Cover with a microwave-safe lid or paper towel.
- Heat on medium power in 1-minute intervals, stirring occasionally.
Avoid overheating or you’ll end up with dry potatoes and rubbery ham.
Nutritional Information (Per Serving)
Here’s a general breakdown of the nutrition facts for one serving (based on 8 servings total):
| Nutrient | Amount |
|---|---|
| Calories | 390 |
| Protein | 20g |
| Carbohydrates | 35g |
| Fat | 20g |
| Saturated Fat | 11g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 980mg |
| Calcium | 210mg |
Note: Nutritional values may vary depending on exact ingredients and quantities used.
This dish offers a decent amount of protein and fiber, thanks to the ham and potatoes. It’s rich and filling, so you don’t need a massive portion to feel satisfied.
Variations to Try
Cheesy Scalloped Potatoes and Ham
If you’re a cheese lover, this version takes the dish to the next level.
- Add extra shredded cheese between the layers—cheddar, Swiss, Gruyère, or mozzarella work great.
- Top with a cheese and breadcrumb mixture for a crispy, golden crust.
- Mix a bit of cream cheese or sour cream into the sauce for added richness.
You’ll get a meltier, gooier texture that feels even more indulgent.
Spicy and Herby Alternatives
Want to give your dish a unique twist? Here are some flavor-packed variations:
- Add jalapeños or red pepper flakes to the sauce for a spicy kick.
- Use smoked paprika or cayenne for depth of flavor.
- Stir in fresh herbs like thyme, rosemary, or dill to brighten up the dish.
- Replace regular ham with smoked sausage or chorizo for a bold, smoky flavor.
These tweaks are great for anyone who likes a bit of heat or extra seasoning in their food.
FAQs about Scalloped Potatoes and Ham Recipe
1. Can I make scalloped potatoes and ham ahead of time?
Absolutely! You can assemble the dish up to a day in advance. Store it covered in the refrigerator and bake just before serving. You may need to add a few extra minutes to the baking time if it’s cold.
2. What’s the difference between scalloped and au gratin potatoes?
Scalloped potatoes typically have a cream-based sauce without cheese (though cheese is often added in modern versions), while au gratin includes cheese between every layer and often on top.
3. How do I make it gluten-free?
Swap the all-purpose flour for gluten-free flour or cornstarch when making the roux. Double-check your ham and cheese to ensure they’re gluten-free as well.
4. Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes add a unique flavor and natural sweetness that pairs beautifully with ham. They may cook slightly faster, so start checking for doneness a bit earlier.
5. Is it okay to use canned or frozen potatoes?
Fresh is always best for texture, but in a pinch, you can use canned sliced potatoes (drained) or thawed frozen hash brown slices. Adjust cooking time accordingly, as they won’t take as long.
Conclusion
Scalloped potatoes and ham is more than just a recipe—it’s comfort in a casserole dish. Whether you’re feeding a big family, prepping meals ahead, or repurposing leftovers, this dish brings warmth and flavor to the table every time. With its creamy sauce, savory ham, and tender potato layers, it’s a timeless classic that never goes out of style. Plus, it’s easy to customize, make-ahead friendly, and perfect for any occasion—from weeknight dinners to holiday feasts.
So grab your ingredients, roll up your sleeves, and start layering! Once you taste that first creamy, cheesy bite, you’ll know why this dish is such a favorite.
