Scalloped Potatoes and Ham

Scalloped Potatoes and Ham – ultimate comfort – main course or side dish. Tender sliced potatoes, layered in a creamy homemade cheese sauce studded with bites of smoky ham, baked until bubbly and golden brown.

Creamy, cheesy – perfect for Easter – simple enough for Sunday dinner anytime.

Thinly sliced Yukon potatoes in a smoky Gouda – cheddar cheese sauce, bites of smoky ham all baked until golden brown and absolutely delicious.

Staring at leftover ham in the fridge? This is what to make.

Why you’ll love this recipe:

• Easy, ultra-creamy, from-scratch creamy sauce with fresh herbs.

• Layers of tender potatoes – no peeling required

• Elevated recipe – perfect for Easter, Thanksgiving or Christmas.

• Ideal way to use leftover ham.

• Simple ingredients and a straight forward make-ahead recipe.

Ingredients needed for Scalloped Potatoes and Ham:

• butter

• onion

• garlic cloves

• fresh thyme

• all-purpose flour

• chicken stock

• milk (2% or whole milk)

• white cheddar cheese freshly shredded

• smoked gouda cheese freshly shredded

• salt and black pepper

• Yukon gold potatoes sliced ⅛-inch thick

• diced, cooked ham

• optional garnish: fresh parsley

You’ll also need:

• 9×13-inch baking dish

• Mandoline (recommended for even slices or sharp knife)
• Aluminum foil

How to make Scalloped Potatoes and Ham:

Step 1: Prep:

Preheat oven to 375°. Butter a 9×13-inch casserole or baking dish and set aside.

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Step 2: Make the Creamy Cheese Sauce:

In a medium saucepan, melt butter over medium heat. Add chopped onion and season lightly with salt and pepper. Cook 2-3 minutes or until softened.

Stir in thyme, garlic and flour. Cook 1–2 minutes.

Reduce heat to low and slowly add milk a little at a time whisking constantly. Stir in chicken stock, salt and pepper. Increase heat to medium and cook 2 minutes. 

Gradually add half of the cheese, taste and adjust for salt and black pepper. Remove from heat and set aside.

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Step 3: Assemble the casserole:

Slice potatoes about ⅛” thick using a mandoline or sharp knife.

Add to the cheese sauce (if your pan is large enough or add potatoes to a large bowl), separating the slices. Add diced ham and give a gentle stir to combine so everything is evenly coated.

Transfer to the prepared baking dish and spread evenly.

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Step 4: Bake until tender and golden:

Cover tightly with aluminum foil and bake 30 minutes.

Remove foil, sprinkle remaining cheese on top, and bake uncovered for 35–45 minutes, until potatoes are fork-tender and the top is golden and bubbly.

To test doneness, insert a fork into the center – it should slide in easily.

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Step 5: Rest before serving:

Remove from the oven. Let the casserole rest 15 minutes before serving so the sauce will set. This also makes slicing easier. Garnish with fresh parsley and serve warm.

Frequently Asked Questions when making Scalloped Potatoes and Ham:

What’s the difference between scalloped potatoes and au gratin potatoes? Traditionally scalloped potatoes are made with a cream sauce (no cheese). Au gratin potatoes include cheese. This recipe combines both for ultra-creamy, cheesy results.

Can I use russet potatoes? Yes. Russets work, but yukon golds hold their shape better and have a naturally buttery texture.

Do I have to add ham? No. You can leave out the ham and make classic cheesy scalloped potatoes.

Why are my potatoes still firm? They need more taking time. Be sure to slice potatoes 1/8″ thick and cover the dish tightly during the first part of baking.

Can I use pre-shredded cheese? I don’t recommend it. Freshly shredded cheese melts more smoothly. Pre-shredded cheese has additives that prevent it from melting as well and can make the sauce grainy.

Can I make this ahead of time?

Yes! Assemble the day before, refrigerate, and bake before serving.

Make-ahead tips:

Prep Ahead

Assemble completely, cover tightly and refrigerate up to 24 hours before baking. Bring to room temperature before baking.

Storage and reheating:

• Store leftovers in an airtight container in the fridge up to 4 days.

• Reheat in the microwave at 30 second intervals until warmed through.

Scalloped Potatoes Subs and variations:

Make without ham:

Just leave out the ham for classic cheesy scalloped potatoes.

Cheese options:

• Gruyère (nutty and rich)

• Monterey Jack (extra melty)

• Sharp cheddar (bolder flavor)

Add vegetables:

• Sautéed mushrooms

• Spinach

• Caramelized onions

• Peas

Add a crispy topping:

Sprinkle buttered breadcrumbs or crushed Ritz crackers on top during the last 20 minutes of baking.

What to serve with Scalloped Potatoes and Ham:

• Roast Leg of Lamb – perfectly cooked garlic-herb crusted tender, juicy roast lamb.
• Honey Balsamic Pork Tenderloin – tender, juicy pork tenderloin with honey-balsamic glaze in 20 minutes!
• Apricot glazed pork tenderloin – another tender, juicy roast pork with sweet-savory Apricot-Dijon glaze.

Full printable recipe card below. Enjoy!