There’s nothing more satisfying than pulling a bubbling dish of cheesy scalloped potatoes and ham right out of the oven on a cold winter night. It’s the kind of hearty, stick-to-your-ribs dish that fills your home with a warm, inviting aroma. You’ll get tender potatoes and meat in a rich, luscious cream sauce.
This recipe is great for using up any leftover meats from the holidays and turning it into an entirely new meal that no one will object to having for dinner. This recipe uses basic, pantry staples to create a dish that tastes incredibly creamy and delicious. It also takes no time at all to prepare, making it perfect for weeknights when you need a hearty meal.
Whether you’re feeding a crowd or want leftovers for later, this baked casserole never disappoints. Slice, layer, and bake, and you’ll be surprised how easy it is to create this gorgeous, golden-brown dish.
Why You Will Love This Recipe
The thing I love about this dish is the way the different textures combine in every bite. The thinly sliced potatoes become creamy and buttery as they absorb the rich cream sauce, while the chunky pieces of meat provide a nice saltiness. And then there’s the crispy, golden-brown crust that forms on top when you remove it from the oven, making people clamor for the edges of the pan.
Another reason why I love making this dish is that it’s incredibly easy to make. You can prepare all of the ingredients ahead of time and leave them in a covered dish in the fridge, then throw them in the oven when it’s time to serve. It’s a perfect comfort food, and you can enjoy it while your oven does all of the work for you.
The Ingredients
Let’s gather these basic ingredients for this comforting casserole.
Russet Potatoes
Russet potatoes are the best choice for scalloped potatoes because they have a higher starch content, resulting in a fluffier, more tender end result. When sliced thinly and evenly, they hold up well in the creamy sauce without disintegrating completely. For a creamier texture with a slightly sweeter taste, use Yukon Gold potatoes instead.
Thick-Cut Ham
If you use leftover holiday ham, or a thick-cut ham steak from the butcher, you’ll get a nice salty flavor to balance out the richness of the cream sauce. Not a fan of pork? Smoked turkey works great as well and adds that touch of smokiness without overwhelming the rest of the flavors.
Sharp Cheddar Cheese
Taking the time to grate sharp cheddar cheese yourself from a block of cheese ensures your cream sauce stays luscious and silky. Pre-grated cheeses contain anti-caking agents which can result in your creamy sauce breaking apart and turning slightly grainy when you melt the cheese. Want to add an extra layer of complexity to your sauce? Swap out half of the cheddar for Gruyère cheese.
How to Make It
Follow these simple steps to make this delicious, creamy scalloped potatoes recipe:
Prep the Potatoes
Preheat your oven to 375°F. Grease a 9×13-inch baking dish. Peel your potatoes and slice them as thinly as possible, trying to keep the slices as even as possible for even cooking.
Make the Roux
Melt the butter in a medium-sized saucepan over medium heat. Add the diced onions and cook until soft and fragrant. Add the minced garlic and cook for 30 seconds, then add the flour. Whisk and cook for 1 minute.
Build the Cream Sauce
Pour in the milk and heavy cream and whisk until well-combined. Bring to a boil and let cook, stirring frequently, until it has thickened slightly. Stir in most of the cheddar cheese, salt, pepper, and paprika until combined.
Layer the Casserole
Spread half of your sliced potatoes on the bottom of your prepared baking dish. Sprinkle half of your chopped meat on top of the potatoes. Pour half of the cheese sauce on top. Repeat with the remaining potatoes, meat, and sauce.
Bake and Serve
Cover the dish with foil and bake for 45 minutes. Remove the foil and top with the remaining cheese. Bake for another 15-20 minutes. Let the casserole sit for 10 minutes before slicing.
My Top Tips for Success
Don’t skip the resting step when you remove the casserole from the oven. Allowing the dish to rest for 10-15 minutes on the countertop will help the bubbling cream sauce cool down and thicken. If you skip this step, you will end up cutting through your casserole only to discover it’s more of a potato soup.
Slice your potatoes as thinly as possible by using a mandoline. This tool will ensure all of the slices are an even thickness so that you don’t have any surprise pieces of crunchy potatoes in the middle of your finished casserole.
Be sure to start by adding only a small amount of salt to your cream sauce. You’ll want to take into account how salty your meat is since baked ham tends to be quite salty. Taste the cheese sauce before adding it to your potatoes to ensure you haven’t added too much salt.
Easy Cheesy Scalloped Potatoes and Ham
Equipment
- 9×13 inch baking dish
- Medium saucepan
- Whisk
- Mandolin slicer or very sharp knife
Ingredients
- 2 ½ lbs Russet potatoes about 6-7, medium, peeled and thinly sliced
- 2 cups cooked ham diced
- 3 Tbsp unsalted butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 3 Tbsp all-purpose flour
- 2 ½ cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese freshly shredded, divided
- ½ tsp salt adjust to taste depending on the saltiness of the ham
- ¼ tsp black pepper
- ¼ tsp paprika optional
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until soft. Add the garlic and cook for another 30 seconds.
- Add the flour and whisk for 1 minute to form a roux.
- Gradually add the milk and heavy cream while whisking. Continue whisking until the sauce is smooth and slightly thickened.
- Stir in 1 ½ cups of the shredded cheddar cheese along with the salt, black pepper, and paprika until the cheese has melted and the sauce is smooth. Set aside.
- Place half of the sliced potatoes in the prepared baking dish. Top with half of the diced ham and half of the cheese sauce. Repeat with the remaining ingredients.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Uncover the casserole and top with the remaining ½ cup of shredded cheddar cheese. Bake for another 15-25 minutes or until the potatoes are fork-tender and the top is golden.
- Let the casserole sit for 10-15 minutes before serving to allow the sauce to thicken slightly.
Nutrition
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To freeze, cover the cooled casserole with plastic wrap and aluminum foil and freeze for up to 2 months. Defrost overnight in the refrigerator and reheat as directed below.
- Single servings can be microwaved for a minute or two. For larger portions, place in a baking dish and reheat in a 325°F oven with a splash of milk until thoroughly heated through.
What to Serve it With
- Serve alongside a crisp green salad with a tangy vinaigrette.
- Pair it with steamed green beans or asparagus.
- Enjoy with a crusty roll to soak up the extra cheese sauce.
- Serve as a side to roast turkey or chicken.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely. You can assemble the casserole, tightly cover it and refrigerate it for up to 24 hours before baking.
Why are my potatoes still hard?
This means that you probably didn’t slice them thin enough. Cover the casserole with foil and bake for another 10-15 minutes.
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