Scalloped Potatoes and Ham and savory ham bring comfort to the table in the best way possible. The first time I made this dish, I was using up leftover ham from Easter, and honestly, I had no idea it would become such a family favorite. Now it's my go-to when I need something hearty that doesn't require a ton of fuss.
If you love easy baked potato recipes that feel restaurant-quality but use simple ingredients, this one's for you. It's the kind of casserole that fills your kitchen with the most amazing aroma while it bakes, and it pairs beautifully with dishes like Easy Stuffed Mushrooms Recipe , Easy Ginger Soy Fish Recipe ,or a simple Easy Smothered Pork Chops recipe .
Why You'll Love This Scalloped Potatoes and Ham
This layered potato casserole checks all the boxes for a cozy, satisfying meal. The creamy sauce soaks into every layer, the ham adds a smoky, savory depth, and the cheese melts into pockets of gooey richness. You don't need fancy techniques or hard-to-find ingredients. Everything comes together in one baking dish, and the result tastes like you spent hours in the kitchen. It's the kind of recipe that makes your family ask for seconds before they've even finished their first helping.
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Scalloped Potatoes and Ham Ingredients
Here's a simple intro line to guide you through what you'll need for this cozy casserole.
See Recipe Card Below This Post For Ingredients Quantities
For the Casserole:
- Potatoes: Thinly sliced Scalloped Potatoes and Ham form the tender, starchy base of this dish. Peeling them first helps the sauce cling to every layer.
- Ham: Cooked and cubed ham adds smoky, savory flavor and turns this into a complete meal. Leftover ham from holidays works perfectly here.
- Onion: A small chopped onion brings sweetness and depth to the creamy sauce.
- Garlic: One minced clove adds a subtle aromatic note that enhances the overall flavor.
For the Sauce:
- Butter: Salted butter creates the rich base for the béchamel sauce and adds a silky texture.
- Flour: All-purpose flour thickens the sauce and helps it coat every potato slice beautifully.
- Milk: 2% milk makes the sauce creamy without being too heavy. Whole milk works too if you prefer extra richness.
- Parmesan cheese: Grated Parmesan melts into the sauce and adds a nutty, salty depth.
- Co-jack cheese: Shredded co-jack cheese (a blend of Colby and Monterey Jack) melts smoothly and creates those gooey, cheesy layers everyone loves.
- Heavy cream: Poured over the top before baking, heavy cream adds extra richness and helps the top layer turn golden and bubbly.
- Salt and black pepper: Season to taste to balance the creaminess and bring out the flavors of the ham and cheese.
How to Make Scalloped Potatoes and Ham
Preheat the oven: Set your oven to 375°F (190°C) so it's ready when you finish assembling the casserole.
Prep the baking dish: Grease a deep 9x13-inch casserole dish with butter or cooking spray to prevent sticking.
Sauté the aromatics: In a deep skillet over medium-low heat, melt the butter with the chopped onion. Sauté until the onion turns translucent and soft, about 4 to 5 minutes.
Add garlic: Stir in the minced garlic and cook for another minute until fragrant. Don't let it brown.
Make the roux: Sprinkle the flour over the butter and onion mixture. Stir constantly and cook for 1 to 2 minutes to form a smooth roux. This step gets rid of the raw flour taste.
Whisk in the milk: Slowly pour in the milk while whisking continuously to avoid lumps. Bring the mixture to a low boil, stirring often.
Add Parmesan and season: Stir in the grated Parmesan cheese until it melts completely. Season with salt and black pepper to taste.
Thicken the sauce: Reduce the heat to low and let the sauce simmer for 2 to 3 minutes until it thickens enough to coat the back of a spoon.
Start layering: Spread one-third of the sliced Scalloped Potatoes and Ham evenly across the bottom of the greased casserole dish.
Add ham, sauce, and cheese: Top the potato layer with 1 cup of cubed ham, one-third of the creamy sauce, and ¼ cup of shredded co-jack cheese.
Repeat the layers: Continue layering two more times with the remaining potatoes, ham, sauce, and cheese. On the final layer, sprinkle ½ cup of co-jack cheese over the top.
Pour the cream: Evenly pour the heavy cream over the entire casserole. This adds richness and helps the top turn golden.
Cover and bake: Cover the dish tightly with aluminum foil and bake for 1 hour, or until the Scalloped Potatoes and Ham are fork-tender when pierced.
Uncover and finish: Remove the foil and bake for an additional 10 to 15 minutes until the top turns golden brown and bubbly.
Rest before serving: Let the casserole rest for 10 minutes before slicing. This helps the layers set and makes it easier to serve.
Substitutions and Variations
Swap the ham: Use cooked turkey, chicken, or even crumbled cooked sausage if you don't have ham on hand. Each brings a different flavor but works beautifully with the creamy sauce.
Try different cheeses: Swap co-jack for sharp cheddar, Gruyère, or a blend of mozzarella and Parmesan. Each cheese adds its own character to the dish.
Make it vegetarian: Leave out the ham and add sautéed mushrooms, spinach, or roasted vegetables for a meatless version.
Use a different milk: Whole milk makes the sauce richer, while skim milk keeps it lighter. You can even use half-and-half for extra creaminess.
Add herbs: Stir in fresh thyme, rosemary, or parsley into the sauce for an herby twist.
Equipment For Scalloped Potatoes and Ham
Deep 9x13-inch casserole dish: This size holds all the layers and allows the casserole to bake evenly.
Deep skillet: Perfect for making the creamy béchamel sauce without spilling.
Whisk: Helps you create a smooth, lump-free sauce.
Knife and cutting board: Essential for slicing Scalloped Potatoes and Ham and chopping onions and garlic.
Measuring cups and spoons: Keeps your ingredient ratios accurate for the best results.
Aluminum foil: Covering the casserole while it bakes keeps the Scalloped Potatoes and Ham moist and prevents the top from browning too quickly.
How to Store Scalloped Potatoes and Ham
Refrigerator: Let the casserole cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It keeps in the fridge for up to 4 days.
Freezer: Wrap individual portions or the entire casserole tightly in plastic wrap, then cover with aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm leftovers in the oven at 350°F for 15 to 20 minutes, covered with foil, until heated through. You can also microwave individual portions for 1 to 2 minutes, though the texture won't be quite as crispy on top.
expert tips
Slice the potatoes evenly: Use a mandoline or sharp knife to cut the Scalloped Potatoes and Ham into uniform slices, about ⅛ inch thick. This ensures they cook evenly and become tender at the same time.
Don't skip the roux: Cooking the flour with the butter for a minute or two removes the raw flour taste and creates a smooth, creamy sauce.
Layer with care: Spread each layer evenly so every bite has potatoes, ham, sauce, and cheese. Don't rush this step.
Use room-temperature milk: Cold milk can cause the roux to seize up. Letting the milk sit out for a few minutes before adding it helps the sauce come together smoothly.
Let it rest: Allowing the casserole to rest for 10 minutes after baking helps the sauce thicken and makes slicing much cleaner.
FAQ
What are some common mistakes to avoid when making scalloped potatoes?
The biggest mistake is slicing the Scalloped Potatoes and Ham unevenly, which causes some slices to overcook while others stay hard. Another common issue is not letting the sauce thicken enough before layering, which makes the casserole watery. Also, skipping the resting time after baking makes it hard to slice cleanly. My tip? Use a mandoline for even slices and give the sauce a good simmer before you start layering.
Should you boil potatoes before making scalloped potatoes?
Nope, you don't need to boil the Scalloped Potatoes and Ham first. The raw slices cook perfectly in the oven as they bake in the creamy sauce. Boiling them ahead of time can actually make them too soft and mushy. Just slice them thin and let the oven do the work.
Should I cover my scalloped potatoes in the oven?
Yes, cover the casserole with foil for the first hour of baking. This traps steam and helps the Scalloped Potatoes and Ham cook through without drying out. Then remove the foil for the last 10 to 15 minutes so the top can turn golden and bubbly. It's the best way to get tender potatoes and a crispy, cheesy top.
Can I cook ham and scalloped potatoes at the same time?
Absolutely! This recipe already includes ham baked right into the layers, so everything cooks together in one dish. If you're cooking a separate ham, just make sure both dishes fit in your oven and check that the temperatures match. Most hams bake at 325°F to 350°F, so you can adjust the casserole temp slightly if needed.
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Pairing
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Scalloped Potatoes and Ham
Ingredients
Method
- In a large skillet over medium-low heat, melt butter with chopped onion and cook until translucent. prep
- Gradually whisk in milk, ensuring no lumps form, and bring to a gentle boil. mix
- Stir in Parmesan cheese and season with salt and black pepper. Reduce heat and simmer until sauce thickens, about 2-3 minutes. mix
- Layer one-third of the sliced potatoes on the bottom of the prepared casserole dish. assemble
- Top with 1 cup of diced ham, one-third of the sauce, and ¼ cup co-jack cheese. assemble
- Repeat layers with remaining potatoes, ham, sauce, and ¼ cup co-jack cheese. assemble
- Top final layer of potatoes with remaining sauce and ½ cup co-jack cheese. assemble
- Cover casserole with aluminum foil and bake for 1 hour, or until potatoes are tender when pierced with a fork. bake
- Remove foil and bake uncovered for an additional 10-15 minutes until the top is golden and bubbly. bake
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