Scalloped Potatoes and Ham Recipe: Creamy Layers of Comfort Food Bliss

Few dishes deliver comfort like scalloped potatoes and ham, where tender potato slices and savory ham bake together in a rich, creamy sauce. This recipe transforms simple ingredients into a hearty meal that feels like a warm hug on a plate. The layers of flavor develop as it bakes, creating a golden, bubbling casserole that’s impossible to resist.

The secret lies in the balance—thinly sliced potatoes that soften just right, quality ham for depth, and a velvety sauce that binds everything together. Whether you’re feeding a crowd or meal prepping for the week, this dish guarantees creamy, satisfying results every time. Perfect for holidays or cozy weeknight dinners.

Ingredients for Scalloped Potatoes and Ham

This comforting casserole relies on quality potatoes, savory ham, and a rich blend of cheeses for its signature creamy layers.

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The potatoes are the foundation—Yukon Golds offer the ideal balance of creaminess and structure. For the ham, spiral-cut or bone-in ham provides superior flavor; avoid pre-sliced deli ham, which can become dry during baking. Gruyère is non-negotiable for its meltability and nutty depth, though Emmental or sharp cheddar may be substituted in a pinch. Purchase cheese in blocks and grate it yourself—pre-shredded contains anti-caking agents that disrupt the sauce’s texture.

In a time crunch? Pre-diced ham from the butcher counter saves prep work. For a vegetarian adaptation, substitute smoked tofu or tempeh (marinated in liquid smoke for depth). Heavy cream may be replaced with full-fat coconut milk for dairy-free versions, though the flavor profile will shift slightly. The Dijon mustard enhances the sauce’s complexity—whole-grain mustard works equally well. Fresh thyme may be replaced with dried at one-third the quantity.

Assemble the casserole up to 24 hours ahead and refrigerate (add 10–15 minutes to baking time). Leftovers keep for 4–5 days refrigerated or 3 months frozen, though the potatoes may soften further upon reheating. For optimal texture, reheat covered with foil at 350°F until warmed through. The sauce will thicken as it cools—this is expected and ensures a creamy (not watery) result.

Step-by-Step Instructions for Scalloped Potatoes and Ham

This method ensures perfectly creamy layers with golden cheese topping every time.

Step 1: Prepare the Potatoes and Ham

Begin by slicing the 3 lb Yukon Gold Potatoes into 1/8-inch thick rounds using a sharp knife or mandoline. Uniform thickness ensures even cooking throughout the dish. Immediately transfer the sliced potatoes to a bowl of cold water to prevent browning while you prepare the remaining ingredients.

Dice the 1.5 lb Cooked Ham into 1/2-inch cubes. This size allows the ham to distribute evenly between potato layers while maintaining its texture during baking. Drain the potatoes and pat them completely dry with clean kitchen towels—this step prevents excess moisture from making the sauce watery.

Step 2: Create the Creamy Cheese Sauce

In a large saucepan, melt the 4 tbsp Unsalted Butter over medium heat. Add the finely diced yellow onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic cloves and cook for an additional 30 seconds until fragrant but not browned.

Whisk in the 0.25 cup All-Purpose Flour to create a roux, cooking for 1-2 minutes until the mixture turns light golden. Gradually pour in the 2 cups Heavy Cream and 1 cup Whole Milk, whisking constantly to prevent lumps. Stir in the 1 tbsp Dijon Mustard, 1.5 tsp Kosher Salt, 0.5 tsp Ground Black Pepper, 0.25 tsp Nutmeg, and 1 tbsp Fresh Thyme. Cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.

Remove from heat and stir in 1 cup of the Gruyère Cheese and all of the Parmesan Cheese until completely melted and smooth. The sauce should be rich and velvety, with no visible cheese strands remaining.

Step 3: Layer the Ingredients for Baking

Grease a 9×13-inch baking dish with some of the remaining butter. Begin layering by spreading one-third of the sliced potatoes in an even layer on the bottom. Pour one-third of the cream sauce over the potatoes, then sprinkle with one-third of the diced ham. Repeat this layering process two more times, ending with the remaining potatoes on top.

Pour any remaining sauce over the final potato layer, then sprinkle the remaining 0.5 cup Gruyère Cheese evenly over the top. The cheese should cover the potatoes completely but not be piled too thickly—this ensures even browning during baking.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Cover the baking dish tightly with aluminum foil and bake for 45 minutes. This initial covered baking allows the potatoes to soften without browning the top layer prematurely.

After 45 minutes, remove the foil and continue baking for an additional 25-30 minutes until the top is golden brown and bubbling around the edges. The dish is done when a knife inserted into the center meets no resistance from the potatoes. If the top browns too quickly, tent loosely with foil for the remaining baking time.

Step 5: Rest and Serve

Remove the scalloped potatoes from the oven and let them rest for 10-15 minutes before serving. This resting period allows the sauce to thicken slightly and the layers to set, making serving easier. The internal temperature should be about 160°F when ready to serve.

Use a large spoon or spatula to scoop portions, ensuring each serving contains layers of potatoes, ham, and creamy sauce. The top should have a crisp, golden cheese crust while the interior remains creamy and tender. Serve immediately while hot for the best texture and flavor.

Best Sauces and Condiments for This scalloped potatoes and ham

Classic Béchamel Boost

A simple béchamel sauce drizzled over each serving adds luxurious creaminess. I make mine with 2 tbsp butter, 2 tbsp flour, and 1.5 cups warm milk, whisked until silky. A pinch of nutmeg ties it to the dish’s existing flavors. The extra layer of sauce makes every bite even more decadent. 💛

Spicy Sriracha Aioli

For those who love heat, blend ½ cup mayo, 1 tbsp sriracha, and 1 tsp lime juice. This tangy, spicy aioli cuts through the richness beautifully. I serve it on the side for dipping or drizzle it over individual portions. The contrast of creamy potatoes with fiery kick is addictive.

Herbed Sour Cream

Mix 1 cup sour cream with 1 tbsp chopped chives, 1 tsp lemon zest, and ½ tsp garlic powder. This bright, cool topping balances the dish’s warmth. I love how the fresh herbs pop against the golden cheese crust. Perfect for adding a fresh element to each bite.

Caramelized Onion Jam

A sweet-savory onion jam made with 2 cups thinly sliced onions, 2 tbsp brown sugar, and 1 tbsp balsamic vinegar adds incredible depth. Cook the onions low and slow until deep amber, then stir in the sugar and vinegar. The jam’s complexity elevates the ham’s smokiness.

Cheesy Breadcrumbs

Toast ½ cup panko breadcrumbs with 2 tbsp melted butter and ¼ cup grated parmesan until golden. Sprinkle this crispy topping over servings for textural contrast. The buttery crunch against creamy potatoes is pure comfort food magic. I always make extra for leftovers. ✨

Fresh Herb Garnish

A simple sprinkle of chopped parsley or thyme leaves adds freshness and color. I use about 2 tbsp total for the whole dish. The herbs brighten each bite without overpowering the creamy layers. Perfect for when you want to keep things simple but still special.

Frequently Asked Questions