Scalloped Potatoes and Ham

Scalloped Potatoes and Ham is a delicious twist on classic Scalloped Potatoes. Made with delicate slices of golden potatoes and cubed ham in a creamy cheddar cheese sauce, this potato casserole is comforting, filling, and versatile—perfect for any potato-loving family!

My dad would have loved this recipe. He really loved potatoes (my mom did, too), but it was my dad who cooked the potatoes. Scalloped potatoes were a must for Christmas, mashed potatoes for Thanksgiving, and then baked potatoes or twice-baked potatoes (his specialty) with dinners.

Why You’ll Love Scalloped Potatoes with Ham

• Classic comfort: Few things are more comforting and nostalgic than potatoes for dinner.
• A universal favorite: Made with tender sliced potatoes in a creamy cheese sauce and salty meat. I mean, I guess it may not be for everyone, but I’ve yet to meet the exception.
• Simple ingredients: The ingredients needed to make scalloped potatoes and ham are as simple as they come. And just in case you’re wondering, nope, you do not need leftover holiday ham to make it.

Ingredients in Scalloped Potatoes and Ham

Find the printable recipe with measurements in the recipe card below.

• Butter: For this recipe, I prefer to use salted butter.
• All-purpose flour: The flour is combined with butter to make a roux, a thick paste that helps thicken the cheese sauce.
• Whole milk: Combines with the roux to make a creamy sauce to coat the potatoes. For a more decadent sauce, use a combination of milk and cream.
• Chicken bouillon powder (optional): Used to give a subtle boost of savory umami flavor.
• Salt and Black pepper: The recipe calls for a half teaspoon each. If you omit the chicken bouillon powder, you may want to add additional salt.
• Cheese: This recipe includes shredded cheddar cheese and parmesan cheese. Gruyère is another popular melting cheese that would taste great with this dish.
• Potatoes: I always make scalloped potatoes with Yukon gold potatoes. Starchier russet potatoes can also be used, but they are more likely to fall apart.
• Ham: Leftover ham is ideal, but I doubt most of us cook holiday hams regularly. Most grocery stores will sell precooked, thick-cut ham or ham steaks, which will work perfectly for this recipe. You can also make this recipe with bacon, sausage, or even cooked chicken.

Optional Additions: Onions and garlic are two optional additions that add great flavor—Sauté before adding them to the cream sauce.

How to Make Scalloped Potatoes and Ham

1. Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9×13-inch casserole dish with cooking spray and set aside.

2. Prepare the potatoes: Peel the potatoes. Use a mandoline slicer (the easiest) or a sharp chef’s knife to slice the potatoes so they are about 1/8-inch thick. Transfer the sliced potatoes to a large bowl filled with cold water. Once all of the potatoes have been sliced, drain them and pat them dry with paper towels. Set aside.

3. Make the cream sauce: Melt the butter in a medium saucepan. Once melted, whisk in the flour until thoroughly combined and golden (about 2 minutes). Increase the heat to medium-high and slowly add the milk, whisking the entire time. Once simmering, reduce the heat to low and continue whisking until thickened (about 3-5 minutes). Note: If the sauce seems too thick, thin it with a bit of chicken broth. Start with 1/4 cup and add more from there.

4. Add the cheese: Remove from the heat and stir in the chicken bouillon, salt, and pepper. Once combined, stir in both cheeses until melted and fully incorporated with the sauce.

5. Assemble: Layer 1/3 of the potatoes in the bottom of the prepared casserole dish and top with 1/2 of the ham, followed by 1/3 of the sauce. Repeat with 1/3 of the potatoes, the rest of the ham, and 1/3 of the cheese sauce. Finally, top with the remaining potatoes, followed by the remaining cheese sauce. Optional: Sprinkle with additional shredded cheese or breadcrumbs, if desired.

6. Bake: Cover with foil and bake for 45 minutes, then remove the foil and bake, uncovered, for 20-30 minutes, or until the top is golden and the potatoes are tender.

How to Thinly Slice Potatoes

There are several methods for slicing potatoes thinly for scalloped potatoes. With any method, use caution (especially if using a mandoline slicer).

1. Mandoline Slicer: Adjust the mandoline to 1/8-inch (3 mm) thickness. Hold the potato firmly and carefully run it over the blade. Always use a hand guard or a cut-resistant glove to avoid injury.
2. Food Processor: Use the slicing blade (also called the “shredding” or “slicing disc”). Slowly feed the potatoes into the processor until all of the potatoes have been sliced.
3. Knife: For this method, you’ll need to use a sharp chef’s knife.

Can I Make Ham and Cheese Scalloped Potatoes Ahead of Time?

Yes! Prepare the casserole as directed, but do not bake. Instead, allow the casserole to cool, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours before baking.

Leftovers and Freezing

• Leftovers and Reheating: Allow leftovers to cool to room temperature before covering tightly with foil or plastic wrap or transferring them to an airtight container. Store in the fridge for up to 3-4 days. Reheat in the microwave or in the oven preheated to 350°F (175°C) for 20-30 minutes or until heated through.
• Freezing after baking: Allow leftovers to cool completely. Slice into individual portions and wrap tightly in plastic wrap. Place in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the fridge or reheat directly from frozen.

Full disclosure: I prefer this recipe when it hasn’t been previously frozen and reheated due to texture changes.

More Potatoes

• Mashed Potato Casserole
• Greek Potatoes
• The Easiest Roasted Potatoes and Carrots Recipe
• Best Ever Fried Potatoes and Onions
• Garlic Roasted Potatoes
• Garlic Butter Boiled Potatoes (How to Boil Potatoes)
• Best Ever Funeral Potatoes
• Scalloped Potatoes vs. Au Gratin Potatoes: What’s the Difference?