scalloped potatoes with ham and cheese recipe

Written ByJenny Smyth Posted on
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The Best scalloped potatoes with ham and cheese recipe

I’ve been making scalloped potatoes with ham and cheese for years, and it’s a recipe that never fails to impress my family and friends. This dish is a classic comfort food that originated in the United States, where it was popularized in the mid-20th century.

The combination of tender potatoes, salty ham, and melted cheese is a match made in heaven. When I make this recipe, I always use high-quality ingredients, such as thick-cut ham and sharp cheddar cheese.

The key to this dish is to cook the potatoes until they’re tender but still hold their shape, then top them with a creamy mixture of cheese and ham. I love how the flavors meld together in this dish, creating a rich and satisfying taste experience that’s perfect for any occasion.

Whether I’m serving it at a family dinner or a holiday gathering, scalloped potatoes with ham and cheese are always a hit. My kids love helping me make this recipe, too – they get to layer the potatoes and cheese in the baking dish, which makes them feel like they’re contributing to the meal.

It’s a simple yet elegant recipe that’s sure to please even the pickiest eaters. Plus, it’s surprisingly easy to make ahead of time – just assemble the dish, refrigerate it overnight, and bake it in the morning.

This recipe is also relatively healthy compared to other comfort foods, thanks to the use of lean ham and reduced-fat cheese. Overall, scalloped potatoes with ham and cheese are a staple in our household that we’ll be enjoying for years to come.

Scalloped Potatoes with Ham and Cheese

4.9 from 1893 votes

Creamy, cheesy scalloped potatoes layered with tender ham and baked until golden and bubbly. This hearty casserole is perfect for a comforting family dinner or holiday side dish.

Prep Time20 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Casserole

3 lbs russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 cups diced cooked ham
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese

For the Cream Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 cloves garlic, minced

👨‍🍳Directions

1Preheat the oven to 375°F.
2Grease a 9×13 inch baking dish with butter or nonstick spray.
3Prepare the potatoes by peeling and slicing them into 1/8 inch thick rounds using a mandoline or sharp knife, then set aside in a bowl of cold water to prevent browning.
4In a large saucepan over medium heat, melt the butter.
5Add the minced garlic and cook for 1 minute until fragrant, then whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture is golden and bubbly.
6Slowly pour in the milk and heavy cream while whisking continuously to avoid lumps.
7Add the salt, pepper, and nutmeg, then bring the sauce to a gentle simmer over medium heat, whisking often, until it thickens enough to coat the back of a spoon, about 5 minutes.
8Remove from heat.
9Drain the potato slices and pat them dry with a clean kitchen towel.
10Arrange one third of the potato slices evenly in the bottom of the prepared baking dish, overlapping slightly.
11Sprinkle half of the diced ham over the potatoes, then pour one third of the cream sauce over the top.
12Sprinkle half of the cheddar and Gruyere cheese mixture over the sauce layer.
13Repeat with another layer of half the remaining potatoes, the rest of the ham, another third of the sauce, and the remaining cheese.
14Finish with the last layer of potatoes, the remaining sauce, and a final sprinkle of any leftover cheese.
15Cover the dish tightly with aluminum foil and bake for 45 minutes.
16Remove the foil and continue baking for another 25 to 30 minutes, until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
17Let the casserole rest for 10 minutes before serving to allow the sauce to set.

🔧Equipment

9×13 inch baking dish
Large skillet or saucepan
Whisk
Mandoline or sharp knife
Cutting board
Measuring cups and spoons
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 85mg🧂Sodium: 890mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 20g

📝Notes

For best results, use starchy potatoes like Russets for a creamy texture. You can substitute ham with cooked bacon or omit it for a vegetarian version. Leftovers can be refrigerated for up to 4 days and reheated in the oven at 350°F until warm.

Watch Video Of How Scalloped Potatoes with Ham and Cheese Works

This recipe is always a good idea for any occasion – whether you’re serving it at a holiday gathering or just need something comforting on a weeknight.

One thing I love about this recipe is how versatile it is – you can serve it as a main course or side dish, depending on your needs.

Plus, it reheats beautifully so you can enjoy leftovers later in the week.

❓ Frequently Asked Questions About Scalloped Potatoes with Ham and Cheese

Q: What type of potatoes should I use for this recipe?

The best type of potato for scalloped potatoes with ham and cheese is a high-starch potato variety like Russet or Idaho.

Q: Can I substitute different types of cheese?

Yes, you can substitute different types of cheese in this recipe – some options include cheddar, Swiss, or mozzarella.

Q: How do I prevent the potatoes from becoming too brown?

To prevent the potatoes from becoming too brown, try using a little less butter or oil when greasing the baking dish.

Q: Can I make this recipe vegetarian by substituting the ham?

Yes, you can substitute diced bell peppers or mushrooms for the ham if you want to make this recipe vegetarian.

Q: How do I store leftover scalloped potatoes?

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to three days or freeze for up to two months.

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