The Best cheesy scalloped potatoes with ham recipe
I’ve been making this cheesy scalloped potatoes with ham recipe for years, and it’s always a hit with my family. My kids love helping me in the kitchen, and they’re always excited to see the finished dish. This recipe is a classic comfort food that’s perfect for a weeknight dinner or a special occasion.
The combination of tender potatoes, savory ham, and melted cheese is irresistible. It’s also a great way to use up leftover ham and cheese. I like to serve it with a side salad or steamed vegetables for a well-rounded meal.
This recipe is easy to make and requires minimal ingredients, making it a great option for busy families or entertaining guests. I’ve tried many different variations of this recipe over the years, but this one remains my favorite. It’s a staple in our household, and I’m sure it will become one in yours too.
The key to making this dish successful is to use high-quality ingredients and to not overmix the potatoes while they’re cooking. This will ensure that they stay tender and creamy throughout the dish. I like to use Russet potatoes because they have a higher starch content, which makes them fluffier when cooked.
You can also use other types of potatoes, such as Yukon Gold or red potatoes, but keep in mind that they may not be as light and fluffy as Russets. The next step is to slice the potatoes thinly so that they cook evenly throughout the dish. I like to use a mandoline or sharp knife to get even slices.
If you’re using leftover ham, be sure to chop it up into small pieces so that it distributes evenly throughout the dish. You can also add some diced onions or garlic if you like for extra flavor.
Cheesy Scalloped Potatoes with Ham
4.5 from 511 votes
Layers of tender potatoes, savory ham, and a creamy cheese sauce baked until golden and bubbly. This comforting casserole is perfect for using leftover ham and makes a hearty side or main dish.
2 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 cups diced cooked ham (about 8 oz)
2 cups shredded sharp cheddar cheese (8 oz)
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
1 small onion, finely chopped
3 tbsp all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1 tsp Dijon mustard
1/2 tsp garlic powder
1/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp black pepper
Fresh parsley for garnish (optional)
👨🍳Directions
1Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with butter or nonstick spray.
2In a large skillet over medium heat, melt 2 tablespoons of butter and cook the finely chopped onion for 3 to 4 minutes until softened and translucent, stirring occasionally.
3Sprinkle the flour over the cooked onion and stir constantly for 1 minute to form a roux.
4Gradually whisk in the milk and heavy cream, then add the Dijon mustard, garlic powder, nutmeg, salt, and pepper; continue whisking until the sauce thickens, about 3 to 5 minutes, until it coats the back of a spoon.
5Remove the saucepan from heat and stir in 1 and 1/2 cups of the shredded cheddar cheese along with the Parmesan cheese, mixing until fully melted and smooth.
6Taste and adjust seasoning if needed; the sauce should be creamy and well combined.
7Arrange a single layer of potato slices in the bottom of the prepared baking dish, slightly overlapping them.
8Scatter half of the diced ham over the potatoes, then pour about one-third of the cheese sauce evenly over the ham and potatoes.
9Repeat the layering with another layer of potatoes, the remaining ham, and another third of the sauce.
10Finish with a final layer of potatoes and pour the remaining sauce over the top, spreading it to cover all the potatoes evenly.
11Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
12Then remove the foil, sprinkle the remaining 1/2 cup of cheddar cheese on top, and bake uncovered for an additional 15 to 20 minutes, until the potatoes are tender when pierced with a fork and the top is golden and bubbly.
13Let the casserole rest for 10 minutes before serving to allow the sauce to set.
14Garnish with fresh parsley if desired and serve warm.
For best results, use Yukon Gold or Russet potatoes as they hold their shape well. You can substitute leftover ham with cooked bacon or omit the meat for a vegetarian version. To make ahead, assemble the casserole, cover, and refrigerate for up to 24 hours; add 10 to 15 minutes to the baking time.
Watch Video Of How Cheesy Scalloped Potatoes with Ham Works
This cheesy scalloped potatoes with ham recipe is one of my go to dishes for any occasion because it is hearty, delicious, and always gets compliments. It works well for family dinners, holiday meals, or even a casual potluck.
The combination of tender potatoes, salty ham, and creamy cheese sauce is just hard to beat. For storage, let the dish cool completely, then cover it tightly and keep it in the fridge for up to four days.
To reheat, place it in a 350 degree oven for about 15 to 20 minutes until warmed through. You can also microwave individual portions, but the oven keeps the top crispy.
This dish is also great served with a side of steamed green beans or a simple green salad to balance the richness.
❓ Frequently Asked Questions About Cheesy Scalloped Potatoes with Ham
Q: What type of cheese should I use?
A: You can use any type of cheese you like, but I recommend using cheddar or mozzarella for their mild flavor and melty texture.
Q: Can I make this recipe without ham?
A: Yes, you can make this recipe without ham by substituting it with cooked bacon or diced chicken.
Q: How long does it take to cook this dish?
A: It takes about 45 minutes to an hour to cook this dish, depending on how thickly you slice the potatoes and how quickly your oven cooks.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time by assembling the casserole up until the point where you add the cheese on top.
Q: What if I don’t have any leftover ham?
A: You can purchase pre-cooked ham at most grocery stores if you don’t have any leftover ham.
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