This scalloped potatoes and ham recipe is a layered casserole of thinly sliced potatoes in cheese sauce with diced ham, all baked together to golden brown perfection. A hearty and satisfying main course or side dish option that always gets rave reviews!
Scalloped potatoes and ham is a comfort food classic that’s always a hit with kids and adults alike. All you need is a handful of simple ingredients, and the end result is nothing short of spectacular.
How do you make scalloped potatoes and ham?
Start preparing the sauce by sauteeing onion and garlic in a little butter. Add flour as a thickening agent, then pour milk into the pan. Simmer until the sauce has thickened, then stir in shredded cheddar cheese. Layer potatoes, ham, the cheese sauce and more shredded cheese in a casserole dish. Bake covered, then uncover and bake until the potatoes are tender and the cheese has melted. Sprinkle with parsley, then serve and enjoy.
Tips for the perfect side dish
- I recommend using a mandoline to slice your potatoes as thin as possible.
- You can use peeled or unpeeled potatoes in this dish – I leave the peels on because it’s less work!
- This recipe works best with freshly shredded cheese. The pre-shredded cheese in bags at the grocery store is often coated in preservatives and anti caking agents and does not melt smoothly.
- Any ham will work here – you can use diced leftover ham, cube up a ham steak or even use deli style sliced ham.
- It will take a minimum of an hour of baking time for your potatoes to soften. If you’d like to speed up the process, you can par-boil your potatoes before you cut them into slices.
- This dish will stay fresh in the refrigerator for up to 3 days. Leftovers can be reheated in the microwave, or in the oven in a covered dish.
What kind of potatoes do you use for scalloped potatoes and ham?
I find that Russet and Yukon Gold potato varieties make the best scalloped potatoes. This particular recipe calls for Russets, but if you’d like to substitute Yukon Gold that is totally fine.
Why are they called scalloped potatoes?
The term scalloped potatoes came from the English word “collop” which means “to slice thin”. The potatoes in this dish are thinly sliced, which is how it originally got its name.
This dish is great as is, but you can add other ingredients to customize the flavors to your tastes.
- Protein: Instead of ham, try cooked crumbled bacon or diced smoked sausage.
- Cheese: Swap out the cheddar for another variety such as mozzarella, Swiss, fontina or Monterey Jack.
- Vegetables: Add some veggies to the mix such as sauteed bell peppers, mushrooms or spinach.
Scalloped potatoes and ham has become a regular part of our dinner rotation – the creamy layers of ham, potatoes and cheese just can’t be beat!
More side dishes to try
Scalloped Potatoes and Ham Video
Scalloped Potatoes and Ham
- 4 tablespoons butter
- 3/4 cup onion diced
- 2 teaspoons garlic minced
- 1/4 cup all purpose flour
- 3 cups milk
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 3 cups shredded cheddar cheese divided use
- 3 pounds Russet potatoes thinly sliced
- 2 cups ham diced
- 2 tablespoons chopped fresh parsley
- cooking spray
- Preheat the oven to 400 degrees F. Coat a 3 quart baking dish with cooking spray.
- Melt the butter in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Stir in the flour and cook for 1 minute.
- Gradually add the milk to the pan, whisking after each addition. Add the salt and pepper, then bring the sauce to a simmer.
- Cook for 2-3 minutes or until just thickened. Remove from the heat and stir in 1 cup of cheese.
- Place half of the potatoes in the bottom of the pan. Top with half of the ham. Pour half of the sauce over the top, then sprinkle with 1 cup of cheese.
- Repeat the process with the remaining potatoes, ham, sauce and cheese.
- Cover the pan with foil and bake for 50 minutes.
- Uncover and bake for an additional 20 minutes or until top is browned and potatoes are tender. If the top browns before the potatoes are cooked through, you can cover it back up with foil.
- Let stand for 5-7 minutes. Sprinkle with parsley, then serve.