Amazing 5-Star Scalloped Potatoes and Ham

When the world feels a little chilly, there’s nothing like pulling a bubbling, golden casserole from the warmth of the oven. For Richard and me, that dish is always scalloped potatoes and ham. It isn’t just food; it’s a memory maker, transporting us instantly back to the holidays or those big, noisy family dinners we used to host. I’ve tried hundreds of recipes over the years, recording every tweak in my diary, and I finally landed on the absolute best combination. Trust me when I say this creamy, cheesy bake—perfect for making good use of that leftover holiday ham—is going to become your new go-to comfort food. It’s the culmination of five decades of perfected delicious moments. You can read more about our adventures in the kitchen over at our story here.

Why This Creamy Cheesy Scalloped Potatoes and Ham Casserole is a Family Favorite

Honestly, Richard calls this dish the king of weeknight comfort food. It’s deep, rich, and hits every nostalgic note we cherish. When I look through ideas for comfort food casserole ideas, this one always rises to the top because it truly satisfies that craving for something substantial and warm.

Here’s why I’m so excited to share this specific version of scalloped potatoes and ham with you:

• The sauce is impeccably creamy—no lumps, ever! That’s thanks to the perfect ratio of milk and cream.
• It’s the ideal way to deal with holiday leftover ham. It tastes like a brand-new feast!
• It’s a crowd-pleaser. Whether it’s a quiet Sunday supper or a big gathering, this bake handles volume beautifully. You can find my notes on stretching recipes just like this in my loaded potato casserole post.

Gathering Ingredients for Your Scalloped Potatoes and Ham

Getting ready for this beloved classic scalloped potatoes and ham bake means being precise with our ingredients, and that’s where Richard shines—he has the sharpest memory for what textures should be! We are aiming for that supreme melt, remember? That means we need 3 pounds of Russet potatoes, peeled and sliced very, very thinly. Don’t skimp on peeling; we want pure starch melting into that sauce!

Next, we have the ham—about 2 cups, diced up nice. And here’s the secret sauce component: we use a blend. You’ll want 1 cup of sharp cheddar cheese and 1/2 cup of Gruyere. That Gruyere adds such a lovely, nutty depth that cuts through the richness. The flour, salt, pepper, and paprika are our base flavorings before we even get to the liquids: 2 cups of whole milk and 1 cup of heavy cream. Don’t forget the butter, the chopped onion, and just a whisper of Dijon mustard to wake everything up.

I always notice people struggle with the thickness of their potatoes. My expert tip? If you aren’t comfortable with a knife, borrow or buy a mandoline slicer just for this. Consistency is everything for even cooking. You absolutely must slice them uniformly thin, otherwise you end up with some mushy layers and some rock-hard bits. See how we manage tricky slicing over at my original scalloped potatoes post.

Ingredient Notes and Substitutions for the Best Scalloped Potatoes and Ham

Let’s talk potatoes for a moment. I insist on Russets here because their high starch content breaks down beautifully into the sauce, giving us that signature, luxurious texture we are aiming for in our scalloped potatoes and ham. If you use waxy potatoes, it just won’t work the same way, trust me!

Now for the cheese upgrade—if you want to take these cheesy potato bake with ham layers to the next level, my note reference pointed out using smoked gouda. Oh, that smoky, salty kick! You can absolutely swap the Gruyere for smoked Gouda if you have it; it makes a delightful, richer sauce. As for the ham, if you don’t have holiday leftovers? That’s fine! Just grab a good quality smoked ham steak from the butcher and dice it up. That little bit of smoke carries through so nicely.

Step-by-Step Instructions for Classic Scalloped Potatoes and Ham

Alright, darling, this is where the magic truly happens! First things first, get that oven warmed up to 375 degrees Fahrenheit. While it’s heating, grease up a 9×13 inch baking dish—I like to use a bit of butter or cooking spray, just to be safe. This wonderful **creamy potato casserole** relies on our sauce being absolutely flawless, so pay close attention here. We are building layers of flavor!

We need to create the base for the sauce first. In a saucepan over medium heat, melt those 2 tablespoons of butter. Toss in your finely chopped onion and let it soften up until it’s nearly translucent—about five minutes. You’ll start smelling that lovely aroma; that’s when Richard usually wanders into the kitchen for a taste test!

Creating the Rich, Creamy Cheese Sauce

This is the critical part for beating lumps! Once the onions are soft, sprinkle in your flour, salt, pepper, and paprika while stirring constantly. You’re cooking this flour mixture—the roux—for about a minute. It shouldn’t brown, just cook out that raw starch taste. Then, pour in the milk and heavy cream gradually. You have to whisk as you pour! If you dump it all in at once, you’re asking for trouble. Keep whisking patiently until the sauce gently simmers and starts to cling to your spoon—this usually takes about 5 to 7 minutes. Take it right off the heat immediately once it thickens.

Now, we make it cheesy! Whisk in that Dijon mustard, followed by half of the Cheddar and all of that Gruyere until everything melts into one liquid hug. That’s what I call flavor insurance! If you want to check out my notes on making great sauces that never break, I cover my favorite non-stick techniques on my creamy casserole post.

Layering and Baking Your Scalloped Potatoes and Ham Casserole

Time to build our towers of deliciousness! Arrange half of your thinly sliced potatoes evenly in the prepared dish. Sprinkle exactly half of your diced ham right on top of those potatoes. Now, pour over half of the luxurious cheese sauce—make sure you get those corners covered. Repeat that entire process once more: potatoes, ham, and the remainder of the sauce. Don’t stack everything too tightly; the sauce needs room to bubble up and cook those spuds!

Cover that dish tightly with aluminum foil. We’re baking it like this first for about 45 minutes. This steams the potatoes so they become perfectly tender. When 45 minutes is up, pull it out carefully! Take the foil off and sprinkle that final half-cup of cheddar cheese right over the top. Pop it back in the oven, uncovered this time, for another 15 to 20 minutes. We are looking for that beautiful, bubbly, golden-brown crown. Once you see that, pull it out, but do not slice! Let this glorious classic scalloped potatoes and ham bake rest for a good 10 minutes. This lets the sauce set up just right for slicing. If you need tips on timing your holiday bakes, make sure to check out how I manage timing over at this recipe link.

Tips for the Best Scalloped Potatoes and Ham Results

Now that you know how the layers go together, let me share a few tidbits I’ve learned over the years to make sure your **scalloped potatoes and ham** turns out flawless every single time. We don’t want any surprises when we go to serve this magnificent dish!

First and foremost, let’s go back to those potatoes I mentioned. If you can manage it, use a mandoline slicer. I know, I know, they look scary, but they guarantee slices of equal thickness. If every potato slice is the same thickness, they all cook at the same rate, which means no crunchy bits hiding under that golden cheese top. It’s the secret to a perfect **best scalloped potatoes recipe** texture.

Before you cover the dish, give that sauce a little poke. It should coat the back of a spoon nicely, but it’s okay if it looks a tiny bit thin—it will thicken up substantially once it bakes. If it looks nearly solid going into the oven, you’re going to have a thick, gooey brick rather than wavy, creamy layers.

Finally, that cheese layer on top! If you cooked a very rich lasagna or casserole before this, you know the top can burn before the inside is done. That double-bake method (covered for 45 minutes, then uncovered) is key. If you are worried about burning, you can loosely tent a piece of foil over the top for the last 5 or 10 minutes of uncovered baking, just until that cheddar starts to truly bubble. For more on getting that beautiful potato texture, check out my tips on getting the best scalloped potatoes recipe.

Oh, and for those of you who love adding smoky notes—if you went for that Gouda swap I mentioned, you’ll see that flavor really shines through, especially if you use a smoked ham! You can see why folks love that flavor combination over at this site.

Make Ahead and Storage for Your Scalloped Potatoes and Ham

One of the reasons I adore making scalloped potatoes and ham, especially around the holidays when the kitchen is already buzzing, is because you simply can’t mess with its make-ahead abilities! This is such a wonderful recipe for organization. You can assemble the entire casserole—potatoes layered, sauce poured right over—cover it tightly, and place it in the refrigerator for up to 24 hours. It’s a lifesaver!

If you do decide to bake it straight from the fridge though, you must give yourself a little extra time. I always add about 15 extra minutes to that initial covered baking time. That extra time lets the potatoes soak up the liquid and get near-tender before you uncover it for the cheese browning.

As for storage after it’s baked, leftovers are fantastic, of course! We store ours in an airtight container in the fridge for 3 or 4 days. Reheat it slowly in the microwave or covered in a low oven so the sauce doesn’t get dry. Honestly, this is one of my favorite holiday leftover ham recipes because it tastes just as good the second day! If you need other great make-ahead ideas, you should definitely look at my favorite make ahead potato casserole tutorials.

Freezing is also possible, but I find the texture of the cream sauce changes just a tiny bit when thawed. If you plan to freeze it, I suggest assembling it raw, wrapping it very well in plastic wrap and then foil, and freezing it for up to three months. When you’re ready, thaw it in the fridge overnight before baking! I saw a great tip about freezing these on this site if you want more detail there.

Alternative Cooking Method: Slow Cooker Scalloped Potatoes and Ham

Now, I know what some of you might be thinking: “Eleanor, my oven is packed full of turkey/roast beef/other deliciousness!” That’s completely understandable, especially during the hustle of the holidays. That’s why I figured out how to adapt this recipe to the trusty Crock Pot! Turning this into **slow cooker scalloped potatoes and ham** means you save precious oven space, and honestly, the slow cooking method makes the potatoes unbelievably soft.

The layering process is almost exactly the same as the oven version. Just make sure you grease the insert of your slow cooker really well first. You’ll layer half the potatoes, half the ham, and pour half the sauce over top. Repeat those layers again. You don’t need to worry about the initial cheese sprinkling since everything gets mixed in later anyway!

Once everything is stacked, put the lid on tight. We are cooking low and slow here. On the LOW setting, give it about 6 to 8 hours. If you’re in a real rush, you can try HIGH, but I’d watch it closer—probably 3 to 4 hours. Low and slow always wins for creamy texture, but either way works wonderfully for a crock pot ham and potatoes au gratin style dish. If you need more detail on timing for slow cooker meals, I share some secrets in my slow cooker soup post!

The only thing that changes is the finishing touch. Once the potatoes are fork-tender in the slow cooker, you lift the lid and sprinkle that final bit of cheddar cheese over the top. Let it sit on HIGH (lid off, if you want a little light browning) for about 10 to 15 minutes until that top layer is perfectly melted and gooey. You can see exactly how someone else manages timing and consistency with their slow cooker version here. Enjoy having your oven free!

Serving Suggestions for this Hearty Winter Dinner

When you pull this unbelievably rich and savory scalloped potatoes and ham casserole out, you know you’ve made something special! Because it’s so wonderfully rich, we need a bit of freshness on the side to balance out the plate. We don’t want to weigh anyone down, even when eating a true hearty winter dinner.

I always pair this with something green and crisp. A simple vinaigrette tossed salad is perfect. Right now, Richard loves my Carrot Ribbon Salad—it’s bright and slightly sweet, which cuts right through the cheese beautifully. If you prefer vegetables, some lightly steamed green beans or bright, roasted broccoli florets finish the meal perfectly. It’s all about creating balance on that plate so you can enjoy every single scoop!

Frequently Asked Questions About Scalloped Potatoes and Ham

It’s funny how many questions pop up once people start making this! Richard and I have gotten so many lovely notes about how this recipe has become a staple for their families. Here are a few common things readers ask me when they are preparing their scalloped potatoes and ham dish for the first time. Feel free to poke around my general blog archives if you have other cooking questions!

What is the difference between scalloped potatoes and potatoes au gratin?

This is a question I get all the time, especially since our recipe has cheese on top! Traditionally, true scalloped potatoes feature thinly sliced potatoes baked only in a seasoned cream or milk sauce—no cheese in the sauce or on top. The *au gratin* part simply means it gets a crust of cheese, which is usually breadcrumbs or cheese sprinkled on top before the final bake. So, technically, our wonderful, cheesy creation is leaning toward being a potatoes au gratin, but we keep calling it scalloped potatoes and ham because it sounds cozier, don’t you think?

Can I use a different type of cheese in my creamy potato casserole?

Oh, you absolutely can play with the cheese, but I really caution strongly against ditching both of them! That specific two-cheese combo—the sharp Cheddar for flavor and the Gruyere for that incredible stretch and nuttiness—is what makes this **creamy potato casserole** so good. If you need to swap Gruyere, look for Swiss or maybe even a young Fontina. Avoid cheeses that break or get oily too fast under heat. Just remember that any change will shift the flavor profile, but minor swaps usually work fine!

How do I prevent my scalloped potatoes and ham from being watery?

Watery potatoes can ruin a good night! There are two main culprits here. First, make sure you are using Russet potatoes, as they absorb liquid better than softer varieties. Second, focus hard on that sauce thickening step (Step 1 in the sauce section!). You need to cook that flour/butter/milk mixture until it’s bubbling and noticeably coating your spoon before you take it off the heat. If the sauce is too thin going in, the potatoes won’t have enough thickness to cling to when baking. Also, don’t rinse your sliced potatoes before layering; we absolutely need that surface starch floating around to help bind everything together in our easy ham and potato casserole recipe!

Sharing Your Delicious Scalloped Potatoes and Ham Experience

Well, we’ve made it through the creation of what I think is the most heartwarming, delicious scalloped potatoes and ham you’ll ever try. Richard and I pour our hearts into recording these memories, and nothing makes us happier than knowing you’ve brought one of our dishes into your own kitchen.

Now that your beautiful, bubbly casserole is cooling and settling, I really want to hear about it! Did you use leftover ham from Christmas, or was this your first time making it? Was the Gruyere your favorite part?

Please, take a moment when you serve it up to leave a rating and share your thoughts in the comments below. It means the world to us to see how our little diary entries turn into cherished family meals for you, too. If you managed to snap a picture of that golden top, I’d absolutely love to see it! You can send my way via the contact page if you feel like sharing a photo. Happy eating, my dear!

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