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Classic Creamy Cheesy Scalloped Potatoes and Ham Casserole

A close-up of a rich, creamy slice of scalloped potatoes and ham, featuring a golden-brown, bubbly cheese crust.
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This recipe delivers the ultimate comfort food: creamy, cheesy scalloped potatoes layered with savory ham, baked until golden. It is perfect for using holiday leftovers and feeding a crowd.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and thinly sliced
  • 2 cups diced cooked ham (leftover ham works well)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Gruyere cheese (or Swiss)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons butter
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 small yellow onion, finely chopped
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Whisk in the flour, salt, pepper, and paprika into the melted butter and onions. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Bring the sauce to a gentle simmer, stirring until it thickens slightly, about 5 to 7 minutes.
  5. Remove the sauce from the heat. Stir in the Dijon mustard, 1/2 cup of the cheddar cheese, and all of the Gruyere cheese until the cheese melts into the sauce.
  6. Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish. Sprinkle half of the diced ham evenly over the potatoes.
  7. Pour half of the cheese sauce over the ham and potatoes. Repeat the layers with the remaining potatoes, ham, and the rest of the sauce.
  8. Cover the baking dish tightly with aluminum foil.
  9. Bake for 45 minutes.
  10. Remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  11. Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown.
  12. Let the casserole rest for 10 minutes before you serve it.

Notes

  • You can prepare this entire casserole ahead of time, cover it, and refrigerate it for up to 24 hours. Add about 15 minutes to the covered baking time if baking straight from the refrigerator.
  • For a richer flavor, substitute smoked gouda for the Gruyere cheese.
  • If you want to make this a slow cooker scalloped potatoes and ham recipe, layer the ingredients as directed, pour the sauce over, and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Nutrition

Find it online: https://delishdiarist.com/scalloped-potatoes-and-ham-recipe/