My Scalloped Potatoes and Ham is always a hit at potlucks. Creamy, cheesy, and full of tender ham chunks, it’s an easy way to turn leftover holiday ham into a satisfying main course. Serve it as a side or make it the centerpiece—either way, it’s comfort food done right.
Craving other ways to use leftover ham? Try ham and potato soup for another cozy option.
About This Recipe
I’ve been sharing a lot of potato recipes lately because I scored a big bag and have been experimenting. This scalloped potatoes and ham dish came together when ham was on sale and I wanted something hearty and simple. The method is straightforward: make a creamy sauce, layer with thinly sliced potatoes and diced ham, then bake until tender and golden.
The only real time investment is the baking: because the potatoes go into the dish raw, it needs about an hour in the oven. The long bake is worth it for tender, flavorful potatoes that soak up the sauce.
Key Ingredients
Potatoes: I used Russets, which worked well, but Yukon Golds are my first choice for their denser, creamier texture. Slice them about 1/8 inch thick so they cook evenly.
Cream sauce: The sauce is a simple roux-based cream—butter, onions, garlic, flour, milk, and chicken stock—seasoned with salt, black pepper, and thyme. I often use a concentrated chicken base mixed with water when I don’t have ready-made stock.
Ham: Use diced smoked ham or leftover holiday ham. The recipe calls for about 2 cups of diced ham, but you can adjust to taste.
Cheddar cheese: Shredded cheddar melts beautifully and adds a sharp finish. Gruyère is a great alternative if you prefer a nuttier, more complex flavor.
Instructions
STEP 1: Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish. Melt 1/3 cup butter in a large skillet over medium heat. Add one small sliced onion and cook 4–5 minutes until softened. Add two minced garlic cloves and cook 30 seconds more.
STEP 2: Stir in 1/3 cup all-purpose flour and cook briefly to form a roux, mixing until well combined with the butter, onions, and garlic.
STEP 3: While whisking constantly, add 2 cups milk, then 1 1/2 cups chicken stock (or water mixed with concentrated base). Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Bring to a boil and let boil for 1 minute. The sauce should be slightly thick, like a loose pancake batter. Remove from heat.
STEP 4: Arrange the casserole in layers: 1/3 of the sliced potatoes, 1/3 of about 2 cups diced ham, and 1/3 of the sauce. Repeat twice more so you have three layers total. Press layers down gently so they sit evenly.
STEP 5: Cover the dish with foil and bake for 35 minutes. Remove the foil, sprinkle 1 cup shredded cheddar cheese over the top, and return to the oven uncovered for another 20–30 minutes, or until the potatoes are tender and the cheese is golden. Let rest 5–10 minutes before serving.
📋 Recipe
Scalloped Potatoes And Ham
Ingredients
- ⅓ cup butter
- 1 small onion (sliced)
- 2 cloves garlic (minced)
- ⅓ cup all-purpose flour
- 2 cups milk
- 1 ½ cups chicken stock
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 3 pounds Yukon Gold or Russet potatoes (cut into ⅛ inch-thick slices)
- 2 cups diced ham
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F and grease a 9 by 13-inch casserole dish.
- Melt the butter in a large skillet over medium heat. Add the sliced onion and cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds more.
- Stir in the flour and mix until well incorporated, cooking briefly to make a roux.
- While whisking, add the milk, then the chicken stock. Stir in salt, black pepper, and thyme. Bring to a boil and boil for 1 minute, then remove from heat.
- Layer 1/3 of the potatoes, 1/3 of the ham, and 1/3 of the sauce in the casserole dish. Repeat twice more for three layers total.
- Cover with foil and bake 35 minutes. Remove foil, top with shredded cheddar, and bake uncovered another 20–30 minutes until potatoes are tender. Let rest a few minutes, then serve.