Scalloped Potatoes and Ham
This scalloped potatoes and ham recipe is the ultimate comfort food casserole, built from scratch with tender layers of thinly sliced Yukon Gold potatoes, chunky diced ham, and a rich, velvety homemade cream sauce made with butter, flour, whole milk, and sharp cheddar cheese. Every layer is seasoned and sauced, then the whole dish is baked until deeply golden on top and perfectly set all the way through. It's the kind of hearty, crowd-pleasing bake that transforms holiday ham leftovers into something that feels completely intentional, feeds eight generous portions, and always disappears before anything else on the table.
Equipment
- 9x13 inch baking dish - 23x33 cm, ceramic or glass preferred
- Mandoline slicer - optional, for even 1/8-inch potato slices
- Large saucepan or deep skillet - at least 3-quart capacity for the cream sauce
- Whisk - essential for a lump-free cream sauce
- Wooden spoon or silicone spatula - for stirring the roux
- Measuring cups and spoons
- Box grater - for shredding cheese fresh from a block
- Cutting board and knife
- Aluminum foil - for covering the casserole during the first phase of baking
- Wire rack - for resting the casserole after baking
Ingredients
For the Casserole
- 3 lbs Yukon Gold or russet potatoes - 1.36 kg, peeled and sliced 1/8 to 1/4 inch (3-6 mm) thick
- 2 cups cooked ham - 300 g, diced into 1/2-inch (1.3 cm) cubes
For the Cream Sauce
- 4 tbsp unsalted butter - 57 g
- 1 medium yellow onion - finely diced, about 1 cup or 150 g
- 3 cloves garlic - minced
- 1/3 cup all-purpose flour - 40 g
- 2 1/2 cups whole milk - 590 ml, warmed before use
- 1 cup low-sodium chicken broth - 240 ml
- 1 1/2 tsp kosher salt - plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp dry mustard powder
- 1/4 tsp dried thyme
- 1/4 tsp onion powder
For the Topping
- 2 cups sharp cheddar cheese - 225 g, freshly shredded from a block, divided (1 cup for sauce, 1 cup for topping)
- 1/4 cup grated Parmesan cheese - 25 g, for topping
For Greasing and Garnish
- cooking spray or softened butter - for greasing the baking dish
- fresh parsley - optional, chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C) with the rack in the middle position. Grease a 9x13-inch (23x33 cm) baking dish with cooking spray or softened butter, coating the sides and bottom thoroughly.
- Peel and rinse the potatoes, then slice into thin, uniform 1/8-inch (3 mm) rounds using a mandoline or sharp knife. Soak in cold water to prevent browning, then drain and pat completely dry before layering.
- Cut the cooked ham into 1/2-inch (1.3 cm) cubes and measure out 2 cups (300 g). If the ham has a sugary glaze, rinse and pat dry before using.
- Melt 4 tablespoons butter in a large saucepan over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent, then add the minced garlic and stir for 60 seconds until fragrant.
- Sprinkle the flour over the onion and garlic mixture and stir constantly for 2 full minutes to cook out the raw flour taste. The mixture will look clumpy and paste-like.
- Gradually whisk in the warmed milk in a slow, steady stream, then pour in the chicken broth and whisk to combine. Add the salt, pepper, dry mustard, thyme, and onion powder, then bring to a gentle boil, whisking frequently, and cook for 1 full minute until thickened.
- Remove the saucepan from the heat and stir in 1 cup (113 g) of the shredded cheddar until completely melted and smooth. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Spread a thin layer of cream sauce across the bottom of the prepared baking dish, then layer one-third of the potato slices, one-third of the diced ham, and one-third of the sauce. Repeat two more times, ending with the final layer of sauce on top.
- Scatter the remaining 1 cup (113 g) of shredded cheddar evenly over the top of the casserole, then finish with the grated Parmesan for a golden crust.
- Cover the dish tightly with foil (lightly sprayed on the underside) and bake for 50-60 minutes, until the potatoes are nearly tender when tested with the tip of a knife.
- Remove the foil and bake for an additional 20-30 minutes, until the top is deeply golden brown and bubbling around the edges. Watch closely during the last 10 minutes to avoid overbrowning.
- Transfer the casserole to a wire rack and rest for at least 15 minutes before serving so the sauce sets properly. Garnish with fresh chopped parsley if desired and serve warm.
Notes
- Always pat potato slices completely dry after soaking in cold water. Excess moisture dilutes the cream sauce and results in a watery casserole.
- Warm the milk before adding it to the roux. Cold milk hitting a hot roux is the most common cause of a lumpy cream sauce.
- Shred cheese fresh from a block rather than using pre-shredded. The anti-caking coating on bagged cheese prevents it from melting smoothly into the sauce.
- Use a mandoline slicer for even, consistent potato slices. Uneven thickness leads to some slices being mushy while others remain underdone.
- Season in layers: add a small pinch of salt and pepper to each potato layer as you build the casserole, not just in the sauce, so every bite is well seasoned.
- Make-ahead tip: assemble the full casserole, cover with foil, and refrigerate up to 24 hours before baking. Let it sit at room temperature for 20-30 minutes before putting it in the oven, and add 10-15 extra minutes of covered bake time.
- Leftovers keep well covered in the refrigerator for up to 3-4 days. Reheat in a 350°F (175°C) oven covered with foil for 20-25 minutes, or microwave individual portions on 70% power.
- Yukon Gold potatoes are preferred for their naturally buttery flavor and creamy texture, but russet potatoes work equally well as the traditional choice.
- For a richer version, substitute heavy cream for the whole milk and reduce the chicken broth by half.
- To freeze, wrap portions tightly and freeze for up to 2 months. Note that cream-based sauces may separate slightly upon thawing; the flavor remains excellent. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1ServingCalories: 390kcalCarbohydrates: 34gProtein: 20gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 780mgPotassium: 810mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 28mgIron: 10mg
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