Classic Scalloped Potatoes with Ham is a hearty, comforting dish that combines thinly sliced potatoes with tender chunks of ham, all baked together in a creamy, cheesy sauce. The potatoes get soft and slightly golden on top, while the ham adds just the right amount of salty flavor to make every bite satisfyingly rich. It’s the kind of meal that feels like home no matter the season.
I love making this dish when I want something that’s both simple and special. The best part is how easy it is to prep ahead of time and then pop it in the oven while I’m getting everything else ready. Plus, the leftovers taste just as good the next day — sometimes even better after the flavors have had a little more time to mix.
When I serve Classic Scalloped Potatoes with Ham, I like to pair it with a fresh green salad or some steamed veggies to balance out the richness. It’s perfect for a cozy family dinner or even gently impressing guests without fuss. Honestly, it’s a timeless recipe that always brings a smile to the table.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet work best. Yukon Golds are creamy and hold their shape well, while Russets make a fluffier texture. Sweet potatoes can be swapped for a sweeter twist.
Ham: Use cooked, diced ham for a nice salty bite. Leftover ham or smoked ham works great. For a vegetarian option, try sautéed mushrooms or smoked tofu cubes.
Milk: Whole milk gives creaminess but 2% or even a mix with cream can be used. For dairy-free, unsweetened plant-based milks like oat or almond can work, just expect a thinner sauce.
Cheddar Cheese: Optional but adds richness. Sharp cheddar offers a strong flavor, while mild gives a creamier taste. You can substitute with Gruyère or mozzarella for a different melt.
How Do You Make the Creamy Sauce Without Lumps?
The key is making a smooth roux and slowly adding the milk while whisking constantly. This prevents lumps in the sauce.
- Melt butter over medium heat, then add flour and stir continuously for 1-2 minutes until it forms a smooth paste (roux).
- Slowly pour in milk in small amounts while whisking, so it blends evenly.
- Keep stirring the sauce as it heats until it thickens and coats the back of a spoon.
- If lumps appear, you can strain the sauce or whisk vigorously to smooth it out.
Equipment You’ll Need
- 9×13-inch baking dish – I like it because it’s the perfect size for layering and baking the casserole evenly.
- Medium saucepan – essential for making the creamy sauce; I prefer it because it heats evenly and is easy to stir in.
- Whisk – helps blend the sauce without lumps, making it smooth and creamy.
- Knife and cutting board – for slicing potatoes and dicing ham; they make prep quick and easy.
- Aluminum foil – covers the dish while baking to keep everything moist and tender.
Flavor Variations & Add-Ins
- Use cooked chicken or turkey instead of ham for a different protein choice, ideal for a lighter version.
- Mix in sautéed mushrooms or chopped spinach for added veggies and flavor.
- Top with breadcrumbs or shredded cheese before baking for an extra crispy or cheesy crust.
- Add a dash of smoked paprika or cayenne pepper to the sauce if you like a bit of smoky heat.
Classic Scalloped Potatoes with Ham
Ingredients You’ll Need:
- 4 cups thinly sliced potatoes (Yukon Gold or Russet)
- 1 1/2 cups cooked ham, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk or 2%)
- 1 cup shredded cheddar cheese (optional for a cheesy variation)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon dried thyme or parsley for garnish (optional)
How Much Time Will You Need?
This dish takes about 15 minutes for prepping the potatoes and sauce. Baking time will be around 1 hour and 10 minutes, split into covered and uncovered time, giving you a warm, bubbly, and tender dish that’s perfect right out of the oven.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
First, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so your potatoes won’t stick and cleanup is easier.
2. Make the Creamy Sauce:
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 to 2 minutes until it forms a smooth paste (called a roux), stirring constantly so it doesn’t brown.
Slowly whisk in the milk bit by bit, continuing to stir to avoid lumps. Keep cooking and stirring until the sauce thickens and coats the back of a spoon—this usually takes about 5 to 7 minutes.
Turn off the heat and stir in garlic powder, onion powder, salt, and pepper. If you’re using cheddar cheese, add half now and stir until melted and smooth.
3. Layer the Potatoes and Ham:
Place half of your sliced potatoes in an even layer in the prepared baking dish. Sprinkle half of the diced ham on top, then pour half of the sauce evenly over them.
Repeat with the remaining potatoes, ham, and sauce, spreading everything out evenly. If you like, sprinkle the rest of the cheddar cheese over the top for a cheesy finish.
4. Bake Your Dish:
Cover the baking dish with foil and place it in your preheated oven. Bake for 45 minutes, which lets the potatoes cook through without drying out.
Carefully remove the foil, then bake uncovered for another 20 to 25 minutes. This step helps the top get golden, bubbly, and perfectly delicious.
5. Rest and Serve:
When done, take your scalloped potatoes out of the oven and let them cool for about 5 minutes. This rest time helps everything set up a little bit so it’s easier to serve.
If you wish, sprinkle some dried thyme or parsley on top to add a fresh hint of color and flavor before you dig in.
Enjoy your creamy, cheesy, and hearty Classic Scalloped Potatoes with Ham as a main dish or a comforting side for your family meal!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for scalloped potatoes since frozen ones release extra moisture and can become mushy. If you only have frozen, thaw them completely and pat dry to remove excess water before using.
Can I Prepare This Dish Ahead of Time?
Yes! Assemble the casserole but don’t bake it. Cover tightly and refrigerate for up to 24 hours. When ready, bake covered for 60-70 minutes until bubbly and potatoes are tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave individual servings.
Can I Substitute Milk with Cream or Plant-Based Milk?
You can swap milk for heavy cream for an extra rich sauce—just reduce the butter slightly to avoid it being too greasy. For dairy-free, unsweetened almond or oat milk works well, but the sauce may be a bit thinner.
