Scalloped Potatoes and Ham: 1 Amazing Bake

If there is one dish that screams cozy kitchen hug on a chilly evening, it has to be creamy potatoes smothered in cheese. When you throw in savory chunks of ham leftover from a big holiday feast, you’ve hit absolute comfort food gold! That’s exactly what we’re doing today with our scalloped potatoes and ham recipe. Alex has always been the more methodical cook in our pairing, and even he agrees that this classic scalloped potatoes and ham casserole is simple enough for a weeknight but rich enough for Christmas dinner. We perfected this baking method over years, ensuring every layer of potato is tender and swimming in that luxurious sauce. Trust me, if you have leftover bits of ham hiding in the fridge, this dish is your destiny!

Why This Classic Scalloped Potatoes and Ham Recipe Works (EEAT)

This isn’t just another layered potato dish; it’s genuinely the best approach to making a truly unforgettable creamy potato casserole. We’ve seen so many recipes drown in watery sauce, but we’ve cracked the code to absolute richness. This recipe is built on a foundation of reliable technique—the kind Alex learned spending years paying attention to detail. When we use rich ingredients, it feels like we’re building something truly special, much like how we build flavor in dishes like our ultimate creamy ranch soup.

Achieving the Perfect Creamy Potato Casserole Texture

The secret to that cloud-like sauce is making a proper roux first. We melt the butter, cook the onions slightly, and then whisk in the flour *before* adding any liquids. This step is non-negotiable! Once that roux is ready, we gently whisk in the whole milk and heavy cream. This guarantees a smooth, lump-free base that really clings to those thin potato slices.

Using Leftover Ham in Your Scalloped Potatoes and Ham

If you’ve just tackled a big holiday meal, guess what? You’ve already done half the work! This is the ultimate holiday leftover ham recipe. We mix the ham right into the sauce layers. Because the ham is already cooked, it just gently warms through while baking, soaking up the creamy sauce without ever getting dry or tough. And the cheeses? Mixing sharp cheddar with just a bit of Gruyere gives you that tangy flavor plus the perfect melt.

Ingredients for the Best Scalloped Potatoes and Ham

When we gather ingredients for a truly great bake, I always grab my sharpest knife for the potatoes because consistency matters so much! These quantities are perfect for using up that ham you were wondering what to do with after the big holiday dinner. Remember, we are making this recipe rich, so no light milk swaps here—we want that full-fat flavor!

Here’s what you’ll need to gather up:

• 3 lbs Russet potatoes, peeled and thinly sliced (This is super important for tender results!)
• 1 lb cooked ham, diced into little savory cubes
• 1 cup yellow onion, finely chopped (Don’t skip these; they melt into the sauce!)
• 4 tablespoons unsalted butter—the good stuff!
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream (Yes, both milk and cream—that’s the creamy secret!)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (Just a tiny pinch gives it that classic warmth)
• 2 cups shredded sharp cheddar cheese, divided (Sharp cheddar gives us the necessary punch!)
• 1/2 cup shredded Gruyere cheese (or Swiss cheese if Gruyere is hiding at your market)

Seriously, having all these things measured out before you start cooking makes the whole process feel so much calmer. Having the cheese already shredded and divided saves so much time when we get to the saucing stage. If Alex were doing this, he’d have everything weighed precisely before I even turned the stove on!

How to Prepare Your Creamy Cheesy Potato Bake with Ham

Okay, you’ve got your ingredients lined up—this is where the magic really happens! We’re aiming for that incredible texture in this cheesy potato bake with ham, and it all comes down to how you manage the sauce and the layers. First things first, get that oven preheated to 375°F (190°C) and lightly grease your 9×13 baking dish. I always have mine ready before I even start cooking the onions—it keeps me moving!

Making the Rich Cheese Sauce Base

Grab a big skillet for this part. Melt your butter over medium heat, then toss in those chopped onions. Let them soften up for about five minutes until they’re sweet. Time to make our roux! Whisk in the flour right into the butter and onions and cook it for a solid minute; this cooks out that raw flour taste. Now, here’s the trick: add the milk and heavy cream *gradually* while whisking non-stop! Seriously, pour a little bit, whisk until smooth, then add more. Once it starts to gently simmer and thicken, pull that skillet right off the heat! We take it off before stirring in the salt, pepper, nutmeg, and most of the cheese. Adding cheese off the heat keeps it silky smooth for that perfect coating you see in the best pictures, like the ones on Classic Scalloped Potatoes with Ham.

Layering the Scalloped Potatoes and Ham Casserole

Now for the fun part where it starts looking like a beautiful casserole! Think of it like building a lasagna, but with potatoes. You need to divide everything in half. Put down half of your thinly sliced potatoes in one even layer. Then sprinkle half of your diced ham over those potatoes. Pour half of that decadent cheese sauce right over the middle. Repeat that whole process—remaining potatoes, remaining ham, and then pour the rest of that gorgeous sauce over the top layer. Make sure the sauce gets everywhere, right to the edges!

Baking and Achieving Golden Perfection

We do this in two stages to make sure the potatoes get soft without burning the edges. Cover that dish tightly with foil—tightly! Bake it for 45 minutes first. This steams the potatoes perfectly. When that time is up, take the foil off and sprinkle that last little bit of cheddar cheese across the top. Pop it back in the oven uncovered for another 15 to 20 minutes until the top is bubbly and golden brown. Don’t rush the end! Let it rest for a good 10 minutes once it comes out. This resting time lets everything set up so you get beautiful, clean slices instead of a sloppy pile. Seriously, take those 10 minutes; it’s worth it! If you want to check out some other great potato recipes Alex has done, look at my notes on roasted garlic mashed potatoes for more potato inspiration.

Tips for the Ultimate Scalloped Potatoes and Ham Success

We want you to have the absolute easiest time making this happen, because what’s better than pulling a perfectly baked, bubbling casserole from the oven? We’ve gathered a few pointers over the years that really elevate this from good to being your new best scalloped potatoes recipe. These little tricks are what Alex considers essential steps for foolproof results every single time.

Potato Slicing: The Key to Tender Scalloped Potatoes and Ham

If you take one thing away from this, let it be this: uniformity is everything when it comes to slicing your potatoes. If you have some slices that are super thick and others that are paper-thin, the thin ones will just dissolve into mush while the thick ones stay crunchy—and nobody wants that fight! Aim for 1/8 inch thick. If you have a mandoline slicer, now is the time to bring it out. It makes quick, even work of 3 pounds of potatoes so you don’t have to worry about your hand cramping up.

Make Ahead Potato Casserole Instructions

This is hands-down one of my favorite things about this dish—it’s a wonderful make ahead potato casserole! If you’re hosting or just want a stress-free dinner the next day, go ahead and assemble the whole thing—potatoes, ham, sauce, everything—but leave that final sprinkle of cheddar off for now. Cover it tightly and pop it right into the fridge for up to 24 hours. Just one thing: if you’re baking it straight from the fridge, you need to give it a little extra love time. Add about 15 minutes to that initial covered baking time so those cold potatoes have time to warm up and soften correctly. For more information on great make-ahead ideas, check out my tips for a make ahead potato casserole.

When you want an alternative method that involves zero oven time, you can definitely adapt this! We’ve heard from so many readers who swear by using their slow cooker. You can achieve a similar result as a beautiful Crock Pot ham and potatoes au gratin style bake by layering everything carefully in your slow cooker insert instead of a Pyrex dish. If you want to see how others are cooking their creamy potato bakes without the oven, take a look at this guide from Home is Vibe—it might just convince you to try the slow cooker method next time!

Variations for Your Scalloped Potatoes and Ham Bake

Part of the fun of comfort food, right? You take a perfect base recipe—and ours is pretty darn close to perfect, if I do say so myself—and start swapping things in and out based on what you have or what kind of flavor mood you’re in. This cheesy bake is super adaptable. You can tweak the cheeses, change the cooking method, or even give the whole thing a smoky kick. It’s all about making it *your* family favorite potato bake.

Adding Different Cheeses to Your Scalloped Potatoes and Ham

We love the cheddar and Gruyere mix because it gives us tang and melt, but who says we have to stop there? If you’re feeling adventurous and want to add a little depth that really makes a statement, try using smoked gouda scalloped potatoes style! That smoky flavor is incredible with salty ham. Or, if you want something really sharp, swap the standard cheddar for a white cheddar. Some people even like mixing in Provolone for that amazing, long cheese-pull effect. If you’ve ever made my homemade nacho cheese sauce, you know how much cheese can transform a simple dish—the same rule applies here!

Making This a Crock Pot Ham and Potatoes Au Gratin Style Dish

I totally get it; sometimes the oven is packed full of roasted vegetables or a turkey when you need to get this casserole on the table. That’s when we turn to the slow cooker! While our main recipe is baked, modifying it for the slow cooker is really simple. Essentially, you build the layers just like we did in the baking dish—potatoes, ham, sauce—but you layer them right into the greased crock pot insert. Skip the initial covered bake time from the oven recipe. Instead, cook on low for about 5 to 6 hours or high for 3 hours. It gives you that satisfyingly soft texture of a Crock Pot ham and potatoes au gratin style dish without ever turning on the big oven!

Serving Suggestions for Hearty Winter Dinners with Scalloped Potatoes and Ham

Since this savory bake is super rich and creamy, we need sides that bring a little brightness to the plate! Nothing feels more like a proper hearty winter dinner than this casserole, but it cries out for something green and crisp to balance it out. For a crowd-pleasing pairing, try a simple side salad with a light vinaigrette so you don’t weigh down the meal further. If you’re looking for green vegetables, my recipe for crack green beans adds the perfect salty crunch. These family favorite potato bakes are so satisfying they truly shine next to something fresh and simple!

Storage and Reheating Your Scalloped Potatoes and Ham

Whew! If you manage to have any leftovers of this incredible, cheesy potato bake (which I sincerely hope you do!), you’ll want to know how to keep them safe and delicious for later. Good news: this casserole is fantastic the next day, but you have to treat it right!

Once the casserole has cooled down a bit, cover the dish really tightly. You can use the foil you baked it with, or transfer individual portions into airtight containers. Store it in the refrigerator, and it should be good for about three to four days. The sauce tends to solidify a bit when cold, but don’t let that worry you! It re-melts beautifully.

When it comes time to reheat, the oven is always my favorite way to bring this home. Try to spread the portion you are reheating into a smaller, oven-safe dish instead of trying to reheat a massive block straight from the fridge. Pop it back into a 350°F oven, covered with foil, for about 20 to 25 minutes. That foil keeps the edges from getting too crusty while the center warms up and the sauce gets creamy again. Since this dish has so much moisture from the cream and milk, it handles reheating really well!

If you are in a real rush and need a quick reheat, the microwave works okay, but you might notice the texture of the sauce changes slightly—it can get a little less velvety. When you take it out of the microwave, stir it up well to redistribute that cheese flavor. For ideas on making other things last longer in the fridge, you should check out my refrigerator pickles recipe!

Frequently Asked Questions About Scalloped Potatoes and Ham

I know you have questions! When you’re making a recipe this classic and comforting, you want to get it just right. We’ve gathered up the most common things folks ask about this dish—especially when it comes to texture and getting those leftovers ready for the week. For more amazing ideas, you can always check out the main blog page!

Can I use raw potatoes in this easy ham and potato casserole recipe?

Absolutely yes! In fact, I highly encourage it! This wonderful easy ham and potato casserole recipe is specifically designed for raw, thinly sliced potatoes. Because we make such a rich sauce with milk and cream, those potatoes steam beautifully in the oven within that liquid. If you pre-cook them, they tend to break down too much and get gummy when you layer them up. Thin, raw slices are the ticket to that tender texture!

What kind of ham works best for scalloped potatoes and ham?

If you’re lucky enough to have it, leftover holiday ham is truly the best answer here. Whether it was smoked, baked, or spiral-cut, it works wonders! Always make sure the ham you use is fully cooked, of course. We diced ours up nice and evenly and added it layer by layer. The smokiness from holiday ham really elevates the whole dish. If you’re curious about a similar concept done quickly, check out the video guide for easy scalloped potatoes and ham!

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

This is the number one worry for me too! Nobody wants “soup” instead of a casserole. The main defense against wateriness happens right at the beginning with the sauce. You absolutely must cook that roux (the flour and butter mixture) for a full minute before adding liquid. Then, make sure you let that milk and cream mixture simmer until it coats the back of a spoon—it needs to thicken *before* it hits the potatoes. And don’t forget the final step: baking **uncovered** for the last 15 minutes lets any extra steam escape, leaving you with that thick, bubbly, golden topping.

Estimating Nutrition for Your Scalloped Potatoes and Ham Casserole

Now, while I am passionate about getting the flavor and texture just right—I’m certainly not a nutritionist! When you’re serving up a big, cheesy, hearty dish like this, you know it’s going to be satisfying, but it’s always good to have a general idea of what’s in it. These numbers are just estimates based on the ingredients we listed and assuming you cut the final bake into 8 generous slices, just like my mom almost always did!

This is truly a dense, satisfying meal, so keep in mind that these values reflect one hearty portion of this wonderful winter classic:

• Serving Size: 1 slice (based on 8 servings)
• Calories: Approximately 450
• Fat: Around 28 grams (that’s where most of that creamy flavor lives!)
• Saturated Fat: About 16 grams
• Carbohydrates: Roughly 30 grams
• Protein: About 22 grams
• Cholesterol: Approximately 85 mg
• Sodium: We clocked this around 850 mg (which makes sense since we’re using salty ham!)

Remember these are just rough figures based on standard items. If you swap out the sharp cheddar for a milder cheese or use lower-fat milk, those numbers will absolutely change. But honestly, when a dish tastes this much like a warm hug, I’m usually too busy enjoying it to check the labels!

Print