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Classic Creamy Cheesy Scalloped Potatoes and Ham Casserole

Close-up of a creamy, baked scalloped potatoes and ham casserole with a golden-brown cheesy top.
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Make this classic, creamy, and cheesy scalloped potatoes and ham casserole. It is the perfect comfort food for family dinners or holiday leftovers.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 lb cooked ham, diced
  • 1 cup yellow onion, finely chopped
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Gruyere cheese (or Swiss cheese)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Whisk in the flour to the melted butter and onions, cooking for 1 minute to create a roux.
  4. Gradually whisk in the milk and heavy cream until the sauce is smooth. Bring the mixture to a gentle simmer, stirring constantly until it thickens slightly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1 1/2 cups of the cheddar cheese and all of the Gruyere cheese, stirring until the cheese melts into the sauce.
  6. In the prepared baking dish, arrange half of the thinly sliced potatoes in an even layer. Sprinkle half of the diced ham over the potatoes. Pour half of the cheese sauce evenly over the layers.
  7. Repeat the layering process: remaining potatoes, remaining ham, and the rest of the cheese sauce.
  8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  9. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. 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 golden brown and bubbly.
  10. Let the casserole rest for 10 minutes before you serve it.

Notes

  • For best results, slice your potatoes very thinly, about 1/8 inch thick. A mandoline slicer helps achieve uniform thickness.
  • You can use leftover holiday ham easily in this recipe.
  • To make this a make-ahead potato casserole, assemble the entire dish (without the final cheese topping), cover, and refrigerate for up to 24 hours. Add 15 minutes to the initial covered baking time if baking straight from the refrigerator.

Nutrition

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