Scalloped Potatoes and Ham Recipe

I keep coming back to this kind of meal when I want real comfort food. Not the fancy kind. Just something hot, creamy, and filling enough that nobody asks what else is for dinner.

Scalloped potatoes and ham has slowly turned into that dish for me. It started as a way to deal with leftover ham, but now I catch myself buying ham just so I can make this. That probably says enough.

There’s something about the layers. The potatoes soften into the sauce, the cheese melts into everything, and the ham adds that salty bite that keeps it from feeling too heavy. It’s simple food, but it doesn’t taste simple.

I’ve messed this up before, by the way. Undercooked potatoes, bland sauce, too much cheese once. So if you’ve had a bad version of this dish before, I get it. But when it’s done right, it’s hard to beat.

Ingredients I Used for the Recipe

• ⅓ cup butter – this is the base for the sauce and gives it that rich flavor
• 1 medium onion, finely chopped – adds a soft sweetness underneath everything
• 3 cloves garlic, minced – just enough to bring some depth, not overpowering
• 3 tablespoons all-purpose flour – helps thicken the sauce so it actually coats the potatoes
• 1 cup low-sodium chicken broth – keeps the sauce from feeling too heavy
• 2 cups milk (whole or 2%) – makes the sauce creamy and smooth
• 2 teaspoons fresh thyme – adds a light herbal flavor that balances the richness
• ½ teaspoon salt – just enough to bring everything together
• ½ teaspoon black pepper – gives a little bite
• ¼ teaspoon paprika – subtle warmth and color
• ⅛ teaspoon cayenne pepper (optional) – I add this when I want a slight kick
• 3 lbs Yukon Gold potatoes, sliced thin (about ⅛ inch) – these hold their shape but still get soft
• 2 cups cooked diced ham – salty, smoky, and honestly the best part
• 1 cup shredded cheddar cheese – sharp flavor that stands out
• 1 cup shredded Monterey Jack cheese – melts smoother and balances the cheddar

How to make Starbucks Medicine Ball Recipe?

Step 1 – Preheat and get everything ready

I start by preheating the oven to 375°F and greasing a baking dish. I used to skip greasing sometimes, thinking the sauce would be enough. It wasn’t. The edges stuck, and I had regrets.

I also slice the potatoes before anything else. Thin slices matter more than people think. Too thick and they stay firm in the middle, which ruins the whole dish.

Step 2 – Build the flavor base

I melt the butter over medium-low heat, then toss in the chopped onion. I let it cook slowly until it softens. Not browned, just tender. That’s where the sweetness comes out.

Then I add the garlic. Only about a minute. If I rush this part, the sauce always tastes flat later.

Step 3 – Make the creamy sauce

I sprinkle in the flour and keep stirring. This part feels boring but it matters. If I don’t cook the flour long enough, the sauce ends up tasting kind of raw.

Then I slowly add the broth and milk, switching between them while whisking. I’ve dumped it all in at once before and got lumps. Not fun.

Once it thickens, I stir in thyme, salt, pepper, paprika, and sometimes cayenne. At this point, I taste it. I always do. If the sauce tastes good now, the whole dish will.

Step 4 – Layer everything together

I spread a little sauce on the bottom of the dish first. This keeps the potatoes from sticking and adds flavor from the start.

Then I layer potatoes, ham, and sauce. I repeat this three times. I used to just dump everything in and mix it, but layering actually makes a difference. You get flavor in every bite instead of random pockets.

Step 5 – Bake covered first

I cover the dish with foil and bake it for about an hour. This part is where the potatoes soften.

I’ve checked it early before, thinking it might be done. It never is. Potatoes take their time, and rushing them just doesn’t work.

Step 6 – Add cheese and finish baking

After an hour, I remove the foil and add the cheddar and Monterey Jack on top.

Back into the oven it goes for another 20 to 25 minutes. The cheese melts and gets slightly golden. That top layer is honestly my favorite part.

Step 7 – Let it rest before serving

This is the hardest step. I let it sit for about 20 minutes before serving.

If I cut into it right away, the layers fall apart and it turns messy. Still tastes good, just not as nice. Waiting makes everything settle and slice better.

Little things I learned the hard way

The thickness of the potatoes is everything. I didn’t believe that at first. I thought close enough was fine. It’s not. Thin slices cook evenly, thick ones don’t.

I also learned not to go too heavy on the cheese inside the layers. I tried that once thinking more cheese equals better. It made the dish greasy and kind of overwhelming.

Using good ham matters more than I expected. I’ve used leftover holiday ham and I’ve used store-bought ham steak. Both work, but the better the ham tastes on its own, the better this dish turns out.

And seasoning the sauce properly before layering is key. Once everything is baked together, fixing the flavor is almost impossible.

Tips

• Slice potatoes thin and evenly so they cook all the way through
• Use Yukon Gold or Russet potatoes for the best texture
• Don’t rush the sauce – let it thicken properly before using it
• Cover while baking at first so the potatoes soften without drying out
• Let it rest before serving so it holds together better
• If freezing, do it before adding cheese on top for better texture later

How I store it and what I do with leftovers

I store leftovers in the fridge in a sealed container. It keeps well for about three days. After that, the texture starts to change a bit.

Reheating is where I used to mess up. High heat dries it out fast. Now I reheat it slowly, either in the oven covered with foil or in the microwave at lower power.

I’ve frozen this too. It works, but I only do it when I know I won’t eat it soon. The trick is cooling it completely first. If I skip that, ice crystals mess with the texture.

When I reheat from frozen, I take my time. It’s not a quick meal at that point, but it still tastes good enough to be worth it.

Sometimes I even think it tastes better the next day. The flavors settle more, and everything feels a little more blended. Not always prettier, but definitely richer.

This isn’t one of those dishes I make when I’m in a rush. It’s more of a slow evening kind of thing. But once it’s in the oven, it mostly takes care of itself, and the smell alone makes the wait feel shorter.

Print Recipe

Scalloped Potatoes and Ham Recipe

Author: katie Smith Cooking Method: Baking Cuisine: American Courses: Main Course

Difficulty: medium Prep Time 25 mins Cook Time 85 mins Rest Time 20 mins Total Time 2 hrs 10 mins

Cooking Temp: 190  C Servings: 8 Estimated Cost: $ 18 Calories: 415

Best Season: Fall, Winter, Spring

Description

This creamy and delicious scalloped potatoes and ham dish is the ultimate comfort food, perfect for a hearty family dinner. Made with layers of thinly sliced Yukon Gold potatoes, smoky diced ham, and a rich, lightly seasoned white sauce, all topped with sharp cheddar and Monterey Jack cheese. This recipe is ideal for using leftover ham and always becomes a crowd-pleasing favorite.

ingredients

Servings

• ⅓ cup butter (unsalted or salted; reduce added salt if using salted)
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 3 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 2 cups milk (whole or 2%)
• 2 teaspoons fresh thyme (plus more for garnish; dried thyme can substitute)
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon paprika
• ⅛ teaspoon cayenne pepper (optional, for a hint of heat)
• 3 lbs Yukon Gold potatoes (sliced ⅛ inch thick)
• 2 cups cooked diced ham (ham steak works great)
• 1 cup shredded cheddar cheese (sharp, mild, or smoked)
• 1 cup shredded Monterey Jack cheese

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with nonstick cooking spray.
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2. Melt butter over medium-low heat in a large saucepan. Add chopped onion and cook until tender, about 7 minutes.
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3. Reduce heat to low, add minced garlic, and cook 1 minute while stirring constantly. Sprinkle in flour and continue cooking 2 minutes, stirring constantly to create a roux.
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4. Gradually whisk in chicken broth and milk, alternating between them. Continue whisking until the sauce is smooth and thickened, about 3-5 minutes.
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5. Whisk in thyme, salt, black pepper, paprika, and cayenne (if using). Remove cream sauce from heat.
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6. Spread several tablespoons of cream sauce in the bottom of the prepared baking dish. Layer ⅓ of the sliced potatoes, followed by ⅓ of the diced ham, and ⅓ of the cream sauce. Repeat layers twice more for a total of 3 layers.
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7. Cover tightly with aluminum foil and bake for 1 hour, or until potatoes are tender when pierced with a fork.
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8. Remove foil and evenly top with shredded cheddar and Monterey Jack cheeses. Return to oven, uncovered, and bake 20-25 minutes until cheese is melted, bubbly, and lightly golden.
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9. Garnish with fresh thyme and let casserole rest, loosely covered, for 20 minutes before serving to allow flavors to settle and make slicing easier.
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Nutrition Facts

Servings 8

Serving Size 1 portion (⅛ of casserole)

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Amount Per Serving

Calories 415kcal

% Daily Value *

Total Fat 21gg33%

Saturated Fat 13gg65%

Trans Fat 0gg

Cholesterol 71mgmg24%

Sodium 579mgmg25%

Potassium 544mgmg16%

Total Carbohydrate 38gg13%

Dietary Fiber 3gg12%

Sugars 5gg

Protein 19gg38%

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Calcium 250 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Perfect potato slices: Use a mandoline slicer to cut potatoes uniformly ⅛ inch thick for even cooking.
• Make ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to baking time if starting from cold.
• Cheese swap: Feel free to use Gruyère, fontina, or a smoked gouda for a flavor twist.
• Reheating tip: Reheat leftovers covered with foil at 300°F (150°C) for 25-30 minutes, or microwave individual portions at 50% power to prevent drying.
• Freezer-friendly: Cool completely after baking (before adding cheese), wrap tightly, and freeze up to 3 weeks. Thaw overnight, add cheese, and bake as directed.

Keywords: scalloped potatoes, ham casserole, comfort food, cheesy potatoes, potato bake, creamy potatoes, leftover ham recipe