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A spoon lifting a cheesy serving of scalloped potatoes and ham from a glass baking dish, garnished with fresh parsley.

Creamy Ham and Cheese Scalloped Potatoes

A hearty and comforting casserole featuring thinly sliced potatoes baked in a rich, creamy cheese sauce with savory diced ham, perfect for a family dinner.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Russet or Yukon Gold potatoes peeled and thinly sliced (about 1/8 inch thick)
  • 1 tbsp olive oil for greasing
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp garlic powder
  • Pinch cayenne pepper optional, for a hint of warmth
  • 2 cups sharp cheddar cheese shredded, divided (1.5 cups for sauce, 0.5 cups for topping)
  • 1.5 cups cooked ham diced (about 1/2-inch cubes)
  • 1/2 cup Gruyere cheese shredded (optional, or use more cheddar)
  • 1/4 cup fresh parsley chopped, for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large Saucepan
  • Whisk
  • Mandoline slicer (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil. Peel potatoes and slice them very thinly, about 1/8 inch thick. A mandoline slicer is highly recommended for even slices. Set aside.
  2. In a large saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, for 1-2 minutes to create a roux.
  3. Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens, about 5-7 minutes.
  4. Remove from heat. Stir in salt, black pepper, garlic powder, and cayenne pepper (if using). Add 1.5 cups of the shredded sharp cheddar cheese, stirring until melted and smooth.
  5. Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish.
  6. Spoon one-third of the cheese sauce evenly over the potato layer.
  7. Sprinkle half of the diced ham and half of the Gruyere cheese (if using) over the sauce.
  8. Repeat layers: another one-third of potatoes, another one-third of sauce, and the remaining ham and Gruyere cheese.
  9. Finish with the last layer of potatoes, followed by the remaining cheese sauce.
  10. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  11. Remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
  12. Return to the oven and bake uncovered for another 15-20 minutes, or until the potatoes are tender (a knife should easily pierce through) and the top is golden brown and bubbly.
  13. Let the casserole rest for 10-15 minutes before serving. This allows the sauce to set. Garnish with fresh chopped parsley, if desired.

Notes

For a richer flavor, you can sauté a finely diced small onion or shallot with the butter before adding the flour. To make ahead, assemble the casserole up to step 9, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time if baking from cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.