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This Scalloped Potatoes and Ham recipe is loaded and layered with tender potatoes, ham, béchamel sauce, cheese and topped off with cream. An easy, comforting and hearty family pleasing casserole.
Who doesn't love a ooey, gooey, cheesy, comforting casserole once in awhile? If you grew up in the Midwest like me, I can almost guarantee you had casseroles a lot. I know I did, and I really didn't mind. I actually like casseroles. There great meals to make ahead and just stick in the oven when your ready to eat. Plus, you can always double the recipe and freeze the extra to have on a busy night or an evening when you're just so exhausted from adulting you don't feel like cooking.
This post was originally posted on 02/27/2017 and updated on 04/21/2021.
Scalloped Potatoes and Ham Ingredients
- Unbleached All Purpose Flour
- Parmesan Cheese
- Co-Jack Cheese
- Heavy Cream
- Black Pepper
- Potatoes: I like to use peeled Russet potatoes. But Yukon gold potatoes will work too.
- Milk: Any unsweetened milk will work. I prefer 2% cows milk. If you want to make it lighter you can use half chicken broth and half milk.
- Parmesan Cheese: this is for the béchamel sauce, but you can substitute your favorite cheese.
- Co-Jack Cheese: Substitute with cheddar, pepper jack or your favorite cheese.
- Heavy Cream: Feel free to use half and half or whole milk.
How to Make Scalloped Potatoes and Ham From Scratch
- Peel and thinly slice potatoes. Keep potatoes in a bowl of water until ready to use.
- In a deep skillet, melt butter over medium heat. Sauté onion until soft and translucent.
- Add minced garlic and sauté another minute until fragrant.
- Stir in flour and cook for 1-2 minutes.
- Slowly add the milk, while whisking constantly. Whisk until smooth.
- Bring sauce to a low boil and then stir in the Parmesan cheese until melted. Season with salt and pepper.
- Reduce heat to low and simmer until thickened and coats the back of spoon, about 2-3 minutes.
- Layer ⅓ of the potatoes in a greased 9x13 casserole dish.
- Then top with 1 cup of diced ham.
- Pour ⅓ of the sauce over the ham and potatoes.
- Sprinkle ¼ cup shredded cheese on top.
- Repeat with potatoes, ham, sauce and cheese.
- Repeat layer again and end with remaining shredded cheese.
- Evenly pour the heavy cream over top.
- Cover with aluminum foil.
- Bake covered for 1 hour in a 375°F oven.
- Uncover and bake for an additional 10-15 minutes until golden brown and potatoes are fork tender.
- Let casserole rest for 10 minutes before slicing and serving.
What to Serve with Scalloped Potatoes and Ham?
I like to serve this as a main dish with a simple green salad or steamed vegetable. However, it could also be served as a side to a bigger protein dish. Some of our favorites to serve are:
- Air Fryer Broccoli
- Roasted Brussels Sprouts
- Air Fryer Green Beans
- Roasted Broccoli & Cauliflower
- Roasted Asparagus
- Grandma's Meatloaf
- Perfect Roast Chicken
Can you Make this Recipe Ahead of Time?
This recipe is a great make ahead dish. Follow the recipe directions and fully bake the casserole. Once the scalloped potatoes and ham is completely cooked, let it cool completely. Then tightly cover the casserole and refrigerate until ready to use. To reheat the casserole, let it come to room temperature while the oven preheats. Then cover it with aluminum foil and reheat it in a 350°F oven for 30-45 minutes.
How to Freeze Scalloped Potatoes and Ham
Freezing this recipe is simple. Bake the scalloped potatoes and ham fully and then let it completely cool. Cover it tightly with plastic wrap and foil. Label and date the top then freeze. This dish will last 2-3 months in the freezer. When ready to use, thaw the casserole overnight in the fridge. To reheat the casserole, let it come to room temperature while the oven preheats. Then cover it with only aluminum foil and reheat it in a 350°F oven for 30-45 minutes or until warmed through.
I like to freeze this in disposable aluminum foil pans. It makes clean up super easy and my casserole dishes won't be held up in the freezer if I need them.
FAQs About Scalloped Potatoes and Ham
Traditionally scalloped potatoes is simply sliced potatoes in a white béchamel sauce with no cheese. Au gratin potatoes has the addition of cheese and usually a crunchy topping of breadcrumbs.
To prevent curdling, make a béchamel sauce with flour and milk so the sauce will thicken. Use starchy potatoes that the sauce can adhere to and bake it covered until the potatoes are tender. Then uncover to get golden brown on top.
This is a personal preference. I prefer to soak the potatoes to prevent them from turning brown while I prepare the rest of the ingredients. I also believe that it helps add moisture to the scalloped potatoes.
More Potato Recipes We Love:
- Instant Pot Mashed Potatoes
- Oven Roasted Potatoes
- Smashed Potatoes
- Air Fryer Cinnamon Sweet Potatoes
- Taco Flavored Steak Fries
- Classic Potato Salad
- Roasted Ranch Potatoes
- Oven Fries
- Sweet Potato Casserole
Scalloped Potatoes and Ham
- 3 lbs potatoes, peeled and sliced thin (about 4 cups)
- 3 cups ham, cooked & cubed
- 1 small onion, chopped
- 1 clove garlic, minced
- ¼ cup salted butter
- ¼ cup unbleached all purpose flour
- 3 cups milk, I use 2%
- ¼ cup grated Parmesan cheese
- 1 cup shredded co-jack cheese
- ½ cup heavy cream
- Black Pepper
- Preheat oven to 375 degrees.
- Grease a deep 9x13 casserole dish.
- In a deep skillet, over medium-low heat, melt butter with onion and saute until translucent.
- Add garlic and saute another minute.
- Stir in flour and cook 1-2 minutes.
- Slowly add the milk, while constantly whisking.
- Bring to a low boil.
- Add Parmesan cheese and stir until melted. Season with salt and pepper.
- Reduce heat to low and simmer until thickened. About 2-3 minutes.
- Layer ⅓ of the potatoes on bottom of casserole dish.
- Top with 1 cup ham, ⅓ of the sauce and ¼ cup of co-jack cheese.
- Repeat Layer.
- Repeat layer again but top with ½ cup co-jack cheese.
- Evenly pour the heavy cream over the top of casserole.
- Cover with aluminum foil and bake for 1 hour or until potatoes are fork tender.
- Uncover and bake for 10-15 minutes.
- Let rest 10 minutes before slicing and serving.
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