Print

Classic Creamy Scalloped Potatoes and Ham Casserole

A square serving of creamy scalloped potatoes and ham layered bake with a golden, bubbly cheese crust.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a rich, cheesy potato casserole loaded with savory ham. It is a perfect comfort food for family dinners or holiday leftovers.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and thinly sliced
  • 1 pound fully cooked ham, diced
  • 1 medium 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 Gruyère cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the thinly sliced potatoes and diced ham in a large bowl. Set aside.
  3. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  5. Gradually whisk in the milk and heavy cream until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  6. 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 Gruyère cheese. Stir until the cheese is melted and the sauce is smooth.
  7. Pour the cheese sauce over the potato and ham mixture. Toss gently until everything is evenly coated.
  8. Transfer the potato mixture to the prepared baking dish, spreading it into an even layer.
  9. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
  10. Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  11. Let the casserole rest for 10 minutes before serving.

Notes

  • For best results, slice your potatoes to a uniform thickness, about 1/8 inch thick. A mandoline slicer works well for this.
  • You can use leftover holiday ham in this recipe. If your ham is very salty, reduce the added salt in the sauce.
  • To make this a make-ahead potato casserole, assemble the entire dish, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://tasteportfolio.com/scalloped-potatoes-and-ham-home/