Amazing 37 Scalloped Potatoes and Ham

Oh, if there’s one dish that just wraps you up in a warm hug when the weather turns chilly or when you need a comforting taste of home, it has to be a big, bubbling casserole. For me, that means pulling out the big 9×13 pan to finally tackle that leftover holiday ham! I’m Kate, and I have spent years perfecting what I now hand over to you: the ultimate creamy, cheesy scalloped potatoes and ham casserole. Forget those watery, thin versions; this is pure comfort food bliss. We’re creating tender potato layers drenched in a homemade cheese sauce that will make everyone ask for seconds. This recipe is my guarantee that you can take humble leftovers and turn them into a memorable family dinner.

Why This Creamy Scalloped Potatoes and Ham Recipe is a Family Favorite

I developed this particular version because the compromises I saw in other recipes just weren’t cutting it. I wanted real texture and real flavor every single time, especially when using up that special ham you saved after the holiday. You deserve a flawless result!

• Incredibly Tender Potatoes: We slice them thin enough to cook perfectly in the sauce, so there are no hard centers—just creamy, melt-in-your-mouth potato slices.
• Real Cheese Flavor: We sneak in Cheddar AND Gruyere. That combo gives you that sharp tang and nutty depth you just don’t get from using one generic bag of cheese.
• Perfect Leftover Solution: This scalloped potatoes and ham recipe transforms dry leftover bits into a moist, cohesive dish that tastes better the next day.

It’s a trusted recipe that comes together smoothly, making it perfect for weeknights or when you need a fantastic baked dish for a crowd. You can trust me on this one; it’s a staple in my collection of comfort food casseroles.

Gathering Ingredients for Your Scalloped Potatoes and Ham Casserole

When we talk about making something truly special, the ingredients are where we start laying the foundation, right? Don’t rush this part! For this creamy ham and potato bake, the potatoes need to be Russets—we want that starch content to thicken the sauce naturally. You’ll need about 3 pounds, and please take the time to peel and slice them uniformly thin, about 1/8th of an inch. If you see me using pre-shredded cheese, duck! That stuff melts terribly.

For the sharp flavors we love in a classic casserole, I insist on using a blend. We’re grabbing 2 cups of sharp cheddar—that’s your main flavor punch—and 1 cup of Gruyere for that unbeatable, beautiful stretchiness. You also need 2 cups of whole milk and a cup of broth to build that silky sauce around the 2 cups of diced cooked ham. Trust me, using quality cheese makes the difference between a standard bake and a fantastic homemade potato casserole.

Expert Tips for Perfect Potato Slicing for Scalloped Potatoes and Ham

If you take away only one piece of critical advice for making amazing scalloped potatoes and ham, let it be this: slice your potatoes evenly! Even if you have perfectly diced ham and the creamiest sauce base in the world, a thick potato slice and a thin slice won’t cook at the same rate. You end up with crunchy corners and mushy centers, and that’s just sad.

I know some folks are scared of the mandoline slicer, but I promise you, darling, it is your best friend here. Using the slicing disc set to about 1/8 of an inch delivers beautiful, uniform chips. Trust me, it speeds up prep time so much, and it ensures every single piece of potato bathes evenly in that rich cheese sauce as it bakes.

If you don’t have one, just take your time with a sharp knife and try your very best to keep them the same thickness. Consistency is everything for this creamy potato bake!

Step-by-Step Instructions for the Creamy Ham and Potato Bake

This is where we turn all those lovely ingredients into the magic of our scalloped potatoes and ham casserole! It looks like a lot of steps, but really, it’s just two main parts: building the sauce and then layering for the bake. Grab your 9×13 dish and let’s get this comforting meal started. Remember, we’re aiming for that perfectly rich, thick sauce, so keep stirring!

Preparing the Creamy Cheese Sauce Base

First things first, get that oven humming at 375 degrees Fahrenheit. I always lightly grease my 9×13 pan right away so it’s ready to go. Now, grab a big saucepan and melt your butter over medium heat. Toss in your chopped onion and let them soften up—about 5 minutes—until you can smell that sweet aroma. Next, we make the roux! Whisk in your flour and cook it for just a minute. This is important so we cook out that raw flour taste. Now, this next part needs focus: slowly, slowly whisk in the milk and broth. Keep that whisk moving constantly until the mixture starts to simmer and thicken up nicely—this takes about 5 to 7 minutes usually.

Once it’s simmering and coating the back of a spoon, take it OFF the heat immediately. We never add cheese over direct heat, or it gets grainy! Stir in your salt, pepper, nutmeg, and most of the cheese—1 1/2 cups Cheddar and all of that wonderful Gruyere. Stir until it’s silky smooth before pouring.

Layering and Baking Your Scalloped Potatoes and Ham

Time for the fun part! Spread half of your thinly sliced potatoes in an even layer in that prepared baking dish. Sprinkle that first layer of diced ham right over the top. Then, gently pour half of that gorgeous, thick cheese sauce over everything. Repeat the process once more: the second layer of potatoes, the remaining ham, and then the rest of the sauce goes on top. Make sure everything looks covered!

Cover that whole thing tightly with aluminum foil. We need to steam those potatoes just right, so pop it in the oven for 45 minutes covered. When that time is up, pull it out (careful, it’s hot!), and sprinkle that last half-cup of Cheddar cheese right on top. Back into the oven it goes, this time uncovered, for another 15 to 20 minutes until that top is golden brown and bubbly. You know it’s ready when a fork slips easily between the potato layers. Once it’s out, let your cheesy potato casserole with ham rest for 10 minutes before serving. That little wait helps the sauce set up perfectly!

If you want to see a really vibrant version, check out this inspiration for a similar bake: this cheesy scalloped potatoes and ham recipe.

This preparation process ensures you get beautifully tender potatoes every single time, making this a reliable recipe for your hearty potato sides collection.

Ingredient Notes and Substitutions for Your Scalloped Potatoes and Ham

Let’s talk ingredients for a second, because tweaking these can ruin the texture we worked so hard for! I chose Russet potatoes for a reason—their high starch content is exactly what we need to help thicken our homemade cheese sauce naturally. If you try using Yukon Golds, they tend to be firmer and can sometimes stay a bit waxy, so stick to Russets if you can!

Now, about the cheese. I love that Gruyere note, but if you don’t have it on hand, you can replace it with another great melting cheese like Provolone or even Swiss cheese, though the flavor profile will change slightly. If you absolutely must, you can skip the second cheese entirely and use 3 full cups of sharp Cheddar, but you might miss that amazing depth. Remember what I said about slicing? Consistency in the potato thickness, whether you use a knife or a mandoline, is non-negotiable for an even bake!

If you’re looking for ideas on swapping out the ham, I saw a great take where someone used leftover smoked turkey—you can see that idea over here: switching up the meat works if you have other holiday leftovers staring at you!

Make-Ahead and Storage Instructions for Classic Scalloped Potatoes Dinner

This is seriously one of the best parts about making a big cheesy potato casserole with ham—it’s amazing for meal prep! If you’re planning for a busy weeknight or just want Thanksgiving dinner leftovers to disappear into something new, you can assemble the entire casserole, layers and sauce and all, ahead of time. Just cover it tightly with foil and pop it into the fridge for up to 24 hours.

Now, here’s the trick when baking cold: you can’t just bake it straight from the fridge. You need to add about 10 to 15 extra minutes to the covered baking time so those potatoes can properly warm up and soften. Don’t skip that extra time, or you’ll end up with potatoes that aren’t fully cooked!

For reheating leftovers, I strongly suggest using the oven or a covered dish in the microwave. If you zap them too long uncovered, the sauce can dry out. You want to reheat them gently. Honestly, leftovers are fantastic because the flavors really deepen overnight. It just gets better! If you’re looking for other great meal prep ideas, I have a few tips over in my section on sheet pan meal prep, too!

If you want to see how someone else handles baking this ahead, this recipe does a great job detailing freezer storage: freezer meal tips.

Serving Suggestions for Your Hearty Potato Sides

When you pull this rich, decadent scalloped potatoes and ham casserole out of the oven, you need something bright and fresh to cut through all that creamy goodness. Since this bake is so hearty and filling, we don’t need a ton of fuss on the side—just something green!

My go-to is always a very simple green salad with a bright, quick vinaigrette. Think simple lettuce, maybe some thinly sliced cucumber, and a lemon dressing. It provides a lovely, crisp contrast to the tender potatoes and savory ham. If you want to roast something, tossed green beans or lightly steamed broccoli with just a touch of salt and lemon zest are perfect companions.

It keeps the whole meal balanced without taking away from the star of the show. You can find a few more ideas of easy sides that won’t keep you chained to the stove over in my salads and light sides section!

Frequently Asked Questions About Scalloped Potatoes and Ham

Can I use different potatoes for this creamy ham and potato bake?

Like I mentioned before, I strongly recommend Russet potatoes for this scalloped potatoes and ham recipe because their starch creates the thickest, silkiest sauce. If you absolutely must swap, Yukon Golds are the next best thing—use them if you have them! I would avoid red potatoes, though, as they don’t soften as nicely in the heavy sauce and can end up feeling a bit waxy instead of tender.

What’s the secret to keeping my cheese sauce from breaking or getting grainy?

This is a huge one! If you add your shredded cheese directly to a sauce that is still simmering or boiling on high heat, the proteins seize up, and you get that oily, clumpy mess. The key to a smooth, velvety sauce—whether you are making this or preparing other soup and stew bases—is simple: take the thickened liquid completely OFF the heat source before you start stirring in the cheese. Let it cool for just a minute, then whisk gently until everything is incorporated. It makes all the difference!

Can I make this classic scalloped potatoes dinner in a slow cooker?

While my main recipe is designed for that beautiful golden crust from the oven, yes, you certainly can adapt it for the Crock-Pot! Just layer everything exactly as instructed—potatoes, ham, sauce—but skip the top layer of shredded cheese until the very end. Cook on low for about 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes are perfectly tender. Add that final cheese topping for the last 30 minutes on high just to melt it nicely. It won’t have the same baked top, but it’s a perfect hands-off meal!

How do I ensure my diced ham is flavorful enough?

If you’re starting with leftover ham, you’re probably fine, but if you are needing to cook fresh ham cubes specifically for this, don’t just toss them in raw! You should quickly sauté your diced ham in the same saucepan where you made the roux for just about 3 minutes before you add the flour. This little step awakens the smoky flavor and crisps up the edges just slightly, making sure your family dinner idea with ham gets a big flavor boost!

Share Your Experience Making This Comfort Food Casseroles

Now that you have the secret to an incredible, unbelievably cheesy batch of scalloped potatoes and ham, I really, really want to hear about it! Cooking is meant to be shared, and seeing how this classic comfort food casserole fits into your family table is the best part of my day.

Did you use Christmas ham or Easter ham leftovers? Tell me the story! Or maybe you swapped out the Gruyere for something totally unexpected? I’m always tweaking things, and I love hearing your creative adaptations to the sauce or the layering technique.

Take a minute to jump over to the comments below and give this recipe a star rating if it earned a spot in your weekly rotation. If you ran into any snags or need a quick pointer while assembling it, don’t hesitate to reach out through the contact page—I’m here to help you make sure that next comfort food casserole is perfect!

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