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The Ultimate Creamy, Cheesy Scalloped Potatoes and Ham Casserole

Close-up of a rich, cheesy slice of scalloped potatoes and ham with a perfectly browned top.
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Create a rich, comforting casserole using leftover ham. This recipe delivers tender potato layers baked in a creamy, cheesy sauce, perfect for family dinners or potlucks.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups cooked ham, diced
  • 1 medium yellow onion, finely chopped
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyere cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the milk and chicken broth until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens slightly, about 5-7 minutes.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, 1 1/2 cups of the cheddar cheese, and all of the Gruyere cheese until the cheese melts smoothly into the sauce.
  6. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Sprinkle half of the diced ham over the potatoes.
  7. Pour half of the cheese sauce evenly over the first layer. Repeat with the remaining potatoes, ham, and the rest of the sauce.
  8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  9. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown.
  10. Let the casserole rest for 10 minutes before you serve it.

Notes

  • For the best texture, slice your potatoes uniformly thin; a mandoline slicer works well for this.
  • If you do not have leftover ham, you can use fresh diced ham and cook it briefly in the saucepan before adding the flour.
  • This casserole is excellent for make-ahead preparation. Assemble the entire dish, cover it, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://tastethisplate.com/scalloped-potatoes-and-ham-casserole-recipe/