Creamy, bubbling, and finished with a golden layer of melty cheese, these Scalloped Potatoes and Ham are pure comfort in a baking dish! Tender slices of potato and savory bites of ham bake together in a rich sauce until every forkful is soft, rich, and so delicious!
I make the sauce completely from scratch (no canned condensed soup here!). It all comes together in one saucepan with fresh herbs, garlic, and a couple of simple ingredients that add incredible flavor.
Quick Look at the Recipe
- Prep Time: 25 minutes, Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 10 minutes
- Method: Stovetop, baked
- Main Ingredients: Russet potatoes, ham, cheese, homemade creamy sauce
- Flavor Profile: Creamy, cheesy, savory, herby
- Ideal for: Holiday sides, comfort food, side dishes
Ingredient Notes
- Russet potatoes: You’ll need about 5 medium potatoes, peeled. Their starchy, fluffy texture is what makes these cheesy scalloped potatoes and ham so tender.
- Ham: I use a diced ham steak because it’s easy to find year-round. It’s also a great way to use up leftover holiday ham!
- Colby Jack cheese: It melts smoothly and turns beautifully golden on top. Shred it from a block if you can for the creamiest melt.
- Aromatics and herbs: Yellow onion, garlic, fresh thyme, and a sprig of fresh rosemary. The rosemary infuses the sauce and gets removed before baking.
- Cream sauce base: Butter, all-purpose flour, whole milk, and chicken broth. The broth adds a savory flavor that milk alone can’t.
- Better Than Bouillon (roasted chicken base): My favorite flavor booster! A couple of teaspoons of the chicken base gives the sauce a deeper, well-seasoned taste.
- Salt, pepper, and a little butter to grease the pan.
As always, ingredient quantities can be found in the recipe card down below.
Substitutions and Variations
- Milk: Stick with whole milk. Low-fat or skim milk will make a thinner, less creamy sauce.
- Cheese: Sharp cheddar, Gruyère, or a mix of both are delicious swaps. For another cheesy veggie side, try my Cauliflower Gratin.
- Herbs: If using dried, reduce the thyme to about ⅓ teaspoon and use ¼ teaspoon of crushed dried rosemary instead of the sprig.
How to Make Scalloped Potatoes and Ham
- Prep the potatoes. Preheat the oven to 375°F and grease a 9×13 ceramic baking dish with butter. Peel the potatoes and slice them ⅛ inch thin, keeping them all about the same thickness, then pat them dry. Tip: A mandoline makes quick work of this and keeps every slice even.
- Sauté the aromatics. Melt half the butter in a large saucepan over medium heat and cook the onion until soft, about 5 to 6 minutes. Stir in the garlic, thyme, rosemary sprig, and Better Than Bouillon and cook for another couple of minutes until fragrant.
- Make the cream sauce. Melt in the rest of the butter, then whisk in the flour to coat. Slowly whisk in the chicken broth, followed by the milk to dissolve the flour, and season with salt and pepper. Let it simmer for a few minutes until thickened, then remove the rosemary sprig.
- Toss sauce with the potatoes. Add the sliced potatoes to the creamy sauce and toss gently until every slice is evenly coated. This ensures that every single inch of the potatoes are covered in that delicious sauce.
- Assemble layers. Spread half of the saucy potatoes into the baking dish and scatter most of the ham on top. Finish with the remaining potatoes and the rest of the ham.
- Bake covered. Cover the dish tightly with foil and bake for 1 hour and 15 minutes, until a knife slides very easily into the center. If not, give it more time.
- Top with cheese. Uncover, sprinkle the cheese evenly over the top, and bake for another 15 to 18 minutes until golden and bubbly.
- Rest and serve. Let your scalloped potatoes and ham dish cool for a little bit before serving so the sauce has time to set and finish thickening.
Notes from My Kitchen
This ham and scalloped potatoes recipe went through quite a few rounds of testing. Here’s what I learned along the way:
- More cheese isn’t always better. I originally pictured layers of cheese tucked between the potatoes. Combined with the rich sauce, though, it turned out way too greasy. Adding the cheese for just the last 15 to 18 minutes was perfect: a creamy inside and a golden, cheesy crust.
- Russets really are the best here. I tried Yukon Golds and red potatoes, and they never got as soft as I wanted. Slice thickness matters too: thicker slices slide apart when you scoop, and thinner ones fall apart. ⅛ inch is the sweet spot.
- Pat the potatoes dry. Extra moisture on the slices makes the sauce runny, so a quick pat with a towel makes a big difference.
- The sauce may look a little thin going into the oven. As the russets bake, they release plenty of starch that thickens everything up. I used ¼ cup of flour for the sauce, and this gave me the perfect consistency post-bake (it will thicken further as it cools).
- Bake times can vary a bit depending on how thick your slices are, so always insert a knife or toothpick in the center to check for tenderness.
Recipe FAQs
Usually the slices were too thick or uneven, or the foil wasn’t sealed tightly and the steam escaped. Re-cover the dish and keep baking in 10 to 15 minute increments until a knife slides through easily.
Yes, halve the ingredients and bake in an 8×8 dish. Start checking the potatoes with a knife a bit earlier, since a smaller casserole may cook faster.
Make Ahead Tips
Make ahead: Bake the scalloped potatoes and ham covered for the full 1 hour and 15 minutes, but skip the cheese. Cool, cover, and refrigerate for up to 2 days. To serve, let it sit out for 30 minutes, then reheat covered at 350°F for closer to 40 minutes or until tender. Raise the oven to 375°F, add the cheese, and bake uncovered for 15 to 18 minutes.
Prep ahead: Make the cream sauce up to 2 days ahead and rewarm it gently, adding a splash of milk if it’s too thick. Dice the ham and shred the cheese ahead too, but slice the potatoes right before using, since they brown quickly.
Storing: Refrigerate leftovers in an airtight container for 3 to 4 days.
Reheating: Warm covered at 350°F for 20 to 30 minutes, or microwave individual servings. A splash of milk brings back the creaminess.
Freezing is not recommended, creamy sauce can turn grainy or separate after thawing.
What to Serve with Scalloped Potatoes
This recipe for scalloped potatoes and ham works two ways: as a hearty side on a holiday spread, or as a cozy main with a fresh veggie or salad alongside.
Mains that pair well with scalloped potatoes:
- Turkey: For a whole bird, my Dry Brine Turkey is the most fuss-free way to go. For a smaller crowd, try my Slow Cooker Turkey Breast.
- Ham: For a Christmas or Easter table, go all in with my Brown Sugar Ham Glaze. Any leftovers can go right into your next batch of scalloped potatoes!
- Whole chicken: My Dutch Oven Whole Roast Chicken are perfect for a cozy Sunday dinner.
Veggie sides: Something roasted and a little tangy balances out the creamy sauce. I love my Balsamic Glazed Brussels Sprouts or Brown Sugar Glazed Carrots.
More Holiday Sides to Try
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Scalloped Potatoes and Ham
Equipment
- Mandoline or sharp knife
- Peeler
Ingredients
- 3 pounds Russet potatoes - peeled and sliced ⅛ inch thin (about 5 medium potatoes)
- 1 cup diced ham steak
- 1 cups shredded colby jack cheese - for topping only, add at the end
- ½ tablespoon unsalted butter - to grease the pan
For the creamy Sauce:
- 4 tablespoons unsalted butter - divided
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoons fresh thyme leaves - roughly chopped
- 1 sprig fresh rosemary
- 2-3 teaspoons Better Than Bouillon roasted chicken base - to taste
- ¼ cup all-purpose flour
- 2 cups whole milk - do not use skim milk
- 1 cup chicken broth
- Salt and pepper - to taste
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13 ceramic baking dish with butter.
- Prep potatoes: Peel and slice the potatoes to 1/8-inch thin. They should all be about the same thickness. Pat them dry thoroughly with paper towel.
- Sauté aromatics (for the sauce): In a large saucepan over medium heat, melt 2 tablespoons of butter and sauté the diced onions for 5-6 minutes until soft. Add the garlic, thyme, rosemary sprig, and Better Than Bouillon, and sauté for another 2 minutes until fragrant.
- Make the cream sauce: Melt the remaining 2 tablespoons of butter into the pan. Whisk in the flour and stir to coat. Slowly whisk in the chicken broth to dissolve any lumps, then add the milk. Season with salt and pepper. Simmer for another few minutes until thickened.. Remove the rosemary sprig.
- Toss with the potatoes: Toss the sliced potatoes with the creamy sauce until evenly coated.
- Assemble: Add half of the creamy potatoes to the baking pan, followed by most of the ham. Finish with the remaining potatoes and ham on top.
- Bake: Cover the pan tightly with foil and bake for 1 hour and 15 minutes, or until the potatoes are tender in the center. You can check by inserting a knife in the center.
- Top with cheese and finish baking: Remove the foil, sprinkle the cheese evenly over the top, and bake uncovered for another 15-18 minutes until the cheese is golden and bubbly.
- Serve: Let cool for a little before serving to allow the sauce to set properly.
Notes
- Potatoes: Use russets for the softest texture. Don’t use other types of potatoes here.
- Slice them an even ⅛ inch thin and pat them dry so the sauce doesn’t turn runny.
- The starch in the potatoes will thicken the casserole’s sauce further as it bakes and cools. Use only 1/4 cup flour for the sauce. It will continue to thicken as it cools too.
- Doneness: If a knife meets resistance in the center after 1 hour 15 minutes, bake covered for another 10 to 15 minutes before adding the cheese.
- Dried herbs? Use about ⅓ teaspoon dried thyme and ¼ teaspoon crushed dried rosemary in place of the fresh herbs.
- Make ahead: Bake covered without the cheese, cool, and refrigerate for up to 2 days. Let it sit out for 30 minutes, then reheat covered at 350°F for 30-40 minutes. Raise the oven to 375°F, add the cheese, and bake uncovered for 15 minutes.
- Storing: Refrigerate leftovers for 3 to 4 days. Freezing isn’t recommended, since the sauce can separate.
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