Cheesy Scalloped Potatoes with Ham (Creamy Comfort Food!)

These cheesy scalloped potatoes with ham are the ultimate comfort food! Layers of tender sliced potatoes, savory ham chunks, and a rich white cheddar cream sauce baked until golden and bubbly. Perfect for using leftover ham, this hearty casserole works beautifully as a main dish or holiday side dish. Easy to make and absolutely delicious!

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Why You’ll Love Scalloped Potatoes with Ham

Perfect Leftover Solution – Transform leftover holiday ham into a delicious new meal the whole family will love!

Creamy & Indulgent – Rich homemade cream sauce with white cheddar and mozzarella makes every bite irresistible.

Versatile Dish – Serve as a hearty main course or impressive holiday side dish for Thanksgiving, Christmas, or Easter.

Make-Ahead Friendly – Assemble in advance and bake when ready, perfect for entertaining or busy schedules.

Crowd-Pleaser – Classic comfort food that everyone loves, from kids to adults.

Ingredients for Scalloped Potatoes with Ham

For the Casserole:

• 3 lbs russet potatoes, peeled and thinly sliced
• 2 cups cooked ham, diced

For the Cream Sauce:

• 6 tablespoons salted butter
• ⅓ cup all-purpose flour
• 4 cups whole milk (or half-and-half for extra richness)
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

For the Cheese Layers:

• 2 cups shredded white cheddar cheese
• 1 cup shredded mozzarella cheese

How to Make Scalloped Potatoes with Ham

Step 1: Prep and Preheat

Preheat oven to 375°F. Spray a 9×13-inch casserole dish with nonstick cooking spray. Set aside.

Step 2: Make the Roux

In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour continuously for 1-2 minutes until it forms a smooth paste and turns light golden brown. This is your roux base.

Step 3: Create the Cream Sauce

Slowly whisk in the milk, a little at a time, until fully incorporated and smooth. Add garlic powder, salt, and pepper. Continue cooking while stirring frequently until the sauce thickens and coats the back of a spoon, about 5-7 minutes.

Step 4: Layer the Casserole

First Layer:

• Place one-third of the sliced potatoes in the bottom of the casserole dish
• Top with one-third of the diced ham
• Pour one-third of the cream sauce over the ham
• Sprinkle with one-third of the combined cheeses

Repeat layers two more times, ending with cheese on top.

Step 5: Bake Covered

Cover the casserole dish tightly with aluminum foil. Bake for 1 hour.

Step 6: Finish Uncovered

Remove foil and continue baking for 20-30 minutes until the top is golden brown and the potatoes are fork-tender.

Step 7: Rest and Serve

Remove from oven and let rest for 10 minutes before serving. This allows the sauce to set up slightly for easier serving.

Pro Tips for Perfect Scalloped Potatoes

Slice Potatoes Evenly – Use a mandoline slicer to get uniform ⅛-inch thick slices. Even slicing ensures all potatoes cook at the same rate.

Don’t Skip the Roux – Cooking the butter and flour mixture for 1-2 minutes removes the raw flour taste and creates a smooth sauce.

Add Milk Gradually – Whisking in milk slowly prevents lumps and creates a silky-smooth cream sauce.

Layer Strategically – Distribute potatoes, ham, sauce, and cheese evenly across three layers for consistent flavor in every bite.

Test for Doneness – Potatoes should be easily pierced with a fork. If they’re still firm after uncovered baking time, cover and bake longer.

Rest Before Serving – The 10-minute rest allows the sauce to thicken and makes the casserole much easier to serve.

Peel or Not to Peel – Peeling gives a smoother, more elegant look. Leaving skins on (well-scrubbed) creates a more rustic appearance.

Storage and Reheating

Refrigerator: Store covered in an airtight container or keep in the baking dish covered with plastic wrap or foil for 3-4 days.

Reheating:

• Microwave: Individual portions for 45-60 seconds until heated through
• Oven: Cover with foil and reheat at 350°F for 15-20 minutes for larger portions

Freezer: While not extensively tested, potato casseroles generally freeze well. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight before reheating.

Serving Suggestions

As a Main Dish:

Pair scalloped potatoes with ham with:

• Fresh green salad with vinaigrette
• Sautéed green beans or roasted asparagus
• Steamed broccoli or Brussels sprouts
• Crusty dinner rolls

As a Side Dish:

Serve alongside:

• Roasted chicken or turkey
• Grilled or baked pork chops
• Prime rib or roast beef
• Glazed ham for holiday dinners

Holiday Perfect: This casserole is ideal for Thanksgiving, Christmas, Easter, or any special occasion. It transports well in the baking dish, making it excellent for potlucks and gatherings!

Substitutions and Variations

Ham Options – Use leftover holiday ham, diced ham from the store, chopped ham steak, or freshly sliced deli ham

Potato Varieties – While russet potatoes are best, you can use Idaho potatoes (similar flavor) or Yukon gold potatoes (more buttery and sweet)

Milk Alternatives – Use half-and-half for extra richness, or substitute with 2% milk if needed (sauce will be slightly thinner)

Cheese Variations – Try sharp white cheddar, Gruyère, Swiss, or Monterey Jack. Mix and match for different flavor profiles!

Add Vegetables – Layer in caramelized onions, sautéed mushrooms, or blanched broccoli for extra nutrition

Make it Lighter – Use 2% milk and reduce butter to ¼ cup, though the sauce will be less rich

Herb Additions – Add fresh thyme, rosemary, or parsley to the cream sauce for extra flavor

Spice It Up – Add a pinch of cayenne pepper or use pepper jack cheese for a kick

Frequently Asked Questions

Should I peel the potatoes? Peeling is recommended for a smooth, elegant texture. However, you can leave well-scrubbed skins on for a more rustic look and added fiber.

How thin should I slice the potatoes? Aim for ⅛-inch thick slices. A mandoline slicer is the best tool for achieving uniform thickness, ensuring even cooking throughout.

Can I make this ahead of time? Yes! Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.

What’s the best type of ham to use? Any cooked ham works! Leftover holiday ham, diced ham from the grocery store, ham steaks, or deli ham all work beautifully.

Why use white cheddar instead of regular cheddar? White cheddar provides a milder, creamier flavor that complements the delicate cream sauce. However, regular cheddar works fine if that’s what you have!

Can I use a different size baking dish? A 9×13-inch dish is ideal. Smaller dishes will have thicker layers (increase baking time), while larger dishes will have thinner layers (reduce baking time).

My sauce seems thin—is that normal? Yes, it will seem thin when pouring. The sauce thickens significantly during baking as it combines with potato starches.