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Cheesy Scalloped Potatoes with Ham

These Cheesy Scalloped Potatoes with Ham are the ultimate creamy comfort food! Layers of tender potatoes, savory ham, and a rich white cheddar cream sauce bake together until golden and bubbly. Perfect for using leftover holiday ham, this hearty casserole doubles as a main dish or a show-stopping side for Thanksgiving, Christmas, or Easter.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Dish, Side Dish
Cuisine: American, Holiday
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs russet potatoes, peeled and thinly sliced
  • 2 cups cooked ham, diced
  • 6 tablespoons salted butter
  • 1/3 cup all-purpose flour
  • 4 cups whole milk (or half-and-half for extra richness)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded white cheddar cheese
  • 1 cup shredded mozzarella cheese

Equipment

  • 9×13-inch casserole dish
  • Medium saucepan
  • Whisk
  • Mandoline slicer or sharp knife
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C). Spray a 9×13-inch casserole dish with nonstick cooking spray and set aside.
  2. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour for 1–2 minutes until smooth and lightly golden. This forms the base of your cream sauce.
  3. Slowly whisk in milk, a little at a time, until fully smooth. Add garlic powder, salt, and pepper. Continue cooking, whisking frequently, until the sauce thickens and coats the back of a spoon (about 5–7 minutes).
  4. Layer one-third of the sliced potatoes in the baking dish, followed by one-third of the diced ham, one-third of the cream sauce, and one-third of the cheeses. Repeat two more times, finishing with cheese on top.
  5. Cover the dish tightly with aluminum foil and bake for 1 hour.
  6. Remove the foil and bake uncovered for another 20–30 minutes, until the top is golden brown and potatoes are fork-tender.
  7. Let the casserole rest for 10 minutes before serving to allow the sauce to thicken and set for easier serving.

Notes

Pro Tips:
• Slice potatoes evenly (⅛-inch thick) using a mandoline for best texture.
• Gradually whisk in milk to prevent lumps and achieve a silky sauce.
• Distribute layers evenly for balanced flavor throughout.
• Rest before serving so the sauce thickens slightly.
Storage:
Refrigerate covered for 3–4 days. Reheat individual portions in the microwave or bake covered at 350°F for 15–20 minutes.
Freezer-Friendly:
Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight before reheating.

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