Scalloped Potatoes Ham

My neighbor Sarah brought a casserole dish to our back porch one summer evening, and I watched her carefully peel back the foil to reveal these golden, bubbling layers of potatoes and ham. She was quiet about it at first, just sliding a spoon through the creamy middle, but when I tasted it, something shifted. It wasn't fancy or complicated, but it felt like comfort had a flavor, and I spent the next week trying to replicate what she'd made before finally asking for the truth: it was scalloped potatoes with ham, something her grandmother had taught her, and yes, she'd finally agree to share the method.

I made this for my family's Thanksgiving dinner, worried the whole time that I'd somehow ruin it, but my sister took one bite and went completely quiet. That kind of quiet that means food has done what it's supposed to do. She came back for thirds, and my niece asked if we could make it again before she'd even finished chewing. Since then, it's become the dish people ask for, the one that means something beyond the plate.

Ingredients

• Yukon Gold or Russet Potatoes (1.5 kg / 3.5 lbs), peeled and thinly sliced: Waxy potatoes hold their shape better as they bake; if you use a mandoline, your hand will thank you later, but be careful with your fingertips.
• Cooked Ham (250 g / 9 oz), diced: Buy good ham from the deli counter if you can; the difference between that and pre-packaged is worth noticing.
• Unsalted Butter (60 g / 4 tbsp): Start here for your sauce base; salted butter will throw off the seasoning balance.
• Medium Onion, finely chopped: This dissolves into the sauce and becomes invisible flavor, the foundation of everything savory that follows.
• Garlic Cloves (2), minced: Add these after the onion softens, otherwise they'll burn and turn bitter on you.
• All-Purpose Flour (50 g / 1/3 cup): This thickens the sauce; whisk it constantly or you'll find lumps hiding in the corners.
• Whole Milk (700 ml / 3 cups): Cold milk straight from the fridge prevents lumps when you whisk it into the hot roux.
• Heavy Cream (120 ml / 1/2 cup): This is what makes the sauce taste like a hug; don't skip it or substitute it.
• Salt, Black Pepper, Ground Nutmeg: Nutmeg might seem odd, but a pinch makes the whole dish taste like someone who knows what they're doing made it.
• Gruyère Cheese (200 g / 2 cups), shredded: Gruyère melts smoothly and adds a nutty depth that cheddar alone can't reach.
• Sharp Cheddar Cheese (100 g / 1 cup), shredded: This brings sharpness and color; a combination of both cheeses tastes better than just one.
• Parmesan Cheese (30 g / 1/4 cup), grated: Sprinkle this on top just before the final bake; it crisps up and adds a salty finish.
• Fresh Parsley (2 tbsp), chopped (optional): A small handful of green on top makes it look intentional and tastes fresh against the richness.

Instructions

Prepare Your Workspace:

Preheat the oven to 180°C (350°F) and grease your 23x33 cm baking dish with butter or nonstick spray so nothing sticks when you're trying to serve it. Have all your ingredients measured and ready; once you start the sauce, things move quickly.

Build the Flavor Base:

Melt butter over medium heat in a large saucepan, then add the finely chopped onion. Let it soften and turn translucent, about 3–4 minutes, until it smells sweet and mellow. Stir in the minced garlic and cook for just 1 minute more; you want it fragrant, not burned.

Make the Roux:

Sprinkle the flour over the onion and butter, then whisk constantly for 1–2 minutes. This cooks out the raw flour taste and creates the base that will thicken your sauce into something silky. If you rush this step, the flour taste lingers.

Add the Cream Slowly:

Gradually whisk in the cold milk and heavy cream, starting with just a little while you whisk to prevent lumps from forming. If lumps do appear, push the sauce through a fine-mesh strainer; it's not a failure, just a small adjustment.

Simmer and Season:

Let the sauce bubble gently for 3–4 minutes, stirring often, until it thickens enough to coat the back of a spoon. Add salt, black pepper, and a small pinch of nutmeg, then remove from heat and stir in half of the Gruyère and cheddar cheeses until they're completely melted and the sauce tastes rich and full.

Layer with Purpose:

Arrange half the sliced potatoes in the prepared baking dish, spreading them roughly even. Top with half the diced ham, then pour over half the cheese sauce, letting it settle between the layers. Repeat the layers with the remaining potatoes, ham, and sauce, creating three distinct layers.

Top with Cheese and Foil:

Sprinkle the remaining Gruyère and cheddar cheeses over the top, followed by all of the Parmesan. Cover loosely with foil so steam can still circulate slightly, then place the dish in the preheated oven.

The Two-Stage Bake:

Bake covered for 45 minutes, then remove the foil and continue baking for 25–30 minutes more until the potatoes are tender when pierced with a fork and the top is golden brown. The uncovered time lets the cheese crust form and the top layer of potatoes crisp at the edges.

Rest Before Serving:

Let the casserole sit for 10 minutes after removing it from the oven; this lets the layers set and makes serving cleaner. Finish with a small handful of fresh chopped parsley if you have it, which adds a bright, fresh note against all that richness.

Save

There's a moment, usually around the second helping, when someone at the table gets a faraway look and says something like, 'This tastes like how I imagine comfort feels.' That's when you know you've made something that matters, something beyond sustenance. This dish does that consistently, which is why I keep making it.

Making It Your Own

While ham is traditional, I've learned that smoked turkey or roasted chicken works beautifully if you prefer, and the casserole tastes almost identically satisfying. A small pinch of cayenne pepper stirred into the sauce adds a subtle warmth that some guests ask about but can never quite name. Some cooks add a tablespoon of whole-grain mustard to the sauce for depth, which I only discovered by accident when I reached for the wrong jar one evening, but it became an intentional choice after that.

Planning Ahead

This casserole is one of those dishes that actually improves when you prepare it ahead. You can assemble the entire thing up to a day in advance, cover it tightly with plastic wrap, and refrigerate it until you're ready to bake. The flavors have time to mingle, and the potatoes absorb the sauce more evenly, so sometimes the make-ahead version tastes better than the fresh one. Just add 10–15 minutes to the final bake time if cooking from cold.

Serving and Storage Wisdom

This feeds six people generously as a main dish, or eight if you're serving it alongside salad and bread. Leftovers keep well in the refrigerator for up to three days, and you can reheat them gently in a 160°C oven covered with foil, though they're also oddly delicious eaten cold straight from the fridge the next morning.

• Use a sharp knife or mandoline for paper-thin potato slices; thick slices won't cook through in the time allotted.
• If you're worried about dairy, make sure to check cheese and ham labels for hidden gluten or allergen cross-contamination before serving to guests with restrictions.
• The key to perfect scalloped potatoes is patience: medium heat for the sauce, proper layering, and respecting the two-stage bake time.

Save

This is the kind of dish that teaches you something about cooking if you pay attention: that layering matters, that patience in the sauce-making pays off, and that sometimes the most memorable meals are the simple ones. Make it for someone you care about, or make it for yourself on a quiet evening, and let it remind you why you cook.

Recipe FAQs

→ What types of potatoes work best?

Yukon Gold or Russet potatoes are ideal due to their texture and ability to hold shape during baking.

→ Can I substitute the ham?

Yes, smoked turkey or chicken can be used as a flavorful alternative to ham.

→ How is the cheese sauce made creamy?

The sauce uses a roux of butter and flour, combined with milk and cream, then melted cheeses for richness and smooth texture.

→ What is the purpose of nutmeg in the sauce?

A small amount of ground nutmeg adds warmth and depth to the creamy cheese sauce flavor.

→ Can this dish be prepared ahead of time?

Yes, it can be assembled up to one day in advance, refrigerated, and baked when ready to serve.

→ How do I achieve a golden top layer?

After baking covered, remove the foil and bake uncovered until the cheese topping turns golden brown.