Scalloped Potatoes Ham (Printable)

Tender potatoes and savory ham baked in a creamy cheese sauce for hearty dinners.

# What You'll Need:

→ Potatoes & Ham

01 - 3.5 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 9 oz cooked ham, diced

→ Sauce

03 - 4 tbsp unsalted butter
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1/3 cup all-purpose flour
07 - 3 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/4 tsp ground nutmeg

→ Cheese

12 - 2 cups shredded Gruyère cheese
13 - 1 cup shredded sharp cheddar cheese
14 - 1/4 cup grated Parmesan cheese

→ Garnish (optional)

15 - 2 tbsp chopped fresh parsley

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Melt butter in a large saucepan over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and cook for 1 minute.
03 - Sprinkle in flour and whisk constantly for 1 to 2 minutes to form a roux. Gradually whisk in whole milk and heavy cream, ensuring the mixture remains smooth.
04 - Simmer sauce for 3 to 4 minutes, stirring until thickened. Season with salt, black pepper, and ground nutmeg. Remove from heat and stir in half of the Gruyère and cheddar cheese until melted.
05 - Arrange half of the sliced potatoes in the prepared dish. Top with half of the diced ham and pour over half the cheese sauce. Repeat layering with remaining potatoes, ham, and sauce.
06 - Sprinkle the remaining Gruyère, cheddar, and all of the Parmesan cheese evenly over the top.
07 - Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 25 to 30 minutes, until potatoes are tender and the top is golden brown.
08 - Let rest for 10 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • Those crispy-edged cheese layers on top give way to pillowy soft potato underneath, and it somehow tastes even better the next day.
  • The ham adds a salty, smoky depth that makes every forkful feel intentional and satisfying.
  • You can assemble it ahead and bake it when guests arrive, which means less stress and more time actually enjoying people.
02 -
  • If your sauce feels too thin when you first make it, don't panic; it will continue to thicken as it simmers and then further as it bakes in the oven.
  • Slicing potatoes evenly matters more than you think; a mandoline takes 10 minutes and ensures they cook at the same rate instead of some staying hard while others fall apart.
  • Don't skip the rest time after baking; those 10 minutes make the difference between a sloppy serving and clean, distinct layers on the plate.
03 -
  • Make your sauce one day and the casserole the next if it helps you manage time; the components come together quickly once the groundwork is done.
  • If your oven runs hot or cold, you may need to adjust baking time by 5–10 minutes; the potatoes should be fork-tender and the top deeply golden, not pale.
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