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Classic Cheesy Scalloped Potatoes and Ham Casserole

Close-up of a thick slice of baked scalloped potatoes and ham, showing creamy layers and a golden, bubbly cheese crust.
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Create a creamy, cheesy potato casserole loaded with savory ham. This recipe delivers classic comfort food flavor, perfect for using leftover holiday ham or serving as a hearty family dinner.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1.5 cups fully cooked ham, diced
  • 1/2 cup yellow onion, finely chopped
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Gruyère cheese (optional, for extra flavor)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens slightly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1.5 cups of the cheddar cheese and all of the Gruyère cheese (if using). Stir until the cheese melts and the sauce is smooth.
  6. Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish. Sprinkle half of the diced ham over the potatoes.
  7. Pour half of the cheese sauce evenly over the layers.
  8. Repeat the layering process: remaining potatoes, remaining ham, and the rest of the cheese sauce.
  9. Cover the baking dish tightly with aluminum foil.
  10. Bake for 45 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  11. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  12. Let the casserole rest for 10 minutes before slicing and serving.

Notes

  • For best results, slice potatoes uniformly thin, about 1/8 inch thick. A mandoline slicer helps achieve this consistency.
  • You can prepare this cheesy potato bake with ham ahead of time. Assemble the casserole completely, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the initial covered baking time if baking straight from the refrigerator.
  • This recipe works well as a slow cooker scalloped potatoes and ham option. Layer ingredients as directed, use a slow cooker-safe dish if needed, and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Nutrition

Find it online: https://alchemychef.com/scalloped-potatoes-and-ham-casserole-recipe/