Scalloped Potatoes and Ham
Scalloped potatoes and ham bake thin potatoes, savory ham, and creamy sauce until tender and bubbling.
About This Recipe
Scalloped potatoes and ham bake thin potato slices in creamy sauce until tender and bubbling.
The recipe works best when the potatoes is prepared carefully and the texture cues in the method are followed.
Ingredients
- ✓4 russet potatoes—medium ((peeled and sliced thin))
- ✓1 small onion – chopped
- ✓4 tablespoons butter
- ✓4 tablespoons all-purpose flour
- ✓1 teaspoon salt
- ✓½ teaspoon pepper
- ✓3 cups milk
- ✓2 cups shredded cheese (mild or sharp cheddar, Monterey Jack, others)
- ✓¾ pound ham — diced or cut into small bite-size pieces ((about 3 cups; a bit more or less is fine))
Ingredient Notes
- Potatoes: This is the main ingredient, so use the amount and preparation listed.
- Ham: This helps build the core flavor of the recipe.
- Cream sauce: This affects the texture and balance.
- Cheese: Adjust carefully so the finished dish stays balanced.
Instructions
- 1
Preheat oven to 350° convection or 375° conventional.
- 2
Scrub, peel, and slice 4 medium russet potatoes (1½ to 2 pounds), about ⅜ inch thick. A mandolin is recommended if you have one. If you use a mandolin, please follow the manufacturer's safety instructions.
- 3
Chop 1 small onion. Chop or slice your ham into bite-size pieces.
- 4
Over medium-high heat, in a medium saucepan, melt 4 tablespoons of butter and add the onion. Cook until clearing—about 3–4 minutes.
- 5
Sprinkle in 4 tablespoons of flour and mix well. Continue to cook and whisk for about 2 minutes until light browning.
- 6
Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well—about 3–4 minutes. Mix in 1 teaspoon salt and ½ teaspoon black pepper.
- 7
Prep a 9 by 13 inch casserole dish with a coat of butter.
- 8
Add about ⅓ of the sliced potatoes, top with ⅓ of the ham, ½ cup of shredded cheese, and ⅓ of the sauce. Repeat twice, but with the top layer, add the cheese last and double to a full cup.
- 9
Cover with aluminum foil.
- 10
Bake 45–90 minutes covered, then 20–25 minutes uncovered until golden and bubbling. Covered time will vary depending on your desired texture. Allow to sit for about 10 minutes before serving—do not skip this step.
Katy’s Kitchen Tips
- Prepare the potatoes before heating the pan or oven.
- Follow the heat level in the method so the texture comes out right.
- Taste or check doneness before serving.
- Let the dish rest or chill when the instructions call for it.
Variations and Substitutions
- Extra flavor: Add herbs, citrus, or spice that fits .
- Lighter version: Reduce rich toppings or use smaller portions.
- Make-ahead: Prepare the component that holds best in advance.
- Serving style: Turn leftovers into bowls, sandwiches, or small portions when it fits.
What to Serve With Scalloped Potatoes and Ham
Serve with green beans, salad, roasted vegetables, or glazed carrots.
Storage and Reheating
Refrigerate leftover in a covered container.
Reheat gently or serve chilled depending on the texture of the dish.
Common Mistakes to Avoid
- Rushing the potatoes: Give the main ingredient enough time to cook or set properly.
- Skipping seasoning: Taste and adjust before serving when possible.
- Wrong temperature: Too much heat can hurt the texture.
- Serving too soon: Some recipes need a short rest or chill to finish properly.
FAQ
Can I make ahead?
Yes. Prepare the part that stores best, then finish or reheat before serving.
How do I know it is done?
Use the timing plus the texture and doneness cues in the instructions.
Can I change the seasoning?
Yes. Adjust gradually so the main flavor stays balanced.
How should I store leftovers?
Keep leftovers covered and refrigerated when appropriate.
Nutrition Facts
- Calories: 402 kcal
- Carbohydrates: 28 g
- Cholesterol: 73 mg
- Fiber: 2 g
- Protein: 22 g
- Sodium: 1065 mg
- Sugar: 6 g
- Fat: 22 g
- Saturated Fat: 12 g