Print

Ultimate Creamy Cheesy Scalloped Potatoes and Ham Casserole

Close-up of a thick slice of scalloped potatoes and ham showing layers of creamy potatoes and pink ham pieces.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic, hearty casserole using leftover ham. You get tender potato layers smothered in a rich, cheesy cream sauce, baked until golden brown. This is pure comfort food perfection for your family dinner.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups diced cooked ham (leftover ham works well)
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyère cheese

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. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  3. Gradually whisk in the warm milk until the sauce is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  4. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Mix in 1 1/2 cups of the cheddar cheese and all of the Gruyère cheese until melted and smooth. This is your savory ham and cream sauce.
  5. Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish. Sprinkle half of the diced ham evenly over the potatoes. Pour half of the cheese sauce over the layer.
  6. Repeat the layering process: place the remaining potatoes on top, followed by the remaining ham, and then pour the rest of the cheese sauce over everything.
  7. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  8. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for another 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown.
  9. Let the cheesy potato casserole with ham rest for 10 minutes before you serve it.

Notes

  • For a slow cooker scalloped potatoes and ham version, layer the potatoes, ham, and sauce in a greased slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Add the top layer of cheese for the last 30 minutes of cooking.
  • If you want to make ahead scalloped potatoes, assemble the entire casserole, cover, and refrigerate for up to 24 hours before baking. Add 10 to 15 minutes to the covered baking time.
  • Use Yukon Gold potatoes for a slightly creamier texture, though Russets work perfectly for defined layers.

Nutrition

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