This recipe for scalloped ham and potatoes is made with layers of tender potatoes, cubed ham, and creamy, cheesy sauce to create the most delicious version of cheesy scalloped potatoes.
Pair Cheesy Scalloped Potatoes and Ham with Roasted Asparagus and a Strawberry Spinach Salad for a meal worthy of Easter Dinner, but easy enough for any night of the week!
Cheesy Scalloped Potatoes and Ham is a perfect way to change up classic scalloped potatoes into a dish that is worthy of being the star of dinner or a memorable side dish.
Tender potatoes and salty ham are married together perfectly with a homemade creamy, cheesy sauce, making the most delicious Cheesy Scalloped Potatoes that are hearty, substantial, and oh-so cheesy!
Whether you serve these Cheesy Scalloped Potatoes with Ham as a side dish or use it to transform your leftover holiday ham into a new and delicious family meal, these cheesy scalloped potatoes will quickly become a family-favorite recipe.
Notes on Ingredients
- Ham: This recipe for scalloped potatoes with ham is a great time to use up leftover baked ham or Instant Pot Ham. If you do not have leftover ham, use store-bought cubed ham, ham steak, or a thick cut of deli ham.
- Potatoes: Use either Russet or Yukon Gold potatoes, as they both have just the right amount of starch to give these scalloped potatoes a creamy, rich finish.
- Cheese: Sharp cheddar is best for the cheese sauce, as it really gives the sauce a pronounced cheese flavor. An important tip is to grate the cheese yourself. Pre-shredded cheese is often coated in anti-caking agents and will not melt as uniformly into your sauce. It is worth the extra few minutes it takes to grate the cheese yourself.
- Cream/Milk: For rich creamy scalloped potatoes whole milk, half and half, or a combination of milk and cream is best. That said, I have used skim and 2% milk with success, but the dish was not as rich or creamy.
How to Make Cheesy Scalloped Potatoes and Ham
Step One: Prepare Potatoes and Ham
- Scrub the potatoes well and peel them if desired.
- For the potatoes to cook evenly, you want to slice them into ⅛-inch thick slices. I recommend using a mandoline to thinly slice the potatoes to make your job easier, but of course, a sharp knife will work as well.
- Dice the ham into small bite-size chunks.
Step Two: Make Cheese Sauce
Do not be intimidated by the thought of making a homemade cheese sauce--it is really much easier than it may sound.
- Melt the butter in a large stock pan over medium heat.
- Whisk in the flour to form a thick paste, AKA a roux. Let the roux cook for 1 minute, whisking constantly, to remove the raw flour taste from the sauce.
- Slowly add the milk, along with the seasonings whisking to incorporate.
- Simmer the sauce over medium heat, whisking continuously, until the mixture is bubbly and begins to thicken.
- Remove the sauce from the heat and stir in the cheese, stirring until the cheese is melted.
Step Three: Assemble
- Layer half the potatoes into a buttered casserole dish. Sprinkle the potatoes evenly with half the ham. Pour half of the cheese sauce over the potatoes and ham and use your hands or a spoon to gently push down the potatoes and ham into the sauce. Repeat the layers.
- For extra cheesy flavor, top with additional shredded cheese.
Step Four: Bake
- Cover tightly with foil and bake for one hour. Remove the foil and bake for an additional 25-35 minutes or until the potatoes are fork-tender and the sauce is bubbly.
Obviously, this recipe for Scalloped Ham and potatoes is a great recipe to make with leftover ham. But it also is a favorite side at a holiday meal when served with Baked Glazed Ham, Roasted Carrots, and a Holiday Salad.
Cheesy Scalloped Potatoes with Ham also shouldn't be reserved for simply the holidays or leftovers! Pair with a side of Green Beans Almondine or Roasted Broccoli for a family-favorite weeknight meal.
Because the potatoes are so thinly sliced, I do not find it necessary to parboil the potatoes before baking the scalloped potatoes. The potatoes will become fork-tender, yet retain their shape and texture. Plus the potatoes will not become waterlogged and instead absorb the delicious flavor of the cheese sauce.
No! Simply omit the ham from the recipe and enjoy delicious Cheesy Scalloped Potatoes.
Yes! I have a recipe for Instant Pot Scalloped Potatoes that can be made with the addition of ham and cheese to replicate this recipe for Cheesy Scalloped Potatoes and Ham.
No! I opt to peel the potatoes for a smoother consistency, but it is a personal preference.
More Favorite Recipes Using Leftover Ham
- Stromboli with Ham
- Easy Monte Cristo Sandwich
- Easy Baked Chicken Cordon Bleu
- Ham and Cheese Hot Pockets
- Instant Pot Ham and Bean Soup
If you enjoyed this Ham and Scalloped Potato recipe, please leave a comment and a review below. I love hearing from you!
Cheesy Scalloped Potatoes and Ham
- 2 cups cubed ham
- 6 cups russet potatoes scrubbed and sliced into ⅛-inch rounds
- 2 tablespoons unsalted butter plus additional for greasing pan
- 2 tablespoons all-purpose flour
- 2 cup whole milk or half and half
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups shredded sharp cheddar cheese divided
- Preheat the oven to 375℉. Grease a 2 ½ quart baking dish with butter.
- Scrub and peel the potatoes if desired. Slice the potatoes using a mandoline or very sharp knife into ⅛-inch thick slices.
- Heat the butter over medium heat until melted, whisk in the flour, and cook for 1 minute, to remove the flour taste from the roux. Slowly whisk in milk, salt, garlic powder, and onion powder and cook until milk is just about boiling. Whisk in the cheese until melted. Remove from heat.
- Layer half the potatoes in the baking dish and top with 1 cup of the diced ham. Pour half of the cheese sauce over the ham and potatoes. Use your hands or spoon to push the potatoes and ham into the cheese sauce. Repeat the layers. before baking.
- Sprinkle with the remaining cheddar cheese and cover tightly with foil.
- Bake for 60 minutes. Remove foil and bake for an additional 25 minutes or until potatoes are tender. Allow the potatoes to cool for 10 minutes before serving.
This recipe was originally published in 2016 and updated in 2023.
Excellent recipe! My family only request after eating it was, “can you make two times as much” because they wanted more! The only thing I did different was adding whatever cheese I had available, not cheddar. I had American and Muenster.
I love hearing this, Angela! Thank you for sharing!
Filling and delicious. Also kid friendly.
Wisconsin potato lover
This is my go-to recipe for cheesy scalloped potatoes. Highly reliable. Good comfort food.
Love hearing that! Thanks for sharing!
I made this last night with my leftover Thanksgiving ham. It was delicious! I followed the recipe exactly except I added more cheddar cheese to the sauce. My 2 picky teenagers loved it and even got seconds! I will definitely make again!!
I love hearing that this was a hit even with the picky eaters!
Kind of hard to push potatoes into sauce that you pour on top of potatoes.?
Doris Kara Brown
If I omit the ham, do I have to adjust the rest of recipe at all?
Not at all! I make this all the time without the ham. Enjoy!
Made this earlier today... didn’t read properly and added the paprika to the cheese sauce while adding the milk and oh wow the flavour was beautiful!! Went down a treat, my family loved it!
I am so glad your family enjoyed Mairead! Thank you for sharing!
We loved this! Added onions plus cheese sauce to both layers instead of all sauce on top. Used 2 cups of milk as specified but 2 cups of extra sharp cheddar cheese and more seasoning in sauce. Will put scallions instead of paprika on top after cooking next time. Did not parboil potatoes and they were fine at 1.5 hours but at 385 degrees. Like the author here, prefer some firmness.
I am so glad you enjoyed so much Shadow! Thank you for taking the time to leave a review and your modifications.
I plan to make this recipe tomorrow - but it sound delicious. I have one quick question - in your overview at the top you mention using chicken stock in your cheese sauce, but I don't see that listed in your ingredients or in the recipe itself. Am I misunderstanding the recipe? I have never tried chicken stock in my cheese sauce before.
Hi Holly! The recipe only uses milk, that was a typo on my part. I have many recipes I use chicken stock in my cheese sauce (like for Creamy Cheesy Chicken and Rice) but not this recipe. Fixing now. Sorry about that!
Can this be made in crockpot
Hi Angie! I have not experimented with this particular recipe enough to know how to advise making this in the crockpot with success.
What a great, tasty, easy recipe. I used leftover ham from Easter and I did parboil the potatoes. It took less time to cook than the recommended 1 and a half hours.
I am so glad you enjoyed! And it is a great time saving tip to parboil potatoes 🙂
My family loved this recipe! Just wondering though, how did you figure the nutrients/calories? I imported the recipe into my fitness pal and it says 511 calories per serving. I tweaked a few messed up ingredients on their part, (such as regular milk not chocolate milk) and came up with 480 calories per serving. Just wondering since I am keeping track of calories right now. Thanks for the help!
Hey Mandy! I am so glad you all enjoyed. I use a professional nutrition calculator that I manually check the ingredients--this one was calculated using skim milk, sharp cheddar cheese, and ham steak. However, every nutritional calculator is different, so that may be the cause.