This post may contain affiliate links. Please see our disclosure policy.
These Cheesy Scalloped Potatoes with Ham combine tender potatoes, savory ham, and a rich homemade cheese sauce for the ultimate comfort-food dish.
Easy to make and extra satisfying, this cozy casserole works just as well for holiday dinners as it does for using up leftover ham, Either way, it is bound to be a family favorite.
Kristen's Keys for Cheesy Scalloped Potatoes with Ham
This recipe is very approachable, but a few small details make a big difference in how creamy, cheesy, and evenly cooked your potatoes turn out. Paying attention upfront saves you from undercooked potatoes or a ensures your sauce is perfectly creamy.
- Opt for starchy potatoes. Either russet or Yukon Gold potatoes have enough starch to give these scalloped potatoes a creamy, rich finish.
- Slice the potatoes thin. Aim to cut your potatoes into ⅛-inch thick slices, which will ensure the potatoes cook fully without the need to parboil them first.
- Grate your own cheese. Pre-shredded cheese doesn't melt as smoothly because of added anti-caking agents. Taking a few extra minutes to grate it yourself gives you a sauce that's silky, not grainy.
- No leftover ham? Purchase a ham steak of thick slice of ham from the deli or omit the ham altogether.
5-Star REader Review
I have made this several times and sent to family members too. Everyone loves this recipe! It's the only one I will use. Thank you for the great recipe! -Vicki
How to Make Cheesy Scalloped Potatoes and Ham
Think of this section as me walking you through exactly how I make these cheesy scalloped potatoes in my own kitchen.
Step One: Slice Potatoes
Wash and peel potatoes and then thinly slice into ⅛-inch thick slices. A mandoline makes this quick and consistent, but a sharp knife works too!
👉🏻Do you have to peel the potatoes? I opt to peel them for a smoother consistency, but it is a personal preference.
Step Two: Make the Cheese Sauce
Using a from-scratch cheese sauce gives these scalloped potatoes the best flavor and irresistibly creamy texture. It is well worth the 5 extra minutes it takes to make.
- Melt butter in a small saucepan. Once melted, whisk in the flour to form a thick paste (AKA a roux) which will thicken the sauce.
- Let the roux cook for a minute or two to remove any raw flour taste.
- Slowly whisk the milk into the mixture until incorporated.
- Simmer, stirring constantly, for just a couple minutes until the sauce thickens enough to coat the back of a spoon.
- Once thickened, remove the pan from the heat and stir in the grated cheddar cheese until fully melted. Taking the pan off the heat before adding cheese prevents separation and keeps the sauce smooth.
Step Three: Assemble the Casserole
Layer half the potatoes in a buttered baking dish, followed by half the ham and half the cheese sauce. Repeat the layers. For extra cheesy goodness, top with additional shredded cheese.
Step Four: Bake
Cover the casserole dish 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.
Serving Suggestions
Cheesy Potatoes and Ham is one of those recipes that earns a permanent spot in the dinner rotation, whether served as the star of the show or as a supporting side dish.
- As a Weeknight Meal: With savory ham and filling potatoes, this dish can stand alone for a hearty meal. Serve alongside a mandarin orange salad, steamed veggies, or green beans almondine for a delicious weeknight dinner.
- As a Holiday Side Dish: This dish obviously pairs well Glazed Ham or Instant Pot Ham, but for Christmas Dinner I love serving it alongside New York Strip Roast or with Roasted Turkey for an unexpected dish at Thanksgiving.
Make-Ahead Instructions
When it comes to holiday meals, anything you can prep ahead is a small gift to your future self. Cheesy scalloped potatoes are no exception! For the best flavor and texture, it's best to bake them first and then reheat rather than assembling them ahead. This keeps the potatoes from discoloring and ensures the sauce stays creamy.
- Prepare and bake the scalloped potatoes as directed.
- Once baked, let them cool to room temperature, cover tightly with foil, then refrigerate for up to 3 days.
- When you're ready to serve, take the dish out of the refrigerator about 30 minutes before reheating to take the chill off the dish.
- Bake covered with foil, at 350°F for about 30 minutes, or until warmed through.
More Favorite Leftover Ham Recipes
This recipe for Ham and Scalloped Potatoes is a favorite recipe to make with leftover ham. But if you still find yourself with leftover ham, browse a few favorites below.
Cheesy Scalloped Potatoes and Ham
Video
Ingredients
- 2 cups cubed ham
- 3 pounds russet or Yukon Gold potatoes, scrubbed and sliced into ⅛-inch thick rounds
- 2 tablespoons unsalted butter, plus additional for greasing pan
- 2 tablespoons all-purpose flour
- 2 cups whole milk, or half and half
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup shredded sharp cheddar cheese, for cheese sauce
- 1 cup shredded sharp cheddar cheese, for topping (optional)
Instructions
- Preheat the oven to 375℉ (190℃). Grease a 2 quart casserole dish with butter and set aside.
- Scrub and peel the potatoes. Slice the potatoes using a mandoline or very sharp knife into ⅛-inch thick slices. Measure to ensure 6 cups of sliced potatoes.
- In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Once melted, whisk in 2 tablespoons all-purpose flour to form a thick paste. Let cook for 30-60 seconds, whisking constantly. Slowly whisk in 2 cups whole milk, until thick and creamy. Season with 1 teaspoon kosher salt, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Continue to cook, whisking constantly, until the mixture has thickened and beginning to bubble. Remove the pan from the heat. Add 1 cup shredded sharp cheddar cheese and stir until melted.
- To arrange the casserole, layer half the potatoes in the baking dish and top with half 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. Sprinkle with the remaining 1 cup shredded sharp cheddar cheese and cover tightly with foil.
- Bake covered 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.
Equipment
- mandoline this one protects your fingers!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2016 and updated in 2025.
Wondering how far ahead I could make this for Easter dinner?
Hi Donna! Prepare and bake the scalloped potatoes as directed. Once baked, allow them to cool to room temperature, cover tightly with foil, and refrigerate for up to 3 days. When ready to serve, remove the scalloped potatoes from the refrigerator 30 minutes before baking. Then bake, covered with the foil, at 350 degrees for 30 minutes, or until heated throughout.
Thank you…..wondering if I made it 5 hours before dinner, should I bake it and refrigerate it or could I make it, put it in the fridge and bake it later??.
Hi Donna! For 5 hours in advance, I would prep then refrigerate before baking. Let it come to room temperature as the oven preheats, keeping in mind you will likely need to add 10-15 minutes to the total baking time. I hope that helps. Enjoy!
Made this for tonight's dinner, scrumptious!
Thrilled to hear this and appreciate you sharing.
This recipe is amazing! I personally had to make more cheese sauce cause I wanted it saucier. It is delicous!
Thanks for sharing, Alexx!
Hi Kristen, I was looking over some of your recipes and between your recipes and the grocery stores, everyone seems to be missing one important element or circumstance. Those of us who live alone have to buy a full loaf of bread or break down a recipe for four people. How difficult would it be for you to create recipes for one? Thanks
Steve
Hi Steve! I can't help you with the grocery stores! But I can help you scale recipes. You will find in my recipe card the ability to change the servings. I also provide tips on storing and freezing so you can make once and enjoy later. Also--one quick tip for bread. Store that in the freezer and then grab a couple slices at a time and let defrost at room temperature or microwave quickly. That is what my son does right now living on his own. I hope that helps some.
I thought this recipe was good however, there were a few things that I changed, a lot of things. I didn’t have any so I use substituted chicken nuggets that I had in the freezer. I didn’t have any flour so I used Bisquick. It had extra ingredients in it, but I don’t think it really mattered. I also used green beans. Everything was cooked well even my husband ate it. He said it was good, but I think he just did that so that I wouldn’t feel bad all in all it wasn’t that bad but I had to think on my feet because I was in the middle of the recipe when I discovered I didn’t have certain things. Oh well, there was only one thing that I didn’t feel that was needed. I thought that I needed more of the cheese sauce. I didn’t think there was enough for the amount of food that we had to cover.
Hi Carmella. Using biquick will change the consistency of the sauce quite drastically, so that may be why you felt it needed more sauce. Adding chicken nuggets and greens beans would increase the need for sauce as well.