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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.
Saw this recipe online and decided to try it for dinner this evening. What a hit this casserole turned out to be for my husband and son. Made it with a small thinly sliced onion on the mandolin like Davey mentioned in your comments and what an absolutely delicious dish this was! Thank you for the great recipe. It will become one of our family's favourites.
YAY!!! I love hearing when people love my recipes--especially when the family enjoys! And I am with you and Davey, I love the addition of onions--but my kids not so much 😉 I hope you enjoy this recipe for years to come.
Love that you kept the potato skin on the potatoes. I am totally making this.
YAY!!! Enjoy every bite Helene! This is one of our all time FAVORITES!
I agree the skin left on the potatoes adds ease and it's still just as delicious! 😁
I love how easy (and cheesy!!) this potato dish! I can't wait to work it into rotation.
YAY!!! I just know your family will ADORE IT!
Do you mean to say that you were the first person to think of putting ham into a potato casserole? Then you must have a time machine! LOL. Because my mom used to make this all the time when I was a kid many years ago. She would add thinly sliced onions onto the layers of potatoes, and I dare say there was even Velveeta added on occasion for creaminess. Always a family favorite!
Davey, I certainly was NOT the first person to think of this recipe. Just the first person in my family 😉 My dad always just did potatoes and onions and we loved it--the ham just made this side dish worthy of being an entree!
I made this last night, with the addition of thinly sliced onions (once you have the mandolin out, it's hard not to keep using it!) and it was awesome! Thanks for the inspiration.
You bet! And Davey, I think next time I make this, I will add onions myself!
I always put onions in my so good
I made this for dinner last night. I followed the recipe without making any adjustments and it was DELICIOUS. All three of us loved it and since we still have some ham and potatoes, I might make it again tonight!
OH YAY!!! This makes me so happy Sarah! I am so glad it was such a hit with your family!
I made this today, it didn't turn out quite as I had hoped. I was expecting scalloped potatoes with ham, i.e. potatoes and ham in a creamy, cheesy sauce, but after baking, the milk, cheese and flour had curdled into blobs leaving a clear watery liquid. The ham I used gave it a smokey tang, but also contributed salt, so the dish was on the verge of being too salty. I'd advise going easy on any added salt. All in all, the dish was tasty and enjoyable but a bit disappointing in texture and appearance.
Hi Larry! I am sorry it was not as you expected. Let me help you trouble shoot: Did you allow the cream sauce to fully incorporate and cook for a few mintues to get thick before pouring on your potatoes and ham? Did you whisk the mixture well while cooking? Did you overcook the cream sauce by keeping on high heat? I have never had this mixture curdle, so I am trying to figure out why this could have happened for you.
As far as the salty ham, that is a GREAT point, and I am going to add that to my notes. I used a very low sodium ham, so yes the salt amount should be adjusted for based on ham used.
I had the same problem. The taste was fine but it looked weird 😬
I am glad you still enjoyed the taste. As for the curdled texture--be sure to whisk flour fully into milk and heat over lower heat--what will help in the future.
Yummy! I think even my picky eaters will love this. Thanks for the recipe!
You bet! I hope your family enjoys!