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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.
Made this tonight. It was very good, the wife liked it which is important. Stuck to the recipe mostly, did layer in some chopped onion and garlic because they are two of the best things in the world... also added a splash of milk before baking because we like things on the juicy side, but wouldn't consider any of those things to be major changes. Will make again for sure. This is kind of a hybrid of scalloped potatoes and ham, and augratin potatoes. Good comfort food
Hi Dan! I am so glad you and your wife enjoyed! I love the addition of onion and garlic (my kids prefer it without though!) I hope you will be enjoying this for years to come.
Made this for dinner tonight and my boyfriend and I absolutely loved it!
—thank you! 🙂
I am so happy to hear that!!
Ohhhh my goodness! This is a delicious recipe! So happy I found it! I had some leftover ham from the weekend and this was the perfect way to use it up. I did the parboiling of the potatoes beforehand and it really does make them nice and tender - not rubbery or chewy like some scalloped potatoes and ham can be. So, thank you for that amazing tip! I also minced up 1/2 of a sweet onion, added an additional cup of shredded cheddar to the sauce and I also put in some freshly ground black pepper. I want to make this when I have family over so I can show off your recipe! Thank you SO much for this yummy goodness! Can't wait until I can have leftovers tomorrow 😁
YAY!!! Thank you so much Brittany for sharing your results and modifications. It makes my heart so happy every time people sit down and enjoy one of my recipes. Enjoy those leftovers.
This recipe made our post-Thanksgiving meal almost as fabulous as Thanksgiving itself. Thank you for posting it!
That is awesome Carol! Thank you so much for sharing.
Do you think I could make this in the crock pot?
Hi Megan! This casserole can be made in the slow cooker, layer the potatoes and ham and then make the sauce on the stove top. Pour over the potatoes and ham, being sure to push down the layers so the sauce covers the potatoes. Cook on low for 6-7 hours or until potatoes are tender. This is a recipe you will really want to grease your slow cooker or use a crock pot liner, as this can be a bit messy to clean up in the crock pot. Enjoy!
The whole family loved this! I did add sliced jalapenos in the middle on half. I personally liked the half with the hot peppers, but some of my family doesn't like hot peppers. The heat did migrate to the other half a little bit.
Oh Arlene, I LOVE the idea of jalapenos I may try that for my family (half and half) like you did for the same reasons.
Just made this casserole tonight, with a few substitutions.... add the finely sliced onions on each layer, and also poured half of the cheese sauce on each layer. For the sauce I didn't have milk so I used 1 cup good chicken stock and 1 cup heavy whipping cream, cut the salt back to 1/2 tsp (Maldon smoked sea salt) and shredded a cup of pepper jack cheese. It was amazing! I know it wasn't exactly your recipe, but that just proves that yours is so wonderful that it can be adapted to endless variations! Thank you so much for posting it! I think next time I may add some shredded cabbage.... and dill!
Hi Sandi. Thank you for sharing your adaptations. I truly try to create recipes anyone can adapt based on what you have and enjoy. And I think cabbage is genius.