Cheesy Scalloped Potatoes and Ham

Scoop of cheesy scalloped potatoes with ham.

4.71 from 88 votes

Cheesy Scalloped Potatoes and Ham

Cheesy Scalloped Potatoes and Ham features layers of tender potatoes and savory ham, in an easy from-scratch creamy, cheesy sauce. Perfect as a holiday side, a way to use leftover ham, or a cozy, hearty weeknight dinner.

Prep Time15

Cook Time1 25

Total Time1 40

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

mandoline this one protects your fingers!
2 Quart Casserole Dish

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.

Video

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated as desired in the microwave.

Sodium: If you are using very salty or smoked ham, decrease the amount of salt to ½ teaspoon.

How Many Potatoes: You will need about 3 pounds of potatoes or 3 large Russet potatoes and 4 large Yukon gold potatoes, to equal 6 cups of sliced potatoes.

Note on Par-Boiling Potatoes: I do not find it necessary to parboil your potatoes before baking. However, if you want your potatoes fall-apart tender, you can opt to parboil your potatoes before baking. I recommend parboiling the potatoes whole in salted, simmering water for 7 to 9 minutes. Drain, let the potatoes cool, and then thinly slice. You don't want to slice your potatoes prior to parboiling, as they will become waterlogged.

Casserole Dish: Any 2 or 3-quart oven-safe casserole dish will work as long as it is deep enough to pour the cheese sauce over.

Make-Ahead Instructions: Prepare and bake the scalloped potatoes as directed. Let cool to room temperature, cover tightly with foil, and refrigerate for up to 3 days. Let the dish sit at room temperature for 30 minutes before reheating. Then, bake at 350°F, covered, for about 30 minutes, or until warmed through.

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