Scalloped Potatoes and Ham

This creamy and delicious scalloped potatoes and ham dish is the best comfort food and perfect for a hearty dinner. Made with layers of Yukon Gold potatoes, smoked ham, and sharp cheddar cheese, this recipe will surely become a family favorite.

Scalloped Potatoes and Ham are sliced Yukon gold potatoes and smoked ham in a delicious creamy, lightly seasoned white sauce, all topped with sharp cheddar and Monterey Jack Cheese. This is comfort food at its best and is always a huge hit with friends and family. This is one of my favorite recipes to make with leftover ham. If you like this recipe, try ham and potato casserole, hamburger potato casserole, or creamy ham and potato soup.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Butter: unsalted or salted. If using salted butter, cut down on the amount of added salt.
• Chicken broth: preferably low-sodium
• Milk: Whole or 2%
• Fresh herbs: Fresh thyme or parsley adds excellent flavor to this recipe, but dried thyme or parsley can be added in a pinch.
• Potatoes: Starchy potatoes work best for this recipe as they help thicken the sauce. Yukon gold or Russet Potatoes work best.
• Ham: I like to use a ham steak with this recipe. It has a ton of flavor, doesn’t break the bank, and provides almost the perfect amount of ham. If there is a little extra, I either toss it in or snack on it.
• Cheese: Use any sharp, mild, or smoked cheddar and Monterey Jack.

How to make Scalloped Potatoes and Ham

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start by melting the butter over medium-low heat in a large saucepan. Add the onion and cook until tender. Reduce the heat to medium-low and add the garlic, cooking for 1 minute while stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes while you stir constantly.

Whisk in the chicken broth and milk, alternating between them. Continue whisking and cooking until smooth and thickened. Then, whisk in the thyme, salt, black pepper, paprika, and ground cayenne. Take the cream sauce off the heat.

Now spread several tablespoons of the cream sauce mixture in the bottom of a casserole dish. Then add a layer of potato slices, followed by a third of the ham and a third of the cream sauce. Now repeat two more times for a total of 3 layers.

Cover with aluminum foil and bake for 1 hour. Then remove the foil and top with cheddar cheese and Monterey Jack cheese. Bake for 20-25 minutes or until the cheese melts, the casserole is golden brown, and the potatoes cook through. Garnish with fresh thyme and let the casserole rest loosely covered for 20 minutes before serving.

Preparation Tips

• Slice the potatoes thinly into 1/8 to 1/4 inch thick. This helps them cook all the way through. Use a mandoline slicer for a consistent cut so they cook at the same pace.
• Freeze leftovers in a sturdy freezer container for up to 3 weeks. Then thaw in the fridge overnight and reheat in the microwave at a reduced power.

Serving Suggestions

• French onion soup
• Roasted asparagus
• Green beans almondine
• Olive Garden copycat salad
• No knead bread
• Cream of broccoli soup
• Pear salad
• Garden salad
• Honey roasted carrots

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power to ensure the potatoes heat through without overcooking. Or reheat the casserole covered with aluminum foil in the oven at 300 degrees for about 30 minutes.

Can you freeze scalloped potatoes and ham?

Potato casseroles must be cooked before freezing to avoid discoloration. They are best consumed within 2-3 weeks after freezing. Cook the casserole for about 1 hour, stopping shy of uncovering and adding the cheese. Then, let it cool for about 30 minutes at room temperature before sliding it into the fridge to fully cool. The complete cool-down can take several hours. Once cool, cover well with several layers of plastic wrap and place in the freezer. Freeze for up to 3 weeks.

Thaw in the fridge for 2 days or microwave at 20-30% power until thawed. Cover with aluminum foil and bake in a 375-degree oven for about 10 minutes. Uncover and top with the shredded cheddar and Monterey Jack cheese, and bake for 25 minutes, or until the cheese melts and the potatoes cook through.

More Potato Recipes

Instant Pot Mashed Potatoes

Oven Baked Potatoes

Grilled Potatoes

Colcannon – Cabbage and Potatoes

Twice Baked Potatoes

Home Fries

Scalloped Potatoes and Ham Recipe

Creamy Scalloped Potatoes and Ham are the ultimate comfort food with buttery Yukon Gold Potatoes and diced smoked ham in a perfectly seasoned creamy sauce with fresh thyme.  

5 from 58 votes

Print Pin Rate

Course: main meal ham

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 35 minutes minutes

Servings: 6 servings

Calories: 533kcal

Author: Beth Pierce

Ingredients

• ⅓ cup butter
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 3 tablespoons all purpose flour
• 1 cup low sodium chicken broth
• 2 cups milk
• 2 teaspoons fresh thyme plus more for garnish
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon paprika
• ⅛ teaspoon cayenne pepper optional
• 3 lbs. Yukon gold potatoes sliced ⅛ inch thick
• 2 cups cooked diced ham
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Instructions

• Preheat the oven to 375 degrees.  Spray a 9×13 inch baking dish with nonstick cooking spray. 
•  Melt the butter over medium low heat in a large saucepan. Add the onion and cook until tender; about 7 minutes. Reduce the heat to medium low and add the garlic cooking for 1 minute while stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes while stirring constantly.
• Whisk in the chicken broth and milk alternating between them. Continue whisking and cooking until smooth and thickened. Whisk in the thyme, salt, black pepper, paprika, and ground cayenne. Take the cream sauce off the heat. 
• Spread several tablespoons cream sauce in the bottom of the prepared casserole dish. Layer 1/3 of the potatoes, followed by 1/3 of the ham, and 1/3 of the cream sauce. Now repeat two more times for a total of 3 layers.
• Cover with aluminum foil and bake for 1 hour. Remove the foil and top with cheddar cheese and Monterey Jack cheese. Bake for 20-25 minutes or until the cheese is melted and lightly browned and the potatoes are cooked through.
• Garnish with fresh thyme and let the casserole rest loosely covered for 20 minutes before serving.  

Notes

• Slice the potatoes thinly into 1/8 to 1/4 inch thick. This helps them cook all the way through. Use a mandoline slicer for a consistent cut so they cook at the same pace.
• Freeze leftovers in a sturdy freezer container for up to 3 weeks. Then thaw in the fridge overnight and reheat in the microwave at a reduced power.

Nutrition

Calories: 533kcal | Carbohydrates: 51g | Protein: 25g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 93mg | Sodium: 1064mg | Potassium: 1189mg | Fiber: 6g | Sugar: 7g | Vitamin A: 876IU | Vitamin C: 48mg | Calcium: 417mg | Iron: 3mg

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