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Classic Cheesy Scalloped Potatoes and Ham Casserole

Two stacked, cheesy squares of scalloped potatoes and ham casserole with a golden-brown, bubbly top.
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Make this creamy, cheesy scalloped potatoes and ham casserole. It is a hearty comfort food perfect for using leftover ham or serving at holiday gatherings.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 lb fully cooked ham, diced
  • 1 medium yellow onion, finely chopped
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Gruyère cheese (optional, for extra flavor)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Place the thinly sliced potatoes in a large bowl of cold water to prevent browning while you prepare the sauce. Drain well before using.
  3. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  5. Gradually whisk in the milk and heavy cream until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  6. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1 1/2 cups of the cheddar cheese and all of the Gruyère cheese (if using). Stir until the cheese is melted and the sauce is smooth.
  7. In the prepared baking dish, layer half of the sliced potatoes. Sprinkle half of the diced ham evenly over the potatoes. Pour half of the cheese sauce over the layer.
  8. Repeat the layering process: remaining potatoes, remaining ham, and the rest of the cheese sauce.
  9. Cover the baking dish tightly with aluminum foil.
  10. Bake for 45 minutes.
  11. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  12. Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  13. Let the casserole rest for 10 minutes before you serve it.

Notes

  • For a make-ahead potato casserole, assemble the entire dish, cover, and refrigerate for up to 24 hours. Add 15 minutes to the covered baking time if baking straight from the refrigerator.
  • If you prefer a slow cooker scalloped potatoes and ham, layer the ingredients as directed and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the final cheese topping during the last 30 minutes of cooking.
  • Using leftover holiday ham makes this recipe quick and flavorful.

Nutrition

Find it online: https://spoonfulsnap.com/scalloped-potatoes-and-ham-recipe/