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The Ultimate Creamy Scalloped Potatoes and Ham Casserole (Classic Oven Baked)

A thick, square serving of scalloped potatoes and ham, showing layers of creamy potatoes and pink ham chunks under a browned, cheesy crust.
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Make this rich, cheesy scalloped potatoes and ham casserole. This classic comfort food uses thinly sliced potatoes and savory ham baked in a homemade cream sauce.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced
  • 1.5 cups cooked ham, diced
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the potatoes: Slice the potatoes very thinly, about 1/8 inch thick. You can use a mandoline for consistent slices. Place the sliced potatoes in a large bowl of cold water to prevent browning while you make the sauce. Drain well before assembling.
  3. Make the cheese sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1.5 cups of the cheddar cheese and all of the Gruyere cheese. Stir until the cheese melts completely and the sauce is smooth.
  6. Assemble the casserole: Drain the potatoes completely. Spread one-third of the sliced potatoes evenly in the bottom of the prepared baking dish. Sprinkle half of the diced ham over the potatoes. Pour one-third of the cheese sauce over the layer.
  7. Repeat the layering process: Add the second third of the potatoes, the remaining ham, and another third of the sauce.
  8. Top with the final layer of potatoes and pour the remaining sauce over the top, making sure the liquid covers most of the potatoes.
  9. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for another 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  11. Let the casserole rest for 10 minutes before slicing and serving. Garnish with fresh parsley.

Notes

  • For make-ahead convenience, assemble the entire casserole (up to Step 6), cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the initial covered baking time if baking straight from the refrigerator.
  • If you are using leftover holiday ham, ensure it is fully cooked before dicing and adding it to the layers.
  • This recipe works well as a hearty main dish or a substantial side dish for family dinner.

Nutrition

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