Old fashioned scalloped potatoes and ham, an excellent recipe for an everyday meal or potluck dinner. One of my favorite comfort foods that is easily made from scratch. With these easy to follow step by step photo instructions to get it perfect the first time and every time.
Editor’s Note: This recipe was originally published April 12, 2014. So it is overdue for a buff-up. The photos have been re-edited and the text expanded with more explanation. A “new” dog picture has been added. There were no dog pictures, so this picture was taken the day before I cooked this recipe originally.
As usual, I read way too many recipes, but most were very similar. The inspiration piece will be a Pioneer Woman recipe on Food Network. But I could use several others as inspiration also. A few changes to simplify the instructions, add the step by step pictures and decrease the fat some.
I know this is cooking for two, but this fits our lifestyle. Since it is the whole meal, we will eat a double amount, and I was cooking for leftovers also.
This would be a recipe that could be easily cut in half, but for this amount of time and work, I want more return.
My Rating
I had originally rated this a solid four but with the evolution of the recipe with perhaps 25 repeat cookings, it has made it to the five range. Low 5 but still a 5 for me.
Pro Tips: Recipe Notes for Scalloped Potatoes and Ham
What is Scalloped vs. Au Gratin?
Scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce. Au Gratin means “with cheese.” So this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin.
Take the cheese out and just use a white sauce and you have Scalloped but not Au Gratin. Now you know.
What cheese to use?
The original recipe called for Monterey Jack and I used that the first few times. Mostly I now use a mild cheddar. A nice Gruyere would be nice also.
Important Cooking Time Note:
The original recipes ( many of them) suggest total cooking times of 60-70 minutes. While it is “done,” there is still a little firm in the potatoes which my wife and I don’t like.
I have done this 20 plus times, and I now do a total of about 2 hours total cooking time. So I have changed the instructions but feel free to cook for the original recommended 40 minutes covered and 25 minutes uncovered if you want firmer potatoes.
Other Scalloped Potato Options
Old Fashion Scalloped Potatoes
Preheat oven to 350 convection or 375 conventional.
Scrub and cut 4 medium russet potatoes. Peeling is optional. Slice thin, and a mandolin is recommended.
Chop 1 small onion. Chop, slice or cut your ham into bite-size pieces.
Over medium-high heat in a medium saucepan melt 4 tablespoons butter and add the onion. Cook until clearing, about 3-4 minutes. Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning some.
Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well. About 3-4 minutes. During this part, add 1 teaspoon salt and 1/2 teaspoon pepper.
Prep a 9 by 13 inch casserole dish with a coat of butter.
Add about 1/3 of the potatoes. Top with 1/3 of the ham, 1/2 cup cheese of choice and 1/3 of the sauce. Repeat two more times but use a full cup of cheese on the top layer.
Cover with aluminum foil.
Bake for 90 minutes then uncover and cook another 20-25 minutes until nicely brown and bubbling.
Allow to set for about 10 minutes before serving.
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Old Fashion Scalloped Potatoes and Ham
Ingredients
- 4 russet potatoes - medium cleaned and sliced thin. Peeling optional
- 1 onion - small chipped
- 4 tablespoon butter
- 4 tablespoon flour - 1/4 cup
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups milk
- 2 cups shredded cheese of choice - Monterey Jack or cheddar are good choices
- 3 cups precooked ham slice - dices or cut into small bite size bites, about 3/4 pound
Instructions
- Preheat oven to 350 convection or 375 conventional.
- Scrub and cut four medium russet potatoes. Peeling is optional. Slice thin and a mandolin is recommended.
- Chop 1 small onion. Chop, slice or cut your ham into bite size pieces.
- Over medium-high heat in a medium saucepan melt four tablespoons butter and add the onion. Cook until clearing, about 3-4 minutes.
- Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning some.
- Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well. About 3-4 minutes. During this part, add one teaspoon salt and 1/2 teaspoon pepper.
- Prep a 9 by 13 baking dish by coating with butter. Add about 1/3 of the potatoes. Top with 1/3 of the ham, 1/2 cup Monterey Jack cheese and 1/3 of the sauce. Repeat two more times but use a full cup of cheese on the top layer.
- Cover with aluminum foil.
- Bake for 90 minutes then uncover and cook another 20-25 minutes until nicely brown and bubbling. Allow to set for about 10 minutes before serving.
Recipe Notes
Pro Tips:
- Use a mandolin to slice the potatoes to save your fingers and time.
- Use potatoes of your choice but I like Russets.
- Cheese of your choice. I use chedder or Monterey Jack.
- I scale this up or down depending on how much leftover ham I have.
- The original recipes ( many of them) suggest total cooking times of 60-70 minutes. While it is done, there is still a little firm in the potatoes which my wife and I don't like. I have done this 20 plus times, and I now do a total of almost 2 hours total cooking time. So, I have changed the instructions but feel free to cook for the original recommended 40 minutes covered and 25 minutes uncovered if you want firmer potatoes.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published April 12, 2014
14 week old Molly and Lilly cuddling toys from Aunt Ginni
This Post Featured in the following recipe roundups.
TAmmy
CAn this be froze?
Dan Mikesell AKA DrDan
Yes, you can freeze this either before or after cooking. Should be good for 3-4 months frozen.
Dan
Sandra
Questions-can this be prepared ahead and refrigerated? I’m concerned about it Being warm, refrigerated and then heated again. I’d appreciate your opinion.
Dan Mikesell AKA DrDan
Hi Sandra,
Welcome to the blog.
Yep. Make it up, Cover with foil and refrigerate. I would only do 2-3 days though. Some would say 4 days but I think that is a bit long.
Dan
VICKIE SOTO
I just made this. I used your recipe as a guide. So so happy with the way it turned out. Cooked mine completely on top of the stove, because of time …then transferred to a baking dish. Slid it in the small oven to melt cheese snd to make it look nice like yours. Thank you so much for your kind help and directions.
Jan
I made this last night for dinner. It was my first time making a Bechamel sauce from scratch. It was wonderful! I did add some fresh garlic and a pinch of nutmeg, but it honestly didn’t need anything more! Will definitely make this again and I’m sure I’ll use the sauce in other recipes.
DrDan
Hi Jan,
Welcome to the blog.
This is one of our favorite comfort foods. I occasional will just buy ham to do this when we don’t have leftovers.
Thanks for the note.
Dan
Mandy Roberts
This recipe is very close to the one I’ve used for years. The main difference is I ore-cook my potatoes. They boil for a few minutes while I make the Bechamel. Then I layer per the recipe, pop it in the oven without foil, and voila! It’s done in 30-40 minutes!
DrDan
Hi Mandy,
Welcome to the blog.
I like the cooking of the potatoes ahead. It would eliminate the need for my prolonged cooking. Thanks for the tip.
And thanks for the note also.
Dan
Nancy
That would just make more work and more cleanup items.that would just make more work and more cleanup.
Syndee Mears
I like to microwave potatoes for a bit prior to slicing so they soften just enough to take less time to bake in the oven. Very excited to try this recipe tonight!
Barb B
I made this tonight. It was the best I have ever had. Thank you!
DrDan
Hi Barb,
Welcome to the blog.
Glad it worked for you so well and thanks for the note.
Dan
Lisa Andrews
These were by far the best scalloped potatoes I ever had! Will definitely make again.
Thank you for the recipe
DrDan
Hi Lisa,
Welcome to the blog.
The main difference is the cooking time which makes the potatoes more tender and helps all the flavors come together better.
Thanks for the note.
Dan
Karen
Made the scallop potatoes for dinner tonight. I was craving my mom’s. She always made hers in an electric skillet but I never took the time to see how she prepared. This was very close to hers!!! I enjoyed it very much. I did not add cheese though,wanted it to be just the scalloped potatoes and ham. I will be looking into more of your recipes,always trying to find new ones!!
DrDan
Hi Karen,
Welcome to the blog.
Glad it worked well for you. I always say a recipe is just guidelines and meant to be modified to your needs.
Thanks for the note.
Dan
Michelle
I have made this twice in the last 2 weeks. Great recipe. Couple modifications. Used less ham 11/2 cup and increases potatoes and onion. Only used half the cheese in one batch. Worked great. Added 1/8 teaspoon dill weed. Whatever your preference in modifying this is a great base recipe, Thank You
Chris
Hello!
Thank you for the helpful hints on the cook time! I cooked it for 6 of us tonight along with some fried cabbage and there were Zero left-overs! It will keep this in my cooking arsenal. Thanks again!
Chris
DrDan
Hi Chris.
Welcome to the blog.
I think the cooking time is the most important thing. It gets it to that comfort food stage.
Thanks for the note and Happy New Years.
Dan
Amy
Awesome…..my husband said he tasted like his grandmas.
DrDan
Hi Amy,
Welcome to the blog and sorry for the delayed response.
It is a recipe we try to do every few months. I have been known to buy a ham just to do this.
Thanks for the note and Happy New Years.
Dan
Heidi
Made this tonight using half and half, a t of thyme, 2t. of a smoked mozzarella spice and Irish Chedder for my cheese. The two cooks at the table said it was the very best they have ever had. Thank you so much for your recipe. I will always make it this way now. Merry Christmas 🎄🎁
DrDan
Hi Heidi,
Welcome to the blog. Sorry for the delayed response.
It is so nice to see somebody use t for teaspoon. I thought I was the only one left. I had so many complaints, I had to edit the blog to eliminate them. I don’t have them all replaced yet.
Thanks for the suggestions.
And thanks for the note and hope you had a great holiday.
Dan
Heidi
Delayed? You are silly, it is the holidays. Happy New Year. Making again today to take to my nephew who just graced me with a new great niece. Also, a couple things I loved about your recipe. I like that the bechamel and the cheese were put on separately and the longer cooking time. I also like my ‘tators cooked thoroughly.
Diana
I am making today for Christmas dinner. Can’t wait@
DrDan
Hi Diane,
Welcome to the blog. Sorry for the delayed response.
Hope it worked well for you.
Thanks for the note and hope you had a great holiday.
Dan
Pamela Olstad
We loved it. I added a clove of garlic and used 3/4 cup of heavy cream and then the rest of 2% milk. Very good.
DrDan
Hi Pamela,
Welcome to the blog. Sorry for the delayed response.
Glad it worked well for you.
Thanks for the note and hope you had a great holiday.
Dan
Casey
Hi! I don’t know if anyone will even see this comment.its It’s nearly 2019 and this post was 2016!
I am making this recipe and freezing it (cooked) to give to my mom for her freezer for Christmas (along with meatballs, lasagna, and chicken Alfredo). But how would you advise reheating?
THank you!
DrDan
Hi Casey,
Welcome to the blog.
All comments are reviewed and all posts (with 2 exceptions) are “active” meaning comments are allowed, encouraged and usually replied to.
This recipe is good in the refrigerator 3-4 days. It freezes well and is good for at least 3-4 months and probably a lot longer.
Reheat like lasagna. It will depend on the size and if still frozen. I prefer to thaw and reheat covered in the oven until about 145-150.
Thanks for the note.
Dan
Donald
Great recipe, I mixed gruyere, Monterey jack, white cheddar and mild cheddar and used cubed ham…it was so cheesy and delicious.
DrDan
Hi Donald,
Welcome to the blog.
We do love this recipe. We always buy a bigger ham than needed to have leftovers of this. Then I make a huge one for 2-3 meals.
Thanks for the note and Happy Holidays.
Dan
Lisa Mosier
Looks yummy, I’m about to try it. Does it freeze well?
DrDan
Hi Lisa,
Welcome to the blog.
This is good in the refrigerator for 3-4 days and will freeze well.
Dan
Roxanne
I used a stick of garlic herb butter to saute the onions. My best try at scalloped potatoes yet. Don’t know that I need to try any new recipes. Used the food processors slice feature for the potatoes for the first time. Tyat was a big help too.
Linda
Can you prepare as directed and refridgerate over night and bake the next day?
DrDan
Hi Linda,
Welcome to the blog.
Yep, cover and refrigerate for up to 3 days should be fine.
Dan
Connie T
Hi!
My recipe is the same as yours! Yummylicious!! I do one thing a bit different to save a little time though.
After cooking the butter, flour, onion, milk, and seasonings, (I use a larger pot), I put all of the sliced potatoes and ham chunks (and cheese if you’re using cheese) right into the pot and mix it all together. That way, the sauce is evenly mixed and the you can just pour the whole mixture into your baking dish. Top with more cheese…or not. I love the creaminess of this dish by cooking the sauce first, rather than some recipes that just “sprinkle” the flour in on the the layers.
DrDan
Hi Connie,
Welcome to the blog and sorry for the late reply.
I will try your modification soon.
Thanks for the note.
Dan
mark berkley
DIDNT LIKE THAT I HAD TO SCROLL THRU ALL THIS DRIBBLE ONLY TO NOT FIND THE PRINT AND THEN PRINTED THE WHOLE THING WONT BE BACK
DrDan
At the top of the all recipes, including this one, there are two links “Jump to Recipe” and a direct “Print Recipe” link.
Also, in the recipe card, is a print button. It looks like a printer.
They don’t work if you disable java script.
Dan
Kierstan
Geez buddy why don’t you start a blog so that people can easily look up recipes and get paid pennies from what little advertising you can get. You don’t have to be an ass. Maybe a nice suggestion would have come off better.
DrDan
Hi Kierstan,
Welcome to the blog and thanks for the defense.
There are always a few. The worse ones I just delete. All his points were his own fault and I thought I would just point that out.
Happy holidays and again thanks.
Dan
Kim Faubert
Delicious!! Thank you for sharing! My husband and I both agree…a solid 5 star recipe. This is one of those rare occasions we are actually looking forward to the leftovers. I’m so pleased to have found your website, now just need to decide on what to try next!
DrDan
Hi Kim,
Great hearing from you. You can see I’m “working hard” in retirement…
Hope NOCH works out for you, it should be a good fit.
Dan
Barb
Thank you for all of the time and effort you take to research and put together these deliscious meals. Much appreciated.
DrDan
Hi Barb,
Thanks for reading and the note.
Dan
Jody Siebel
Good Morning Dr. DAN, BOY IS IT A comfort to find your recipes. I love to cook and find new recipes but sometimes get board with the usual, like we always have this, type thing. Yours will be getting A lot of attention now that I found them. Let’s see, I think the scalloped potatoes and ham will be in order. I can already smell it and haven’t even started anything yet.🤣 can’t wit for supper considering we are to get between 3-6 inches of snow today..will help me deal with going to work tonight. Have a great day!! And thank you for homeatyle cooking!!
DrDan
Hi Jody,
Welcome to the site. About this recipe, please note the cooking time comment in the recipe, it is a big change from the common recommended time. It is all about the potato texture.
You might want to hope over to the top recipe category https://www.101cookingfortwo.com/category/101s-top-posts/ This are my personal recommendations, It is a good place to start since I’m almost to 500 recipes now.
Thanks for the note.
Dan
Phyllis Maeder
How do I find your recipes?
DrDan
Hi Phyllis,
All my recipes (almost 500) are on this site free. If you are using a desktop, portable or some tablets then go to the menu bar near the top and click on recipes. On a mobile device or narrow tablet, there is a button labeled menu in the upper left of the screen that stays there.
Let me know if you have other questions.
Dan
Jane Huizenga
I just found your page, and I am so excited to use your recipes, I can tell your a cook because of your amazing way of cooking and seasoning food! It is like we were separated a birth and now I am completely energized to make a lot of variety for my family and friends.
DrDan
Hi Jane,
My wife clammed the “separated at birth” status over 40 yrs ago so we would need to be triplets.
Welcome to the site and let me know if you have questions or issues.
Dan
Linda
Can you use left over baked potatoes to shorten the cooking time?
DrDan
I suspect you would end up with mush. The sauce, cheese and ham need some simmer time.
Cindy
Making this for dinner tonight with left over ham .I always thought the potatoes should be less firm so I’m going to try it your way and cook it longer than most recipes say to .
Cindy
How big are the servings?
DrDan
A little over a cup.
Corin Oley
It’s in the oven. Now. Smells delicious
Alicia
How would I go about this if I don’t have an onion?
DrDan
If you have onion powder, use that. Amount should be on the bottle for an onion (I’m guessing about 2 teaspoons). If not, skip the onion.
Tracey
Oh and it’s a solid 5.
Tracey
Hi Dr Dan!! Been a follower of yours for quite some time not always a good commenter though. Lol. Everything I have tried of yours has been excellent imho this being one of them. Came back today to once again grab recipe and cooking times and to see how your family including those beautiful dogs were doing.
Those that are new…try everything that your taste buds like you won’t be disappointed. :))
Just make the beef tips and gravy over noodles the other day being raised by a great-grandmother and grandmother had these often growing up.
Tracey
DrDan
Hi Tracey,
I hope you saw my note on the cooking time. I have done this recipe at least 20 times and I keep increasing the cooking time. My wife does not like much firmness in the potatoes. So I now suggest what some would feel is “overcooking” but it is our taste. Actually, with the current instructions, it tastes like warmed up leftovers which here is excellent. Most casseroles taste better the second day.
Molly and Lilly say hi and thanks.
It is getting harder to find a “classic” like the beef tips that I don’t already have.
Thanks for the note and compliment.
Dan
Ruth Ellen
Hi, just wondering, I cook for two and like to have smaller leftovers… if I were to make this but in a 8×8 pan, how long would I cook it for?
DrDan
Hi Ruth,
That will double the thickness. Most recipes do recommend just over an hour. I’m at 2 hours for softer potatoes. So using my two hours, I suspect you would be ok.
Now I just did this recipe again last weekend. I love the top and you are cutting that down. Plus for leftovers, it will be harder to reheat.
Dan
Larry
Hi,
This recipe is awesome. Easy to do and delicious. Had my son for dinner. He and I loved my late wife’s ham and cheese scalloped ham and potatoes. This was not the same, but we both enjoyed this dish so much. Thanks so much for the great 5 star recipe.
Larry
Vicky
Wonderful recipe, it’s a 5 for me. Also a big THANK YOU for including the nutritional info. I’m a diabetic and finding suitable recipes has been quite challenging.
Stan
Hello Dr. Dan. With the success the other day with drumsticks and thighs I had the confidence to try another of your recipes. With leftover ham in the fridge I focussed on the scalloped potatoes with ham and cheese. It turned out great and my wife loved it. Will be repeated. Any thoughts about using salmon? Thanks
Yes a solid 4.
DrDan
Hi Stan,
Thanks for the note and rating. My wife thinks this is a 5 but I’m still a 4. She will buy ham just to do this. I’m more of this is for leftover.
The salmon question. I wouldn’t try it. Salmon overcooks very easy while ham can tolerate the long cooking to get the potatoes done.
Chuck
This is a great recipe we have it once every two weeks
Cindy
My family loves this recipe! It is a regular meal in our home. The prep is what is the most time consuming, so I’ve learned to do it ahead of time. It’s so worth it, though..delicious comfort food!
DrDan
Glad it worked well for you. I tried to simplify more but don’t see how. I always make a large pan for leftovers.
Thanks for the note.
DrDan
Bernardette Enochian
This is now a family favorite! Mom, at 93, LOVES it!n’t use salt or pepper, just Mrs. Dash Onion & Herb…I just put on a couple of shakes. I made 1 time with shredded cheddar and the next with a Pizza Blend I had in the fridge. Both were hits!
Susan Hamilton
Made this for my husband and I for dinner tonight. This was just fabulous. So easy to put together and so full of flavor. Thank you for this recipie.
Tami G.
This is a good recipe but we like more pepper. Best way is to taste the thickened sauce to see what the seasoning taste like first then you can either add more of the pepper here or add a little more to each of the layers for that extra pepper taste.
DrDan
I agree a little light on the pepper but it is just a to taste thing. If I let my wife do the pepper, it would be 4-5 times as much…
Thanks for the note and rating.
DrDan
Cheryl
Used a mixture of american & cheddar, it was all I had in the refrigerator… Yummy… Thank You…
Judy Uhl
This will be good for left over ham from Easter!
DrDan
That was on my mine especially in the smaller households where a ham just lasts forever. Eat some, make some potatoes and freeze the bone for later works for us.
Dan