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.
Check Out Other Great Recipes
Nutrition is generally 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.
PJ
I’ve made this for decades and I, too hate hard potatoes so parboil my mandolined potatoes before assembling Into casserole dish—ensures A tender edible dish
Mona
Can you bake it ahead and reheat next day??
Dan Mikesell AKA DrDan
Hi Mona,
Welcome to the blog.
Absolutely, like many casseroles, this is even better reheated. I would reheat in the oven at about 350 covered with foil. The time will depend on size and thickness but you will want to get it to 150-160 for serving. It could easily take an hour or more.
Dan
Norma
Actually, “au gratin” means “with crumbs”. The original French au gratins had a buttery crumb topping, not cheese.
That being said, your recipe is nearly identical to what I have been making for decades. Sometimes I add cheese, but not always.
Dan Mikesell AKA DrDan
Hi Norma,
Welcome to the site.
That is what happens when you take definitions from cooking reference sites.
But it is wonderful comfort food and I now want to go buy some ham just to make this.
Thanks for the note and language correction. And the rating.
Dan
Mary
Why do scallop potatoes curdled ?
Dan Mikesell AKA DrDan
Hi Mary,
Welcome to the blog.
Cheese is curdled milk really so that is one souces but most cheese is fairly stable but old or poor quality cheese may separate.
Curdle milk happens when the milk proteins are coagulating and separating from the other components of milk. Generally from prolonged boiling or adding an acid like wine, tomatoes, vinegar or lemon juice. Older milk will curdle easier.
You can prevent curdling generally by using fresh milk and bringing up to temperature for a sauce slowly. Don’t add an acid. And starches like flour are a great help in preventing curdling.
So in this recipe, make the roux. Add the milk and heat slowly to a light boil and whisk continuously until thickened.
I hope that helps.
Dan
Sara Miner
I have found if you use cake flour you won’t have the curdle problem! I like my scalloped potatoes without the cheese and I love cheese!
Renny2fast@yahoo.com
This was really good. Used half and half, 4 state cheddar cheese. Bought packaged diced ham. Will keep this one for sure. Thanks for the recipe.
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