Scalloped Potatoes and Ham are a classic old-fashioned comfort food with creamy sauce, melted cheese, and slices of tender ham and potatoes—perfect for leftover ham.
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Homemade from scratch, this is our favorite comfort food. The whole family will love this easy recipe.
😊Why you will love this recipe
- Scalloped potatoes and ham are the perfect comfort food, with tender potatoes with delicious ham in a cheesy sauce.
- The perfect way to use leftover ham from Easter or other holidays.
- Much easier to make from scratch than you would think using common ingredients with the easy step-by-step photo instructions.
- It can be made ahead and refrigerated.
- Make a half recipe if you want, but most people will have two servings, and the leftovers are wonderful.
The inspiration recipe is a Pioneer Woman recipe on Food Network but highly modified by my old memories. Some of the changes are simplifying the instructions, decreasing the fat, and, most importantly, changing the cooking time for the perfect texture.
🥔Ingredients
- Potatoes—usually Russet, but Yukon Gold potatoes are most commonly used. Russet potatoes have thick skin, so they must be peeled.
- Ham—bite-sized, trimmed, and sliced.
- Cheese—mild cheddar cheese, but Monterey Jack or Gruyere is also commonly used.
- White Sauce—butter, onion, milk, AP flour, salt, and black pepper
👨🍳How to Make Scalloped Potatoes and Ham
- Peel and slice potatoes ⅜ inch thick. Chop the onion and ham.
- In a saucepan, cook the onion in butter until clearing—about 4-5 minutes. Season and add flour to make a roux and brown the roux.
- Add milk, salt, and pepper to the roux and whisk until thickened.
- Make the casserole in a prepared pan with three layers containing potato slices, ham, shredded cheese, and sauce. Use double cheese to top the final layer.
- Cover with foil and bake for 90 minutes. Uncover and bake until golden brown—20 to 25 minutes.
- Rest for at least 10 minutes to set up before serving.
How long to cook scalloped potatoes and ham
It takes about 2 hours to get potatoes "fork tender" with no firmness to the potatoes.
Most reference recipes suggest total cooking times of 60-70 minutes. While it is "done," the potatoes still have some firmness. Feel free to cook for the original recommended 40 minutes covered and 25 minutes uncovered if you want firmer potatoes.
✔️Tips
- Any ham that is "bit size" will work well. The amount of ham you use is flexible. For this full-size recipe, about ¾ pounds, approximately 3 cups of sliced ham, is suggested, but a bit more or less is acceptable.
- Dice ham will also work, but I find sliced ham more traditional.
- This recipe is for raw potatoes, not frozen potatoes which will have an inferior texture. It is worth the little work it peel and slice.
- Russet potatoes are usually used and should be peeled. Thinner-skinned potatoes like Yukon Gold may be used and don't need to be peeled. All potatoes will cook about the same.
- This recipe needs about 1 ½ to 2 pounds of sliced potatoes. A medium Russet potato is 6-8 oz.
- Slice the potatoes about ⅜ inch thick but no thinner than ¼ inch thick. Use a mandolin if you have one, and please follow the manufactures safety instructions to prevent an unscheduled trip to the emergency room.
- The white sauce is a classic roux recipe and is easy to make with the instructions. For more details on making a roux, see How to Make Gravy from Scratch—Quick & Easy.
- Do not skip letting the casserole rest for 10 minutes, which allows the sauce to set up and not be runny.
⬇️How to make this a "for two" friendly recipe
This recipe is easy to cut in half, from 8 to 4 servings, but the work doesn't decrease much.
- Use a 6X9 or 8X8 pan for a half recipe.
- Adjust the number of servings in the recipe card from 8 to 4. That will do the math and change the ingredient amounts displayed.
- The amounts listed in the instructions do not adjust, so you must follow the quantities in the ingredients and not the instructions.
- Cooking time will be slightly shorter, so check a bit early for fork tender.
❓FAQs
Assemble completely and seal airtight. Refrigerate for 2-3 days. Freezing uncooked may change the texture. So fully cook and cool before freezing for 1-2 months.
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 Potatoes, Au Gratin potatoes, or Scalloped Au Gratin potatoes.
For short-term storage of leftovers, seal well and refrigerate for 3-4 days. For longer-term storage, freeze for 1-2 months.
Reheating in the oven is preferred. If frozen, thaw overnight in the refrigerator before reheating.
📖Scalloped Potato Recipes
Old Fashion Scalloped Potatoes
Also, see What to Do With Leftover Ham for ham ideas.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 350° convection or 375° conventional.
Scrub, peel, and slice 4 medium russet potatoes— 1 ½ to 2 pounds. Slice thin—about ⅜ inch thick. A mandolin is recommended if you have one. If you use a mandolin, please follow the manufactures safety instructions.
Chop 1 small onion. Chop or slice your ham into bite-size pieces.
Over medium-high heat in a medium saucepan, melt 4 tablespoons of 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 ½ teaspoon black pepper.
Prep a 9 by 13 inch casserole dish with a coat of butter.
Add about ⅓ of the potatoes—top with ⅓ of the ham, ½ cup of shredded cheese, and ⅓ of the sauce. Repeat two more times, but with the top layer, add the cheese last and double to a full cup.
Cover with aluminum foil.
Bake for 90 minutes, then uncover and cook another 20-25 minutes until nicely brown and bubbling.
Allow to sit for about 10 minutes before serving—do not skip this step.
Recipe
Old Fashioned Scalloped Potatoes and Ham
Ingredients
- 4 russet potatoes—medium - peeled and sliced thin.
- 1 onion - small chipped
- 4 tablespoons butter
- 4 tablespoons flour - ¼ cup
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups milk
- 2 cups shredded cheese of choice - Monterey Jack or cheddar are good choices
- ¾ pound ham - dice or cut into small bite size bites. About 3 cups. A bit more or less is fine.
Instructions
- Preheat oven to 350° convection or 375° conventional.
- Scrub, peel, and slice 4 medium russet potatoes— 1 ½ to 2 pounds. Slice thin—about ⅜ inch thick. A mandolin is recommended if you have one. If you use a mandolin, please follow the manufactures safety instructions.
- Chop 1 small onion. Chop or slice your ham into bite-size pieces.
- Over medium-high heat in a medium saucepan, melt 4 tablespoons of 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 ½ teaspoon black pepper.
- Prep a 9 by 13 inch casserole dish with a coat of butter.
- Add about ⅓ of the potatoes—top with ⅓ of the ham, ½ cup of shredded cheese, and ⅓ of the sauce. Repeat two more times, but with the top layer, add the cheese last and double to a full cup.
- Cover with aluminum foil.
- Bake for 90 minutes, then uncover and cook another 20-25 minutes until nicely brown and bubbling.
- Allow to sit for about 10 minutes before serving—do not skip this step.
Your Own Private Notes
Recipe Notes
Pro Tips:
- Easy to cut in half. See the instructions in the post.
- Use a mandolin to slice the potatoes to save your fingers and time. But be careful with the mandolin.
- Use potatoes of your choice, but I like Russets.
- Cheese of your choice. I use mild cheddar or Monterey Jack.
- The cooking time is longer than some other recipes. Discussed in the post.
- I scale this up or down depending on how much leftover ham I have.
- Make ahead and refrigerate for 2 days before baking. Freezing before baking is not suggested.
- Leftovers are good refrigerated for 3-4 days and can be frozen for 1-2 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: This recipe was originally published on April 12, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Deanna I
This recipe brought back great memories! It is actually better than my moms.
I used sharp cheddar and grated myself. We will be making again and again.
MarcelWhy
Dan,
I must compliment you on the level-headed response to a CERTAIN comment; not sure I could be so diplomatic. Trying this recipe tonight. Cheers!
Tibbs
You stated to slice potatoes thin..you prefer 3/8"thick, then you state right after that...no thicker than 1/4" thick. What do you see wrong with your statement? Go back to remedial school school pls and learn your fractions! 🙄
Dan Mikesell AKA DrDan
Hi Tibbs,
Thanks for the proof read. The sentence "I prefer about 3/8 inch thick but no thicker than 1/4 inch thick." The "thicker" should say thinner. Fixed.
Thanks again. "See something. Say something." applies around here.
Have a good holiday.
Dan
Bonnie Cohn
Amazing! I did sub Velveeta cheese and melted it right into the sauce. Used 1 cup of shredded cheddar on top.
Janet
Delicious hubs asked to make again.
I did add 1/2 stalk chopped celery with onions. Used a 9” round casserole dish. Baked covered for 60 minutes and uncovered for30 minutes.
Summer
so yummy and cheesy
Ronda
In the directions it says bake 90 min. In step 5 you say 40 minutes. Could you clarify please. Thanks. Will be trying this recipe soon. Also i use red potatoes.
Dan Mikesell AKA DrDan
Hi Ronda,
Welcome to the blog.
The Tips at the bottom of the recipe card just provide options or clarification. #5 is just pointing out that if you want a firmer potato you can go with the original suggested cooking time.
"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."
So I suggest what I state in the instructions but you can modify the cooking time if you want.
Hope that clarifies it.
Dan
Sharon
I love this recipe! I'm making it again today with leftover ham. I don't have quite enough of milk. Can I mix in plain almond milk?
Dan Mikesell AKA DrDan
Hi Sharon,
Welcome to the blog.
Yes, cooking wise, most places where we use milk, other liquids would do and the same in this recipe. There is thickening with the flour and cheese adding creaminess.
If we need to depend on the "milk" for nutrition. I'm not a big fan of almond milk. The nutrition of almond, coconut, or rice milk are all very lacking nutritionally—not much more than expensive colored water in my opinion. If you need an alternative to cows milk, soy would be the better choice nutritionally speaking.
Dan
Shannon S.
Highly recommend!
Mallory
Love this recipe! Only change is we like to brown the ham/ we use turkey ham. So we brown it up with butter and extra pepper! So good ! I make it often and it’s always spectacular
Sue
We enjoyed this very much and will definately make it again! The only thing I will change is next time I won’t put any salt in. The cheese and ham are salty enough. Thank You.
Elizabeth
Love this recipe!!!! The only thing I did different is I boiled my potato slices for about 5 min. Shortened the cooking time down to 30 minutes. Perfect!
Deborah L
Dr Dan, Delicious! And relatively fast using my mandolin. I did not have enough milk so used a can of F/free Evap milk and the rest of the milk I did have. Made the sauce taste a little richer. I think the next time I will increase the ham a little bit and double the onion. I also added some diced red pepper leftover as the onion sauteed. Would increase it next time. The suggestion for Dijon Mustard to the béchamel sauce was spot on. I added a heaping tsp. Thanks for a delicious addition to the 'leftovers library'.
Reita Beck
This is awesome - the best recipe yet!! I will be looking no further for a good scalloped/ham recipe!! Thank you!! Great blog - keep up the good work!!
Carolyn
Just made this for my 93 year old mother-in-law. She said it was the best she ever had.