Scalloped Potatoes and Ham is a classic old-fashioned comfort food with creamy sauce, melted cheese, and slices of tender ham and potatoes—perfect for leftover ham.
🥔Ingredients
Potatoes
Ham
Cheese—mild cheddar cheese or other
White Sauce—butter, onion, milk, all-purpose flour, salt, and black pepper
Jump To (scroll for more)
- 🥔Ingredients
- 👨🍳How to Make Scalloped Potatoes and Ham-Step-by-Step Photos
- ⏲️How long to cook scalloped potatoes and ham
- 🐖Ham tips and options
- 🥔Potato tips and options
- 🧀Cheese options
- ✔️Other tips to make it right
- Other Recipes you will love
- ⬇️How to make scalloped potatoes and ham for two with leftovers
- 📅How can I make scalloped potatoes and ham ahead?
- 🍽️Serving
- ❄️How to store leftovers?
- ❓FAQs
- 👨🍳Recipe
Featured Comment from Deanna I:
"5 stars. This recipe brought back great memories! It is actually better than my mom's."
This homemade scalloped potatoes and ham recipe is our favorite cheesy casserole, which we have made many times. This traditional recipe is perfect for using leftover ham from Easter or other holidays.
It is much easier to make from scratch than you would think, using common ingredients and easy step-by-step photo instructions. You can make a half recipe for more of a "for two" size if you want, but most people will have two servings, and the leftovers are wonderful.
👨🍳How to Make Scalloped Potatoes and Ham-Step-by-Step Photos
1. Preheat oven to 350° convection or 375° conventional.
2. Scrub, peel, and slice 4 medium russet potatoes—about ⅜ inch thick.
3. Chop 1 small onion. Chop or slice your ham into bite-size pieces.
4. Cook onion in butter until clearing—about 3-4 minutes.
5. Sprinkle flour into the butter/onion mixture and mix well. Continue to cook and whisk for about 2 minutes until browning some.
6. Add milk slowly while continuing to whisk. Add salt and pepper. Whisk and cook until thickening well—about 3-4 minutes.
7. Prep a casserole dish with a coat of butter.
8. Add about ⅓ of the sliced potatoes—top with ⅓ of the ham, ½ cup of shredded cheese, and ⅓ of the sauce. Repeat twice, but with the top layer, add the cheese last and double to a full cup.
9. Cover with aluminum foil.
10. 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.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏲️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 a total cooking time 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.
🐖Ham tips and options
This recipe is the perfect way to use leftover baked ham. If it has a sweet coating, like a honey-glazed ham, rinse the sweet coating off under running water.
Any ham that is "bite-size" will work well. The amount of ham you use is flexible. About ¾ pounds and approximately 3 cups of sliced ham are suggested for this full-size recipe, but more or less is acceptable.
Dice ham will also work, but sliced ham is more traditional.
🥔Potato tips and options
Russet potatoes are usually used and should be peeled. Thinner-skinned potatoes, like red or Yukon Gold potatoes, may be used and don't need to be peeled. This recipe needs about 1½ to 2 pounds of sliced potatoes. A medium Russet potato weighs 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 manufacturer's safety instructions to prevent an unscheduled trip to the emergency room.
This recipe is for raw potatoes, not frozen potatoes, which will have an inferior texture. It is worth the little work to peel (optional) and slice.
🧀Cheese options
The cheese choice is a personal choice. Usually, mild cheddar cheese is used, but sharp cheddar, Monterey Jack, or Gruyere is also commonly used. Mixing in some mozzarella cheese will add some creaminess.
While shredded cheese will generally be fine, if you get grainy results, shred your own from a block of cheese.
✔️Other tips to make it right
The white sauce is a classic roux recipe and is easy to make with the instructions. For more details on making a roux, see Making Gravy from Scratch.
Do not skip letting the casserole rest for 10 minutes, which allows the sauce to set up and not be runny.
Other Recipes you will love
Check out this 50-year-old recipe for Old Fashion Scalloped Potatoes. For leftover ham ideas, see What to Do With Leftover Ham.
You can try some other easy casserole recipes, such as Tuna Noodle Casserole, Crock Pot Chicken Pasta, or Chicken Broccoli Casserole.
Crock Pot Scalloped Potatoes
Crock Pot Scalloped Potatoes has tender slices of potatoes in a cheesy sauce. Easy to make—the perfect side dish that is great comfort food you can make in your crock pot. Or add ham to make if you want as a main dish.
⬇️How to make scalloped potatoes and ham for two with leftovers
This recipe is easy to cut in half, from 8 to 4 servings, but the work doesn't decrease much. Think of it as "for two" with leftovers that will freeze well.
- 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 early for fork tender.
📅How can I make scalloped potatoes and ham ahead?
Assemble completely and seal airtight. Refrigerate for 2-3 days. Freezing uncooked may change the texture and is not recommended. So, thoroughly cook and cool before freezing for 1-2 months.
🍽️Serving
Serve ham and scalloped potatoes as a dinner entrée but will also work as a side dish. Since it is a heavy starch, serve it with a fresh green salad or a simple hot vegetable like corn, beans, or peas.
❄️How to store leftovers?
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.
❓FAQs
Scalloped is anything baked in a casserole with a sauce, which 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.
👨🍳Recipe
Old Fashioned Scalloped Potatoes and Ham
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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 manufacturer's 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 sliced potatoes—top with ⅓ of the ham, ½ cup of shredded cheese, and ⅓ of the sauce. Repeat twice, 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 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.
Your Own Private Notes
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.
Sally says
Wow how rude
Mary G says
This was sooooo good. To make it gluten free I used corn starch to thicken the roux and topped it with crushed tortilla chips ( cuz thats what I had available).
Jen says
Wonderful! I made this last night and everyone loved it. I have saved this recipe and will be making it again.
Mike says
In your statement, the word school, should only have been used once. Take your own advice and go back to school.
CB says
Great recipe! But it could mess up inexperienced cooks...at the bottom it says to bake uncovered 90 minutes then covered for 20. Also bit sized vs bite sized. Lol. Thank you for the recipie.
Timothy says
I made it and it turned out great 👍
Julie says
I love this recipe it’s perfect reminds me of my grandmothers. I have made this recipe a bunch of times now thank you for share it
Janna says
I made this tonight and split it between two pans to feed my parents and my house and goodness was it amazing! I used white cheddar that I shredded and it was so delicious 😋
Dan Mikesell AKA DrDan says
Hi Janna,
Welcome to the blog.
Sounds great to me. I love white cheddar and will give it a try.
Dan
Gerri says
Can you make this in a crockpot? Thanks
Dan Mikesell AKA DrDan says
Hi Gerri,
Welcome to the blog. See the crock pot recipe https://www.101cookingfortwo.com/crock-pot-scalloped-potatoes/
Dan
Kelly Metheney says
I made this for my small group at church we have after Sundays service. A couple of the guys don't like onions so I made this without onions. I used elephant garlic though. It was so delicious! I had one guy tell me that " it satisfied something in me I didn't know needed satisfied"! That was the best compliment I could have ever received!
Deanna I says
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 says
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!
Dan Mikesell AKA DrDan says
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 says
Amazing! I did sub Velveeta cheese and melted it right into the sauce. Used 1 cup of shredded cheddar on top.
Janet says
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.