Scalloped potatoes and ham is classic old-fashioned comfort food with creamy sauce, melted cheese, and thin slices of tender ham and potatoes. This hearty dinner is the perfect use for leftover ham.
Introduction
Homemade scalloped potatoes with ham are one of our favorite comfort foods. With these easy step-by-step photo instructions, you get perfect results the first time and every time.
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 highly modified by my old memory. Some of the changes to simplify the instructions, decrease the fat some, and, most importantly, change the cooking time.
I know this is cooking for two, and I have included instructions for a half recipe.
Scalloped vs. Au Gratin Potatoes: 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.
👨‍🍳How to make this recipe
- Preheat oven to 350° convection or 375° conventional.
- Prepare the potatoes by peeling them and slice into â…ś inch slices.
- 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 to the roux and whisk until thickened.
- Make the casserole in a prepared pan by making three layers that each 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 setup before serving.
🥔Ingredients
The Potatoes
All potatoes will cook about the same, so use what you want and have available, but usually, Russet potatoes are used. Russets have thick skin and are generally peeled.
This recipe needs about 1 ½ to 2 pounds of sliced potatoes. A medium Russet potato is 6-8 oz.
Other potatoes, like Yukon Gold potatoes, are commonly used, and since they have thinner skin, I like to leave the skin on but remove it if you want.
Prepare the potatoes by scrubbing and peeling the potatoes if using Russets. Slice the potatoes thin—I prefer about ⅜ inch thick but no thicker than ¼ inch thick.
I always use a mandolin and suggest you use one too if you have one—it is tough to cut this amount of potatoes consistently. If you use a mandolin, please follow the manufactures safety instructions to prevent an unscheduled trip to the emergency room.
The Ham
Any ham that is "bit size" will work well. The amount of ham you use is flexible. For this full-size recipe, about Âľ pounds which will be 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.
The Cheese
Mild cheddar cheese is excellent in this recipe, but Monterey Jack or Gruyere are also commonly used. But use the cheese you like or love.
The Sauce
Start by cooking chopped onion in butter until clearing—4 to 5 minutes. Leave the cooked onion in the butter while making the roux.
Make the roux by adding flour to the butter and cooking for a few minute. Then slowly add milk while whisking and cook until thickened. For more details on roux, see How to Make Gravy from Scratch.
👨‍🍳How to Make Scalloped Potatoes and Ham for Two
Make a smaller version of scalloped potatoes and ham for two or one. This is an easy recipe to cut in half, but the work doesn't decrease that much. With the decrease in size, the serving number decreased from eight to four. Leftovers are good refrigerated for four days or frozen for 3-4 months.
- Use a 6X9 or 8X8 pan for a half recipe.
- In the recipe card, adjust the number of servings to 4. That will do the math an change the ingredient amounts displayed. WARNING- this does not adjust the instructions, so you will need to follow the amounts in the ingredients and not the instructions.
- Cooking time will be a little shorter, so check a bit early for fork tender.
âť“FAQs
Assemble completely and seal airtight. Refrigerate for 2-3 days. Or freeze for 2-3 months.
If frozen, thaw completely in the refrigerator overnight before baking.
Most reference recipes suggest total cooking times of 60-70 minutes. While it is "done," there is still a little firmness in the potatoes that my wife and I don't like.
I have done this 20 plus times, and I now do about 2 hours of 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.
Your casserole is done when the potatoes are "fork tender" to your liking.
For short-term storage of leftovers, seal well and refrigerate for 3-4 days. For longer-term storage, freeze for 3-4 months.
Reheating in the oven is preferred. If frozen, thaw overnight in the refrigerator before reheating.
đź“–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 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 cheese of choice, and ⅓ of the sauce. Repeat two more times but use a full cup of cheese on the top layer over the ham.
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.
đź“ťFull Recipe
Old Fashioned 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 - ÂĽ cup
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups milk
- 2 cups shredded cheese of choice - Monterey Jack or cheddar are good choices
- Âľ 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 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 baking dish by coating it with butter.
- Add about ⅓ of the potatoes. Top with ⅓ of the ham, ½ cup of cheese, and ⅓ 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 sit for about 10 minutes before serving.
My Private Notes
Recipe Notes
Pro Tips:
- Easy to cut in half. See the instructions below.
- 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 cheddar or Monterey Jack.
- The original recipes ( many of them) suggest total cooking times of 60-70 minutes. While it is done, there is still a little firmness in the potatoes which my wife and I don't like. I have cooked this 30+ 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.
- I scale this up or down depending on how much leftover ham I have.
- Good refrigerated for 3-4 days, and can be frozen for 3-4 months.
Instructions for half size:
- Use a 6X9 or 8X8 pan.
- In the recipe card, adjust the number of servings to 4. That will do the math and change the ingredient amounts displayed. WARNING- this does not adjust the instructions so you will need to use the amounts in the Ingredients, and not the Instructions.
- Cooking time does change a little, so check it a bit early.
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.
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!!