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
- 📖The Recipe Card with Step-by-Step Instructions
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.
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🥔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.
📖The Recipe Card with Step-by-Step Instructions
Old Fashioned Scalloped Potatoes and Ham
Video Slideshow
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.
Step-by-Step 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 can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
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.
Cindy says
How big are the servings?
DrDan says
A little over a cup.
Corin Oley says
It's in the oven. Now. Smells delicious
Alicia says
How would I go about this if I don't have an onion?
DrDan says
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 says
Oh and it's a solid 5.
Tracey says
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 says
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 says
Hi, just wondering, I cook for two and like to have smaller leftovers... if I were to make this but in a 8x8 pan, how long would I cook it for?
DrDan says
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 says
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 says
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 says
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 says
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.
Katja says
You could do the Scalloped potatoes as a side without the ham and then cook the salmon separately (in the same oven but on different dish/rack) so they end at the same time. I think that would make a wonderful dinner.
Dan Mikesell AKA DrDan says
Hi Katja,
Welcome to the blog. Your plan seems fine.
Dan
Chuck says
This is a great recipe we have it once every two weeks
Cindy says
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 says
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 says
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 says
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. says
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 says
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 says
Used a mixture of american & cheddar, it was all I had in the refrigerator... Yummy... Thank You...
Judy Uhl says
This will be good for left over ham from Easter!
DrDan says
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