Scalloped potatoes and ham is a baked-from-scratch comfort food. This old-fashioned recipe layers thin-sliced potatoes, leftover ham, a creamy white sauce, and plenty of cheddar, and bakes it all into a golden, fork-tender casserole ā easy to make full-size or scale down for two with leftovers.
ā²ļø Quick Answer: How Long to Bake Scalloped Potatoes and Ham
- Bake at 350Ā°F for about 60 minutes (45 minutes covered + 15 uncovered).
- For a softer, fork-tender texture, bake about 115 minutes (90 minutes covered + 15 uncovered).
Jump To (scroll for more)
- ā¤ļø Why You'll Love This Recipe
- š„ Ingredients
- šØāš³ How to Make Scalloped Potatoes and Ham (Step-by-Step Overview)
- ā²ļø How Long to Bake Scalloped Potatoes and Ham
- š¤ Tips for Ham, Potatoes, and Cheese
- š Make Ahead & Freezing Instructions
- ā¬ļø How to Make Scalloped Potatoes and Ham for Two (with Leftovers)
- š½ļø Serving Suggestions
- āļø How to Store Leftovers
- ā FAQs
- š Other Recipes You Will Love
- šThe Recipe Card
Featured Comment from Deanna I:
āāāāā
"5 stars. This recipe brought back great memories! It is actually better than my mom's."
ā¤ļø Why You'll Love This Recipe
- Cheesy comfort food: Layers of potatoes, ham, and sauce baked into a golden, bubbly casserole.
- Easy to make: A simple roux and pantry ingredientsāno canned soup needed.
- Perfect for leftover ham: A great way to use holiday ham from Easter or Christmas.
- Flexible size: Make a full pan for family or cut it in half for two with leftovers.
- Fork-tender potatoes every time: Choose your textureācreamy soft or with a little firmness.
š„ Ingredients
- Potatoes ā Russets are traditional; peel and slice Ā¼āā inch thick. Yukon Gold or red potatoes also work and donāt need peeling.
- Ham ā Best with leftover holiday ham cut into bite-size chunks. Skip thin deli slices.
- Cheese ā Mild cheddar is classic. Sharp cheddar, Monterey Jack, or GruyĆØre are good options too.
- White sauce ā A simple roux of butter, onion, flour, milk, salt, and pepper.
šØāš³ How to Make Scalloped Potatoes and Ham (Step-by-Step Overview)
1. Prep the potatoes ā Scrub, peel, and slice russet potatoes about ā inch thick. Soak in cool water while preparing the sauce.
2. Cook the onion ā Chop an onion and cook in butter until clearing, about 3ā4 minutes.
3. Make the roux ā Sprinkle flour into the butter/onion mixture, whisk well, and cook about 2 minutes until lightly browned.
4. Add the milk ā Slowly whisk in milk, add salt and pepper, and cook until thickened, about 3ā4 minutes.
5. Prep for assembly ā Rinse and dry the potatoes, cut ham into bite-size pieces, and butter a casserole dish.
6. Layer ā Do 3 layers of potatoes, cheese, ham, and sauce. Top with the remaining cheese.
7. First bake ā Cover tightly with aluminum foil and bake at 350Ā°F convection (375Ā°F conventional).
8. Finish ā Bake 45ā90 minutes covered, then 20ā25 minutes uncovered until golden and bubbling. Covered time will vary depending on your desired texture. Rest 10 minutes before serving.
ā Pro Tip: I highly recommend the longer baking time for the best texture.
This is an overview of making scalloped potatoes and ham with step-by-step photos. For full details, keep reading or see the scalable Recipe Card below for complete instructions and to print.
ā²ļø How Long to Bake Scalloped Potatoes and Ham
Many recipes suggest 40ā45 minutes covered, then 20ā25 minutes uncovered at 350Ā°F. At that point, the casserole is cooked through and ready to serve, though the potatoes will usually still have some firmness in the center.
For fork-tender results, plan on about 90 minutes covered plus 20ā25 minutes uncovered until golden brown and bubbling. Always let it rest 10 minutes before serving so the sauce sets.
Cook to your preferred textureācreamy soft or with a little firmness.
š¤ Tips for Ham, Potatoes, and Cheese
- Ham: A great way to use leftover ham, but any bite-size ham pieces will work. If your ham has a sweet glaze, rinse it off under running water before adding it. Use about Ā¾ pound (around 3 cups) for a full recipe ā more or less to taste.
- Potatoes: Russets are traditional (peel and slice Ā¼āā inch thick), but Yukon Gold or red potatoes work well and donāt need peeling. Use a mandolin if you have one ā with the guard ā to get even slices and avoid injury. A medium Russet weighs about 6ā8 ounces. Always use raw potatoes, not frozen.
- Cheese: Mild cheddar is classic, but sharp cheddar, Monterey Jack, or GruyĆØre also work well. Shredding from a block gives the smoothest sauce.
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š Make Ahead & Freezing Instructions
Make Ahead:
Assemble the casserole fully, cover it tightly, and refrigerate for 2ā3 days before baking. When youāre ready to bake, let it sit out while the oven preheats, then bake as directed. If the casserole is still very cold when it goes into the oven, the covered time may run longer.
Freezing:
Donāt freeze this casserole uncooked ā the potatoes turn grainy.
For freezer meals, bake it first, cool completely, and freeze in meal-size portions for 1ā2 months. Reheat in the oven for the best texture.
ā¬ļø How to Make Scalloped Potatoes and Ham for Two (with Leftovers)
This recipe is easy to cut in half, from 8 to 4 servings. The work doesnāt decrease much, but youāll end up with a āfor twoā meal plus leftovers that freeze well.
- Use a 6Ć9 or 8Ć8 pan for the half recipe.
- In the recipe card, adjust servings from 8 to 4 ā that will do the math and change the ingredient amounts displayed.
- The amounts listed in the instructions do not adjust, so follow the ingredient list, not the step text.
- Cooking time will be slightly shorter, so start checking early for fork-tender potatoes.
š½ļø Serving Suggestions
Serve scalloped potatoes and ham as a main dish or as a hearty side. Because itās a rich, starchy casserole, pair it with something fresh or simple: a green salad, steamed vegetables, peas, corn, or green beans all work well.
āļø How to Store Leftovers
Store leftovers sealed in the refrigerator for 3ā4 days. For longer storage, freeze for 1ā2 months.
Reheat in the oven when possible. If frozen, thaw overnight in the refrigerator before reheating.
ā FAQs
Scalloped potatoes are baked in a casserole with a creamy sauce.Ā Au gratinĀ means āwith cheese.ā Since this recipe has both, you could call it scalloped potatoes, au gratin potatoes, or even scalloped au gratin potatoes.
Yes. The creamy sauceāmade from a simple butter-onion-flour roux with milkāis what gives scalloped potatoes their classic texture. Let the casserole rest for 10 minutes after baking so the sauce can thicken and set.
If you need help with the roux, seeĀ Making Gravy from Scratch.
With the standard covered baking time ofĀ 45 minutes, the potatoes will still be slightly firm. If you want a creamier, fully fork-tender texture (like I do), bake for aboutĀ 90 minutes covered, thenĀ 20ā25 minutes uncoveredĀ to brown.
Other reasons for firm potatoes include thicker slices or putting the casserole into the oven very cold ā both will require a longer covered bake time to soften.
š Other Recipes You Will Love
- Old Fashion Scalloped Potatoes ā a 50-year-old classic.
- Crock Pot Scalloped Potatoes ā easy slow cooker version (add ham if you like).
- Tuna Noodle Casserole ā creamy classic with a Parmesan topping.
- Crock Pot Chicken Pasta ā cheesy baked-ziti flavor without the oven.
- Chicken Broccoli Casserole ā an easy, cheesy family favorite.
šThe Recipe Card
Old Fashioned Scalloped Potatoes and Ham (Easy & Cheesy)
Video Slideshow
Ingredients
- 4 russet potatoesāmedium - (peeled and sliced thin)
- 1 small onion ā chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- Ā½ teaspoon pepper
- 3 cups milk
- 2 cups shredded cheese (mild or sharp cheddar, Monterey Jack, others)
- Ā¾ pound ham ā diced or cut into small bite-size pieces - (about 3 cups; a bit more or less is fine)
Step-by-Step Instructions
- Preheat oven to 350Ā° convection or 375Ā° conventional.
- Scrub, peel, and slice 4 medium russet potatoes (1Ā½ to 2 pounds), about ā 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 clearingāabout 3ā4 minutes.
- Sprinkle in 4 tablespoons of flour and mix well. Continue to cook and whisk for about 2 minutes until light browning.
- Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening wellāabout 3ā4 minutes. Mix in 1 teaspoon salt and Ā½ teaspoon black pepper.
- Prep a 9 by 13 inch casserole dish with a coat of butter.
- Add about ā of the sliced potatoes, top with ā of the ham, Ā½ cup of shredded cheese, and ā of the sauce. Repeat twice, but with the top layer, add the cheese last and double to a full cup.
- Cover with aluminum foil.
- BakeĀ 45ā90 minutes covered, then 20ā25 minutes uncoveredĀ until golden and bubbling. Covered time will vary depending on your desired texture. Allow to sit for about 10 minutes before servingādo not skip this step.
Recipe Notes
ā²ļø How Long to Bake Scalloped Potatoes and Ham
Many recipes suggestĀ 40ā45 minutes covered, then 20ā25 minutes uncovered at 350Ā°F. At that point, the casserole is cooked through and ready to serve, though the potatoes will usually still have some firmness in the center. For fork-tender results, plan on about 90 minutes covered, plus 20ā25 minutes uncovered, until golden brown and bubbling. Cook to your preferred textureācreamy soft or with a little firmness.Pro Tips:
- Make a smaller scalloped potatoes for two with leftovers. See the post for details.
- Use a mandolin to save time ā but always with the guard (you donāt want an injury). Follow all manufacturer instructions.
- Use potatoes of your choice, but I like Russets.
- Cheese of your choice. I use mild cheddar or Monterey Jack.
- 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 4 days and can be frozen for 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