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.
Diana says
I am making today for Christmas dinner. Can't wait@
DrDan says
Hi Diane,
Welcome to the blog. Sorry for the delayed response.
Hope it worked well for you.
Thanks for the note and hope you had a great holiday.
Dan
Pamela Olstad says
We loved it. I added a clove of garlic and used 3/4 cup of heavy cream and then the rest of 2% milk. Very good.
DrDan says
Hi Pamela,
Welcome to the blog. Sorry for the delayed response.
Glad it worked well for you.
Thanks for the note and hope you had a great holiday.
Dan
Casey says
Hi! I donāt know if anyone will even see this comment.its Itās nearly 2019 and this post was 2016!
I am making this recipe and freezing it (cooked) to give to my mom for her freezer for Christmas (along with meatballs, lasagna, and chicken Alfredo). But how would you advise reheating?
THank you!
DrDan says
Hi Casey,
Welcome to the blog.
All comments are reviewed and all posts (with 2 exceptions) are "active" meaning comments are allowed, encouraged and usually replied to.
This recipe is good in the refrigerator 3-4 days. It freezes well and is good for at least 3-4 months and probably a lot longer.
Reheat like lasagna. It will depend on the size and if still frozen. I prefer to thaw and reheat covered in the oven until about 145-150.
Thanks for the note.
Dan
Donald says
Great recipe, I mixed gruyere, Monterey jack, white cheddar and mild cheddar and used cubed ham...it was so cheesy and delicious.
DrDan says
Hi Donald,
Welcome to the blog.
We do love this recipe. We always buy a bigger ham than needed to have leftovers of this. Then I make a huge one for 2-3 meals.
Thanks for the note and Happy Holidays.
Dan
Lisa Mosier says
Looks yummy, Iām about to try it. Does it freeze well?
DrDan says
Hi Lisa,
Welcome to the blog.
This is good in the refrigerator for 3-4 days and will freeze well.
Dan
Roxanne says
I used a stick of garlic herb butter to saute the onions. My best try at scalloped potatoes yet. Don't know that I need to try any new recipes. Used the food processors slice feature for the potatoes for the first time. Tyat was a big help too.
Linda says
Can you prepare as directed and refridgerate over night and bake the next day?
DrDan says
Hi Linda,
Welcome to the blog.
Yep, cover and refrigerate for up to 3 days should be fine.
Dan
Connie T says
Hi!
My recipe is the same as yours! Yummylicious!! I do one thing a bit different to save a little time though.
After cooking the butter, flour, onion, milk, and seasonings, (I use a larger pot), I put all of the sliced potatoes and ham chunks (and cheese if you're using cheese) right into the pot and mix it all together. That way, the sauce is evenly mixed and the you can just pour the whole mixture into your baking dish. Top with more cheese...or not. I love the creaminess of this dish by cooking the sauce first, rather than some recipes that just "sprinkle" the flour in on the the layers.
DrDan says
Hi Connie,
Welcome to the blog and sorry for the late reply.
I will try your modification soon.
Thanks for the note.
Dan
Deb says
After mixing all ingredients together and cooking it stove top, how long did you bake it in the oven?
mark berkley says
DIDNT LIKE THAT I HAD TO SCROLL THRU ALL THIS DRIBBLE ONLY TO NOT FIND THE PRINT AND THEN PRINTED THE WHOLE THING WONT BE BACK
DrDan says
At the top of the all recipes, including this one, there are two links "Jump to Recipe" and a direct "Print Recipe" link.
Also, in the recipe card, is a print button. It looks like a printer.
They don't work if you disable java script.
Dan
Kierstan says
Geez buddy why don't you start a blog so that people can easily look up recipes and get paid pennies from what little advertising you can get. You don't have to be an ass. Maybe a nice suggestion would have come off better.
DrDan says
Hi Kierstan,
Welcome to the blog and thanks for the defense.
There are always a few. The worse ones I just delete. All his points were his own fault and I thought I would just point that out.
Happy holidays and again thanks.
Dan
Kim Faubert says
Delicious!! Thank you for sharing! My husband and I both agree...a solid 5 star recipe. This is one of those rare occasions we are actually looking forward to the leftovers. Iām so pleased to have found your website, now just need to decide on what to try next!
DrDan says
Hi Kim,
Great hearing from you. You can see I'm "working hard" in retirement...
Hope NOCH works out for you, it should be a good fit.
Dan
Barb says
Thank you for all of the time and effort you take to research and put together these deliscious meals. Much appreciated.
DrDan says
Hi Barb,
Thanks for reading and the note.
Dan
Jody Siebel says
Good Morning Dr. DAN, BOY IS IT A comfort to find your recipes. I love to cook and find new recipes but sometimes get board with the usual, like we always have this, type thing. Yours will be getting A lot of attention now that I found them. Let's see, I think the scalloped potatoes and ham will be in order. I can already smell it and haven't even started anything yet.š¤£ can't wit for supper considering we are to get between 3-6 inches of snow today..will help me deal with going to work tonight. Have a great day!! And thank you for homeatyle cooking!!
DrDan says
Hi Jody,
Welcome to the site. About this recipe, please note the cooking time comment in the recipe, it is a big change from the common recommended time. It is all about the potato texture.
You might want to hope over to the top recipe category https://www.101cookingfortwo.com/category/101s-top-posts/ This are my personal recommendations, It is a good place to start since I'm almost to 500 recipes now.
Thanks for the note.
Dan
Phyllis Maeder says
How do I find your recipes?
DrDan says
Hi Phyllis,
All my recipes (almost 500) are on this site free. If you are using a desktop, portable or some tablets then go to the menu bar near the top and click on recipes. On a mobile device or narrow tablet, there is a button labeled menu in the upper left of the screen that stays there.
Let me know if you have other questions.
Dan
Jane Huizenga says
I just found your page, and I am so excited to use your recipes, I can tell your a cook because of your amazing way of cooking and seasoning food! It is like we were separated a birth and now I am completely energized to make a lot of variety for my family and friends.
DrDan says
Hi Jane,
My wife clammed the "separated at birth" status over 40 yrs ago so we would need to be triplets.
Welcome to the site and let me know if you have questions or issues.
Dan
Linda says
Can you use left over baked potatoes to shorten the cooking time?
DrDan says
I suspect you would end up with mush. The sauce, cheese and ham need some simmer time.
Cindy says
Making this for dinner tonight with left over ham .I always thought the potatoes should be less firm so I'm going to try it your way and cook it longer than most recipes say to .