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.
Mona says
Can you bake it ahead and reheat next day??
Dan Mikesell AKA DrDan says
Hi Mona,
Welcome to the blog.
Absolutely, like many casseroles, this is even better reheated. I would reheat in the oven at about 350 covered with foil. The time will depend on size and thickness but you will want to get it to 150-160 for serving. It could easily take an hour or more.
Dan
Norma says
Actually, āau gratinā means āwith crumbsā. The original French au gratins had a buttery crumb topping, not cheese.
That being said, your recipe is nearly identical to what I have been making for decades. Sometimes I add cheese, but not always.
Dan Mikesell AKA DrDan says
Hi Norma,
Welcome to the site.
That is what happens when you take definitions from cooking reference sites.
But it is wonderful comfort food and I now want to go buy some ham just to make this.
Thanks for the note and language correction. And the rating.
Dan
Mary says
Why do scallop potatoes curdled ?
Dan Mikesell AKA DrDan says
Hi Mary,
Welcome to the blog.
Cheese is curdled milk really so that is one souces but most cheese is fairly stable but old or poor quality cheese may separate.
Curdle milk happens when the milk proteins are coagulating and separating from the other components of milk. Generally from prolonged boiling or adding an acid like wine, tomatoes, vinegar or lemon juice. Older milk will curdle easier.
You can prevent curdling generally by using fresh milk and bringing up to temperature for a sauce slowly. Donāt add an acid. And starches like flour are a great help in preventing curdling.
So in this recipe, make the roux. Add the milk and heat slowly to a light boil and whisk continuously until thickened.
I hope that helps.
Dan
Sara Miner says
I have found if you use cake flour you wonāt have the curdle problem! I like my scalloped potatoes without the cheese and I love cheese!
Renny2fast@yahoo.com says
This was really good. Used half and half, 4 state cheddar cheese. Bought packaged diced ham. Will keep this one for sure. Thanks for the recipe.
TAmmy says
CAn this be froze?
Dan Mikesell AKA DrDan says
Yes, you can freeze this either before or after cooking. Should be good for 3-4 months frozen.
Dan
Sandra says
Questions-can this be prepared ahead and refrigerated? Iām concerned about it Being warm, refrigerated and then heated again. Iād appreciate your opinion.
Dan Mikesell AKA DrDan says
Hi Sandra,
Welcome to the blog.
Yep. Make it up, Cover with foil and refrigerate. I would only do 2-3 days though. Some would say 4 days but I think that is a bit long.
Dan
VICKIE SOTO says
I just made this. I used your recipe as a guide. So so happy with the way it turned out. Cooked mine completely on top of the stove, because of time ...then transferred to a baking dish. Slid it in the small oven to melt cheese snd to make it look nice like yours. Thank you so much for your kind help and directions.
Jan says
I made this last night for dinner. It was my first time making a Bechamel sauce from scratch. It was wonderful! I did add some fresh garlic and a pinch of nutmeg, but it honestly didnāt need anything more! Will definitely make this again and Iām sure Iāll use the sauce in other recipes.
DrDan says
Hi Jan,
Welcome to the blog.
This is one of our favorite comfort foods. I occasional will just buy ham to do this when we don't have leftovers.
Thanks for the note.
Dan
Mandy Roberts says
This recipe is very close to the one I've used for years. The main difference is I ore-cook my potatoes. They boil for a few minutes while I make the Bechamel. Then I layer per the recipe, pop it in the oven without foil, and voila! It's done in 30-40 minutes!
DrDan says
Hi Mandy,
Welcome to the blog.
I like the cooking of the potatoes ahead. It would eliminate the need for my prolonged cooking. Thanks for the tip.
And thanks for the note also.
Dan
Nancy says
That would just make more work and more cleanup items.that would just make more work and more cleanup.
Syndee Mears says
I like to microwave potatoes for a bit prior to slicing so they soften just enough to take less time to bake in the oven. Very excited to try this recipe tonight!
Barb B says
I made this tonight. It was the best I have ever had. Thank you!
DrDan says
Hi Barb,
Welcome to the blog.
Glad it worked for you so well and thanks for the note.
Dan
Lisa Andrews says
These were by far the best scalloped potatoes I ever had! Will definitely make again.
Thank you for the recipe
DrDan says
Hi Lisa,
Welcome to the blog.
The main difference is the cooking time which makes the potatoes more tender and helps all the flavors come together better.
Thanks for the note.
Dan
Karen says
Made the scallop potatoes for dinner tonight. I was craving my mom's. She always made hers in an electric skillet but I never took the time to see how she prepared. This was very close to hers!!! I enjoyed it very much. I did not add cheese though,wanted it to be just the scalloped potatoes and ham. I will be looking into more of your recipes,always trying to find new ones!!
DrDan says
Hi Karen,
Welcome to the blog.
Glad it worked well for you. I always say a recipe is just guidelines and meant to be modified to your needs.
Thanks for the note.
Dan
Michelle says
I have made this twice in the last 2 weeks. Great recipe. Couple modifications. Used less ham 11/2 cup and increases potatoes and onion. Only used half the cheese in one batch. Worked great. Added 1/8 teaspoon dill weed. Whatever your preference in modifying this is a great base recipe, Thank You
Chris says
Hello!
Thank you for the helpful hints on the cook time! I cooked it for 6 of us tonight along with some fried cabbage and there were Zero left-overs! It will keep this in my cooking arsenal. Thanks again!
Chris
DrDan says
Hi Chris.
Welcome to the blog.
I think the cooking time is the most important thing. It gets it to that comfort food stage.
Thanks for the note and Happy New Years.
Dan
Amy says
Awesome.....my husband said he tasted like his grandmas.
DrDan says
Hi Amy,
Welcome to the blog and sorry for the delayed response.
It is a recipe we try to do every few months. I have been known to buy a ham just to do this.
Thanks for the note and Happy New Years.
Dan
Heidi says
Made this tonight using half and half, a t of thyme, 2t. of a smoked mozzarella spice and Irish Chedder for my cheese. The two cooks at the table said it was the very best they have ever had. Thank you so much for your recipe. I will always make it this way now. Merry Christmas šš
DrDan says
Hi Heidi,
Welcome to the blog. Sorry for the delayed response.
It is so nice to see somebody use t for teaspoon. I thought I was the only one left. I had so many complaints, I had to edit the blog to eliminate them. I don't have them all replaced yet.
Thanks for the suggestions.
And thanks for the note and hope you had a great holiday.
Dan
Heidi says
Delayed? You are silly, it is the holidays. Happy New Year. Making again today to take to my nephew who just graced me with a new great niece. Also, a couple things I loved about your recipe. I like that the bechamel and the cheese were put on separately and the longer cooking time. I also like my ātators cooked thoroughly.