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.
Pam Rode says
I loved this recipe. I did mix milk and heavy cream to make a bit richer. My son in law does not like ham so a quarter of the pan I left out the ham. This is what my mom did when she made fudge, I disliked nuts so she would split recipe and leave nuts out of mine. Yes my son in law is spoiled., but I love as my own.
Bonnie says
How much is one serving for this recipe?
Dan Mikesell AKA DrDan says
About 1 1/2 cups. It varies a bit with size of potatoes and dice size of ham.
Peggy says
I am making this recipe now canāt wait to see how good it is thank you for your recipe
Katherine Kelley says
Making this now. Wanted to make your slow cooker version but it was too late in the day, so hoping to make that next time. Thank you for this site, have made quite a few of your recipes over the past few years. My new mandolin was given away as I came close to slicing off the top of a finger 1st time I used it, so will just slice the potatoes with a knife & extend cooking time if they're thicker.
Katherine Kelley says
After tasting the sauce (it was great!) I thought I'd add a little ZING to it with several shakes of powdered ground mustard (maybe a teaspoon or so?). Wow!!! Next time will try a little dijon mustard. Recipe would have been fantastic without the mustard, but the add took it to 8 stars. Will make this again very soon!
Casey says
This recipe was fantastic!
I added 1 bag (6oz) of crispy onions to it halfway through baking. Absolutely delicious! And easy!
Mindy says
Can you make this in a crockpot? Itās sounds delicious
Dan Mikesell AKA DrDan says
Hi Mindy,
Welcome to the blog.
While I have never done this particular recipe in a crock pot, you should be able to similar to https://www.101cookingfortwo.com/crock-pot-scalloped-potatoes/
Dan
Chelsee Lipiski says
Question, I am looking to make a bunch of freeze ahead casseroles. Can I freeze this casserole before I bake it?
Dan Mikesell AKA DrDan says
Hi Chelsee,
Welcome to the blog.
This should freeze well for 3-4 months.
Dan
Dawn says
I am making this right now & my sauce wonāt thicken any suggestions?
Dan Mikesell AKA DrDan says
Hi Dawn,
Welcome to the blog. You caught me online.
I made this yesterday again. A medium boil and continuous mixing after everything is combined for 3-5 minutes does it as long as you have everything right. The sauce is not all that thick, it combines with the cheese in the casserole as it bakes.
Dan
Linda L says
Your website is just what I was looking for, since I'm cooking for one and love to have leftovers. This recipe will be the first that I will make. Believe that I will add asparagus to the casserole. Thanks for taking the time to do this.
Kathy says
Linda, great idea. Did you try this yet? If so did you put the asparagus in raw or blanched?
MF Kean says
Well, they are layered, so maybe the thickness won't be such a factor, and they are cooking in sauce with he moisture in the potato so they should be OK. I'll stick my Thermapen in it after a while.
Thanks much for the prompt reply!
MF Kean says
Dan, I cut this recipe in half, and my mandoline cut the potatoes more like 1/16 than 1/8". Will this affect cooking time?
Dan Mikesell AKA DrDan says
Cooking time is more a function of the thickness. Assuming a smaller pan, I would say it is never bad to check early so do a "fork tender" check about 75% in but you will probably need most of the time. Also, potatoes are done at 200 degrees or a bit more.
Dan
Cheryl Deger says
Please, potatoes are all so many different sizes... Approximately how many pounds of russets did you use?!? Newbie cook here and weghts are much better then saying medium sized... Thank You...
Dan Mikesell AKA DrDan says
Hi Cheryl,
Welcome to the blog.
It is ALWAYS fine to ask. Think of a "large" as the size you get at a restaurant. They will be in the 8 oz range or a bit bigger. Mediums will be in the 6 oz range. So the four mediums are about 1 1/2 pounds.
A final note. When a recipe is a bit non-specific (a large onion, a medium potato, a small carrot, etc) think of it as general guidance but you are free to vary some. A bit more or less potato will be fine here.
Again welcome and always feel free to ask.
Dan
Michelle C says
For this at home stay quarantine, this recipe is in my oven! Just sounds Like a nice comfort food and a friend of mine made it and feel in love so We are giving it a try. One question, what do folks typically serve as a side with this recipe ?
Nancy Quinn says
I usually make broccoli as a side, but this last time I chopped up some fresh spinach and added it to the casserole between layers. It was great. This is exactly the receipe I learned from my mother.
Sue says
I have done fresh green beans sautƩed with bacon and garlic.
Cathy Golz says
I have been using this recipe for about a year and a half. My husband requested this today. I thought I had written it down but couldnāt find it. I googled your recipe and actually looked at your name. I showed this to my husband, Rich Golz, aka one of your colleagues, and he said you have been doing this For many years. Love this recipe and will be looking for more of them. Rich says Hello and hopes you are doing well.
Dan Mikesell AKA DrDan says
Hi Cathy,
Welcome to the blog. Glad you are enjoying the recipe. It is one of our favorites and I will probably make it later this week for our stay at home meals.
Say hi to Rich and all. This has been my hobby for about 10 years and is a great time in retirement which I totally enjoy. I don't miss work at all, especially right now.
Say safe and let me know if you have any questions or requests.
Dan
M Nord says
I have this in the oven now and it is smelling really good. I have couple of questions. I loved that I had the ability to change the number of people serving and the recipe calculated the amounts. Do you have an approximation on the weight of the potatoes? 4 potatoes doesnāt seem like much for 8 people and barely covered the bottom of my 9 x 13ā pan so I added a few more. And even though the measurement of the ham went up with the changes in the recipe it kept saying it was about 3/4 pound of ham so I donāt think I got enough ham for the recipe serving 8. Should that have changed too? Thanks for your help.
Dan Mikesell AKA DrDan says
Hi M.
Welcome to the blog.
When you change the number of servings, it only calculates the ingredient area. The instructions are text and do not change. So you need to realize that when you adjust.
Dan
Susan from Idaho says
I made this last night, and husband was impressed. He is a "meat & potatoes" kind of man, so this was right up his alley.
I added sliced carrots , which was yums, and frozen broccoli, which was good, but too soft in the end. I'll try russets & sweet potatoes next time. This recipe is a keeper! Thanks!!
PJ says
Iāve made this for decades and I, too dislike potatoes so parboil my mandolined potatoes before assembling Into casserole dishāensures A tender edible dish