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.
Summer says
so yummy and cheesy
Ronda says
In the directions it says bake 90 min. In step 5 you say 40 minutes. Could you clarify please. Thanks. Will be trying this recipe soon. Also i use red potatoes.
Dan Mikesell AKA DrDan says
Hi Ronda,
Welcome to the blog.
The Tips at the bottom of the recipe card just provide options or clarification. #5 is just pointing out that if you want a firmer potato you can go with the original suggested cooking time.
"I have changed the instructions but feel free to cook for the original recommended 40 minutes covered and 25 minutes uncovered if you want firmer potatoes."
So I suggest what I state in the instructions but you can modify the cooking time if you want.
Hope that clarifies it.
Dan
Sharon says
I love this recipe! I'm making it again today with leftover ham. I don't have quite enough of milk. Can I mix in plain almond milk?
Dan Mikesell AKA DrDan says
Hi Sharon,
Welcome to the blog.
Yes, cooking wise, most places where we use milk, other liquids would do and the same in this recipe. There is thickening with the flour and cheese adding creaminess.
If we need to depend on the "milk" for nutrition. I'm not a big fan of almond milk. The nutrition of almond, coconut, or rice milk are all very lacking nutritionallyānot much more than expensive colored water in my opinion. If you need an alternative to cows milk, soy would be the better choice nutritionally speaking.
Dan
Shannon S. says
Highly recommend!
Mallory says
Love this recipe! Only change is we like to brown the ham/ we use turkey ham. So we brown it up with butter and extra pepper! So good ! I make it often and itās always spectacular
Sue says
We enjoyed this very much and will definately make it again! The only thing I will change is next time I wonāt put any salt in. The cheese and ham are salty enough. Thank You.
Elizabeth says
Love this recipe!!!! The only thing I did different is I boiled my potato slices for about 5 min. Shortened the cooking time down to 30 minutes. Perfect!
Deborah L says
Dr Dan, Delicious! And relatively fast using my mandolin. I did not have enough milk so used a can of F/free Evap milk and the rest of the milk I did have. Made the sauce taste a little richer. I think the next time I will increase the ham a little bit and double the onion. I also added some diced red pepper leftover as the onion sauteed. Would increase it next time. The suggestion for Dijon Mustard to the bƩchamel sauce was spot on. I added a heaping tsp. Thanks for a delicious addition to the 'leftovers library'.
Reita Beck says
This is awesome - the best recipe yet!! I will be looking no further for a good scalloped/ham recipe!! Thank you!! Great blog - keep up the good work!!
Carolyn says
Just made this for my 93 year old mother-in-law. She said it was the best she ever had.
Shelli says
Holy crap! This recipe is delicious. I followed exactly and wouldnāt change a thing. Just like my mom used to make only better.
Helene says
I have never made scalloped [au gratin] potatoes before and then came upon this recipe and used this as a starter. Things I changed: I cut the recipe in half for 4 servings (used 2 nice sized russet potatoes sliced using the food processor). Once the milk was incorporated with the onions and flour, I put in about 10 shakes of Worcestershire sauce and then I melted the cheese in the milk (instead of layering it). It was a little thick so I added a little less than a 1/4 cup chicken broth. I cooked the entire casserole for about 1-3/4 hours. We ate half the casserole the first night and then froze the second half. FREEZING/RECONSTITUTING: Once the leftovers were cooled, I put on a small plate covered with plastic wrap and put in freezer. When frozen, I vacuum sealed. We used the frozen leftovers tonight and THEY WERE GREAT. I took the frozen leftovers out in the morning, removed them from pouch and put on a plate covered with plastic wrap. To prepare, I sprayed 2 ramakins with PAM and filled with the thawed potatoes. I covered with foil and poked holes at top to let the steam escape. I baked at 350 for 30 minutes, removed foil and baked another 20 minutes. I sprinkled with cheese and put back in oven for another 5 minutes. I removed the ramakins and set on plates. Next time I will turn them out of the ramakins after they set out for a few minutes as they were still hot when we were eating 15 minutes later but they were excellent.
Joni Gonzales says
I would love to make this recipe next week to take to my son and daughter-in-law when they have their second baby. Is there a way I can precook it partially so it still tastes freshly cooked but won't take them the full 2 hours of cooking time?
Dan Mikesell AKA DrDan says
Hi Joni,
Welcome to the blog.
The short answer is not that I know of that has been tested.
As I stated, most recipes and the model recipe for this recipe cooks for about 1 hour or a bit more. We prefer 2 hours for texture.
I would think cooking for an hour like the original recipe that that is linked in the post. Then cool and cover. Then to finish later (within 4 days). Cook again for an hour with uncovering for the last 10 minutes or so.
Mind you, this is a guess but my guesses are usually fairly good. I cooked this for many years using an hour or a bit more cooking time. It was always better when reheated for a "long time" which all lead to me experimenting and coming up with the current time suggests.
Hope that helps and please post back your results.
Dan
Karen says
Dr. Dan,
I made this recipe yesterday. Delicious! I am gluten free and lactose free so I made the following changes to accommodate that. I used Earth Balance dairy free buttery sticks, Bobs Red Mill 1 to 1 baking flour, lactose free milk, and Cabots lactose free extra sharp cheddar cheese. I also added 1/4 teaspoon paprika (something we like). As mentioned above, turned out delicious!! Thanks so much for a recipe easily changed to accommodate food sensitivities.
Karen
Allyson says
I plan on freezing this. Can I freeze it before baking? Or should I bake it first before freezing?
Dan Mikesell AKA DrDan says
Hi Allyson,
Welcome to the blog.
Either will be fine. Be sure to thaw before cooking or reheating.
Dan
Jena says
Excellent recipe!! Family loved it and it reminded me of the scalloped potatoes we had when I was younger!!
ed c says
can i put this together a few hours before it go;s into oven thanks
Dan Mikesell AKA DrDan says
Hi Ed,
Welcome to the blog.
You can make up ahead and refrigerate for a few days covered or even freeze or 3-4 months before cooking.
Dan
Christine says
Delicious! Just made tonight. Only change was I halved it (only two of us) and I only had Marble Jack cheese. Otherwise followed exactly. Thank you for this recipe. Itās being saved to my TRIED AND TRUE board!