Ham And Scalloped Potatoes

It all came together during a weekend I hadn’t planned to cook anything at all. I’d invited a few friends over to help clear out some boxes in the garage, but by midday we were all more interested in food than folding. The fridge wasn’t exactly stocked, but I spotted a couple of ham steaks left from earlier in the week, a sack of potatoes in the corner, and a wedge of cheddar I’d forgotten I had.

The plan was simple: make something hearty that could stretch across a crowd, preferably from things I already had on hand. As I started layering the potatoes and pouring the creamy sauce over each section, the house slowly filled with that unmistakable baked-in comfort smell—the kind that makes people wander into the kitchen and ask when it’s ready. No one expected anything fancy, but by the time it came out of the oven—bubbling, golden, and rich—every plate was scraped clean.

It was one of those dishes that just fell into place without a blueprint, built out of what was available, yet somehow tasted like it had been planned all along. Since then, I’ve made it more times than I can count—each one a little different, depending on what’s in the fridge, but always dependable, always satisfying.

Short Description

Layers of thinly sliced potatoes, sautéed onions, cubed ham, and melty cheddar come together in a rich, creamy white sauce—baked until golden, bubbly, and packed with comfort.

Key Ingredients

For the Creamy Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• Salt and pepper, to taste

For the Layers:

• 1 tablespoon butter (for sautéing onions)
• 3 medium onions, thinly sliced
• 8 medium russet potatoes, peeled and thinly sliced
• 24 oz sliced ham (about 2 ham steaks, cubed)
• 4 cups freshly grated mild cheddar cheese

Tools Needed

• 9×13-inch deep baking dish (lasagna-style works best)
• Large saucepan
• Medium skillet
• Sharp knife or mandoline slicer
• Whisk
• Wooden spoon or silicone spatula
• Aluminum foil

Cooking Instructions

Step 1: Preheat and prep
Preheat your oven to 350°F. Lightly butter a deep 9×13-inch baking dish to prevent sticking and help build a golden crust around the edges.

Step 2: Make the white sauce
In a saucepan, melt 4 tablespoons of butter over medium heat. Add flour and whisk constantly for 1 minute until it forms a smooth roux.
Remove the pan from heat. Slowly whisk in the milk until smooth and lump-free. Return to heat and bring to a gentle simmer, stirring constantly until thickened—this usually takes 5–7 minutes. Season with salt and pepper to taste. Set aside.

Step 3: Sauté the onions
In a skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onions and cook for 10–12 minutes, stirring occasionally, until soft and golden brown. Lightly season with salt and pepper. Remove from heat.

Step 4: Layer the ingredients
Spread ⅓ of the white sauce on the bottom of your baking dish.
Layer in half of the sliced potatoes, then half of the onions, ham cubes, and shredded cheddar.
Drizzle another ⅓ of the sauce over the top. Add a pinch of salt and pepper.
Repeat with the remaining potatoes, onions, ham, and sauce. Top with the remaining cheese.

Step 5: Bake
Cover the dish tightly with foil and bake for 45 minutes.
Remove the foil and continue baking for another 30–40 minutes, or until the potatoes are tender and the top is golden and bubbly.

Step 6: Rest and serve
Let the dish rest for at least 10 minutes before slicing. This helps it set and makes serving much easier.

Why You’ll Love This Recipe

– Rich, creamy, and full of flavor

– A complete comfort meal in one dish

– Great use of leftover ham

– Easily feeds a crowd

– Family-friendly and kid-approved

– Bakes beautifully with minimal prep

Mistakes to Avoid & Solutions

Mistake 1: Slicing potatoes too thick
Solution: Use a mandoline or sharp knife to ensure the potatoes are sliced ⅛ to ¼ inch thick. Thicker slices will take longer to cook and may remain firm.

Mistake 2: Undercooking the roux
Solution: Stir the butter and flour mixture for a full minute to remove the raw flour taste before adding milk.

Mistake 3: Not seasoning each layer
Solution: Lightly season between layers to avoid a bland final result. Potatoes especially need salt to enhance flavor.

Mistake 4: Cheese not melting evenly
Solution: Use freshly grated cheese. Pre-shredded cheese often has anti-caking agents that prevent smooth melting.

Mistake 5: Removing from oven too soon
Solution: Test the potatoes with a fork or knife—if they slide through easily, it’s done. Don’t rush this step.

Serving and Pairing Suggestions

– Serve as a hearty main with a crisp green salad

– Pair with roasted vegetables or steamed broccoli

– Enjoy it for brunch alongside scrambled eggs

– Make it the star of a holiday buffet table

– Great plated or served family-style right from the dish

Storage and Reheating Tips

To Store: Let cool completely, then cover and refrigerate for up to 4 days.

To Freeze: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months.

To Reheat (Oven): Cover with foil and bake at 350°F for 20–25 minutes until heated through.

To Reheat (Microwave): Heat in 1-minute bursts, covering with a damp paper towel to retain moisture.

FAQs

1. Can I use a different type of cheese?
Yes! Gruyère, Monterey Jack, or even sharp cheddar work well. Each gives a unique flavor.

2. Can I prep this dish ahead of time?
Absolutely. Assemble it up to a day ahead, cover tightly, and refrigerate. Bake when ready.

3. Can I make this without ham?
Sure! Leave out the ham for a vegetarian version. Add sautéed mushrooms or spinach for extra texture.

4. What kind of potatoes work best?
Russet potatoes are ideal for their starchy texture, but Yukon Golds also work and hold their shape nicely.

5. Why did my sauce turn out lumpy?
Lumps form if milk is added too quickly to the roux. Whisk slowly and steadily while pouring for a smooth sauce.

Tips & Tricks

– For added flavor, infuse the milk with a bay leaf or garlic clove before making the sauce.

– Sprinkle a light dusting of paprika on top for color and warmth.

– A touch of Dijon mustard in the white sauce adds a subtle depth.

– Let the dish rest before serving—this helps the layers hold together.

– Use leftover baked ham for extra smoky flavor.

Recipe Variations

Cheesy Bacon & Potato Bake:
Swap ham for 1½ cups cooked, crumbled bacon. Follow the same layering steps. Try adding a mix of cheddar and smoked gouda for a deeper flavor.

Vegetarian Scalloped Potatoes:
Omit the ham. Add 1½ cups sautéed mushrooms or spinach between the layers. Swap cheddar for a nutty Gruyère for a rich meatless version.

Spicy Southwest Style:
Use pepper jack cheese instead of cheddar. Add a layer of thinly sliced jalapeños and sprinkle with chili powder between layers. Ham can be replaced with cooked chorizo.

Creamy Chicken Potato Bake:
Swap ham for 2 cups cooked shredded chicken. Add chopped green onions and use a mix of mozzarella and cheddar.

Lighter Version:
Use 2% milk instead of whole, and reduce cheese to 2 cups. Add a layer of steamed cauliflower to stretch the dish without extra carbs.

Final Thoughts

This ham and scalloped potatoes recipe quickly became a household favorite—not just for its nostalgic charm, but for how simple and satisfying it is to make. Each layer builds a comforting story of creamy sauce, melty cheese, and tender slices, all baked into a golden masterpiece. It’s one of those recipes that asks for nothing fancy but gives everything in return. Perfect for holidays, weeknight dinners, or any day when you need something warm and grounding.

There’s joy in using up leftovers, and even more in creating something beautiful out of them. I hope you try this recipe and enjoy it as much as we did. And if you do, save yourself a second helping—it’s just as delicious the next day.