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The Ultimate Creamy Cheesy Scalloped Potatoes and Ham Casserole

A hearty, cheesy slice of scalloped potatoes and ham with a deeply browned, bubbly top crust.
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Fix that watery, bland tragedy of a casserole! This recipe delivers the creamy, cheesy comfort food promise of classic scalloped potatoes and ham, perfect for using leftover holiday ham. We perfected the layers and the rich sauce so your dish comes out bubbling and golden every time.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups cooked ham, diced
  • 1 medium yellow onion, finely chopped
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyère cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the potatoes: Slice the potatoes very thinly. If you have time, soak the slices in cold water for 15 minutes, then drain and pat them completely dry. This removes excess starch.
  3. Make the roux: In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook until soft, about 5 minutes. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Build the sauce: Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5-8 minutes. Do not let it boil rapidly.
  5. Season the sauce: Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg. Stir in 1 cup of the cheddar cheese and all of the Gruyère cheese until melted and smooth. This is your savory ham and cream sauce.
  6. Assemble the casserole: Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish. Arrange half of the sliced potatoes in an even layer over the sauce. Sprinkle half of the diced ham evenly over the potatoes. Pour half of the remaining sauce over the ham layer.
  7. Repeat the layers: Add the remaining potatoes, followed by the remaining ham, and top with the rest of the cheese sauce. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top layer.
  8. Bake: Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  9. Rest: Let the cheesy potato casserole with ham rest for 10-15 minutes before slicing and serving.

Notes

  • For a slow cooker version, layer the ingredients as described above in a greased 6-quart slow cooker. Cook on LOW for 5-6 hours or on HIGH for 2.5-3 hours. Do not cover the slow cooker with foil; use the lid. Omit the final uncovered baking step.
  • If you are using leftover ham, ensure it is fully cooked before adding it to the layers.
  • You can make this a make ahead scalloped potatoes dish by assembling the entire casserole (without baking) and refrigerating it for up to 24 hours. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://savorandpin.com/scalloped-potatoes-and-ham-recipe-fix/