Scalloped Potatoes with Ham

My grandmother had this yellow mixing bowl she used specifically for scalloped potatoes, and I remember the way her hands moved when she sliced potatoes, thin and steady without even looking. The smell of butter melting with onions would draw everyone into the kitchen long before dinner was ready.

I made this for a snowy Sunday dinner last winter when my brother came over unexpectedly. We stood around the oven watching the cheese bubble through the foil, and he kept asking if it was done yet every five minutes.

Ingredients

• Yukon Gold or Russet potatoes: These hold their shape beautifully while becoming tender in the cream sauce
• Cooked ham: Dice it into bite sized pieces so it distributes evenly through the layers
• Unsalted butter: Used for both the roux and greasing the dish, it builds that rich foundation
• Onion and garlic: Finely chopped so they melt into the sauce rather than staying chunky
• All purpose flour: This creates the velvety thickness that makes the sauce coat every potato slice
• Whole milk and heavy cream: The combination gives you richness without being too heavy
• Gruyère and sharp cheddar: Gruyère brings that nutty depth while cheddar adds the familiar sharp flavor we all love
• Freshly grated Parmesan: Sprinkled on top for that golden salty crust that everyone fights over

Instructions

Get your oven ready:

Preheat to 180°C 350°F and butter a 23x33 cm 9x13 inch baking dish thoroughly, getting into the corners

Build your flavor base:

Melt butter over medium heat, cook onion until soft and fragrant, then add garlic for just one minute so it does not burn

Make the roux:

Whisk in flour constantly for one to two minutes until it smells slightly nutty and looks smooth

Create the cheese sauce:

Slowly pour in milk and cream while whisking, simmer until thickened, then stir in half your cheeses until melted and smooth

Layer it up:

Start with potatoes, then ham, then sauce, repeating so everything is evenly distributed

Top it off:

Sprinkle the remaining Gruyère, cheddar, and all the Parmesan across the surface

Bake covered:

Wrap with foil and bake for 45 minutes to let everything steam and cook through

Get that golden crust:

Remove foil and bake another 25 to 30 minutes until the top is bubbling and deeply golden

Pin It

My daughter claimed the corner pieces with the most crispy cheese topping before I even set the platter on the table. Now whenever I make this, she asks if there are enough corner pieces for everyone.

Make It Ahead

You can assemble the entire dish up to a day before baking, cover tightly, and keep it in the refrigerator. The potatoes will absorb some of the sauce, which actually makes it even creamier.

Choosing Your Cheese

Pre shredded cheese contains anti caking agents that can make your sauce grainy, so I always buy blocks and grate them myself. The texture difference is noticeable.

Serving Suggestions

This rich dish pairs beautifully with something bright and acidic to cut through all that creaminess. A simple green salad with vinaigrette works perfectly, or steamed green beans with a squeeze of fresh lemon.

• Fresh thyme or rosemary adds a lovely herbal note to the layers
• A pinch of cayenne in the sauce gives it subtle warmth
• Smoked turkey works beautifully if you want to skip the pork

Pin It

There is something deeply satisfying about serving a dish that makes people close their eyes and smile after that first bite.

Recipe FAQs

→ What type of potatoes work best for scalloped potatoes?

Yukon Gold or Russet potatoes are ideal choices. Yukon Golds hold their shape well while becoming tender, and Russets create an extra creamy texture. Peel and slice them thinly, about 1/8 inch thick, for even cooking.

→ Can I prepare scalloped potatoes with ham ahead of time?

Yes, assemble the entire dish up to 1 day in advance. Cover tightly and refrigerate. When ready to bake, you may need to add 5-10 extra minutes to the covered baking time since it will be cold.

→ How do I know when the scalloped potatoes are done?

The potatoes are done when they're fork-tender—easily pierced with no resistance. The top should be golden brown and bubbly. If the top browns too quickly, cover loosely with foil until potatoes finish cooking.

→ What cheese substitutes can I use in this dish?

Swiss or Emmental can replace Gruyère for a milder flavor. Colby Jack or Monterey Jack work well instead of cheddar. For a sharper taste, try aged Gouda or Parmesan throughout. Keep the total cheese quantity the same for proper sauce consistency.

→ Why is my cheese sauce grainy or separated?

This happens when the heat is too high or the cheese is added too quickly. Remove the saucepan from heat before stirring in cheese, and add it gradually while whisking constantly. Using freshly grated cheese rather than pre-shredded also helps prevent graininess.

→ Can I use a mandoline to slice the potatoes?

A mandoline creates perfectly even slices and speeds up prep work significantly. Use the thinnest setting or about 1/8 inch. Always use the hand guard for safety—the blade is extremely sharp. If you don't have a mandoline, a sharp knife and steady hand work well too.