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The Ultimate Creamy Cheesy Scalloped Potatoes and Ham Casserole

Close-up of a square portion of scalloped potatoes and ham baked into a cheesy, golden-brown bite.
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This recipe delivers the best scalloped potatoes and ham, featuring tender potato layers, savory ham, and a rich, creamy cheese sauce baked into a satisfying comfort food casserole. It is perfect for using leftover ham.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Prepare the potatoes: Place the thinly sliced potatoes in a large bowl of cold water to prevent browning. Drain them well before assembling the casserole.
  3. Make the sauce base: In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook until soft, about 4 minutes.
  4. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  5. Gradually whisk in the warm milk and heavy cream until the mixture thickens slightly. Bring the sauce to a gentle simmer.
  6. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg. Add 1 cup of the cheddar cheese and all of the Gruyere cheese, stirring until smooth and melted. This is your savory ham and cream sauce.
  7. Assemble the casserole: Spread half of the drained potato slices in an even layer in the prepared baking dish. Sprinkle evenly with half of the diced ham.
  8. Pour half of the cheese sauce mixture over the first layer. Repeat the layers: remaining potatoes, remaining ham, and the rest of the cheese sauce.
  9. Top the casserole evenly with the remaining 1 cup of shredded cheddar cheese.
  10. Bake: Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  11. Remove the foil and continue baking for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  12. Let the cheesy potato casserole with ham rest for 10 minutes before serving.

Notes

  • For a slow cooker scalloped potatoes and ham version, layer the ingredients as directed, but use a slow cooker safe dish or grease the slow cooker insert well. Cook on low for 5 to 6 hours or on high for 2.5 to 3 hours. Do not cover the slow cooker with foil; use the lid.
  • You can make this a make ahead scalloped potatoes dish by assembling the entire casserole (without baking) up to 24 hours in advance. Cover tightly and refrigerate. Add about 15 minutes to the covered baking time if baking straight from the refrigerator.
  • Use Yukon Gold potatoes if you prefer a slightly creamier texture that holds its shape well.

Nutrition

Find it online: https://epicureempire.com/scalloped-potatoes-and-ham-casserole-recipe/