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Classic Creamy Cheesy Scalloped Potatoes and Ham Casserole

A close-up of a rich, creamy slice of scalloped potatoes and ham with a golden-brown, cheesy crust.
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This recipe delivers the ultimate comfort food: creamy, cheesy scalloped potatoes layered with savory ham, baked until golden brown. It is perfect for using holiday leftovers or serving as a hearty family dinner.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and thinly sliced
  • 1 pound fully cooked ham, diced
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 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 F. Lightly grease a 9×13 inch baking dish.
  2. Prepare the potatoes: Slice the potatoes very thinly, about 1/8 inch thick. You can use a mandoline for consistent slices, but be careful. Rinse the slices briefly in cold water and pat them dry.
  3. Make the cheese sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1 1/2 cups of the cheddar cheese and all of the Gruyere cheese, stirring until the cheese melts completely into the sauce.
  6. Assemble the casserole: Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish.
  7. Arrange half of the sliced potatoes over the sauce. Sprinkle half of the diced ham evenly over the potatoes. Pour half of the remaining cheese sauce over the layers.
  8. Repeat the layering process: Add the remaining potatoes, followed by the remaining ham, and top with the rest of the cheese sauce.
  9. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top layer.
  10. Bake: Cover the 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 bubbly and golden brown.
  12. Let the casserole rest for 10 minutes before slicing and serving.

Notes

  • For a make-ahead option, assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • If you want a smoky flavor, substitute smoked Gouda for the Gruyere cheese.
  • If you are using leftover holiday ham, ensure it is diced into small, even pieces for better distribution.

Nutrition

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