Scalloped Potatoes and Ham Casserole Recipe

Why You’ll Love This Scalloped Potatoes And Ham

You know when you find that perfect blend of cheesy, creamy, and a little salty from the ham that just makes your taste buds want to throw a party? Yeah, this Scalloped Potatoes And Ham recipe does exactly that. It is comfort food with a clever, practical side: it feeds a crowd, uses leftover ham like a champ, and comes together with minimal fuss. Read on and you will see why this casserole earns its spot in the weeknight and holiday rotation.

• Ease of preparation: Scalloped Potatoes And Ham is simple to assemble. With thinly sliced potatoes, a quick cream-and-flour sauce, and layers of cheese and ham, you get a hearty one-dish meal without fuss. Most of the work is slicing and layering, so busy cooks and apartment dwellers can manage it in about 20 minutes of active prep.
• Health benefits: Potatoes are a great source of potassium and vitamin C, and using half-and-half mixed with heavy cream gives richness while allowing you to control portions. The diced ham adds protein, making this scalloped potatoes ham casserole satisfying and balanced when served with a salad or steamed greens.
• Versatility: This Scalloped Potatoes And Ham recipe adapts to what you have on hand. Swap cheeses, skip the ham for a vegetarian version, or sub smoked bacon. It works as a main dish or as a side with roasted meats.
• Distinctive flavor: The combination of cheddar and Monterey Jack cheeses with lightly sautéed onions and salty ham creates layers of flavor. Thin potato slices soak in the creamy sauce for a tender, melt-in-your-mouth texture that contrasts nicely with a golden, bubbly top.

Essential Ingredients for Scalloped Potatoes And Ham

Below is the exact ingredient list for this specific recipe. Each ingredient is shown with the precise measurement so you can shop and prep confidently.

• 2 tablespoons butter, plus more for the pan – for cooking the onion and greasing the casserole dish
• 1 yellow onion, chopped – adds sweet, savory depth when lightly cooked
• 3 cups diced ham – the salty, savory protein that makes this a meal
• 1 1/2 cups half-and-half – lightens the sauce while keeping creaminess
• 1 1/2 cups heavy cream – adds richness and silky texture to the sauce
• 1/4 cup flour – thickens the cream into a clingy sauce for the potatoes
• Black pepper to taste – seasoning; salt is optional because ham and cheeses are salty
• 3 pounds russet or Yukon Gold potatoes, washed thoroughly – thinly sliced to cook evenly
• 1 cup grated cheddar cheese – for sharp, classic flavor
• 1 cup grated Monterey Jack cheese – for meltiness and mild creaminess
• Chopped parsley (optional) – fresh garnish to brighten the dish

Special Dietary Options

• Vegan: Use vegan butter, plant-based cream (such as cashew cream), a gluten-free flour or cornstarch for thickening, and omit the ham. Replace cheese with vegan shredded cheese.
• Gluten-free: Substitute the 1/4 cup flour with a gluten-free flour blend or 3 tablespoons cornstarch whisked into the warmed dairy to avoid lumps.
• Low-calorie: Use low-fat milk or light evaporated milk in place of heavy cream and half-and-half, reduce the cheese to 1/2 cup each, and use lean ham or omit the ham and add a mix of mushrooms for umami.

How to Prepare the Perfect Scalloped Potatoes And Ham: Step-by-Step Guide

Follow these steps for a reliable, crowd-pleasing scalloped potatoes ham casserole. Timing and temperatures are included so your potatoes will be tender and the top perfectly golden.

First Step: Prep and mise en place

Preheat your oven to 350 degrees Fahrenheit. Butter a large casserole dish so the potatoes and sauce do not stick. Wash 3 pounds of russet or Yukon Gold potatoes thoroughly, then slice them very thinly, about 1/8 inch thick, using a mandoline or a very sharp knife. Thin slices cook faster and give the casserole that classic tender-but-hold-shape texture.

Second Step: Cook the onion and ham

Heat 2 tablespoons butter in a large skillet over medium heat. Add the chopped yellow onion and cook for 1 to 2 minutes until translucent. Stir in 3 cups diced ham and cook 3 to 4 minutes until heated through. Remove from heat and set aside. This step builds flavor and warms the ham so it layers nicely between the potatoes.

Third Step: Make the cream sauce

In a microwave-safe container, warm 1 1/2 cups half-and-half and 1 1/2 cups heavy cream for about one minute, just until no longer cold. Whisk in 1/4 cup flour and black pepper to taste until fully combined and smooth. Avoid adding much salt since the ham and cheeses provide saltiness; add sparingly if needed.

Fourth Step: Combine the cheeses

In a bowl, combine 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese and set aside. These cheeses give a balanced sharp and melty finish to the top and between layers.

Fifth Step: Layer the casserole

Layer one-third of the potato slices in the buttered casserole dish. Add one-third of the ham and onion mixture, one-third of the cheese, and one-third of the cream mixture. Repeat layering two more times, ending with cheese and cream mixture on top. Press down gently so the layers settle and the sauce penetrates the potatoes.

Final Step: Bake and serve

Cover the dish with foil and bake for 40 minutes. Remove the foil and bake an additional 20 minutes or longer until bubbly and hot and the top is golden. Total bake time is about 1 hour. Let the casserole rest 10 minutes before cutting into squares. Optionally sprinkle with chopped parsley before serving for a fresh pop of color.

Tip: If you are short on time, parboil the thin potato slices for 3 to 5 minutes, drain and cool briefly, then layer. This cuts bake time and helps ensure tender centers.

Adaptations: For a vegetarian twist, omit the ham and layer sautéed mushrooms, leeks, or roasted peppers instead. If you want extra browning, pop the casserole under the broiler for 2 to 3 minutes at the very end, watching carefully so the top does not burn.

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Dietary Substitutions to Customize Your Scalloped Potatoes And Ham

Protein and Main Component Alternatives

If ham is not available or you are cooking for dietary preferences, here are a few solid swaps that keep the spirit of scalloped potatoes intact while changing the protein profile.

• Cooked bacon: Crisp and chop bacon into pieces for smoky, savory bites throughout the layers.
• Rotisserie chicken or leftover roast: Dice cooked chicken for a milder flavor; it pairs well with lighter cheeses like mozzarella.
• Smoked turkey: A leaner option if you want lower fat but still smoky flavor.
• No meat: Replace ham with a savoury mix of caramelized onions, sautéed mushrooms, and roasted garlic for a vegetarian main.

Vegetable, Sauce, and Seasoning Modifications

Vegetables and seasonings let you match seasons and palates without losing the classic feel of scalloped potatoes and ham.

• Vegetables: Add thinly sliced leeks, spinach layers, or thinly sliced zucchini to sneak extra veg into the dish. Blanch watery vegetables to prevent the casserole from becoming soggy.
• Sauces: For a lighter sauce, swap half-and-half and heavy cream for whole milk plus 4 tablespoons of butter for richness. For a thicker, gluten-free sauce, use a cornstarch slurry instead of flour.
• Seasonings: Add a pinch of dried thyme, smoked paprika, or a small amount of Dijon mustard whisked into the cream for an extra tangy note. Keep salt low because ham and cheeses are salty.

Mastering Scalloped Potatoes And Ham: Advanced Tips and Variations

Once you have the basic Scalloped Potatoes And Ham down, try these pro-level tweaks and creative directions to make it your own.

Pro cooking techniques

• Even slices: Use a mandoline for uniform potato slices. Even thickness ensures consistent cooking and texture.
• Layer compression: Press layers gently after arranging so sauce is distributed and air pockets are minimized, which keeps the casserole cohesive when sliced.
• Temperature control: Let the warmed dairy mixture come to just above room temperature before layering so cold liquid does not cool the oven too much and lengthen bake time.

Flavor variations

• Four-cheese mix: Swap one of the cheeses for a small amount of Parmesan for nuttiness.
• Herbed version: Add fresh chopped rosemary or thyme between layers for an aromatic lift.
• Spicy kick: Add a pinch of red pepper flakes or a swirl of chipotle in adobo into the cream for heat and smoky depth.

Presentation tips

• Cut into neat squares and serve on warm plates to keep slices intact.
• Garnish with chopped parsley or chives for color and a fresh burst.
• Serve alongside a bright green salad to cut the richness.

Make-ahead options

• Assemble the casserole up to 24 hours ahead, cover tightly, and refrigerate. Let sit at room temperature for 30 minutes before baking and add 10 to 15 minutes to the bake time if still cold.
• Freeze an assembled, unbaked casserole for up to 2 months. Thaw overnight in the fridge before baking.

Want more no-fuss meal ideas to pair with this casserole? Check a related one-dish comfort recipe like Easy Chicken Spaghetti for another family-friendly option.

How to Store Scalloped Potatoes And Ham: Best Practices

Proper storage keeps the casserole tasty and safe. Follow these steps for short-term and long-term storage.

Refrigeration

Cool the baked Scalloped Potatoes And Ham to room temperature, then cover tightly with foil or plastic wrap and refrigerate. Store in airtight containers for up to 3 days. Reheat single portions in the microwave for convenience or reheat larger portions in a 350 degrees Fahrenheit oven covered with foil for 15 to 20 minutes.

Freezing

For longer storage, you can freeze the casserole either assembled or after baking. Cool completely, wrap well, and freeze for 2 to 3 months. Thaw overnight in the fridge before reheating. To refresh creaminess, add a splash of milk before reheating if the dish seems dry.

Reheating

Reheat covered in a 350 degrees Fahrenheit oven until hot in the center, about 20 to 30 minutes from chilled. For single servings, the microwave does the job quickly; cover to avoid splatter and heat to an internal temperature of 165 degrees Fahrenheit.

Meal prep considerations

Scalloped Potatoes And Ham is excellent for batch cooking. Portion into individual airtight containers for lunches or dinners. Avoid refreezing multiple times to maintain texture.

For creative ideas on using leftover ham beyond this casserole, see this helpful guide: + $(‘AI Agent’).item.json.output.Anchor2 + ‘.

FAQs: Frequently Asked Questions About Scalloped Potatoes And Ham

Scalloped Potatoes And Ham

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🥔 Creamy, cheesy comfort food that brings the family together around the dinner table
🍖 Hearty casserole combines tender scalloped potatoes with savory ham for a satisfying meal

• Total Time: 1 hour 20 minutes
• Yield: 6–8 servings 1x

Ingredients

Scale 1x2x3x

2 tablespoons butter for cooking the onion and greasing the casserole dish

1 yellow onion adds sweet, savory depth when lightly cooked

3 cups diced ham the salty, savory protein that makes this a meal

1 1/2 cups half-and-half lightens the sauce while keeping creaminess

1 1/2 cups heavy cream adds richness and silky texture to the sauce

1/4 cup flour thickens the cream into a clingy sauce for the potatoes

Black pepper to taste seasoning

3 pounds russet or Yukon Gold potatoes thinly sliced to cook evenly

1 cup grated cheddar cheese for sharp, classic flavor

1 cup grated Monterey Jack cheese for meltiness and mild creaminess

Chopped parsley fresh garnish to brighten the dish

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Instructions

1-First Step: Prep and mise en place Preheat your oven to 350 degrees Fahrenheit. Butter a large casserole dish so the potatoes and sauce do not stick. Wash 3 pounds of russet or Yukon Gold potatoes thoroughly, then slice them very thinly, about 1/8 inch thick, using a mandoline or a very sharp knife. Thin slices cook faster and give the casserole that classic tender-but-hold-shape texture.

2-Second Step: Cook the onion and ham Heat 2 tablespoons butter in a large skillet over medium heat. Add the chopped yellow onion and cook for 1 to 2 minutes until translucent. Stir in 3 cups diced ham and cook 3 to 4 minutes until heated through. Remove from heat and set aside. This step builds flavor and warms the ham so it layers nicely between the potatoes.

3-Third Step: Make the cream sauce In a microwave-safe container, warm 1 1/2 cups half-and-half and 1 1/2 cups heavy cream for about one minute, just until no longer cold. Whisk in 1/4 cup flour and black pepper to taste until fully combined and smooth. Avoid adding much salt since the ham and cheeses provide saltiness; add sparingly if needed.

4-Fourth Step: Combine the cheeses In a bowl, combine 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese and set aside. These cheeses give a balanced sharp and melty finish to the top and between layers.

5-Fifth Step: Layer the casserole Layer one-third of the potato slices in the buttered casserole dish. Add one-third of the ham and onion mixture, one-third of the cheese, and one-third of the cream mixture. Repeat layering two more times, ending with cheese and cream mixture on top. Press down gently so the layers settle and the sauce penetrates the potatoes.

6-Final Step: Bake and serve Cover the dish with foil and bake for 40 minutes. Remove the foil and bake an additional 20 minutes or longer until bubbly and hot and the top is golden. Total bake time is about 1 hour. Let the casserole rest 10 minutes before cutting into squares. Optionally sprinkle with chopped parsley before serving for a fresh pop of color.

Last Step:

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Notes

🥔 Use a mandoline to slice potatoes uniformly thin for even cooking and perfect texture
⏰ Assemble the casserole a day ahead and refrigerate – just let it sit at room temperature 30 minutes before baking
🧀 For extra flavor, add a pinch of nutmeg to the cream mixture and use freshly ground black pepper

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 420
• Sugar: 4 g
• Sodium: 890 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 85 mg