Scalloped Potatoes and Ham is a classic old-fashioned comfort food with creamy sauce, melted cheese, and slices of tender ham and potatoes—perfect for leftover ham.
🥔Ingredients
Potatoes
Ham
Cheese—mild cheddar cheese or other
White Sauce—butter, onion, milk, all-purpose flour, salt, and black pepper
Jump To (scroll for more)
Featured Comment from Deanna I:
"5 stars. This recipe brought back great memories! It is actually better than my mom's."
This homemade scalloped potatoes and ham recipe is our favorite cheesy casserole we have made many times. A traditional recipe is perfect for using leftover ham from Easter or other holidays.
It is much easier to make from scratch than you would think using common ingredients with easy step-by-step photo instructions.
Make a half recipe for more of a "for two" size recipe if you want, but most people will have two servings, and the leftovers are wonderful.
👨🍳How to Make Scalloped Potatoes and Ham
1. Preheat oven to 350° convection or 375° conventional.
2. Scrub, peel, and slice 4 medium russet potatoes— 1 ½ to 2 pounds. Slice thin—about ⅜ inch thick. A mandolin is recommended if you have one. If you use a mandolin, please follow the manufacturer's safety instructions.
3. Chop 1 small onion. Chop or slice your ham into bite-size pieces.
4. Over medium-high heat, in a medium saucepan, melt 4 tablespoons of butter and add the onion. Cook until clearing—about 3-4 minutes.
5. Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning some.
6. Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well—about 3-4 minutes. During this part, add 1 teaspoon salt and ½ teaspoon black pepper.
7. Prep a 9 by 13 inch casserole dish with a coat of butter.
8. Add about ⅓ of the sliced potatoes—top with ⅓ of the ham, ½ cup of shredded cheese, and ⅓ of the sauce. Repeat twice, but with the top layer, add the cheese last and double to a full cup.
9. Cover with aluminum foil.
10. Bake for 90 minutes, then uncover and cook another 20-25 minutes until nicely brown and bubbling. Allow to sit for about 10 minutes before serving—do not skip this step.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏲️How long to cook scalloped potatoes and ham
It takes about 2 hours to get potatoes "fork tender" with no firmness to the potatoes.
Most reference recipes suggest a total cooking time of 60-70 minutes. While it is "done," the potatoes still have some firmness. Feel free to cook for the original recommended 40 minutes covered and 25 minutes uncovered if you want firmer potatoes.
✔️Tips to get it right every time
About the ham
This recipe is the perfect way to use leftover baked ham. If it has a sweet coating, like a honey glazed ham, rinse the sweet coating off under some running water.
Any ham that is "bite size" will work well. The amount of ham you use is flexible. About ¾ pounds and approximately 3 cups of sliced ham are suggested for this full-size recipe, but more or less is acceptable.
Dice ham will also work, but sliced ham is more traditional.
About the potatoes
Russet potatoes are usually used and should be peeled. Thinner-skinned potatoes like red or Yukon Gold potatoes may be used and don't need to be peeled. This recipe needs about 1 ½ to 2 pounds of sliced potatoes. A medium Russet potato is 6-8 oz.
Slice the potatoes about ⅜ inch thick but no thinner than ¼ inch thick. Use a mandolin if you have one, and please follow the manufacturer's safety instructions to prevent an unscheduled trip to the emergency room.
This recipe is for raw potatoes, not frozen potatoes, which will have an inferior texture. It is worth the little work to peel (optional) and slice.
Cheese choices
The cheese choice is a personal choice. Usually mild cheddar cheese, but sharp cheddar, Monterey Jack, or Gruyere is also commonly used. Mixing in some mozzarella cheese will add some creaminess.
While shredded cheese will generally be fine, if you get grainy results, shred your own from a block of cheese.
Other tips
The white sauce is a classic roux recipe and is easy to make with the instructions. For more details on making a roux, see Making Gravy from Scratch.
Do not skip letting the casserole rest for 10 minutes, which allows the sauce to set up and not be runny.
Other Recipes you will love
Check out this slow cooker version of Crock Pot Scalloped Potatoes, where you can add ham. Or try this 50-year-old recipe for Old Fashion Scalloped Potatoes. Also, see What to Do With Leftover Ham for ham ideas.
Or try some other easy casserole recipes, like Tuna Noodle Casserole, Crock Pot Chicken Pasta, or Chicken Broccoli Casserole.
⬇️How to make this a "for two" friendly recipe
This recipe is easy to cut in half, from 8 to 4 servings, but the work doesn't decrease much.
- Use a 6X9 or 8X8 pan for a half recipe.
- Adjust the number of servings in the recipe card from 8 to 4. That will do the math and change the ingredient amounts displayed.
- The amounts listed in the instructions do not adjust, so you must follow the quantities in the ingredients and not the instructions.
- Cooking time will be slightly shorter, so check early for fork tender.
How can I make scalloped potatoes and ham ahead?
Assemble completely and seal airtight. Refrigerate for 2-3 days. Freezing uncooked may change the texture and is not recommended. So, fully cook and cool before freezing for 1-2 months.
Serving
Serve ham and scalloped potatoes as a dinner entrée but will also work as a side dish. Since it is a heavy starch, serve it with a fresh green salad or a simple hot vegetable like corn, beans, or peas.
How to store leftovers?
For short-term storage of leftovers, seal well and refrigerate for 3-4 days. For longer-term storage, freeze for 1-2 months.
Reheating in the oven is preferred. If frozen, thaw overnight in the refrigerator before reheating.
❓FAQs
Scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce. Au Gratin means “with cheese.” So this recipe could be called Scalloped Potatoes, Au Gratin potatoes, or Scalloped Au Gratin potatoes.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Old Fashioned Scalloped Potatoes and Ham
Video Slideshow
Save this recipe to your inbox for later!
Get the recipe link via email to comeback later.
You may recieve the email without subscribing if you wish, but the subscription is convienent and has an easy one-ckick unsubscribe.
Ingredients
- 4 russet potatoes—medium - peeled and sliced thin.
- 1 onion - small chipped
- 4 tablespoons butter
- 4 tablespoons flour - ¼ cup
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups milk
- 2 cups shredded cheese of choice - Monterey Jack or cheddar are good choices
- ¾ pound ham - dice or cut into small bite size bites. About 3 cups. A bit more or less is fine.
Instructions
- Preheat oven to 350° convection or 375° conventional.
- Scrub, peel, and slice 4 medium russet potatoes— 1 ½ to 2 pounds. Slice thin—about ⅜ inch thick. A mandolin is recommended if you have one. If you use a mandolin, please follow the manufacturer's safety instructions.
- Chop 1 small onion. Chop or slice your ham into bite-size pieces.
- Over medium-high heat, in a medium saucepan, melt 4 tablespoons of butter and add the onion. Cook until clearing—about 3-4 minutes.
- Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning some.
- Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well—about 3-4 minutes. During this part, add 1 teaspoon salt and ½ teaspoon black pepper.
- Prep a 9 by 13 inch casserole dish with a coat of butter.
- Add about ⅓ of the sliced potatoes—top with ⅓ of the ham, ½ cup of shredded cheese, and ⅓ of the sauce. Repeat twice, but with the top layer, add the cheese last and double to a full cup.
- Cover with aluminum foil.
- Bake for 90 minutes, then uncover and cook another 20-25 minutes until nicely brown and bubbling. Allow to sit for about 10 minutes before serving—do not skip this step.
Recipe Notes
Pro Tips:
- Easy to cut in half. See the instructions in the post.
- Use a mandolin to slice the potatoes to save your fingers and time. But be careful with the mandolin.
- Use potatoes of your choice, but I like Russets.
- Cheese of your choice. I use mild cheddar or Monterey Jack.
- The cooking time is longer than some other recipes. Discussed in the post.
- I scale this up or down depending on how much leftover ham I have.
- Make ahead and refrigerate for 2 days before baking. Freezing before baking is not suggested.
- Leftovers are good refrigerated for 3-4 days and can be frozen for 1-2 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
The inspiration recipe is a Pioneer Woman recipe on Food Network but highly modified by my old memories. Some of the changes are simplifying the instructions, decreasing the fat, and, most importantly, changing the cooking time for the perfect texture.
Editor's Note: This recipe was originally published on April 12, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Mona says
Can you bake it ahead and reheat next day??
Dan Mikesell AKA DrDan says
Hi Mona,
Welcome to the blog.
Absolutely, like many casseroles, this is even better reheated. I would reheat in the oven at about 350 covered with foil. The time will depend on size and thickness but you will want to get it to 150-160 for serving. It could easily take an hour or more.
Dan
Norma says
Actually, “au gratin” means “with crumbs”. The original French au gratins had a buttery crumb topping, not cheese.
That being said, your recipe is nearly identical to what I have been making for decades. Sometimes I add cheese, but not always.
Dan Mikesell AKA DrDan says
Hi Norma,
Welcome to the site.
That is what happens when you take definitions from cooking reference sites.
But it is wonderful comfort food and I now want to go buy some ham just to make this.
Thanks for the note and language correction. And the rating.
Dan
Mary says
Why do scallop potatoes curdled ?
Dan Mikesell AKA DrDan says
Hi Mary,
Welcome to the blog.
Cheese is curdled milk really so that is one souces but most cheese is fairly stable but old or poor quality cheese may separate.
Curdle milk happens when the milk proteins are coagulating and separating from the other components of milk. Generally from prolonged boiling or adding an acid like wine, tomatoes, vinegar or lemon juice. Older milk will curdle easier.
You can prevent curdling generally by using fresh milk and bringing up to temperature for a sauce slowly. Don’t add an acid. And starches like flour are a great help in preventing curdling.
So in this recipe, make the roux. Add the milk and heat slowly to a light boil and whisk continuously until thickened.
I hope that helps.
Dan
Sara Miner says
I have found if you use cake flour you won’t have the curdle problem! I like my scalloped potatoes without the cheese and I love cheese!
Renny2fast@yahoo.com says
This was really good. Used half and half, 4 state cheddar cheese. Bought packaged diced ham. Will keep this one for sure. Thanks for the recipe.
TAmmy says
CAn this be froze?
Dan Mikesell AKA DrDan says
Yes, you can freeze this either before or after cooking. Should be good for 3-4 months frozen.
Dan
Sandra says
Questions-can this be prepared ahead and refrigerated? I’m concerned about it Being warm, refrigerated and then heated again. I’d appreciate your opinion.
Dan Mikesell AKA DrDan says
Hi Sandra,
Welcome to the blog.
Yep. Make it up, Cover with foil and refrigerate. I would only do 2-3 days though. Some would say 4 days but I think that is a bit long.
Dan
VICKIE SOTO says
I just made this. I used your recipe as a guide. So so happy with the way it turned out. Cooked mine completely on top of the stove, because of time ...then transferred to a baking dish. Slid it in the small oven to melt cheese snd to make it look nice like yours. Thank you so much for your kind help and directions.
Jan says
I made this last night for dinner. It was my first time making a Bechamel sauce from scratch. It was wonderful! I did add some fresh garlic and a pinch of nutmeg, but it honestly didn’t need anything more! Will definitely make this again and I’m sure I’ll use the sauce in other recipes.
DrDan says
Hi Jan,
Welcome to the blog.
This is one of our favorite comfort foods. I occasional will just buy ham to do this when we don't have leftovers.
Thanks for the note.
Dan
Mandy Roberts says
This recipe is very close to the one I've used for years. The main difference is I ore-cook my potatoes. They boil for a few minutes while I make the Bechamel. Then I layer per the recipe, pop it in the oven without foil, and voila! It's done in 30-40 minutes!
DrDan says
Hi Mandy,
Welcome to the blog.
I like the cooking of the potatoes ahead. It would eliminate the need for my prolonged cooking. Thanks for the tip.
And thanks for the note also.
Dan
Nancy says
That would just make more work and more cleanup items.that would just make more work and more cleanup.
Syndee Mears says
I like to microwave potatoes for a bit prior to slicing so they soften just enough to take less time to bake in the oven. Very excited to try this recipe tonight!
Barb B says
I made this tonight. It was the best I have ever had. Thank you!
DrDan says
Hi Barb,
Welcome to the blog.
Glad it worked for you so well and thanks for the note.
Dan
Lisa Andrews says
These were by far the best scalloped potatoes I ever had! Will definitely make again.
Thank you for the recipe
DrDan says
Hi Lisa,
Welcome to the blog.
The main difference is the cooking time which makes the potatoes more tender and helps all the flavors come together better.
Thanks for the note.
Dan
Karen says
Made the scallop potatoes for dinner tonight. I was craving my mom's. She always made hers in an electric skillet but I never took the time to see how she prepared. This was very close to hers!!! I enjoyed it very much. I did not add cheese though,wanted it to be just the scalloped potatoes and ham. I will be looking into more of your recipes,always trying to find new ones!!
DrDan says
Hi Karen,
Welcome to the blog.
Glad it worked well for you. I always say a recipe is just guidelines and meant to be modified to your needs.
Thanks for the note.
Dan
Michelle says
I have made this twice in the last 2 weeks. Great recipe. Couple modifications. Used less ham 11/2 cup and increases potatoes and onion. Only used half the cheese in one batch. Worked great. Added 1/8 teaspoon dill weed. Whatever your preference in modifying this is a great base recipe, Thank You
Chris says
Hello!
Thank you for the helpful hints on the cook time! I cooked it for 6 of us tonight along with some fried cabbage and there were Zero left-overs! It will keep this in my cooking arsenal. Thanks again!
Chris
DrDan says
Hi Chris.
Welcome to the blog.
I think the cooking time is the most important thing. It gets it to that comfort food stage.
Thanks for the note and Happy New Years.
Dan
Amy says
Awesome.....my husband said he tasted like his grandmas.
DrDan says
Hi Amy,
Welcome to the blog and sorry for the delayed response.
It is a recipe we try to do every few months. I have been known to buy a ham just to do this.
Thanks for the note and Happy New Years.
Dan
Heidi says
Made this tonight using half and half, a t of thyme, 2t. of a smoked mozzarella spice and Irish Chedder for my cheese. The two cooks at the table said it was the very best they have ever had. Thank you so much for your recipe. I will always make it this way now. Merry Christmas 🎄🎁
DrDan says
Hi Heidi,
Welcome to the blog. Sorry for the delayed response.
It is so nice to see somebody use t for teaspoon. I thought I was the only one left. I had so many complaints, I had to edit the blog to eliminate them. I don't have them all replaced yet.
Thanks for the suggestions.
And thanks for the note and hope you had a great holiday.
Dan
Heidi says
Delayed? You are silly, it is the holidays. Happy New Year. Making again today to take to my nephew who just graced me with a new great niece. Also, a couple things I loved about your recipe. I like that the bechamel and the cheese were put on separately and the longer cooking time. I also like my ‘tators cooked thoroughly.