Scalloped Potatoes with Ham

The smell of this baking still takes me back to my grandmother's tiny kitchen, where she'd prop the oven door open just enough to warm the entire apartment. She made scalloped potatoes for Sunday dinners, but my version with ham came from a happy accident one Tuesday when I needed to use up leftover holiday ham. Now it's the dish my family requests most often.

Last winter my neighbor texted me at 6 PM because her husband had surgery and she needed something hearty. I brought over a pan of this still warm from the oven. She called me two days later to say it was the first real meal he'd eaten all week, and that tiny moment made me realize how much food can actually matter when people need it most.

Ingredients

• Yukon Gold or Russet potatoes: I've found Yukon Golds hold their shape better while still getting that perfect tenderness, but Russets work beautifully too if that's what you have on hand
• Cooked ham: Dicing it into small cubes ensures every bite gets some of that salty savory goodness throughout the layers
• Unsalted butter: Starting with unsalted lets you control the salt level completely since the ham already brings plenty of seasoning
• Onion and garlic: These cook down into the sauce base, giving subtle depth without overpowering the delicate potato flavor
• Allpurpose flour: This creates the roux foundation that thickens your sauce into something velvety and rich
• Whole milk and heavy cream: The combination gives you richness without being too heavy I've tried using just milk and it's just not the same
• Gruyère and sharp cheddar: Gruyère melts into that gorgeous smooth sauce while cheddar brings the sharp tangy flavor punch we all crave
• Parmesan: This forms the most incredible golden crust on top that everyone fights over

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and butter your baking dish really thoroughly I learned the hard way that cheese sticks to everything

Build your flavor foundation:

Melt butter in your large saucepan over medium heat, cook the onion until it's soft and translucent, then add garlic for just one minute so it doesn't burn

Create the roux:

Sprinkle in the flour and whisk constantly for 1 to 2 minutes you want it to bubble and cook without browning

Make it saucy:

Slowly whisk in the milk and cream, taking your time to prevent any lumps, then simmer for 3 to 4 minutes until it thickens enough to coat the back of a spoon

Season and cheese it up:

Remove from heat, stir in salt, pepper, nutmeg, and half your cheeses until everything melts into this gorgeous smooth sauce

Layer it up:

Start with half the potatoes, followed by half the ham, then half that incredible cheese sauce, and repeat the pattern ending with sauce on top

Top it off:

Sprinkle all your remaining cheeses over the top this is what creates that irresistible golden crust everyone loves

Bake covered:

Cover with foil and bake for 45 minutes this steams the potatoes perfectly so they get tender throughout

Create the crust:

Remove foil and bake another 25 to 30 minutes until the top is golden brown and bubbling around the edges

The hardest part:

Let it rest for 10 minutes before serving this helps the sauce set slightly so everything holds together when you scoop it

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My daughter asked for this at her birthday dinner instead of cake, which still makes me laugh every time I think about it. There's something about this dish that feels like being wrapped in a warm blanket on a cold day, and I think that's why it shows up at so many of our family celebrations now.

Make It Ahead Like A Pro

I assemble this the night before Thanksgiving every single year, cover it tightly, and keep it in the refrigerator. The potatoes actually absorb some of the sauce overnight, making it even creamier. Just add 10 to 15 minutes to the covered baking time if it's cold from the fridge.

The Ham Question

Sometimes I use leftover holiday ham, sometimes I buy a small ham steak just for this recipe. Both work perfectly fine. I've even made it with thickcut bacon cooked and crumbled when that's what I had, though the texture is different. Smoked turkey works beautifully too if you need to avoid pork.

Cheese Adventures

Once I made this with only sharp cheddar because I forgot to buy Gruyère, and while it was still good, I really missed that smooth nutty flavor. The combination matters. But I have successfully swapped in Emmental or Swiss when Gruyère was too expensive, and nobody at my table noticed the difference.

• Grate your own cheese instead of buying pre shredded it melts so much better
• If the top browns too fast, tent loosely with foil for the last 10 minutes
• Leftovers reheat surprisingly well in the microwave with a splash of milk

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This is the kind of recipe that turns an ordinary Tuesday dinner into something that feels special, without requiring any fancy techniques or ingredients. Just simple layers of comfort, baked until bubbly and golden.

Questions & Answers

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal for even slicing and tender layering.

→ Can I substitute the ham?

Yes, smoked turkey or chicken can be used for a different protein option.

→ How is the cheese sauce made?

The sauce starts with a roux of butter and flour, then milk and cream are whisked in and thickened. Gruyère, cheddar, and Parmesan cheeses are melted into the sauce for richness.

→ What is the baking time?

The dish bakes covered for 45 minutes, then uncovered for 25–30 minutes until potatoes are tender and the top is golden.

→ Can this be prepared ahead of time?

Yes, it can be assembled up to one day in advance, covered, and refrigerated until ready to bake.

→ Any tips for extra flavor?

Adding a pinch of cayenne pepper to the sauce provides a subtle heat boost.