Scalloped Potatoes with Ham (Printable)

Tender sliced potatoes and ham baked in a rich creamy cheese sauce for comforting meals.

# What You'll Need:

→ Potatoes & Ham

01 - 3.5 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 9 oz cooked ham, diced

→ Sauce

03 - 4 tbsp unsalted butter
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1/3 cup all-purpose flour
07 - 3 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/4 tsp ground nutmeg

→ Cheese

12 - 2 cups shredded Gruyère cheese
13 - 1 cup shredded sharp cheddar cheese
14 - 1/4 cup grated Parmesan cheese

→ Garnish (optional)

15 - 2 tbsp chopped fresh parsley

# How-To Steps:

01 - Preheat the oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Melt butter in a large saucepan over medium heat. Sauté onion until softened, about 3 to 4 minutes. Add garlic and cook for 1 minute.
03 - Whisk in flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in milk and cream, stirring continuously to prevent lumps.
04 - Simmer the sauce for 3 to 4 minutes until thickened. Season with salt, pepper, and nutmeg. Remove from heat and stir in half of the Gruyère and cheddar cheeses until melted.
05 - Place half the sliced potatoes in the baking dish. Top with half the diced ham and pour over half the cheese sauce. Repeat with remaining potatoes, ham, and sauce.
06 - Sprinkle the remaining Gruyère, cheddar, and all the Parmesan cheese evenly on top.
07 - Cover the dish with foil and bake for 45 minutes.
08 - Remove the foil and bake for an additional 25 to 30 minutes until the potatoes are tender and the top is golden brown.
09 - Allow to rest for 10 minutes before serving. Garnish with chopped parsley if desired.

# Expert Suggestions:

01 -
  • The cheese sauce creates this incredible velvety texture that seeps into every single layer of potato
  • It's one of those rare comfort foods that actually improves overnight, making it perfect for makeahead meals
02 -
  • Slice your potatoes as thinly and evenly as possible I use a mandoline now after years of struggling with knife slices that cooked unevenly
  • The sauce might look thin at first but it will thicken beautifully in the oven, so don't be tempted to add more flour
03 -
  • The nutmeg is my secret ingredient it sounds weird but it makes the cheese sauce taste restaurant quality
  • Use a wide shallow dish rather than a deep one so the top layer gets maximum crispy cheese coverage
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