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Classic Cheesy Scalloped Potatoes and Ham Casserole

Close-up of a rich slice of scalloped potatoes and ham, showing layers of creamy sauce and a browned, cheesy crust.
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Make this creamy, cheesy scalloped potatoes and ham casserole. It is a hearty, satisfying comfort food perfect for family dinners or holiday gatherings.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1.5 cups diced cooked ham
  • 1 medium yellow onion, thinly sliced
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground 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. Place the sliced potatoes and diced ham in a large bowl. Set aside.
  3. Prepare the cheese sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
  4. Gradually whisk in the 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 saucepan from the heat. Stir in the salt, pepper, and nutmeg. Add 1.5 cups of the cheddar cheese and all of the Gruyere cheese. Stir until the cheese is melted and the sauce is smooth.
  6. Pour about one cup of the cheese sauce over the potato and ham mixture. Toss gently to coat everything evenly.
  7. Spread half of the potato and ham mixture into the prepared baking dish. Top with half of the thinly sliced onions. Pour half of the remaining sauce over this layer.
  8. Repeat the layering with the remaining potato mixture, onions, and sauce.
  9. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top layer.
  10. Bake uncovered for 60 to 75 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If the top browns too quickly, loosely cover the dish with foil for the last 15 minutes.
  11. Let the casserole rest for 10 minutes before serving.

Notes

  • For best results, slice your potatoes uniformly thin, about 1/8 inch thick. A mandoline slicer works well for this.
  • You can make this a make ahead scalloped potatoes dish by assembling it completely, covering it, and refrigerating it for up to 24 hours before baking. Add 10 to 15 minutes to the baking time if baking straight from the refrigerator.
  • If you are using leftover ham, ensure it is fully cooked before adding it to the casserole.

Nutrition

Find it online: https://cookincorner.com/scalloped-potatoes-and-ham-recipe/