There’s just something magical about a dish that takes you straight back to the warmth of your grandmother’s kitchen, isn’t there? For me, that dish is often a bubbling, golden-brown casserole, rich with creamy potatoes and savory ham. I remember chilly evenings when the aroma of baked goodness would fill our home, promising comfort and contentment.
My Scalloped Potatoes with Ham recipe captures that exact feeling—a true hug in a dish, perfect for family dinners or a comforting weeknight meal. It is a timeless classic, yet completely approachable for any home cook. This ultimate Scalloped Potatoes with Ham brings together tender potato slices, salty ham, and a velvety cheese sauce for an unforgettable experience.
Trust me, once you try this incredible Scalloped Potatoes with Ham, it will become a cherished part of your culinary repertoire.
Why You’ll Love This Scalloped Potatoes with Ham Recipe
This Scalloped Potatoes with Ham recipe is more than just a meal; it is an experience. Firstly, its sheer comfort factor is off the charts. Imagine tender, thinly sliced potatoes baked until gloriously soft, nestled in a creamy, cheesy sauce, and studded with flavorful pieces of ham.
Each bite delivers a perfect balance of textures and tastes. Secondly, it is surprisingly easy to prepare. While it looks impressive, the steps are straightforward, making it ideal for both novice and experienced cooks. You will master this Scalloped Potatoes with Ham in no time!
Furthermore, this dish is incredibly versatile. It works beautifully as a hearty main course, especially when paired with a light salad. Alternatively, it serves as a spectacular side dish for a holiday feast or a weekend roast.
Moreover, Scalloped Potatoes with Ham is a fantastic way to utilize leftover ham, transforming it into something truly special. This recipe feeds a crowd and makes fantastic leftovers, so you always have a delicious option ready to go. You will undoubtedly appreciate how the simple ingredients come together to create such a profound depth of flavor in this ham and potato casserole. It is a genuine crowd-pleaser that consistently earns rave reviews!
Ingredients You’ll Need
Crafting the perfect Scalloped Potatoes with Ham begins with fresh, quality ingredients. Here’s everything you will need to create this incredibly comforting dish:
- 2 tablespoons unsalted butter, plus extra for greasing
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1 cup chicken broth (or vegetable broth)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste, depending on ham saltiness)
- 3 pounds Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 cups cooked ham, diced into 1/2-inch pieces
- 2 cups shredded Gruyere cheese, divided
- 1 cup shredded sharp cheddar cheese, divided
- 1/4 cup fresh parsley, chopped, for garnish (optional)
Substitutions & Variations
One of the beautiful things about Scalloped Potatoes with Ham is its adaptability. Feel free to experiment with these substitutions and variations to make it your own:
* Potatoes: While Russet and Yukon Gold potatoes offer the best creamy texture, you can also use red potatoes for a slightly firmer bite. For a sweeter twist, try adding some thinly sliced sweet potatoes into the layers.
* Ham: If you do not have cooked ham, consider using cooked turkey breast, smoked chicken, or even a hearty beef bacon for a different flavor profile.
For a vegetarian version, simply omit the ham and add more vegetables like sautéed mushrooms, spinach, or roasted bell peppers.
* Cheese: Gruyere and sharp cheddar provide a wonderful depth of flavor, but you can certainly swap them out. Provolone, Fontina, Monterey Jack, or even a blend of Italian cheeses would work well in this creamy Scalloped Potatoes with Ham.
* Aromatics: Feel free to swap yellow onion for shallots or leeks for a milder onion flavor. Adding a pinch of smoked paprika or a sprig of fresh thyme to the sauce can also introduce lovely herbal notes.
* Add-ins: Boost the vegetable content by layering in frozen peas, corn, or blanched broccoli florets along with the potatoes and ham.
This makes your Scalloped Potatoes with Ham even more robust.
* Spice It Up: A pinch of cayenne pepper or a dash of hot sauce in the cheese sauce adds a subtle kick, elevating the flavor of this classic Scalloped Potatoes with Ham.
Step-by-Step Instructions
Creating a perfectly creamy and comforting Scalloped Potatoes with Ham is a rewarding process. Follow these detailed steps for a flawless result:
1. Prepare Your Baking Dish & Preheat Oven: First, preheat your oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish.
This prevents sticking and adds extra flavor to your Scalloped Potatoes with Ham.
2. Sauté Aromatics: In a large saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat.
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Do not let the garlic brown.
3. Make the Roux: Sprinkle the flour over the softened onions and garlic. Cook, stirring constantly, for 1-2 minutes to create a roux.
This crucial step helps thicken your cheese sauce for the Scalloped Potatoes with Ham.
4. Whisk in Liquids: Gradually whisk in the warmed milk and chicken broth, a little at a time, ensuring no lumps form.
Continue whisking until the sauce is smooth and begins to thicken, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
5.Season the Sauce: Remove the saucepan from the heat. Stir in the ground nutmeg, black pepper, and salt. Taste and adjust seasoning as needed, remembering that the ham and cheese will add more saltiness to your Scalloped Potatoes with Ham.
6. Add Cheese to Sauce: Stir 1 cup of Gruyere cheese and 1/2 cup of cheddar cheese into the warm sauce until completely melted and smooth. This creates a rich, velvety cheese sauce for your Scalloped Potatoes with Ham.
7. Layer the Casserole: Arrange one-third of the thinly sliced potatoes in an even layer at the bottom of your prepared baking dish. Top with half of the diced ham.
Drizzle generously with one-third of the cheese sauce. Sprinkle with 1/2 cup of the remaining shredded Gruyere and 1/4 cup of the remaining cheddar cheese.
8.Repeat Layers: Create a second layer with another one-third of the potatoes, the remaining half of the ham, another third of the cheese sauce, and the remaining 1/2 cup of Gruyere and 1/4 cup of cheddar cheese.
9. Final Layer: Finish with the remaining one-third of the potatoes, followed by the last of the cheese sauce.
Spread it evenly to cover all the potatoes.
10. Bake: Cover the baking dish tightly with aluminum foil.
Bake for 60 minutes.
11. Uncover and Brown: Remove the foil.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the Scalloped Potatoes with Ham. Continue baking, uncovered, for another 20-30 minutes, or until the potatoes are tender (test with a fork) and the top is bubbly and golden brown.
12. Rest and Serve: Allow the Scalloped Potatoes with Ham to rest for at least 10-15 minutes before serving. This resting time helps the sauce set, making it easier to slice and serve. Garnish with fresh parsley, if desired.
Pro Tips for Success
Achieving perfect Scalloped Potatoes with Ham involves a few key techniques. Follow these pro tips for the best results every time:
* Slice Potatoes Evenly: Uniformly thin slices (about 1/8-inch thick) are crucial for even cooking. A mandoline slicer is incredibly helpful here, ensuring consistency and making the task quick and easy. If slicing by hand, take your time for the best Scalloped Potatoes with Ham.
* Don’t Rinse Sliced Potatoes: Unlike some potato dishes, do not rinse the sliced potatoes for Scalloped Potatoes with Ham. The starch on the potatoes actually helps to thicken the sauce, contributing to that wonderfully creamy consistency.
* Warm Your Milk: Warming the milk before adding it to the roux helps prevent lumps and ensures a smoother, more uniform cheese sauce for your Scalloped Potatoes with Ham.
* Season Generously: Potatoes soak up a lot of flavor. Do not be shy with salt and pepper in both the sauce and between the layers. Taste your sauce before layering to ensure it is perfectly seasoned for the Scalloped Potatoes with Ham.
* Avoid Overcrowding: Use a baking dish that allows for a good, even layer of potatoes and sauce. Overcrowding can lead to uneven cooking and a watery final dish. This Scalloped Potatoes with Ham needs room to breathe!
* Cover During Initial Bake: Covering the casserole with foil for the first part of baking helps steam the potatoes, ensuring they cook through beautifully before the top gets too brown. This step is vital for tender Scalloped Potatoes with Ham.
* Let It Rest: This is a non-negotiable step!
Allowing the Scalloped Potatoes with Ham to rest for 10-15 minutes after baking allows the sauce to settle and thicken further. This means cleaner slices and a less runny dish.
* Check for Doneness: Potatoes should be fork-tender.
If they are still firm after the recommended baking time, cover the dish again and continue baking until they reach the desired tenderness. Every oven is different, so adjust accordingly for your perfect Scalloped Potatoes with Ham.
Storage & Reheating Tips
Enjoying your delicious Scalloped Potatoes with Ham beyond the first meal is simple with proper storage and reheating techniques.
* Storage: First, allow the Scalloped Potatoes with Ham to cool completely to room temperature. Then, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. Store in the refrigerator for up to 3-4 days.
* Freezing: Yes, Scalloped Potatoes with Ham freezes reasonably well! Once completely cooled, you can freeze it in the baking dish (if freezer-safe and well-covered) or in individual portions. Wrap tightly in plastic wrap, then foil, to prevent freezer burn.
It will keep for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
* Reheating (Oven): For the best results, reheat Scalloped Potatoes with Ham in the oven.
Preheat your oven to 350°F (175°C). If reheating a large portion, cover it loosely with foil to prevent drying out. Bake for 20-30 minutes, or until heated through and bubbly.
* Reheating (Microwave): For individual servings, the microwave works well. Place a portion of Scalloped Potatoes with Ham on a microwave-safe plate, cover it, and heat for 2-4 minutes, stirring halfway through, until thoroughly warmed. While convenient, the microwave may not crisp up the top as nicely as the oven does.
What to Serve With This Recipe
Scalloped Potatoes with Ham is a robust and satisfying dish that can stand alone as a main course, but it also pairs beautifully with a variety of accompaniments. Here are some suggestions to round out your meal:
* Fresh Green Salad: A crisp, light green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the Scalloped Potatoes with Ham. Think mixed greens, cherry tomatoes, and cucumber.
* Steamed or Roasted Vegetables: Balance the meal with some vibrant vegetables.
Steamed asparagus, green beans with a squeeze of lemon, or roasted broccoli florets make excellent choices alongside Scalloped Potatoes with Ham.
* Crusty Bread: A warm, crusty baguette or a rustic artisan bread is perfect for soaking up any extra creamy sauce from your Scalloped Potatoes with Ham.
* Simple Protein: If you are serving the Scalloped Potatoes with Ham as a side dish, a lean protein like roasted chicken breast, pan-seared fish, or even a simple grilled steak would complement it wonderfully.
* Applesauce or Fruit Compote: The slight sweetness and acidity of applesauce can cut through the richness of the ham and cheese, offering a delightful palate cleanser. This is a classic pairing that works beautifully with ham.
FAQs
Can I make Scalloped Potatoes with Ham ahead of time?
Absolutely! You can assemble the entire Scalloped Potatoes with Ham casserole up to 24 hours in advance. Prepare it through step 9, cover it tightly, and refrigerate.
When ready to bake, let it sit at room temperature for 30 minutes while your oven preheats, then bake as directed, adding an extra 10-15 minutes to the covered baking time. This makes Scalloped Potatoes with Ham perfect for entertaining.
What kind of potatoes are best for Scalloped Potatoes with Ham?
Russet or Yukon Gold potatoes are generally considered the best choice for Scalloped Potatoes with Ham. Russets break down slightly and contribute to the creamy texture, while Yukon Golds hold their shape well and offer a buttery flavor. Avoid waxy potatoes like red new potatoes, as they can become too firm in a gratin.
Why is my Scalloped Potatoes with Ham watery?
Several factors can cause watery Scalloped Potatoes with Ham. First, ensure your sauce is thick enough before layering; it should coat the back of a spoon. Second, avoid overcrowding the baking dish, as this can trap too much moisture.
Third, ensure the potatoes are fully cooked, as undercooked potatoes release more moisture. Finally, letting the dish rest after baking is crucial; it allows the sauce to set and thicken.
Can I freeze Scalloped Potatoes with Ham?
Yes, Scalloped Potatoes with Ham freezes well. Let it cool completely, then wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven for the best texture.
How do I prevent the potatoes from being undercooked?
To ensure tender potatoes in your Scalloped Potatoes with Ham, make sure they are sliced uniformly thin (1/8-inch). Covering the dish for the initial baking period helps steam them thoroughly. If, after the recommended baking time, a fork does not easily pierce the potatoes, simply cover the dish again with foil and continue baking until they are perfectly tender.
Nutrition Information (per serving)
Below is an estimated nutritional breakdown for one serving of Scalloped Potatoes with Ham. Please note that these values are approximate and can vary based on specific ingredient brands, portion sizes, and preparation methods.
| Nutrient | Amount (Estimated) |
|---|---|
| Calories | 450 kcal |
| Total Fat | 25g |
| Saturated Fat | 15g |
| Cholesterol | 80mg |
| Sodium | 850mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 3g |
| Total Sugars | 5g |
| Protein | 20g |
| Vitamin A | 10% DV |
| Vitamin C | 30% DV |
| Calcium | 35% DV |
| Iron | 15% DV |
Scalloped Potatoes with Ham
- Total Time: 100 mins
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Scalloped Potatoes with Ham recipe is a comforting and easy-to-make casserole featuring tender potato slices, savory ham, and a velvety cheese sauce.
Ingredients
- 2 tablespoons unsalted butter, plus extra for greasing
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1 cup chicken broth (or vegetable broth)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste, depending on ham saltiness)
- 3 pounds Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 cups cooked ham, diced into 1/2-inch pieces
- 2 cups shredded Gruyere cheese, divided
- 1 cup shredded sharp cheddar cheese, divided
- 1/4 cup fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly butter a 9×13-inch baking dish
- In a large saucepan, melt the butter over medium heat, add the diced onion and cook until softened, then add minced garlic
- Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes to create a roux
- Gradually whisk in the warmed milk and chicken broth, stirring until the sauce thickens
- Remove the saucepan from heat and season the sauce with nutmeg, black pepper, and salt. Stir in 1 cup of Gruyere and 1/2 cup of cheddar until melted
- Layer one-third of the potatoes in the baking dish, followed by half of the ham and a third of the cheese sauce. Repeat the layers
- Finish with the last of the potatoes and cheese sauce on top
- Cover with foil and bake for 60 minutes
- Uncover, sprinkle remaining cheese on top, and bake for an additional 20-30 minutes until bubbly and golden brow
- Let rest for 10-15 minutes before serving and garnish with fresh parsley if desired
Notes
Warm your milk before adding it to the roux to ensure a smooth cheese sauce.
Let the casserole rest after baking for cleaner slices.
- Prep Time: 20 mins
- Cook Time: 80 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg