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Ultimate Cheesy Scalloped Potatoes and Ham Casserole

A close-up of a creamy, baked dish of scalloped potatoes and ham with a bubbly, golden-brown cheese crust.
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Make this rich, creamy, and cheesy scalloped potatoes and ham casserole. It is a perfect comfort food dish, ideal for using leftover ham from holidays or serving as a hearty weeknight dinner.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1.5 cups cooked ham, diced
  • 1 medium yellow onion, finely chopped
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Gruyère cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Place the thinly sliced potatoes in a large bowl of cold water to prevent browning while you prepare the sauce. Drain well before using.
  3. Make the cheese sauce: In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  5. Gradually whisk in the warm milk until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens enough to coat the back of a spoon, about 5-7 minutes.
  6. Remove the saucepan from the heat. Stir in the heavy cream, 1.5 cups of the cheddar cheese, Gruyère cheese, salt, pepper, and nutmeg until the cheese is fully melted and the sauce is smooth.
  7. Layer the casserole: Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish.
  8. Arrange half of the drained potato slices over the sauce. Sprinkle evenly with half of the diced ham.
  9. Pour half of the remaining cheese sauce over the ham and potatoes.
  10. Repeat the layers: Add the remaining potatoes, followed by the remaining ham, and top with the rest of the cheese sauce.
  11. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top layer.
  12. Bake uncovered for 60 to 75 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown. If the top browns too quickly, loosely cover it with foil for the last 15 minutes.
  13. Let the casserole rest for 10 minutes before you serve it.

Notes

  • You can prepare this entire casserole, cover it, and refrigerate it for up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking straight from the refrigerator.
  • For a sharper flavor, substitute half of the cheddar cheese with Monterey Jack.
  • Use leftover holiday ham for the best flavor in this creamy potato bake with ham.

Nutrition

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