Description
This Scalloped Potatoes and Ham recipe is creamy, cheesy, and comforting—a perfect way to use leftover ham. With tender potato layers baked in a rich sauce, it’s an easy family dinner or holiday side dish.
Ingredients
- 6 medium potatoes (Russet or Yukon Gold), peeled and thinly sliced
- 2 cups cooked ham, diced
- 4 tbsp butter
- 1 small onion, finely diced
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese (divided)
- ½ tsp garlic powder
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a medium saucepan, melt butter over medium heat. Add onion and cook until softened.
- Stir in flour and cook for 1 minute. Gradually whisk in milk and cream until smooth.
- Season with garlic powder, salt, and pepper. Stir in 1 cup of shredded cheese until melted.
- Spread a thin layer of sauce on the bottom of the prepared dish. Layer half of the potatoes, half of the ham, and half of the sauce. Repeat with remaining potatoes, ham, and sauce.
- Top with the remaining cheese. Cover with foil and bake for 40 minutes.
- Remove foil and bake for another 20–25 minutes, until potatoes are tender and the top is golden and bubbly.
- Rest for 10 minutes before serving. Garnish with parsley if desired.
Notes
- Slice potatoes thinly (about ⅛-inch) for even cooking.
- Add mozzarella, Gruyère, or Swiss for a cheesier, richer casserole.
- For a veggie boost, layer in spinach, broccoli, or peas.
- Prepare ahead: assemble up to 24 hours in advance, cover, and refrigerate until ready to bake.
- To reheat leftovers, cover with foil and bake at 350°F until warmed through.
- Prep Time: 20 minutes
- Cook Time: 65 minutes