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Ultimate Creamy Cheesy Scalloped Potatoes and Ham Casserole

A close-up of a rich slice of scalloped potatoes and ham with a bubbly, browned cheese topping.
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I’m Alex, and I’m happy you found this recipe. This creamy, cheesy scalloped potatoes and ham casserole uses simple steps to create a satisfying comfort food favorite, perfect for using leftover ham.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups diced cooked ham (leftover ham works well)
  • 1 medium yellow onion, thinly sliced
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyère cheese (or Swiss cheese)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large saucepan, melt the butter over medium heat. Add the sliced onion and cook until soft, about 5 minutes. Do not brown the onions.
  3. Whisk the flour into the melted butter and onions. Cook, stirring constantly, for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the warm milk until the sauce is smooth. Bring the mixture to a simmer, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. This is your savory ham and cream sauce base.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Stir in 1 cup of the cheddar cheese and all of the Gruyère cheese until melted and smooth.
  6. In the prepared baking dish, arrange half of the thinly sliced potatoes in an even layer. Sprinkle half of the diced ham evenly over the potatoes. Pour half of the cheese sauce over the layers.
  7. Repeat the layering process: remaining potatoes, remaining ham, and the rest of the cheese sauce.
  8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  9. Remove the foil. Sprinkle the remaining 1 cup of cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  10. Let the cheesy potato casserole with ham rest for 10 minutes before serving.

Notes

  • For a make ahead scalloped potatoes option, assemble the entire casserole (without the final cheese topping) up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, add 15 minutes to the covered baking time.
  • If you prefer a slow cooker scalloped potatoes and ham version, layer ingredients as directed, but use a slow cooker safe dish or line your slow cooker insert with foil. Cook on LOW for 5-6 hours or HIGH for 3 hours. Add the final cheese topping during the last 30 minutes of cooking.
  • Using pre-shredded cheese melts smoother; if using block cheese, shred it yourself for the best texture.

Nutrition

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

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