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Scalloped Potatoes and Ham is the ultimate cozy comfort dish—tender, thinly sliced potatoes layered with savory ham and baked in a rich, creamy, from-scratch sauce that turns silky and flavorful as it cooks. This version fixes the most common problems (watery sauce, undercooked potatoes, bland flavor) by using a simple roux, the right slice thickness, and a slow, even bake—so every bite comes out perfectly tender and creamy.
If you’re working with leftover ham, this is one of the best ways to use it up—be sure to check out my full collection of leftover ham recipes for even more easy, cozy dinner ideas. And if you love hearty comfort food like this, you might also enjoy my Crockpot Pork Tenderloin, Honey Garlic Pork Chops, or Cheddar Bay Biscuit Chicken Pot Pie.
✨ Before You Start
✨ Slice matters more than you think. Cut your potatoes about 1/8-inch thick so they cook evenly and turn perfectly tender—too thick and you’ll end up with firm centers.
✨ Use the right potatoes. Yukon Golds give you a naturally buttery texture, while Russets soften more and create that classic, cozy feel.
✨ Don’t skip the roux. This simple butter-and-flour base is what keeps the sauce creamy and prevents it from turning watery.
✨ Full-fat dairy = better results. Milk + heavy cream gives you richness and stability, so the sauce stays silky instead of separating.
✨ This takes time—and that’s a good thing. Scalloped potatoes need a slow bake to fully soften and absorb all that flavor.
What Are Scalloped Potatoes and Ham?
Scalloped potatoes and ham are a classic comfort-food dish made with thinly sliced potatoes, savory ham, and a creamy from-scratch sauce baked together until tender, bubbly, and golden. It’s hearty enough to serve as a cozy main dish, but familiar enough to bring to a holiday table as a side.
This version uses a simple roux to keep the sauce rich and creamy instead of watery, and the optional cheese on top gives it a golden finish without turning it into a full au gratin dish.
Scalloped Potatoes vs. Ham and Potato Casserole
Scalloped potatoes and ham are made with thinly sliced potatoes baked in a creamy, from-scratch sauce, giving you a classic, rich, and cozy dish.
Ham and potato casserole, on the other hand, is typically cheesier, quicker, and more flexible, often using shortcuts or chunked potatoes.
If you’re looking for a more traditional, slow-baked version, this scalloped potatoes and ham recipe is the way to go. For an easier, extra-cheesy option, try my Ham and Potato Casserole.
Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Butter + Flour: This creates a light roux, which thickens the sauce and keeps everything creamy and cohesive.
Onion + Garlic: These build a deeper, more savory flavor base—this is what separates a good version from a great one.
Milk + Heavy Cream: The combination gives you the perfect balance of richness and smooth texture without being overly heavy.
Potatoes: Slice them thin (1/8-inch) so they cook evenly and become tender all the way through.As they bake, they release starch that helps naturally thicken the sauce and create that creamy texture.
Ham: A great way to use up leftover ham—adds saltiness and hearty, savory flavor.
Cheddar Cheese (optional): Traditional scalloped potatoes don’t always include cheese, but adding it on top gives you a delicious golden finish. Sharp cheddar adds the most flavor, but you can also use Monterey Jack or Gruyère for a slightly different finish.
🥣 How to Make Scalloped Potatoes and Ham
Build the flavor base. Melt butter in a saucepan, then cook the onion until soft and lightly golden. Add garlic and cook briefly until fragrant.
Make the sauce. Stir in flour and cook for about a minute, then slowly whisk in the milk and cream. Let it thicken slightly until smooth and silky. Cook until the sauce coats the back of a spoon.
Layer the casserole. Arrange half the sliced potatoes in your baking dish, followed by half the ham, then pour over some sauce. Repeat the layers, finishing with sauce on top.
Bake low and slow. Cover loosely with foil and bake until the potatoes are tender—this is where the magic happens.
Finish uncovered. Remove the foil, add cheese if you like, and bake until bubbly and lightly golden.
Let it rest. Give it 10–15 minutes before serving so the sauce sets up perfectly.
⭐ Pro Tips
⭐ Slice evenly
Even slices cook at the same rate—this is the difference between tender potatoes and crunchy bites.
⭐ Don’t rush the bake
If the potatoes aren’t fully tender, keep going. This dish depends on slow, even cooking.
⭐ Season the sauce well
Potatoes soak up flavor, so a well-seasoned sauce makes all the difference.
⭐ Let it rest before serving
The sauce thickens as it cools slightly, giving you that creamy, cohesive texture.
⭐ Don’t skip the roux
It keeps the sauce creamy and prevents it from turning watery as it bakes.
⚠️ Common Mistakes
Potatoes still firm
They were sliced too thick or didn’t bake long enough.
Watery sauce
Skipping the roux or not letting the dish rest after baking.
Curdled sauce
Using low-fat dairy or cooking the sauce over too high heat.
Bland flavor
Not enough seasoning in the sauce or skipping the onion base.
Potatoes still firm
The dish wasn’t baked long enough—scalloped potatoes need time to fully soften.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
Store leftovers covered in the refrigerator for up to 4 days. The flavors deepen as it sits, making it just as delicious the next day.
Reheating
For larger portions, cover the dish with foil and reheat in a 350°F oven for 15–20 minutes, or until warmed through. If the casserole has been stored in a glass or ceramic baking dish, allow it to come to room temperature before placing it in a preheated oven to prevent shattering. Alternatively, transfer leftovers to an oven-safe pan before reheating.
Freezing
You can freeze scalloped potatoes and ham after baking and cooling completely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead
Assemble the dish up to 24 hours in advance, cover, and refrigerate. When ready to bake, add 10–15 minutes to the cooking time since the dish will be cold.
What to Serve With Scalloped Potatoes and Ham
Fresh + Crisp Sides
A fresh, bright side dish is the perfect way to balance the richness of creamy scalloped potatoes and ham. A 1905 Salad brings bold, tangy flavor and a satisfying crunch, while Pineapple Coleslaw adds a lightly sweet, refreshing contrast that pairs beautifully with the savory ham.
For something crisp and balanced, a Mediterranean Salad with a light vinaigrette keeps the meal feeling fresh without competing with the main dish.
Cozy Breads
A warm, soft bread is perfect for soaking up that creamy sauce. Garlic Bread or Garlic and Herb Parker House Rolls are always a great choice.
Sweet Finishes
Finish things off with something sweet and comforting like Peach Cobbler or Fudge Pie—both are easy, crowd-pleasing desserts that round out the meal perfectly.
Frequently Asked Questions
◆ What’s the difference between scalloped potatoes and au gratin?
Scalloped potatoes are traditionally made with a creamy sauce and no cheese, while au gratin potatoes include cheese throughout. This recipe keeps a classic creamy base with an optional cheesy topping.
◆ Why are my potatoes still hard?
This usually means they were sliced too thick or didn’t bake long enough. Be sure to slice them about 1/8-inch thick and bake until completely fork-tender.
◆ Can I make scalloped potatoes and ham ahead of time?
Yes! You can assemble the dish up to a day in advance and refrigerate it. When ready to bake, add a little extra time to ensure it heats through.
◆ Can you freeze scalloped potatoes and ham?
Yes, although the texture may soften slightly. For best results, freeze after baking and cooling completely.
◆ What’s the difference between scalloped potatoes and au gratin?
Scalloped potatoes are sliced potatoes baked in a creamy sauce, while au gratin potatoes include cheese throughout the dish. This recipe keeps a classic creamy base with an optional cheesy topping.
More Potato Recipes to Try
If you love cozy, comforting potato dishes like this, here are a few more favorites to add to your table.
- Hashbrown Casserole – creamy, cheesy, and always a crowd favorite
- Funeral Potatoes – rich, nostalgic, and irresistibly comforting
- Crock Pot Cheesy Potatoes – set-it-and-forget-it creamy comfort
- Make Ahead Mashed Potatoes – smooth, buttery, and stress-free
- Parmesan Potatoes – crispy edges with bold, savory flavor
- Smothered Potatoes – hearty, skillet-style comfort food
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Scalloped Potatoes with Ham
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme optional
- 3 pounds Yukon Gold or Russet potatoes peeled and sliced 1/8-inch thick
- 2 cups cooked ham diced into 1/2-inch pieces
- 1 to 1 1/2 cups freshly grated sharp cheddar cheese optional
Instructions
- Prep oven + dish. Preheat oven to 350°F and position rack in the lower third. Butter a 9x13-inch baking dish.
- Cook aromatics. Melt butter in a large saucepan over medium heat. Add onion and cook until soft and lightly golden, about 5–7 minutes. Stir in garlic and cook for 30 seconds.
- Make roux. Sprinkle flour over the onion mixture and whisk constantly for 1 minute to cook off the raw flour taste.
- Build sauce. Slowly whisk in milk and heavy cream until smooth. Add salt, pepper, and thyme (if using). Cook, whisking often, until the sauce thickens slightly and coats the back of a spoon. Remove from heat.
- Layer casserole. Arrange half the sliced potatoes in the baking dish. Top with half the ham, then pour over half the sauce. Repeat with remaining potatoes, ham, and sauce.
- Bake covered. Cover loosely with foil and bake for 75–90 minutes, or until potatoes are fork-tender.
- Finish uncovered. Remove foil, sprinkle cheese evenly over the top (if using), and bake uncovered for 15–20 minutes until bubbly and lightly golden.
- Rest + serve. Let stand 10–15 minutes before serving so the sauce thickens and sets.
OMG, I never thought to add ham to my scalloped potatoes! What a GENIUS idea!!! You always have the best recipe Kathleen, thank you!
Thanks so much Lindsey! You are too sweet! I hope you enjoy the Scalloped Potatoes and Ham 🙂