Cheesy Scalloped Potatoes and Ham

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Cheesy Scalloped Potatoes and Ham

Description

Cheesy Scalloped Potatoes and Ham is a comforting, creamy casserole made with thinly sliced potatoes, savory diced ham, onions, and plenty of melted cheese. The potatoes bake slowly in a rich, creamy sauce until tender, while the cheese forms a golden, bubbly crust on top. It’s hearty enough for a main dish and makes an excellent side for family dinners, holidays, or potlucks.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Servings: 6–8
  • Difficulty: Easy
  • Cuisine: American
  • Course: Main Dish / Side Dish

Ingredients

  • 2½ pounds potatoes, peeled and thinly sliced
  • 2 cups cooked ham, diced
  • 1 small onion, finely chopped
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese, divided
  • ½ cup shredded Parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon paprika
  • 2 tablespoons chopped fresh parsley, optional

Instructions

  1. Preheat the oven: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Prepare the potatoes: Peel and slice the potatoes very thinly and evenly, about ⅛ inch thick. Avoid soaking them in water, because the natural potato starch helps thicken the sauce.
  3. Make the cheese sauce: Melt butter in a saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
  4. Sprinkle in the flour and whisk continuously for about 1 minute.
  5. Gradually whisk in the milk and heavy cream. Continue cooking until the mixture thickens slightly, about 4–5 minutes.
  6. Stir in 1½ cups cheddar cheese, Parmesan, salt, pepper, garlic powder, and thyme. Stir until the cheese melts and the sauce is smooth.
  7. Layer the casserole: Arrange about one-third of the sliced potatoes in the prepared baking dish. Add one-third of the diced ham and spoon over some cheese sauce.
  8. Repeat the layers twice more, finishing with the remaining cheese sauce.
  9. Cover the dish tightly with aluminum foil and bake for 50–55 minutes, or until the potatoes are almost tender.
  10. Remove the foil and sprinkle the remaining ½ cup cheddar cheese over the top.
  11. Return to the oven uncovered and bake for another 20–25 minutes, until the potatoes are completely tender and the top is golden and bubbling.
  12. Let the casserole rest for 10–15 minutes before serving. Garnish with fresh parsley if desired.

Recipe Notes

  • Potato choice: Yukon Gold potatoes give the casserole a naturally creamy texture, while Russet potatoes absorb the sauce beautifully.
  • Ham: Leftover baked ham works especially well. Diced smoked ham can also add extra flavor.
  • Cheese: Sharp cheddar provides a stronger cheesy flavor. For a milder version, use mild cheddar or Monterey Jack.
  • Slicing: Evenly sliced potatoes are important so they finish cooking at the same time.
  • Make ahead: Assemble the casserole several hours ahead, cover, and refrigerate. Allow it to sit at room temperature for about 20–30 minutes before baking.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
  • Reheating: Reheat individual portions in the microwave or reheat the casserole covered in a 350°F oven until hot.

Helpful Tips

For extra creamy potatoes: Don’t skimp on the sauce, and make sure the potato slices are thin.

For a crispier top: Broil the finished casserole for 1–3 minutes at the end, watching carefully so the cheese doesn’t burn.

For extra flavor: Add 1 teaspoon Dijon mustard to the cheese sauce or sauté the onion with a little minced garlic.

For a complete meal: Serve with a crisp green salad, roasted vegetables, or steamed broccoli.

For a holiday version: Add a little fresh rosemary or thyme and use a combination of cheddar and Gruyère cheese.

Nutritional Information

Approximate per serving, based on 8 servings and the ingredients listed.

  • Calories: ~475 kcal
  • Protein: ~21 g
  • Carbohydrates: ~42 g
  • Fat: ~25 g
  • Saturated Fat: ~15 g
  • Fiber: ~4 g
  • Sugar: ~5 g
  • Sodium: ~900 mg
  • Calcium: ~400 mg

Nutritional values can vary depending on the type of ham, cheese, milk, cream, and portion size used.

Benefits

  • Potatoes provide carbohydrates for energy, potassium, vitamin C, and some fiber.
  • Ham contributes protein and several B vitamins.
  • Cheese and milk provide protein and calcium, which support bones and muscles.
  • Onions and herbs add flavor along with small amounts of antioxidants and micronutrients.
  • Combining potatoes with protein and fat makes this a particularly filling and satisfying dish.

Because ham and cheese can be relatively high in sodium and saturated fat, portions can be adjusted and lower-sodium ham or reduced-fat dairy products can be used if desired.

Frequently Asked Questions

Can I make this with leftover ham?

Absolutely. This is a great way to use leftover holiday ham. Dice it into small, bite-sized pieces before layering.

Do I have to peel the potatoes?

No. Yukon Gold or other thin-skinned potatoes can be left unpeeled after washing thoroughly.

Why are my potatoes still hard?

The slices may be too thick, or the casserole may need more baking time. Covering the dish during the first part of baking helps the potatoes cook through.

Can I use pre-shredded cheese?

Yes, although freshly shredded cheese generally melts more smoothly.

Can I freeze Cheesy Scalloped Potatoes and Ham?

You can, although the creamy sauce may change texture slightly after thawing. For best results, freeze tightly covered and thaw overnight in the refrigerator before reheating.

Can I substitute another meat for ham?

Yes. Cooked bacon, smoked sausage, shredded chicken, or leftover turkey can work well.

Can I make it without meat?

Definitely. Simply omit the ham and add extra onion, mushrooms, broccoli, or another favorite vegetable.

What should I serve with it?

A green salad, roasted green beans, steamed broccoli, peas, or roasted carrots make excellent accompaniments.

How do I know when it’s done?

Insert a thin knife into the center. The potatoes should offer very little resistance, and the sauce should be bubbling around the edges.

Can I prepare it the day before?

Yes. Assemble it, cover tightly, and refrigerate. Bake the following day, allowing some additional baking time if the casserole is still cold from the refrigerator.