Cheesy Scalloped Potatoes Ham

Cheesy scalloped potatoes are a holiday classic but adding baked ham to the mix transforms it into a heartier, savory dish perfect for using up leftover ham. This recipe layers thinly sliced russet potatoes with a rich, creamy sauce infused with shallots, garlic, and fresh thyme. The melted Gruyère and Parmesan on top create a golden crust that perfectly complements the tender potatoes and salty ham, making it a showstopper for any holiday table or family dinner.

I first made this after an Easter dinner when I had too much ham left over. Since then, it’s become my go-to dish whenever I want something cheesy and satisfying that brings everyone to the table.

Ingredients

• Unsalted butter: softened to grease the baking dish and add subtle richness
• Shallot and garlic: bring deep aromatic flavor no need to chop finely because they blend smoothly into the sauce
• Heavy cream: creates a luscious, thick sauce that clings to every slice of potato and piece of ham
• Fresh thyme: lends bright herbal notes that balance the creaminess if fresh unavailable use a pinch of dried but reduce quantity
• Russet potatoes: are starchy and soft when baked perfect for scalloped potatoes. Yukon Golds are a great alternative for a creamier texture and slightly buttery flavor
• Kosher salt and freshly ground pepper: for seasoning since ham is salty season lightly to avoid overpowering salinity
• Baked ham: sliced quarter-inch thick adds savory, meaty flavor and heartiness to the casserole
• Gruyère and Parmesan: Gruyère melts beautifully and adds nuttiness while Parmesan contributes sharpness and helps form a golden crust
• Chopped fresh parsley: optional but brightens the dish visually and flavor-wise

Step-by-Step Instructions

Sauté the Aromatics:

In a small saucepan over medium-low heat combine peeled and quartered shallot whole garlic cloves heavy cream and fresh thyme sprigs. Bring to a gentle simmer stirring occasionally. Cook for about fifteen minutes until the shallots and garlic are very tender releasing their flavor into the cream. Remove the thyme and let the mixture cool slightly. Then transfer to a blender or use an immersion blender to puree until smooth and creamy.

Prepare the Baking Dish and Layer:

Preheat your oven to 375 degrees Fahrenheit and position a rack in the center. Grease a shallow oval baking dish or medium ovenproof skillet thoroughly with softened butter. Spread one-third of the cream sauce evenly on the bottom. Layer half of the thinly sliced potatoes over the sauce evenly seasoning with salt and pepper but remember the ham will add saltiness. Next scatter half of the sliced ham over the potatoes then pour another one-third of the cream sauce on top.

Repeat Layering:

Continue layering with the remaining potatoes seasoning lightly again then the rest of the ham and finally the last third of the cream sauce. Cover the dish tightly with aluminum foil.

Bake Until Tender:

Place the casserole in the oven and bake for about an hour or until the sauce bubbles and the potatoes are tender when pierced with a knife. The slow baking allows the flavors to meld beautifully.

Add Cheese and Broil:

Remove the foil and sprinkle the grated Gruyère and Parmesan evenly across the top. Switch your oven to broil and watch closely as the cheese melts bubbles and turns golden brown—this should take about four minutes. Be careful not to let it burn at this stage.

Finish and Serve:

Remove from the oven and optionally garnish with freshly chopped parsley. Serve hot and enjoy the creamy cheesy and savory flavors mingling in every bite.

Bookmark

From my memory the thyme in this recipe is one of my favorite parts. It subtly lifts the richness and keeps the casserole from feeling too heavy. A few years ago I served this dish at a family gathering and the leftovers were gone within seconds everyone asking for the recipe.

Storage Tips

Leftovers should be stored covered tightly in the refrigerator and are best eaten within three days to maintain the creamy texture and freshness. To reheat warm gently in the oven or microwave adding a splash of cream if the casserole seems dry.

Ingredient Substitutions

If you do not have Gruyère Emmental or sharp white cheddar can work well each adding different notes of nuttiness or sharpness. For a lighter option half-and-half can replace heavy cream but the sauce will be less rich. Ham can be swapped with cooked bacon or ham hock for smoky flavor.

Serving Suggestions

Pair this dish with simple green vegetables like steamed green beans or sautéed spinach to add freshness and balance. It also works wonderfully alongside roasted meats such as baked ham roast chicken or lamb shanks for a hearty meal.

Cultural Context

Scalloped potatoes have roots in European cooking traditionally baked in a creamy sauce. Adding ham turns this timeless side into a more substantial entree common in American holiday meals where no part of the festive ham goes unused.

Pro Tips

• Add cheese gradually and reserve a little to mix into the middle layers for extra gooeyness
• Use a mandoline to slice potatoes evenly thin for uniform cooking
• Watch the broiler carefully to achieve a crispy golden top without burning

Common Recipe Questions

→ Can I skip peeling the potatoes?

Yes, leaving the skins on adds texture and cuts prep time, though the slices won’t hold as neatly when served.

→ What’s the best cheese combination for this dish?

A mixture of Gruyère and Parmesan offers a melty, nutty topping that complements the creamy sauce and savory ham perfectly.

→ How should I season the layers with ham included?

Since ham is salty, season potatoes lightly with salt and pepper to avoid overpowering the dish while ensuring balanced flavors.

→ Can I bake this in a skillet instead of a casserole dish?

Yes, a buttered cast-iron skillet works well and allows reheating the dish later to adjust sauce thickness if needed.

→ How can I prevent the cheese from burning during broiling?

Keep a close eye on the casserole when broiling, as cheese can brown quickly. Remove from heat once bubbling and golden.

→ Is it possible to make this ahead of time?

Yes, you can assemble it, refrigerate covered, and bake when ready. Just allow extra baking time if cold from the fridge.