Scalloped Potatoes and Ham

Scalloped potatoes and ham is one of those dishes that makes any meal feel extra comforting and special Whether you are using up leftover ham or planning for a cozy Sunday dinner this classic recipe brings everyone running to the table with its cheesy layers and creamy sauce I have made this for countless family gatherings and potlucks where it always disappears faster than anything else on the buffet

I first whipped this up after Easter when we had extra ham and now it is on regular rotation for holidays and cold nights The way it makes the whole house smell while baking is half the fun

Ingredients

• Yukon Gold or Russet potatoes: sliced thinly Ensures even cooking and creaminess Choose firm unblemished potatoes for best results
• Cooked ham: diced Adds hearty flavor and protein Opt for a smoked ham for extra depth
• Butter: For sautéing and enriching the sauce Choose real unsalted butter for best taste
• Onion: finely chopped Builds the dish’s savory base Look for onions with tight skins and no soft spots
• Garlic: minced Provides aromatic flavor Fresh garlic adds the most kick
• All purpose flour: Helps thicken the sauce Use fresh flour without any stale smell
• Whole milk: Blends into a creamy sauce Try to use full fat milk for richest results
• Heavy cream: Heightens the velvety texture Avoid lower fat substitutes for true indulgence
• Shredded cheddar cheese: Melts into gooey layers Sharp cheddar brings boldness mild is more subtle Always shred your own for best melt
• Grated Parmesan cheese: Adds salty savory notes Choose a wedge of real Parmesan and shred it yourself
• Salt: Balances sweetness of ham and potatoes Kosher salt is easiest to sprinkle evenly
• Black pepper: For gentle heat and depth Use freshly cracked if possible
• Dried thyme: Infuses subtle earthiness Rub in your hand before adding to wake up the aroma
• Smoked paprika (optional): Contributes a hint of smokiness and color Select a reputable brand for best flavor
• Fresh parsley: chopped Finishes with freshness Choose vibrant green leaves for garnish

Step by Step Instructions

Prepare the Oven and Dish:

Set your oven to 375°F and coat a 9x13 inch baking dish with butter or a light mist of oil This prevents sticking and helps with easy serving

Sauté the Aromatics:

In a medium saucepan melt the butter on medium heat Once bubbling add chopped onion and cook for around three to four minutes until soft and translucent Stir in minced garlic and let it cook about another minute until fragrant You want the onion mellowed and the garlic just toasted

Make a Roux:

Sprinkle in the flour over the onions and garlic Stir everything together and cook for up to two minutes until it forms a thick paste and loses any raw flour scent This is key for a smooth lump free sauce

Build the Cream Sauce:

Slowly whisk in the milk followed by the heavy cream Pour gently and keep whisking so everything blends nicely Let the mix come up to a simmer and let it thicken slightly for about five minutes Your sauce should coat a spoon when it is ready

Melt in the Cheese and Seasonings:

Drop in the cheddar Parmesan salt pepper dried thyme and smoked paprika if you are using Stir patiently until the cheese is fully melted and your sauce is glossy and smooth

Layer the Potatoes and Ham:

Arrange half the sliced potatoes flat in your baking dish Spread half of the diced ham over the potatoes Pour on half the cheese sauce letting it sink between the slices Repeat with another potato layer ham and finally the rest of your cheese sauce

Bake to Perfection:

Cover your dish tightly with foil Set it on the oven’s center rack and bake for forty minutes Uncover and let it finish baking for another twenty to twenty five minutes The top should be beautifully golden with bubbling edges and the potatoes fork tender

Rest and Garnish:

Pull from the oven and let it rest at least ten minutes so the sauce thickens and the flavors settle right before serving Sprinkle fresh parsley over and bring to the table while still warm

Bookmark

One of my favorite parts is that last bit of crispy cheese on the corners My kids always ask for the spoon so they can scrape up every golden edge We have made this at almost every family reunion and it never fails to connect us over simple good food

Storage Tips

Let leftover scalloped potatoes and ham cool completely before covering tightly with foil or sealing in containers You can refrigerate them for up to four days Reheat individual portions covered to keep moisture in Either the microwave or oven works well Avoid freezing if you want to maintain the creamiest texture but it is possible to freeze portions for up to two months

Ingredient Substitutions

If you have Swiss or Gruyere cheese these can swap for cheddar for a fancier finish Half and half can supplement the cream You can use any cooked ham or even leftover roast chicken Carrots or spinach can be added to the layers for more veggies

Serving Suggestions

Serve this dish with a crisp green salad or roasted green beans for a balanced dinner It works as both a main course or a decadent side for grilled meats or holiday roasts Some folks love to pair it with applesauce or pickles for contrast

Bookmark

A Little History

Scalloped potatoes date back to European kitchens where layering root vegetables with milk was a way to stretch a meal Adding ham became popular in American farm kitchens as a clever use of leftovers Today it is a staple for family feasts and celebrations both North and South love it

Frequently Asked Questions

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal due to their texture and ability to hold shape throughout baking.

→ Can I use leftover ham?

Yes, cooked leftover ham works well and adds extra flavor to the layers.

→ How do I get the creamy sauce smooth?

Whisk the flour thoroughly into melted butter and gradually add milk and cream, stirring to avoid lumps before melting in the cheeses.

→ Is it possible to prepare ahead?

Assemble the dish up to one day in advance, cover, and refrigerate. Bake when needed, adding extra time if cold.

→ Can the dish be frozen?

Cool completely, then wrap tightly and freeze for up to two months. Thaw and reheat in the oven for best results.

→ What can I serve alongside?

Pair with a crisp green salad or steamed vegetables to balance the rich, cheesy potatoes and ham.