easy scalloped potatoes and ham recipe

Written BySheba G Updated On
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The Best easy scalloped potatoes and ham recipe

Scalloped potatoes and ham is the recipe I reach for when I want dinner to feel like a Sunday meal without spending Sunday in the kitchen. It takes one dish, a handful of pantry staples, and about ten minutes of actual work before it goes in the oven. The layers of thin sliced potatoes soak up the creamy sauce, and the ham seasons everything as it bakes. My kids ask for it by name, and there is never a scoop left in the pan.

I started making this years ago when I needed something that would feed five people without a lot of fuss. It has stayed in rotation because it works for almost any occasion. It is hearty enough for a holiday table next to the green bean casserole, and simple enough for a Tuesday when practice runs late. I usually serve it with a green vegetable or a side salad and call it done. Leftovers reheat well the next day, which rarely happens in my house but is worth mentioning.

There is also something to be said for what is in it. Potatoes bring potassium and vitamin C to the plate, and the ham adds protein that keeps everyone full longer. Milk and cheese round it out so the dish actually satisfies instead of leaving you hungry an hour later. I do not pretend this is a light recipe, because it is not meant to be. It is comfort food that earns its place on the table, and that is exactly why I keep making it.

Easy Scalloped Potatoes and Ham

4.8 from 563 votes

Tender layers of sliced potatoes and diced ham baked in a creamy, cheesy white sauce until bubbly at the edges. It is a one-dish comfort meal that comes together with pantry staples and about 20 minutes of hands-on work.

Prep Time20 mins
Cook Time65 mins
Resting Time0 mins
Total Time1 hr 25 mins
Servings: 6Cuisine: InternationalCalories: 410 kcal

🥘Ingredients

For the Potatoes and Ham

2 pounds russet potatoes, peeled and sliced 1/8 inch thick
2 cups cooked ham, cut into 1/2-inch dice
1/2 cup finely diced yellow onion
1/4 teaspoon paprika

For the Cream Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk, warmed slightly
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 cups shredded cheddar cheese, divided

👨‍🍳Directions

1Preheat the oven to 350°F and butter the bottom and sides of a 9×13-inch baking dish. Peel the potatoes and slice them 1/8 inch thick, keeping the slices as even as possible so they cook at the same rate.
2Spread half of the potato slices in an even layer across the bottom of the dish. Scatter the diced ham and onion over the top, then cover with the remaining potatoes, pressing them down gently with the back of a spatula.
3Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture smells toasty and pulls together into a paste.
4Pour in the milk in a slow, steady stream while whisking, then cook for 3 to 5 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon. Stir in the salt, pepper, and garlic powder.
5Remove the skillet from the heat and stir in 1 cup of the shredded cheddar until it melts into the sauce. Pour the sauce evenly over the potatoes, tilting the dish so it settles into the layers.
6Cover the dish tightly with foil and bake for 45 minutes. Remove the foil, sprinkle the remaining 1/2 cup cheddar and the paprika over the top, and bake uncovered for 20 to 25 minutes more, until the sauce bubbles around the edges and a knife slides easily through the center potatoes.
7Let the dish rest for 10 minutes before serving so the sauce sets and the portions hold together.

🔧Equipment

9×13-inch baking dish or 2-quart casserole dish
Large skillet or saucepan
Whisk
Cutting board and chef’s knife
Mandoline or sharp knife for slicing
Aluminum foil
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 410 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 19g

📝Notes

Tips: Slice the potatoes no thicker than 1/8 inch, or they will still be firm when the sauce is ready. A mandoline makes quick work of this. If your ham is very salty, reduce the added salt to 1/2 teaspoon and taste the sauce before pouring it on. For a softer, saucier bake, add 1/2 cup more milk to the sauce. Leftovers keep covered in the refrigerator for up to three days and reheat well at 325°F with a splash of milk. Nutrition values are estimates calculated from the ingredient list and will vary with the brand of ham and cheese you use.

Watch Video Of How Easy Scalloped Potatoes and Ham Works

This easy scalloped potatoes and ham recipe is one I come back to whenever I need something that feeds a crowd without a lot of fuss. It works for weeknights, holidays, potlucks, and family gatherings because you can assemble it ahead and everyone at the table will eat it. If you are looking for a dependable dish to bring or serve, this is the one I reach for.

❓ Frequently Asked Questions About Scalloped Potatoes and Ham

1. Can I make scalloped potatoes and ham ahead of time?

Yes. Assemble the dish in the baking dish, let it cool, cover tightly, and refrigerate for up to 24 hours. Add about 10 extra minutes to the covered bake time since the potatoes and sauce start cold. If you prefer, bake it fully, chill it, then reheat covered at 350°F until bubbling at the edges and heated through, roughly 30 to 40 minutes.

2. What kind of potatoes work best for scalloped potatoes?

Starchy or all-purpose potatoes like russets or Yukon Golds give the creamiest result. Russets break down slightly and thicken the sauce, while Yukon Golds hold their shape a bit more. Waxy potatoes such as red potatoes stay firm and can leave the sauce thin, so slice them thinner if that’s what you have on hand. Aim for slices about 1/8-inch thick so everything cooks evenly.

3. Why did my scalloped potatoes turn out watery or curdled?

Watery dishes usually come from undercooked potatoes releasing liquid or from skipping the simmer that thickens the sauce. Curdling happens when dairy is heated too fast or too hard, so keep the heat moderate and stir constantly once the milk goes in. Baking uncovered for the last 15 minutes also helps the sauce reduce and thicken around the potatoes.

4. Can I use leftover ham or a different cut of ham?

Leftover baked ham, ham steak, or thick-cut deli ham all work well. Cube or dice it into bite-size pieces so it distributes evenly and warms through in the bake time. If you’re using a very salty ham, taste the sauce before seasoning and hold back on added salt. You can also leave the ham out entirely and the dish still works as a side.

5. How do I store and reheat the leftovers?

Cover and refrigerate leftovers within two hours, and use them within three to four days. Reheat in a covered oven-safe dish at 350°F until steaming, or in the microwave in short intervals with a splash of milk to loosen the sauce. Freezing works but changes the texture of the potatoes, so it’s best to reheat frozen portions slowly and expect a softer result.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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