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Classic Creamy Cheesy Scalloped Potatoes and Ham Casserole

A thick, golden-brown slice of scalloped potatoes and ham baked in a creamy sauce, served on a white plate.
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Make this classic scalloped potatoes and ham casserole for a hearty, comforting meal. It features creamy, cheesy layers perfect for using up leftover ham.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1.5 cups cooked ham, diced
  • 1/2 cup yellow onion, finely chopped
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyere cheese
  • 1/2 cup shredded smoked Gouda cheese (optional, for extra flavor)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Continue stirring until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1 cup of the cheddar cheese and all of the Gruyere and Gouda (if using). Stir until the cheese melts smoothly into the sauce.
  6. In a large bowl, gently toss the thinly sliced potatoes and diced ham with the cheese sauce until everything is evenly coated.
  7. Pour half of the potato and ham mixture into the prepared baking dish, spreading it into an even layer.
  8. Sprinkle 1/2 cup of the remaining cheddar cheese over the potato layer.
  9. Top with the remaining potato and ham mixture.
  10. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  11. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  12. Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  13. Let the casserole rest for 10 minutes before serving. This allows the sauce to set.

Notes

  • For the creamiest texture, slice your potatoes very thinly, about 1/8 inch thick. A mandoline slicer works best for uniform slices.
  • If you are using leftover holiday ham, ensure it is fully cooked before adding it to the casserole.
  • You can prepare this entire casserole, cover it, and refrigerate it for up to 24 hours before baking. Add about 10-15 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://spoonswirl.com/scalloped-potatoes-and-ham-supreme-bake/