Scalloped Potatoes with Ham

Scalloped potatoes baked with a cheesy topping and ham

Scalloped Potatoes with Ham is a creamy, comforting potato casserole that's perfect for using up leftover ham. Thinly sliced russet potatoes are layered with savory ham chunks and baked in a rich, cheesy creamy sauce until golden and bubbly. It's a hearty, satisfying main dish or a favorite vegetable side dish that's ideal for a holiday meal.

Course Casserole, Side Dish

Cuisine American

Keyword scalloped potatoes with ham

Prep Time 25

Cook Time 1 30

Total Time 1 55

Servings

Calories 437kcal

Author Jessica - Together as Family

Equipment

Ingredients

3 pounds russet potatoes peeled and thinly sliced
2 cups cooked diced ham
6 tablespoons salted butter
1/3 cup all-purpose flour
4 cups whole milk (or half and half)
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon black pepper
2 cups shredded white cheddar cheese
1 cup shredded mozzarella cheese

Instructions

Preheat the oven to 375℉. Spray a 9x13 casserole dish with nonstick cooking spray.
In a medium saucepan, over medium heat, melt the butter.
6 tablespoons salted butter
Once the butter is melted, use a whisk to stir in the flour and whisk constantly for 1-2 minutes. The mixture should be a smooth paste and it will turn a light golden brown color.
1/3 cup all-purpose flour
Slowly whisk in the milk, a little bit at a time, until it's fully incorporated.
4 cups whole milk
Whisk in the garlic powder, salt and pepper.
1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon black pepper
Continue cooking, while stirring frequently, until the sauce thickens and coats the back of a spoon.
Assemble The Scalloped Potatoes
- Layer one-third of the sliced potatoes into the bottom of the casserole dish
- Top the potatoes with one-third of the diced ham
- Top the ham with one-third of the cream sauce
- Finish with one-third of the shredded cheeses
Repeat these layers two more times. Ending with the shredded cheese on top.
3 pounds russet potatoes, 2 cups cooked diced ham, 2 cups shredded white cheddar cheese, 1 cup shredded mozzarella cheese
Cover the casserole dish with aluminum foil and bake for 1 hour. Remove the foil and continue baking for an additional 20-30 minutes, or until the top is golden brown and the potatoes are tender and easily pierced with a fork.
Remove from the oven and let the casserole rest at room temperature for 10 minutes before serving warm.

Notes

Cheese : I highly recommend buying a block of white cheddar cheese + mozzarella cheese and shredding it yourself using a box cheese grater. Using pre-shredded bagged cheese works, but you won't get that smooth and creamy melt like you will with freshly shredded cheese.

Potatoes : Russet potatoes are the best to use, but another decent option are red potatoes or Idaho potatoes - the flavor will be slightly different. Russet potatoes have the best flavor, hold their shape even during the long cook time and in the cream sauce, and they are larger in size so the potato slices will be larger and fill the pan more. Peel the skin off the potatoes and slice them very thin; about 1/8-inch slices. I recommend using a mandolin slicer for ease.

Nutrition