Print

Classic Creamy Cheesy Scalloped Potatoes and Ham Casserole

A spoonful of cheesy scalloped potatoes and ham being lifted from a skillet, showing melted cheese strings.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic, creamy, and cheesy scalloped potatoes and ham casserole. It is the perfect comfort food dish for family dinners or holiday leftovers.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and thinly sliced
  • 2 cups cooked ham, diced
  • 1 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
  • 1/2 cup shredded Gruyere cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. 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 soft, about 5 minutes.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens slightly, about 5 to 7 minutes.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Mix in 1 1/2 cups of the cheddar cheese and all of the Gruyere cheese until melted and smooth. This is your rich, savory sauce.
  6. Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish. Sprinkle half of the diced ham evenly over the potatoes.
  7. Pour half of the cheese sauce over the potato and ham layer.
  8. Repeat the layering process with the remaining potatoes, ham, and the rest of the cheese sauce.
  9. Cover the baking dish tightly with aluminum foil.
  10. Bake for 45 minutes.
  11. Remove the foil and 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 you serve it.

Notes

  • For best results, slice your potatoes uniformly thin, about 1/8 inch thick. A mandoline slicer works well for this.
  • If you are using leftover holiday ham, ensure it is fully cooked before dicing and adding it to the casserole.
  • You can make this a make ahead potato casserole by assembling the entire dish (without the final cheese topping), covering it, and refrigerating it for up to 24 hours. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://tastytipster.com/scalloped-potatoes-and-ham-classic-creamy-casserole/