These Scalloped Potatoes and Ham are an ideal make-ahead holiday dinner and they rehearse wonderfully as leftovers. Rich, creamy, cheesy, and comforting, this casserole is simple to prepare and easy to serve to a crowd.
Hello — Ashley from The Recipe Rebel here, sharing one of my favorite comfort dishes: Scalloped Potatoes and Ham.
This easy casserole brings together tender potatoes, savory ham, a silky cream sauce, and plenty of cheese. It’s forgiving, makes excellent use of leftover ham, and can be assembled ahead of time so you can relax while it bakes.
While I usually prefer one-pan meals, I welcome a casserole now and then. Once it’s in the oven you get 30–40 minutes (or more) to tidy up, pour a cup of coffee or a glass of wine, and actually spend time with guests instead of finishing dinner at the stove.
I often use red potatoes because their texture is smooth and creamy, and their thin skins are pleasant to leave on. Yellow or russet potatoes work just as well if you prefer, and peeling is optional — leave the skins on to save time and add a bit of texture.
Tips for making these Scalloped Potatoes and Ham:
- Lighten it up: use low-sodium chicken broth and lower-fat milk to reduce calories without sacrificing too much creaminess. This recipe strikes a balance between lighter and indulgent.
- Customize freely: add a pinch of spice, extra vegetables, or swap in a different cheese to suit your taste.
- No ham? Omit the protein and serve the casserole as a side dish. Leftover turkey, rotisserie chicken, or pork would also pair well.
- Make-ahead notes: you can assemble the casserole 6–8 hours before baking and keep it refrigerated. If you store it longer, the potatoes may release excess moisture or darken. To prevent browning, cover the sliced potatoes with sauce as soon as possible — sliced potatoes should not be stored uncovered.
Scalloped Potatoes and Ham
Ingredients
- 8 thinly sliced medium red potatoes about 2 1/2-3 lb
- 2 cups cooked chopped ham
- ¼ cup unsalted butter
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup all-purpose flour
- 1½ cups 2% milk
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
For topping
- 1 cup shredded mozzarella cheese
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Arrange a layer of the thinly sliced potatoes and a layer of chopped ham in the pan.
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In a medium saucepan, melt the butter over medium heat. Add the minced garlic, Italian seasoning, salt, and black pepper, and cook, stirring, for about 1 minute.
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Whisk in the flour until smooth. Gradually pour in the milk and heavy cream, whisking constantly. Cook and stir over medium heat until the sauce thickens, about 3–4 minutes. Remove from heat and stir in the shredded mozzarella until melted and smooth.
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Pour the cheese sauce evenly over the layered potatoes and ham. Cover the dish with foil and bake for 60–65 minutes, or until the potatoes are tender when pierced with a knife.
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Remove the foil, sprinkle the top with the remaining cup of shredded mozzarella, and return to the oven for about 10 minutes, or until the casserole is bubbly and the cheese is lightly browned. Let the dish rest 10 minutes before serving to allow it to set.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.