Scalloped potatoes are often served as a side, but with diced ham added they become a satisfying main. These rich, creamy potatoes will draw smiles at the table.
Scalloped potatoes with ham combine the comforting creaminess of classic scalloped potatoes with the cheesy richness of potatoes au gratin. The ham adds a gentle sweetness and savory depth, while a mix of Gruyère and Parmesan gives the dish a delightful nutty, slightly salty finish.
Why You’ll Love Scalloped Potatoes with Ham
Great way to use leftovers – Leftover ham, especially from a spiral or glazed ham, is perfect for dicing and folding into this dish. Any diced ham—smoked, honey-baked, or maple-glazed—works well.
Fail-safe recipe – Thinly sliced potatoes cook evenly, the béchamel-style sauce is straightforward, and the flavors come together predictably every time.
One-dish convenience – Everything bakes in a single casserole dish, so you can serve, store, and reheat from the same vessel for easy cleanup and storage.
Make-ahead friendly – Bake in advance, let cool to room temperature, then refrigerate until you’re ready to reheat and serve.
Scalloped Potatoes with Ham Ingredients Notes
- Potatoes: Yukon Golds are recommended; they hold their shape and have tender skins that don’t require peeling.
- Ham: Use diced ham rather than thin deli slices. Any flavorful, fully cooked ham is suitable.
- Garlic: Fresh garlic added to the butter gives the sauce a bright foundation—this recipe essentially starts with garlic butter.
- Flour: All-purpose flour is used for the roux that thickens the sauce; it produces a smooth, stable béchamel.
- Milk: Whole or 2% milk works to create a creamy sauce.
- Cheese: Gruyère melts beautifully and adds nuttiness; Parmesan brings sharp, savory notes. Use younger Gruyère for creaminess or aged for more complex flavor.
See the recipe card below for exact ingredient amounts and the full method.
How to Make Scalloped Potatoes with Ham
- Slice the potatoes: Wash and slice the potatoes very thin—about 1/8 inch—using a sharp knife or a mandoline for uniform slices.
- Season: Pat the slices dry and toss them with a portion of the salt to season evenly.
- Make the sauce: Sauté onion and garlic in butter, whisk in flour to form a roux, then gradually add milk while whisking. Simmer until the sauce thickens, then remove from heat and whisk in Gruyère and half the Parmesan until smooth.
- Assemble the layers: Arrange half the potato slices and half the diced ham in an even layer in a buttered baking dish, pour half the sauce over them, then repeat with the remaining potatoes, ham, and sauce.
- Bake: Cover the dish with foil and bake until the potatoes are fork-tender. Covering helps the potatoes cook through without drying out.
- Brown: Remove the foil, sprinkle the top with the remaining Parmesan, and bake until the surface is golden and bubbly. You can broil for a few minutes at the end if you prefer a faster, deeper browning.
Variations, Substitutions, and Cooking Tips
Add herbs – Fresh or dried herbs like rosemary, thyme, parsley, or sage complement the dish; add according to taste.
Russets in a pinch – Russets can be used if necessary, but peeling is recommended since their skins are coarser and affect texture.
Use bacon instead of ham – For a smokier flavor, swap diced ham for cooked bacon pieces.
Broil to brown quickly – If you’re short on time, bake uncovered once the potatoes are tender, sprinkle with cheese, and broil briefly until golden.
Give it a mustard kick – Add 1/4 to 1/2 teaspoon mustard powder or 1 teaspoon Dijon for a subtle tang.
Layer in greens – For extra color and nutrition, layer spinach or chard between the potatoes and ham.
Swap the topping – Instead of extra Parmesan, finish with panko breadcrumbs for a crisp crust.
An easy shortcut – If you prefer to skip making the sauce, use two cans of condensed cream of mushroom soup mixed with 2/3 cup water, one chopped onion, and 2 cups diced ham, then layer with sliced potatoes and bake until tender.
Scalloped Potatoes With Ham
6 Servings
15 minutes
55 minutes
1 hour 10 minutes
Scalloped potatoes are often a side; however, with the addition of ham, it eats like a meal. Eyes will instantly light up when you bring these to the table.
Ingredients
- 5 medium Yukon gold potatoes
- 1 teaspoon fine sea salt, divided
- ¼ cup unsalted butter, plus more for the baking dish
- ¼ cup chopped onion, yellow or white
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 ½ cups shredded Gruyère cheese
- 1 cup freshly grated Parmesan cheese, divided
- ½ teaspoon black pepper
- 2 cups diced ham
Instructions
- Wash the potatoes, peel if desired, then cut into 1/8-inch thick slices.
- Pat the potato slices dry, then transfer to a bowl and toss with half the salt.
- Melt butter in a saucepan over medium heat. Add the onion and garlic and sauté for about 3 minutes.
- Whisk in the flour to form a roux and cook until the raw flour smell disappears, about 30–60 seconds.
- Gradually whisk in the milk, breaking up any lumps, then simmer until the sauce thickens. Season with the remaining salt and black pepper.
- Remove from heat and whisk in the Gruyère and half the Parmesan until melted and smooth.
- Preheat oven to 400°F (200°C) and butter a 13×9-inch baking dish.
- Layer half the potato slices and half the ham in the dish, pour half the sauce over them, then repeat with the remaining potatoes, ham, and sauce.
- Cover the dish with foil and bake for 30 minutes. Uncover, confirm the potatoes are fork-tender, top with the remaining Parmesan, and bake 15 more minutes until the top is brown and bubbly.
- Let the casserole rest for 10 minutes before serving.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 546
Total Fat: 28g
Saturated Fat: 15g
Trans Fat: 0g
Unsaturated Fat: 10g
Cholesterol: 107mg
Sodium: 1360mg
Carbohydrates: 44g
Fiber: 3g
Sugar: 9g
Protein: 31g
Nutrition data provided and calculated by Nutritionix.