Elevate this already decadent, cheesy potato dish with the addition of diced ham.
I love hosting dinners for special occasions. No matter what main dish I’m making, I always include potatoes. Though simple mashed or roast potatoes are my usual go-to, scalloped potatoes bring a little more finesse and flavor to the table. But this scalloped potatoes and ham recipe takes it a step further. Combining this iconic duo in one casserole dish makes both of them even more delicious.
Scalloped potatoes may be a beloved American comfort food, but their roots reach back to France’s gratin dauphinois—a dish of thinly sliced potatoes baked in cream, first recorded in the 18th century. While the exact origin of the term scalloped is unclear, it may relate to the French term escaloper, or even the tradition of baking foods in scallop shells. Whatever the name’s true history, scalloped potatoes with ham remains a timeless, crowd-pleasing classic.
One thing that isn’t up for speculation is the fact that this dish is deeply satisfying, especially with the addition of savory diced ham. I’ll be honest—this recipe does require a lot of time and some slightly technical skills when cutting the potatoes. But it’s totally worth it! The result is a rich, cheesy, decadent, crowd-pleasing side that’s practically a meal on its own.
The best way to cut potatoes for this dish
Once you’ve peeled your russet potatoes, it’s time to slice them for your scalloped potatoes and ham. The ideal thickness for each round is about 1/8 inch. This ensures the potatoes cook through evenly and become perfectly tender.
However, just as important as thickness is making sure your slices are as uniform as possible. If some slices are much thinner or thicker than others, they’ll cook at different rates—thin slices may become mushy while thick slices could remain undercooked. Even if you can’t get every slice exactly 1/8 inch, aim for consistency. If your slices are a bit thicker, simply increase the baking time slightly so everything cooks through evenly.
For the most consistent results, consider using a mandoline slicer. This handy tool makes it easy to create thin, uniform slices quickly. If you don’t have a mandoline, a sharp chef’s knife and a steady hand will also do the trick—just take your time to keep the slices as even as possible.
How do I store leftovers?
If you have leftovers of your scalloped potatoes and ham, you can store them in an airtight container or a casserole dish covered with foil in the fridge for up to 4 days. Or store them in the freezer in an airtight container for up to 3 months. When you’re ready to enjoy your leftovers, reheat them in the oven at 350°F for 15-20 minutes, or warm individual portions in the microwave on medium power in 1–2 minute intervals until heated through. If the casserole seems dry after storing, add a splash of milk or cream before reheating to restore creaminess.
Serving suggestions
Scalloped potatoes and ham is a great way to use up leftover ham. Serve it with rich, flavorful main dishes like Brown Sugar Pork Chops, Juicy Country-Style Pork Ribs, or a classic Meatloaf Recipe. Balance out the decadence with green dishes like Roasted Green Beans, Sautéed Broccolini, this Spinach Salad Recipe, or this Broccoli-Cranberry Salad.
Ingredients
- 4 1/2 tablespoons butter
- 1 small yellow onion finely diced
- 4 1/2 tablespoons all-purpose flour
- Kosher salt to taste
- Ground black pepper to taste
- 1 1/2 teaspoons Dijon mustard
- 2 cups low-fat milk
- 2 1/4 cups cheddar cheese shredded, divided
- 6 medium russet potatoes peeled and thinly sliced
- 2 cups diced cooked ham
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, melt the butter. Add the chopped onion and cook until soft, about 5 minutes. Stir in flour, salt, and pepper, and cook for 1 minute.
- Gradually whisk in the Dijon mustard and milk until the sauce thickens. Gradually stir in 2 cups of the cheddar cheese, a little bit at a time, until just melted. If the sauce seems thin, you can add more cheese as needed.
- In the prepared baking dish, layer half of the potatoes, half of the diced ham, and half of the sauce. Repeat by layering the remaining potatoes, ham, and sauce. Sprinkle the remaining 1/4 cup of cheese over the top.
- Cover the dish with foil and bake for 60 minutes. Remove the foil and continue baking until the top turns golden and the potatoes become tender, about another 25-30 minutes.
- Remove the dish from the oven and let it rest for 5 minutes.
- Sprinkle with fresh parsley, if desired. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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