There’s something timeless about the combination of ham and creamy scalloped potatoes that defines comfort food at its best. I’ve tested this method in my small Boston kitchen until it consistently delivers those classic tender layers with a golden top.
This dish brings together simple ingredients in a way that feels special yet approachable. Thinly sliced potatoes bake in a creamy sauce until perfectly tender, while the ham adds a savory depth that makes it a meal in itself.
The secret lies in layering the potatoes just right and baking until bubbly and comfort in every bite. It’s the kind of recipe that turns an ordinary dinner into something to look forward to.
Perfect for Sunday suppers or when you need a dish that feels like a warm hug on a plate.
Ingredients for Ham and Scalloped Potatoes Recipe Betty Crocker
Classic comfort in every layer with potatoes, ham, and rich cheesy sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 lb | Thinly sliced, unpeeled |
| Cooked Ham 🍖 | 1 lb | Diced into small cubes |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded from block |
| All-Purpose Flour 🌾 | ¼ cup | For roux thickening |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Unsalted Butter 🧈 | 4 tbsp | For roux base |
| Yellow Onion 🧅 | 1 whole | Finely diced |
| Garlic Cloves 🧄 | 2 cloves | Minced for sauce |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dijon Mustard 🟡 | 1 tbsp | For tangy depth |
| Dried Thyme 🌿 | ½ tsp | For herbal notes |
| Bay Leaf 🍃 | 1 whole | For aromatic flavor |
[recipe_ingredient_scaler]
The potatoes are the foundation here—Yukon Golds hold their shape better than russets while still getting creamy. Whole Foods or your local market usually has good quality. For the ham, any cooked variety works, but low-sodium lets you control the seasoning. I prefer diced black forest ham for its depth of flavor (the good stuff, not the pre-shredded kind).
No Yukon Golds? Russets work too but slice them thin—they can dry out. Swap cheddar for Gruyère or Monterey Jack if you want a milder melt. Out of Dijon? Regular mustard at half the amount gets you close. The milk can be 2% in a pinch, but whole gives that classic richness the dish deserves.
Assemble just before baking—potatoes oxidize if left too long. Leftovers keep 3-4 days in the fridge, reheat covered at 350°F. The cheese sauce thickens as it cools, so thin with milk when warming.
Why You’ll Love This Recipe
- I’ll be real: it tastes even better the next day, and it reheats like a dream for quick lunches.
- One Pan Magic: I love that I just layer the Yukon Golds, ham, and cheddar, then pour the milk mixture over—no pre-cooking, no fuss.
- That Cheesy Bite: The sharp cheddar melts into the potatoes, creating this rich, creamy sauce that’s honestly hard to resist.
- Feeds Everyone: Between us, this is my go-to for Sunday dinner or potlucks—it stretches to feed a crowd without extra effort.
Step-by-Step Instructions for Ham and Scalloped Potatoes
This classic method delivers creamy, cheesy layers with perfect texture every time.
Step 1: Prepare the Cheese Sauce Base
Melt the 4 tbsp unsalted butter in a saucepan over medium heat. Immediately add the 0.25 cup all-purpose flour and whisk constantly for 1-2 minutes until the mixture turns a light golden color and smells slightly nutty.
This roux is your foundation for a silky sauce. I always use a whisk to prevent lumps. The mixture should bubble gently but not brown—browned roux will make your sauce taste burnt rather than rich.
Gradually pour in the 2 cups whole milk while continuing to whisk. The mixture will thicken as it comes to a gentle simmer. Cook for 2-3 minutes until it coats the back of a spoon.
Step 2: Infuse and Season the Sauce
Add the 1 whole yellow onion (finely diced), 2 cloves garlic cloves (minced), 1 tbsp Dijon mustard, 0.5 tsp dried thyme, and 1 whole bay leaf to the sauce. Reduce heat to medium-low and let it simmer for 5 minutes to meld the flavors.
The onion should soften and become translucent, not brown. This gentle cooking extracts the sweetness without bitterness. Stir occasionally to prevent sticking, especially at the edges where the milk can scorch.
Remove the bay leaf, then stir in 1.5 tsp salt and 0.5 tsp black pepper. Taste and adjust seasoning if needed—the sauce should be well-seasoned as the potatoes will absorb much of the flavor.
Step 3: Layer the Potatoes and Ham
Thinly slice the 2 lb Yukon Gold Potatoes (unpeeled) into ⅛-inch rounds and dice the 1 lb cooked ham into small cubes. Begin layering in a greased 9×13-inch baking dish, starting with half the potatoes, then half the ham, and ⅓ of the 2 cups sharp cheddar cheese.
Repeat the layers, ending with the remaining potatoes. Pour the warm sauce evenly over the top, pressing down gently to help it seep between the layers. This ensures every bite is infused with creamy, cheesy goodness.
The dish should look slightly soupy at this stage—the potatoes will absorb most of the liquid as they bake. Don’t worry if the top layer isn’t fully submerged.
Step 4: Bake to Golden Perfection
Cover the dish tightly with aluminum foil and bake in a preheated 375°F oven for 45 minutes. Then, remove the foil and sprinkle the remaining sharp cheddar cheese evenly over the top.
Return to the oven and bake uncovered for another 25-30 minutes until the top is golden brown and bubbling, and the potatoes are tender when pierced with a knife. The cheese should form a bubbly, lightly browned crust.
If the top browns too quickly, tent loosely with foil. Let the dish rest for 10 minutes before serving to allow the layers to set—this makes it easier to serve neat portions.
Pro Tips For Making Ham And Scalloped Potatoes Recipe Betty Crocker
- Boil Potatoes First: Parboil the Yukon Golds for 5-7 minutes before layering—I learned this the hard way after my first three batches came out undercooked.
- Shred Your Own Cheese: Skip the pre-shredded sharp cheddar; it’s coated in anti-caking agents that make the sauce grainy. Grate a block instead, even if it’s a little extra work.
- Layer Ham Evenly: Distribute the cooked ham in thin, even layers between the potatoes to guarantee every bite has flavor. I used to dump it all in the middle, and half the casserole tasted bland.
- Rest Before Serving: Let the dish sit for 10 minutes after baking—sounds weird, but it lets the sauce thicken so it doesn’t run off the plate. My grandmother swore by this, and she was right.
Storing and Reheating This ham and scalloped potatoes recipe betty crocker
Refrigerator Storage
Let the dish cool for no more than 2 hours before transferring to an airtight container. I use glass baking dishes with lids from my local Boston market. It stays fresh for 3-4 days at 40°F or below. The flavors deepen overnight as the potatoes soak up the cheese sauce. ❄️
Freezer Storage
This recipe freezes beautifully for up to 2 months. Portion into quart-sized freezer bags, squeeze out excess air, and label with the date. Thaw overnight in the fridge before reheating. I’ve had great results with Cabot cheddar holding up well to freezing.
Oven Reheating
Preheat to 350°F and cover the dish with foil. Bake for 20-25 minutes until the internal temperature reaches 165°F. Uncover and bake 5 more minutes to crisp the top. Add a splash of milk if the sauce looks thick.
Microwave Reheating
For single servings, microwave on 70% power for 2-3 minutes, stirring halfway. The potatoes can dry out, so I always add 1-2 tbsp milk before heating. Let it rest for 1 minute after microwaving to redistribute the sauce. 🔥
Make-Ahead Tip
Assemble the dish completely but don’t bake it. Cover and refrigerate for up to 24 hours. When ready, bake as directed, adding 5-10 minutes to the covered time since it’ll start cold. This is perfect for Sunday prep.
Nutrition Facts
Frequently Asked Questions
Can I use pre-cooked ham straight from the package?
Yes, fully cooked ham works perfectly. Dice it into small cubes for even distribution. Just check that it’s low-sodium if you want to control the seasoning yourself.
Why did my potatoes turn out dry?
This usually happens if the potatoes are sliced too thick or the dish wasn’t covered while baking. Slice them to ⅛-inch and cover for the first 45 minutes to trap steam.
What can I substitute for Dijon mustard?
Use 1½ tsp yellow mustard or 1 tsp dry mustard powder for similar tang. Skip it entirely in a pinch, but the mustard adds depth to the cheese sauce.
Can I make this ahead and refrigerate?
Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the covered baking time since it’ll start cold.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026