Scalloped Potatoes and Ham Recipe: Layered Creamy Comfort with Savory Bites

This dish brings classic comfort to your table with tender potato layers and savory ham nestled in a creamy sauce. It’s the kind of meal that turns weeknight dinner into something special.

I’ve refined this recipe over years of testing, balancing richness with simplicity. The secret is in the layering technique and baking time that ensures every bite delivers that comfort you’re looking for.

Ingredients for Scalloped Potatoes and Ham

Potatoes, ham, and a few pantry staples create that creamy, comforting layered dish you crave.

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The potatoes are the foundation here. Yukon Golds hold their shape and add natural creaminess. Costco or Sam’s Club have great bulk options for the ham—just ask for a low-sodium variety at the deli counter. For the cheese, block cheddar shreds better than pre-shredded (which has anti-caking agents). The sauce starts with a basic roux, so keep that flour and butter measured ahead of time.

No Yukon Golds? Russets work too (just peel them first—they’re starchier). Swap ham for diced turkey or chicken if that’s what you’ve got. Out of sharp cheddar? Gruyère at half the amount melts like a dream. The mustard adds a subtle tang—skip it if you’re not a fan, but don’t replace it with yellow mustard (too harsh). Fresh thyme is ideal, but dried at one-third the amount is fine.

Assemble this right before baking—potatoes brown if left raw and sliced too long. Leftovers (if there are any) keep 3-4 days in the fridge. Reheats best covered with foil at 350°F for 20 minutes.

Step-by-Step Instructions for Scalloped Potatoes and Ham

This method delivers that perfect layered comfort with minimal effort and maximum flavor.

Step 1: Prepare the Creamy Sauce Base

Melt the 2 tbsp Unsalted Butter in a saucepan over medium heat. Add the finely diced Yellow Onion and cook for 3-4 minutes until it turns translucent and just starts to soften. You want it sweet and fragrant, not browned.

Stir in the minced 2 cloves Garlic Cloves, 2 tbsp All-Purpose Flour, 1 tsp Dijon Mustard, 1 tsp Salt, 0.5 tsp Black Pepper, and the 1 whole Bay Leaf. Cook for 1 minute to toast the flour slightly—this removes the raw taste and builds flavor. The mixture should look like a thick paste.

Slowly whisk in the 2 cups Heavy Cream and 1 cup Whole Milk until smooth. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. This is your base that will turn gloriously creamy as it bakes.

Step 2: Layer the Potatoes and Ham

Grease a 9×13-inch baking dish with a bit of the butter from your saucepan. Start with a thin layer of the sauce on the bottom—this prevents sticking and ensures every bite is flavorful. Then, add a single layer of thinly sliced 2 lb Yukon Gold Potatoes, slightly overlapping them.

Sprinkle about ⅓ of the diced 8 oz Cooked Ham over the potatoes, then drizzle with more sauce. Repeat with another layer of potatoes, half the remaining ham, and more sauce. I like to press down gently on each layer to compact it slightly—this helps the potatoes cook evenly.

Finish with a final layer of potatoes and pour the remaining sauce over the top. The dish should look well-sauced but not swimming in liquid. The potatoes should be just barely peeking through the creamy mixture.

Step 3: Add Cheese and Bake to Perfection

Sprinkle the 1.5 cups Sharp Cheddar Cheese and 0.5 cup Parmesan Cheese evenly over the top, then sprinkle with the 1 tsp Fresh Thyme. The cheese should form a complete, even layer—this will melt into a golden, bubbly crust that’s impossible to resist.

Cover the dish tightly with foil and bake at 375°F for 45 minutes. Then, remove the foil and bake for another 25-30 minutes until the top is golden brown and the potatoes are tender when pierced with a knife. You’ll know it’s ready when the sauce is bubbling around the edges and the cheese has that perfect, slightly crispy top.

Step 4: Rest and Serve

Let the dish rest for 10 minutes after removing it from the oven. This allows the sauce to thicken slightly and the layers to set, making it easier to serve. The rest time also lets the flavors meld together—this is when the magic happens.

Garnish with a bit more fresh thyme if you like, and serve warm. Each bite should have that creamy, cheesy richness with the salty pop of ham and the earthy warmth of thyme. The potatoes should be tender but still hold their shape, and the sauce should cling beautifully to every layer.

Serving Suggestions for Leftovers

Family-Style Presentation

Serve this directly from the baking dish at the table for a cozy, communal feel. I love using my stoneware dish that keeps everything warm throughout the meal. It looks rustic and inviting, perfect for Sunday suppers with loved ones. 💛

Garnish for Impact

Just before serving, sprinkle with extra fresh thyme leaves for color and aroma. A light dusting of paprika adds a subtle smoky note that complements the ham beautifully. These small touches elevate the dish from everyday to special.

Bread Pairings

A crusty French baguette or warm sourdough is ideal for soaking up that creamy sauce. I pick up fresh loaves from my local bakery on coastal rides—they’re perfect for this. Toast slices lightly if you prefer extra crunch.

Vegetable Sides

Balance the richness with a simple green salad dressed with lemon vinaigrette. I like adding thinly sliced radishes for a peppery bite. Roasted asparagus with olive oil and salt also makes an excellent companion.

Beverage Choices

A crisp Pinot Grigio or Chardonnay cuts through the creaminess. For non-alcoholic options, sparkling water with lemon refreshes the palate. I always keep both on hand for gatherings.

Portion Control

Use a large serving spoon to dish out generous portions. The layers hold together best when served from the center outward. Leftovers reheat beautifully, making this dish perfect for potlucks or meal prep. ⏰

Frequently Asked Questions