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Classic Creamy Cheesy Scalloped Potatoes and Ham Casserole

A square serving of creamy scalloped potatoes and ham, topped with browned, melted cheese.
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This recipe delivers a warm, satisfying, and cheesy potato casserole loaded with ham. It is a perfect comfort food for family dinners or holiday leftovers.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 2 cups fully cooked ham, diced
  • 1 tablespoon butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Gruyère cheese (optional, for extra flavor)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter. Give yourself a pat on the back for getting the oven ready!
  2. In a large saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly. You are building a great sauce base!
  3. Gradually whisk in the milk and heavy cream until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens slightly, about 5 to 7 minutes.
  4. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg. Then, stir in 1 1/2 cups of the cheddar cheese and all of the Gruyère cheese until melted and smooth. Taste the sauce—it should be delicious!
  5. In a large bowl, gently toss the thinly sliced potatoes and diced ham with the cheese sauce until everything is evenly coated. This mixing step is key to flavor distribution.
  6. Pour the potato and ham mixture into the prepared baking dish, spreading it into an even layer.
  7. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
  8. Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. You earned this golden top!
  9. Let the casserole rest for 10 minutes before serving. This allows the sauce to set up nicely. Enjoy this hearty meal!

Notes

  • For a make-ahead option, assemble the entire casserole (do not bake), cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.
  • If you want a richer flavor, substitute half of the milk with chicken broth.
  • Thinly slicing potatoes evenly is important for consistent cooking. A mandoline slicer works well here if you have one.

Nutrition

Find it online: https://kitchnkudos.com/scalloped-potatoes-and-ham-recipe/