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Classic Creamy Cheesy Scalloped Potatoes and Ham Casserole

A close-up of a baked slice of scalloped potatoes and ham with a golden, bubbly cheese crust.
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Make this classic, creamy, and cheesy scalloped potatoes and ham casserole. It is the perfect comfort food, especially when you need a hearty way to use up leftover holiday ham.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 1/2 cups diced cooked ham (leftover ham works great)
  • 1/2 cup chopped yellow onion
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole 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 Gruyere cheese (optional, for extra flavor)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Slowly whisk in the milk and heavy cream until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens slightly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1 1/2 cups of the cheddar cheese and all of the Gruyere cheese (if using). Stir until the cheese melts into a smooth sauce.
  6. Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish. Sprinkle half of the diced ham over the potatoes.
  7. Pour half of the cheese sauce evenly over the potato and ham layer.
  8. Repeat the layering process: remaining potatoes, remaining ham, and the rest of the cheese sauce.
  9. Cover the baking dish tightly with aluminum foil.
  10. Bake for 45 minutes. Remove the foil, sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  11. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  12. Let the casserole rest for 10 minutes before serving.

Notes

  • You can make this a make-ahead potato casserole by assembling it completely, covering it, and refrigerating it for up to 24 hours before baking. Add about 10-15 minutes to the initial covered baking time if baking straight from the refrigerator.
  • If you want a smoky flavor, substitute smoked gouda for the Gruyere cheese.
  • For a crock pot ham and potatoes au gratin style, layer the ingredients as directed, pour the sauce over, and cook on LOW for 6-7 hours or HIGH for 3-4 hours.

Nutrition

Find it online: https://cookifyme.com/scalloped-potatoes-and-ham-creamy-casserole-recipe/