Scalloped Potatoes Ham Layers (Printable version)

Layers of sliced potatoes and ham baked in a creamy cheese sauce, perfect for hearty family meals.

# What You Need:

→ Potatoes & Ham

01 - 3.5 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 9 oz cooked ham, diced

→ Sauce

03 - 4 tbsp unsalted butter
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1/3 cup all-purpose flour
07 - 3 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/4 tsp ground nutmeg

→ Cheese

12 - 2 cups shredded Gruyère cheese
13 - 1 cup shredded sharp cheddar cheese
14 - 1/4 cup grated Parmesan cheese

→ Garnish (optional)

15 - 2 tbsp chopped fresh parsley

# Step-by-step guide:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Melt butter in a large saucepan over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and cook for 1 minute.
03 - Sprinkle flour over butter mixture and whisk constantly for 1 to 2 minutes to form a roux. Gradually whisk in whole milk and heavy cream, ensuring the sauce is smooth with no lumps.
04 - Simmer sauce, stirring frequently, until thickened, about 3 to 4 minutes. Season with salt, black pepper, and ground nutmeg. Remove from heat and stir in half of the Gruyère and cheddar cheeses until melted.
05 - Arrange half of the sliced potatoes evenly in the prepared dish. Top with half the diced ham, then pour half of the cheese sauce over. Repeat with remaining potatoes, ham, and sauce.
06 - Sprinkle the remaining Gruyère, cheddar, and all of the Parmesan cheese evenly over the top layer.
07 - Cover the dish with foil and bake for 45 minutes.
08 - Remove foil and continue baking for an additional 25 to 30 minutes until potatoes are tender and the top is golden brown.
09 - Allow to rest for 10 minutes before serving. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • It tastes indulgent but comes together without fussy techniques or constant stirring.
  • The layers mean every bite has creamy sauce, tender potato, and savory ham all at once.
  • It reheats beautifully, so you can make it ahead and focus on other dishes during gatherings.
02 -
  • Slice your potatoes thin and uniform, or they'll cook unevenly and some will be crunchy while others fall apart.
  • Don't skip the resting time after baking, or the layers will slide around on the plate and look sloppy.
  • Make the sauce ahead of time if it helps with timing, but assemble the dish shortly before baking so the potatoes don't absorb liquid and turn gray.
03 -
  • Use a mandoline to slice potatoes uniformly so they bake at the same rate and no piece ends up tough or undercooked.
  • Taste the sauce before it goes into the oven and don't be shy about seasoning it, because the potatoes will mellow some of those flavors.
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