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Classic Creamy Cheesy Scalloped Potatoes and Ham Casserole

A hearty square serving of creamy 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 using leftover holiday ham. This recipe bakes up golden and bubbly.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1.5 cups diced cooked ham (leftover holiday ham works well)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Gruyere cheese (or Swiss cheese)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons butter
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup grated onion (optional, for flavor)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour, salt, pepper, and paprika until smooth. Cook for one minute, stirring constantly.
  3. Gradually whisk in the milk and heavy cream until the mixture thickens slightly, about 5 to 7 minutes. Stir in the grated onion, if using. Remove the sauce from the heat.
  4. In the prepared baking dish, arrange half of the thinly sliced potatoes in an even layer. Sprinkle half of the diced ham and half of the shredded cheddar and Gruyere cheese over the potatoes.
  5. Top with the remaining potatoes, followed by the rest of the ham and cheese.
  6. Pour the creamy sauce evenly over the layers in the dish. Gently press down on the potatoes to help them absorb the liquid.
  7. Cover the baking dish tightly with aluminum foil.
  8. Bake for 45 minutes covered. Remove the foil and bake for an additional 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  9. Let the casserole rest for 10 minutes before slicing and serving.

Notes

  • For a make-ahead option, assemble the entire casserole, cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the initial covered baking time if baking straight from the refrigerator.
  • If you prefer a Crock Pot method, layer the ingredients as directed, pour the sauce over, and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Uncover for the last 30 minutes if you want a slightly browned top.
  • Chef Tariq suggests using Yukon Gold potatoes for a slightly creamier texture, though Russets work perfectly for this classic bake.

Nutrition

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