Scalloped Potatoes with Ham

The first time I made scalloped potatoes, I accidentally bought a mandoline slicer and proceeded to slice through three pounds of potatoes in under five minutes. My husband walked into the kitchen to find me grinning like I had just discovered fire, surrounded by perfect translucent potato rounds. That night, bubbling away in the oven with ham and three kinds of cheese, this dish taught me that comfort food does not need to be complicated to feel extraordinary.

Last Christmas, my sister claimed she was going to skip seconds until the first forkful hit her plate. She went back for a third serving and took the recipe home before leaving. Something about tender potatoes swimming in cream with salty ham bits makes people forget they are full.

Ingredients

• Yukon Gold or Russet potatoes: These hold their shape beautifully through long baking and develop a creamy texture that absorbs all that sauce
• Cooked ham: The salty pockets throughout the creamy layers keep every bite interesting
• Unsalted butter: Starting your roux with butter gives the sauce a richness you cannot get from oil alone
• Onion and garlic: Cooked soft in butter first, these melt into the background and add depth without harsh bites
• All-purpose flour: This thickens your cream into a velvety sauce that clings to every potato slice
• Whole milk and heavy cream: The combination keeps the sauce luxurious without becoming too heavy
• Nutmeg: Just a quarter teaspoon adds a warm, subtle note that makes people ask what your secret is
• Gruyère and sharp cheddar: Gruyère brings nutty complexity while cheddar adds the sharp punch we all crave
• Parmesan cheese: Sprinkled on top, it creates that golden crust that makes the first forkful impossible to resist

Instructions

Prep your oven and dish:

Preheat oven to 180°C (350°F) and generously butter a 23x33 cm (9x13 inch) baking dish so nothing sticks later.

Build the flavor foundation:

Melt butter in a large saucepan over medium heat, cook onion until soft, add garlic for one minute, then whisk in flour and cook until it smells nutty.

Create the creamy sauce:

Slowly pour in milk and cream while whisking constantly, simmer until thickened, then stir in half your cheeses until melted and smooth.

Layer it all up:

Arrange half the potatoes, top with half the ham, pour over half the sauce, and repeat the layers ending with sauce on top.

Add the golden crown:

Sprinkle remaining Gruyère, cheddar, and all the Parmesan across the surface like a cheesy blanket.

Bake until bubbling:

Cover with foil for 45 minutes, then uncover and bake 25 to 30 minutes more until the top is deeply golden and a fork slides through potatoes easily.

Save

My friend Sarah made this for her father, who grew up on a farm and claims he has eaten every potato dish known to man. He called her the next day to say it was the best scalloped potatoes he had ever tasted, which might be the highest compliment she has ever received.

Make It Your Own

Smoked turkey works beautifully instead of ham if you need something lighter or are feeding people who do not eat pork. A pinch of cayenne in the sauce adds warmth that balances all that cream without making it spicy.

Choosing Your Potatoes

Yukon Golds naturally become creamy and buttery when baked, while Russets hold their shape better and absorb more sauce. Either works, but avoid waxy potatoes like red or new varieties since they stay firm instead of melting into tenderness.

Getting That Perfect Texture

Thin slices are the secret to evenly cooked potatoes. A mandoline makes quick work of it, but a sharp knife and patience work just as well. The sauce should coat the back of a spoon before you pour it over the layers.

• Potatoes can be sliced up to 24 hours ahead and stored in cold water to prevent browning
• Pat potato slices dry before layering so the sauce does not become watery
• If the top browns too quickly, tent loosely with foil for the remaining bake time

Save

There is something profoundly satisfying about pulling this bubbling, golden dish out of the oven and watching everyone lean in a little closer at the table.

Recipe FAQs

→ Can I prepare this ahead of time?

Yes, you can assemble the entire dish up to 1 day in advance. Cover tightly with foil and refrigerate. When ready to bake, you may need to add a few extra minutes to the cooking time since it will be starting from cold temperature.

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal choices. Yukon Golds hold their shape well and have a naturally buttery flavor, while Russets become very tender and absorb the creamy sauce beautifully. Peel them before slicing thinly.

→ Can I substitute the ham?

Absolutely. Smoked turkey, cooked chicken, or even crumbled bacon make excellent alternatives to ham. You could also omit the meat entirely for a vegetarian version, though you may want to add extra vegetables or herbs.

→ Why cover with foil during baking?

The foil traps steam and heat, helping the potatoes cook through evenly without drying out or burning the top. Removing the foil for the final 25-30 minutes allows the cheese to bubble and brown beautifully.

→ How do I know when it's done?

The dish is ready when the potatoes are fork-tender—insert a paring knife into the center, and it should slide through easily with no resistance. The cheese on top should be melted and golden brown, and the sauce should be bubbling around the edges.

→ Can I freeze leftovers?

Yes, leftover portions freeze well for up to 2-3 months. Store in airtight containers. Thaw overnight in the refrigerator and reheat in the oven at 180°C (350°F) until heated through, covering with foil to prevent drying.