Scalloped Potatoes with Ham

Last winter my sister showed up at my door with a bag of potatoes and some leftover ham from Christmas dinner. She had this idea about recreating our grandmother scalloped potatoes but neither of us had written down the recipe. We spent the afternoon peeling and slicing, making a mess of the kitchen, and honestly getting the roux slightly wrong the first time. The smell of that bubbling cheese sauce filled the entire house and when we finally pulled it from the oven, golden and gorgeous, I knew we had stumbled onto something worth keeping.

I made this for my book club last month and watched three previously quiet people fight over the last serving. One friend admitted she had been skeptical about ham and potatoes together, but by the end of the night she was asking for the recipe. Something about the way the salty ham cuts through that rich cream sauce just works. Now whenever anyone mentions potluck dinner, my phone starts blowing up with requests.

Ingredients

• Yukon Gold or Russet potatoes: I prefer Yukon Gold for their natural creaminess but Russets hold up beautifully too
• Cooked ham: Diced ham scattered throughout adds these perfect salty pockets of flavor
• Unsalted butter: Starting your roux with good butter makes all the difference in the final sauce
• Medium onion: Finely chopped onion becomes sweet and mellow as it cooks down
• Garlic cloves: Fresh minced garlic adds that subtle background warmth
• All-purpose flour: This creates the thick velvety base for your cheese sauce
• Whole milk: Whole milk gives the sauce its rich luxurious body
• Heavy cream: Just a bit of cream takes everything over the top
• Ground nutmeg: The secret ingredient that adds warmth without making it taste like dessert
• Shredded Gruyère cheese: Gruyère melts beautifully and brings that sophisticated nutty flavor
• Shredded sharp cheddar cheese: Sharp cheddar adds the bold cheesy punch we all crave
• Grated Parmesan cheese: Parmesan on top creates this incredible golden crust

Instructions

Preheat your oven and prepare the baking dish:

Set your oven to 180°C and generously butter a 23x33 cm baking dish so nothing sticks

Build the flavor base:

Melt butter in a large saucepan over medium heat and cook the onion until soft then stir in garlic for just one minute

Create the roux:

Whisk in flour and cook constantly stirring for 1 to 2 minutes until it smells slightly nutty

Make the creamy sauce:

Slowly pour in milk and cream while whisking then simmer until thickened before seasoning with salt pepper and nutmeg

Add the cheese:

Remove from heat and stir in half your Gruyère and cheddar until completely melted and smooth

Layer everything:

Arrange half the potatoes in your dish then top with half the ham and half the sauce before repeating layers

Add the topping:

Sprinkle the remaining Gruyère cheddar and all the Parmesan evenly across the top

Bake covered first:

Cover with foil and bake for 45 minutes so the potatoes cook through without browning too quickly

Finish uncovered:

Remove foil and bake for another 25 to 30 minutes until everything is bubbling and beautifully golden

Let it rest:

Wait 10 minutes before serving so the sauce sets up slightly and makes serving much easier

Save

This recipe became a staple in our house after that first imperfect attempt with my sister. Now whenever I make it the house smells exactly like grandmothers kitchen and I find myself lingering in the dining room longer than usual.

Make It Your Own

Smoked turkey or chicken works beautifully if you want to skip the pork. Sometimes I throw in a pinch of cayenne with the spices for gentle heat that wakes everything up.

Plan Ahead Like A Pro

You can assemble the entire dish up to a day before baking just cover it tightly and refrigerate. The potatoes actually benefit from sitting in the sauce overnight.

Serving Suggestions

A simple green salad with bright vinaigrette cuts through all that richness perfectly. Crusty bread for sauce dipping is basically mandatory.

• Fresh parsley adds color and a bright finish
• Let it rest those full 10 minutes or you will regret it
• Leftovers reheat surprisingly well the next day

Save

There is something deeply satisfying about serving this dish and watching people light up at first bite. Hope it brings your table as much joy as its brought mine.

Recipe FAQ

→ Can I prepare this dish ahead of time?

Yes, you can assemble the entire dish up to 1 day in advance. Cover tightly and refrigerate, then bake when ready to serve. You may need to add a few extra minutes to the baking time if baking from cold.

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal because they hold their shape well during baking and have a creamy texture when cooked. Avoid waxy potatoes like red potatoes, as they won't achieve the same tender consistency.

→ Can I substitute the ham?

Absolutely. Smoked turkey, chicken, or even crumbled cooked bacon work wonderfully as alternatives. Each option will impart a slightly different flavor profile while maintaining the dish's comforting character.

→ How do I know when it's done baking?

The dish is ready when the potatoes are easily pierced with a fork and the top is golden brown with bubbling cheese around the edges. This typically takes about 75 minutes total, including both covered and uncovered baking time.

→ Can I freeze leftovers?

While possible, freezing may affect the texture of the sauce and potatoes. If you must freeze, portion into airtight containers and consume within 2-3 months. Reheat gently in the oven at 160°C (325°F) until heated through.

→ What can I serve alongside this?

A crisp green salad with vinaigrette balances the richness beautifully. Steamed green beans, roasted broccoli, or sautéed spinach also make excellent accompaniments. For a lighter meal, consider serving with fresh fruit.