Scalloped Potatoes with Ham

The steam hitting my face when I pulled that foil off still makes my stomach growl. My grandmother made scalloped potatoes for every Sunday dinner, but adding ham was my father's brilliant twist. He'd cube up the leftover holiday ham and declare it made everything better. He wasn't wrong about that.

Last winter my neighbor came over during a snowstorm with a bag of Yukon Golds and some ham from her holiday cooking. We spent the afternoon slicing potatoes and drinking coffee while the snow piled up outside. That's the thing about this dish. It makes you want to gather people around the table and stay awhile.

Ingredients

• Yukon Gold or Russet potatoes: These hold their shape beautifully through the long bake and develop creamy textures without falling apart
• Cooked ham: Diced small so every forkful gets salty bites throughout the layers
• Unsalted butter: Building the roux base that makes the sauce velvety and rich
• Onion and garlic: Cooked down soft in the butter first so they melt into the background flavor
• All-purpose flour: Just enough to thicken the milk and cream into that coating consistency
• Whole milk and heavy cream: The combination creates luxury without being overwhelmingly heavy
• Salt, pepper, and nutmeg: Nutmeg is the secret warmth that makes white sauce taste professional
• Gruyère and sharp cheddar: Gruyère brings nutty sophistication while cheddar adds that familiar sharp comfort
• Parmesan cheese: Salty finish on top that browns into the most delicious crust
• Fresh parsley: Bright contrast against all that golden richness if you want the pop of color

Instructions

Prep your baking dish:

Butter that 9x13 inch dish thoroughly because the cheese will stick to everything if you don't

Build the flavor base:

Melt butter in your large saucepan then cook the onion until it's soft and fragrant before adding garlic for just sixty seconds

Make the roux:

Sprinkle flour over everything and whisk like your life depends on it for two minutes to cook out that raw flour taste

Create the creamy sauce:

Pour in the milk and cream gradually while whisking constantly then let it simmer until it coats the back of a spoon

Season and add cheese:

Stir in salt, pepper, nutmeg then remove from heat and melt in half your cheeses until smooth

Layer it up:

Start with potatoes then ham then sauce and repeat ending with sauce poured over everything

Add the cheesy top:

Sprinkle all remaining cheese across the surface because that crust is what people fight over

Bake covered first:

Forty five minutes with foil lets the potatoes cook through without burning the cheese

Uncover for glory:

Remove foil and give it another twenty five to thirty minutes until golden and bubbling

Patience pays off:

Let it rest ten minutes so the sauce sets slightly or it will slide all over your plate

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My sister called me last week asking for this recipe because her family kept requesting it for Sunday dinner. She said even her vegetable hating kids went back for thirds. Some recipes feed your body but this one feeds something deeper.

The Potato Secret

Yukon Golds have this natural butteriness that Russets just can't match, though both work. I've learned that soaking sliced potatoes in cold water for ten minutes removes excess starch and helps them cook more evenly. Just pat them dry before layering.

Make Ahead Magic

You can assemble the entire dish up to a day before baking. Cover it tightly and refrigerate, then add five to ten minutes to the covered baking time since it's starting cold. The sauce actually penetrates the potatoes better when they sit overnight.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness perfectly. Roasted broccoli or green beans also work beautifully. This pairs wonderfully with glazed ham if you're serving ham as the main protein too.

• Let guests add hot sauce at the table if they like extra kick
• Crusty bread is almost mandatory for sopping up that sauce
• A light white wine like Chardonnay complements the creamy flavors

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There's something about that golden bubbling surface that makes people feel at home. Maybe that's the real magic.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 1 day in advance, cover tightly, and refrigerate. When ready to serve, bake as directed, adding about 10-15 minutes to the covered baking time since it will be cold.

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal because they hold their shape well during baking and absorb the creamy sauce without becoming mushy. Avoid waxy varieties like red potatoes.

→ Can I substitute the ham?

Smoked turkey, cooked chicken, or even crumbled bacon work well as alternatives. For a vegetarian version, omit the meat entirely or add sautéed mushrooms and spinach instead.

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

The potatoes should be fork-tender when pierced, and the cheese topping should be golden brown and bubbling around the edges. If the top browns too quickly, cover loosely with foil.

→ Can I freeze leftovers?

Leftovers can be frozen for up to 2 months. Portion into airtight containers and thaw overnight in the refrigerator before reheating at 180°C (350°F) until warmed through.

→ What can I serve with this?

A crisp green salad with vinaigrette helps cut through the richness. Roasted vegetables like Brussels sprouts or steamed green beans also complement the creamy texture nicely.