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Classic Creamy Scalloped Potatoes and Ham Casserole

A close-up serving of creamy Scalloped Potatoes and Ham, showing layers of potato, ham, and a cheesy, bubbly topping.
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Make this family favorite comfort food using thinly sliced potatoes and a rich, homemade white sauce with savory diced ham. This recipe delivers tender potatoes and a creamy texture perfect for any gathering.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 lb fully cooked smoked ham, diced
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded sharp cheddar cheese (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Prepare the potatoes: Place the thinly sliced potatoes in a large bowl of cold water for 10 minutes to remove excess starch. Drain well and pat dry.
  3. Make the white sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. If using cheese, stir in half of the cheddar now until melted.
  6. Assemble the casserole: Spread one-third of the sliced potatoes in an even layer in the prepared baking dish. Sprinkle half of the diced ham over the potatoes. Pour one-third of the white sauce over the layer.
  7. Repeat the layering process: second third of potatoes, remaining ham, and another third of the sauce. Top with the final layer of potatoes and the remaining sauce.
  8. Cover the baking dish tightly with aluminum foil. Bake for 60 minutes.
  9. Remove the foil. If using, sprinkle the remaining cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.
  10. Let the casserole rest for 10 minutes before serving.

Notes

  • For tender potatoes, slice them uniformly thin, about 1/8 inch. Soaking them briefly removes starch, which helps prevent a gummy sauce.
  • If you prefer a tangier flavor, substitute half of the milk with heavy cream.
  • You can prepare this entire dish, cover it, and refrigerate it for up to 24 hours before baking. Add 10 to 15 minutes to the initial covered baking time if baking straight from the refrigerator.
  • For a richer flavor, use smoked ham or leftover holiday ham.

Nutrition

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