Creamy Scalloped Potatoes and Ham is a must-try dish!
This rich and creamy Scalloped Potatoes with Ham recipe layers thinly sliced potatoes, savory onions, and smoky ham in a decadent three-cheese sauce. Baked to golden perfection, it’s the ultimate comfort food—perfect for holidays, potlucks, or cozy weeknights.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
For the potato and ham layers:
2 tablespoons unsalted butter
1 large onion, thinly sliced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
200 grams cooked ham, cubed
4 red-skinned potatoes, peeled and thinly sliced
For the cheese sauce:
4 tablespoons unsalted butter
6 tablespoons all-purpose flour
560 milliliters full-fat milk
180 milliliters heavy cream
150 grams mature cheddar cheese, grated
50 grams Gruyere cheese, grated
50 grams Red Leicester cheese, grated
1 tablespoon fresh thyme, chopped (for garnish)
Instructions
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Preheat the oven to 180°C (350°F) fan. Grease a 9×12 inch baking dish about 2.4 inches deep.
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In a skillet, melt 2 tablespoons of butter over medium-high heat. Add the sliced onion, minced garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic salt. Cook for 5–6 minutes until softened and lightly browned. Remove from heat.
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In a separate saucepan, melt 4 tablespoons of butter. Stir in flour to create a roux and cook for 1 minute. Gradually whisk in the milk until smooth. Stir in the cream and 3/4 of the cheddar cheese. Mix until melted and smooth.
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Layer half of the sliced potatoes in the baking dish. Top with half the onion mixture and half of the cubed ham. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over half of the cheese sauce.
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Repeat the layering with the remaining potatoes, onion, ham, and cheese sauce. Top with the remaining cheddar, Gruyere, and Red Leicester cheese.
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Cover the dish with foil and bake for 75–90 minutes until the potatoes are fork-tender. Remove the foil and bake uncovered for an additional 15–20 minutes, or until the top is golden and bubbling.
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Let rest for 5 minutes before garnishing with fresh thyme and serving warm.
Notes
Use floury potatoes like Rooster, Maris Piper, or Yukon Gold for the best creamy texture.
Feel free to switch up the cheese combo with whatever melty cheeses you have on hand.
This dish can be made ahead—just reheat covered in the oven until hot throughout.