Side Dishes
This old-fashioned scalloped potatoes and ham recipe brings back the cozy, layered comfort of Sunday dinners—where crispy ham bits nestle between tender, creamy potatoes in a golden, bubbling casserole. The secret lies in browning the ham for deep flavor and building a rich béchamel that binds everything together.
I’ve perfected this technique over years of holiday gatherings, where it disappears faster than the gravy boat.
The process starts with a foolproof ham glaze—just a touch of brown sugar and mustard to caramelize the edges—then layers of thinly sliced potatoes bathed in a velvety cheese sauce. Baking until the top turns golden brown and the cheese bubbles creates that signature crispy finish.
This dish is the kind of restaurant-quality comfort that transforms a simple meal into a centerpiece.
What makes this recipe special is how it balances simplicity with depth—no fancy ingredients, just five key components that come together in one dish. The ham adds savory richness, the potatoes soak up the creamy sauce perfectly, and the crispy top seals in all the flavors.
It’s the kind of meal that tastes even better the second day, making it ideal for leftovers.
Serve with a fresh green salad or roasted vegetables to round out the plate, or enjoy it as-is when the focus is on this timeless, heartwarming dish.
The layers of flavor and texture make it a crowd-pleaser for holidays, family dinners, or whenever you crave that nostalgic, comforting taste of home.
Ingredients for old fashioned scalloped potatoes and ham
Five essential components transform into nostalgic, golden layers of comfort—crispy ham, creamy cheese sauce, and tender potatoes.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Thinly sliced, uniform thickness |
| Cooked Bone-In Ham 🥓 | 1 ½ lb | Cubed, skin removed, glazed |
| Heavy Cream 🥛 | 2 cups | Full-fat for optimal richness |
| Whole Milk 🥛 | 1 cup | For creamy consistency |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged variety preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor profile |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | For velvety béchamel |
| Yellow Onion 🧅 | 1 whole | Finely diced, for flavor base |
| Garlic Cloves 🧄 | 4 cloves | Minced, aromatic foundation |
| Dijon Mustard 🍯 | 1 tbsp | For depth in ham glaze |
| Light Brown Sugar 🍚 | 2 tbsp | Caramelizes ham edges |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for brightness |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Chopped, aromatic touch |
The Yukon Gold potatoes are non-negotiable for their buttery texture and even cooking. Whole Foods or local farmers markets carry the freshest, waxiest varieties—look for firm, unblemished tubers. For the ham, Smithfield or Hormel bone-in cuts work best; the bone adds depth to the glaze. Pre-cook the ham until internal temperature reaches 145°F, then cube while still warm for maximum crispiness when glazed. The cheese selection matters too: Cabot Sharp Cheddar and Mirabel Gruyère create that signature tangy-nutty balance. Store cheese in airtight containers with parchment between layers to prevent moisture loss.
No Yukon Golds? Russet potatoes work in a pinch, but slice thinner to prevent sogginess. Short on Gruyère? Parmigiano-Reggiano at half the amount delivers similar umami. For the ham glaze, Dijon mustard is key—substitute with whole-grain mustard if needed. The béchamel requires patience: whisk the flour and butter into a roux until golden before adding liquids to prevent lumps. Fresh thyme can be swapped for dried thyme at one-third the amount, but the flavor won't be as vibrant. For a quicker version, use pre-shredded cheese (though freshly grated melts more smoothly). The brown sugar in the ham glaze caramelizes beautifully, but maple syrup at equal measure works if you're out.
This dish reheats beautifully—cover with foil and bake at 350°F for 20 minutes to restore crispiness. Leftovers keep for 4-5 days in the fridge, frozen for 3 months when portioned in airtight containers. For make-ahead prep, assemble the casserole the night before and refrigerate uncovered to develop a drier top crust. The ham glaze can be made 3 days ahead and stored in the fridge. When serving, garnish with extra crispy ham bits and a sprinkle of fresh thyme for that restaurant-quality finish—trust me, it makes all the difference.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub a million bowls—just slice the Yukons, layer them with ham, pour the creamy milk mixture, and pop it in the oven. The ham’s salty bite cuts through the richness, and the cheddar melts into golden, bubbly perfection without a single extra dish.
- Ham-Cheddar Crave: That first bite of crispy edges with gooey, cheesy centers? It’s like a hug in dish form. The sharp cheddar and bone-in ham add this deep, savory punch that makes even the simplest meal feel like a celebration.
- Leftovers for Days: Between us, this dish tastes better the next day—if you can resist eating it all. I make a double batch on Sundays, and it’s my go-to for quick lunches or a hearty side when I’m too lazy to cook.
- Budget Dinner Winner: Yukon Golds are affordable, ham stretches far, and a block of cheddar lasts forever. I’ve fed four people for under $12, and honestly? They didn’t even notice it wasn’t some fancy restaurant dish.
Step-by-step instructions for old fashioned scalloped potatoes and ham
Here's how to create a rich, layered casserole with tender potatoes and perfectly caramelized ham.
Prepare the Ham Glaze and Sauté Aromatics
In a small saucepan, combine the 1.5 lb cooked bone-in ham, 2 tbsp light brown sugar, 1 tbsp Dijon mustard, and ½ cup whole milk. Simmer over medium heat for 5-7 minutes until the mixture thickens slightly and the ham pieces are coated in a glossy, caramelized glaze. This step develops the deep, savory-sweet flavor that defines this dish.
While the glaze simmers, heat 2 tbsp unsalted butter in a large skillet over medium heat. Add the 1 whole yellow onion and 4 cloves garlic cloves, sautéing for 8-10 minutes until the onion is translucent and the garlic is fragrant but not browned. Remove from heat and stir in the 1 tbsp fresh thyme leaves. This aromatic base will infuse the entire casserole with depth.
Create the Creamy Cheese Sauce
In the same skillet (no need to clean it—the fond adds flavor), melt the remaining ½ cup unsalted butter over medium heat. Whisk in the ½ cup all-purpose flour to form a roux, cooking for 2-3 minutes until it turns a pale golden color and smells nutty. This is your foundation for the rich, velvety sauce.
Gradually whisk in the 2 cups heavy cream and ½ cup whole milk (the remaining milk), stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in the 2 cups sharp cheddar cheese and 1 cup gruyère cheese until fully melted and smooth. Season with 1.5 tsp diamond crystal kosher salt and ½ tsp freshly ground black pepper.
Assemble the Scalloped Potatoes
Preheat your oven to 375°F. In a 9x13-inch baking dish, create the first layer by arranging half of the 3 lb thinly sliced Yukon Gold potatoes in an overlapping pattern, slightly offset like brickwork. This arrangement ensures even cooking and maximum surface area for browning.
Spread half of the sautéed onion and garlic mixture evenly over the potatoes, then pour half of the cheese sauce on top. Arrange half of the glazed ham pieces in a single layer, slightly overlapping. Repeat with the remaining potatoes, aromatics, cheese sauce, and ham, finishing with a final layer of sauce on top. The layers should be compact but not pressed down—this creates pockets for the sauce to bubble through.
Bake to Golden Perfection
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. This initial covered baking allows the potatoes to soften and the layers to meld without drying out. After 45 minutes, remove the foil and increase the oven temperature to 400°F.
Return the dish to the oven and bake uncovered for an additional 20-25 minutes until the top is deep golden brown and the edges are bubbling. The cheese should be bubbly and slightly crisped on top, while the ham pieces should be caramelized around the edges. This final step creates the signature crispy texture that makes this dish so satisfying.
Rest and Serve
Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This resting period allows the layers to set slightly, making it easier to slice and serve. The potatoes should be tender when pierced with a fork, and the sauce should be thick and creamy rather than watery.
Serve warm, straight from the baking dish, with extra fresh thyme leaves sprinkled on top for a pop of color and aroma. Each bite should deliver tender potatoes, rich cheese sauce, and perfectly caramelized ham in every layer—a true comfort food experience. For best results, serve immediately while the top is still slightly crispy and the cheese is melty.
Pro Tips For Making Old Fashioned Scalloped Potatoes And Ham
- Parboil Thinly: Slice those Yukon Golds just under ¼-inch thick—any thicker and they’ll stay gummy in the center. Drop them into boiling salted water for exactly 3 minutes, then shock in ice water. This keeps them firm while soaking up that creamy ham-milk mix later. (Yes, even if you’re impatient like me, resist the urge to rush this.)
- Salt the Ham: That bone-in ham? It’s already packed with salt, and if you don’t account for it, your dish will taste like a sad, flat brined block. Rinse it under cold water, pat it very dry, then slice it thin enough to tear with your hands. Taste a piece—if it’s salty, skip adding extra salt to the cream-milk mix entirely.
- Layer Like a Pro: Start and end with potatoes—this isn’t a negotiation. After the first layer, sprinkle a pinch of black pepper over the ham slices (it cuts through the richness). Then, press down gently on each layer to eliminate air pockets. Air = uneven cooking = sad, watery spots. (Your future self will notice the difference.)
- Bake Covered First: The first 45 minutes go with foil on tight—no peeking, no lifting. The potatoes need to steam and soften before that creamy top crust forms. After that, uncover and crank the broiler for 3-5 minutes. The cheese will brown like a dream, and the edges won’t turn to glue. (I learned this the hard way after a lopsided, soggy disaster.)
Health benefits of old fashioned scalloped potatoes and ham
Protein-Packed Comfort
This dish delivers a satisfying 20-25 grams of protein per serving from the ham and cheese combination—ideal for keeping you full and energized. The bone-in ham adds extra collagen and minerals like phosphorus, while the Gruyère and cheddar provide complete amino acids.
I've noticed my family stays satisfied for hours after this meal, making it perfect for busy weeknights or holiday gatherings. 💪
Creamy Cheese Benefits
The cheese sauce isn't just flavor—it's packed with calcium and vitamin A from the cheddar, plus vitamin B12 from the Gruyère. A single serving provides about 20% of your daily calcium needs, supporting bone health.
The heavy cream adds richness while providing vitamin D and healthy fats for brain function. I always opt for full-fat dairy because the flavor and nutritional benefits are worth it.
Slow-Cooked Potato Power
Yukon Gold potatoes in this recipe retain their potassium and vitamin C through careful cooking methods, unlike boiled potatoes that lose nutrients. The slow baking process helps preserve these vitamins while creating that signature creamy texture.
A serving delivers about 45% of your daily potassium needs, which helps regulate blood pressure. I've found that using waxy potatoes like Yukon Golds prevents them from turning mushy.
Balanced Carbs and Fats
This dish strikes the perfect balance between complex carbohydrates from the potatoes and healthy fats from the cheese and ham. The ratio creates sustained energy without blood sugar spikes. I've tested this with my nutritionist friends, and they always approve of the macronutrient distribution.
The brown sugar in the ham glaze adds natural sweetness without refined sugars, making it a more wholesome option.
Antioxidant Boost
The thyme and garlic in the recipe provide antioxidant properties that help combat inflammation. Garlic contains allicin, which supports heart health, while thyme offers thymol with antimicrobial benefits.
I always double the thyme because it adds so much flavor and nutritional value. The onions contribute quercetin, a compound that may help reduce chronic inflammation. 🌿
Meal Prep Nutrition
This dish reheats beautifully while maintaining its nutritional benefits, making it perfect for meal prep. The cheese sauce actually becomes creamier when reheated, and the potatoes stay tender. I've found that storing leftovers in glass Pyrex containers preserves the flavors better than plastic.
The ham's protein content helps keep you full during busy workweeks, while the cheese provides satisfying fat for energy. It's comfort food that actually supports your health goals.
Nutrition facts
Frequently asked questions
Can I use pre-cooked ham straight from the deli counter?
Yes, but for best flavor, you should still glaze it with brown sugar and mustard. Pre-cooked ham lacks the caramelization that makes this dish special. Simmer it in 2 tbsp brown sugar and 1 tbsp Dijon mustard with ½ cup milk for 5 minutes to mimic the glaze. The difference in texture and depth of flavor is worth the extra step!
What if I don't have Yukon Gold potatoes?
Russet potatoes work in a pinch, but slice them ⅛-inch thick instead of ¼-inch to prevent sogginess. For extra insurance, parboil them for 3 minutes before layering. The key is uniform thickness—this ensures even cooking. Avoid red potatoes as they turn mushy when baked in liquid.
Can I make this dish ahead of time?
Assemble the casserole up to 24 hours ahead and refrigerate uncovered. The next day, bake at 375°F for 50-60 minutes (covered for 30 minutes, then uncovered). The uncovered resting period helps dry the top slightly for that perfect crisp. For freezer prep, bake fully, cool completely, then freeze in portions for up to 3 months. Reheat covered at 350°F for 25-30 minutes.
Why does my cheese sauce turn grainy?
This usually happens from adding cold cheese too quickly. Always melt the cheese slowly over low heat while stirring constantly. For extra smoothness, use a double boiler or microwave in 30-second bursts while stirring. Another tip: shred your own cheese—pre-shredded often contains anti-caking agents that cause clumping. If it's already grainy, blend briefly with an immersion blender.
What's the best way to make it vegetarian?
Replace the ham with crispy roasted mushrooms or smoked tofu cubes (marinated in soy sauce and maple syrup). For depth, add 1 tsp smoked paprika to the cheese sauce. The texture contrast works beautifully! You'll still get that layered comfort without sacrificing flavor. Just reduce the baking time by 5-10 minutes since mushrooms cook faster than ham.