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Classic Creamy Cheesy Scalloped Potatoes and Ham Casserole

A thick, creamy slice of scalloped potatoes and ham with a golden-brown, cheesy crust.
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A simple recipe for a creamy, cheesy baked casserole featuring sliced potatoes and diced ham, perfect for using leftovers.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 lb fully cooked ham, diced
  • 1 medium onion, finely chopped
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Gruyere cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens slightly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1 1/2 cups of the cheddar cheese and all of the Gruyere cheese. Stir until the cheese melts into the sauce.
  6. In the prepared baking dish, layer half of the sliced potatoes. Top with half of the diced ham. Pour half of the cheese sauce evenly over the layer.
  7. Repeat the layering process with the remaining potatoes, ham, and sauce.
  8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  9. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  10. Bake uncovered for an additional 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  11. Let the casserole rest for 10 minutes before serving.

Notes

  • For a slow cooker version, layer the potatoes, ham, and sauce in a greased slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Add the final cheese topping during the last 30 minutes of cooking.
  • Slice the potatoes very thinly, about 1/8 inch thick, for even cooking. A mandoline slicer works well for this.
  • If you do not have Gruyere cheese, substitute it with an equal amount of Monterey Jack or another good melting cheese.

Nutrition

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