Scalloped Potatoes with Ham

The first time I made scalloped potatoes, I stood at the counter slicing potatoes by hand, my knife skills barely adequate, wondering if this much effort was worth it. Two hours later, watching my family pass the empty baking dish around the table, I got my answer. Theres something magical about the way simple potatoes and cream transform into something that makes people go quiet and reach for seconds.

I made this for a rainy Sunday dinner last autumn when my brother came over unexpectedly. The kitchen filled with that incredible smell of melting cheese and warming cream, and we ended up eating standing up at the counter because neither of us could wait for the table to be set. Sometimes the best meals happen when you abandon proper etiquette.

Ingredients

• Yukon Gold or Russet potatoes: Yukon Golds hold their shape beautifully and have a naturally buttery flavor, while Russets absorb more sauce and become incredibly tender
• Cooked ham: Diced ham adds savory depth and saltiness that balances the rich cheese sauce
• Unsalted butter: Essential for building the roux that thickens your sauce
• Onion and garlic: These aromatics create a flavor foundation that makes the sauce taste like it simmered for hours
• All-purpose flour: Forms the roux that gives the sauce its velvety body
• Whole milk and heavy cream: The combination creates a sauce thats rich without being overwhelmingly heavy
• Gruyère, sharp cheddar, and Parmesan: This trio delivers nutty, sharp, and salty notes that elevate the entire dish

Instructions

Prepare your baking vessel:

Preheat oven to 180°C (350°F) and generously grease a 23x33 cm (9x13 inch) baking dish with butter

Build the flavor base:

Melt butter in a large saucepan over medium heat, add onion and cook until softened, about 3-4 minutes, then stir in garlic for 1 minute until fragrant

Create the roux:

Sprinkle in flour and whisk constantly for 1-2 minutes until it forms a smooth paste and smells slightly nutty

Make the cheese sauce:

Gradually whisk in milk and cream until no lumps remain, simmer for 3-4 minutes until thickened, then season with salt, pepper, and nutmeg before stirring in half the Gruyère and cheddar

Layer it up:

Arrange half the potatoes in the dish, top with half the ham and half the sauce, then repeat with remaining ingredients

Add the cheese crown:

Sprinkle the remaining Gruyère, cheddar, and all the Parmesan evenly over the top

Bake to perfection:

Cover with foil and bake for 45 minutes, then uncover and bake for 25-30 minutes until potatoes are tender and the top is golden brown and bubbly

Let it rest:

Allow the dish to rest for 10 minutes before serving to let the sauce set slightly

Bookmark

This recipe became my go-to comfort food after my grandmother mentioned that scalloped potatoes were always her mothers specialty for Sunday suppers. Now every time I make it, I understand why it earned such a treasured place in family tradition.

Make Ahead Magic

You can assemble the entire dish up to 24 hours before baking, cover it tightly, and keep it refrigerated. The potatoes actually benefit from sitting in the sauce, absorbing even more flavor.

Cheese Choices

While Gruyère is traditional and melts beautifully, Ive also used Swiss or Emmental with excellent results. Just avoid pre-shredded cheese in bags since the anti-caking agents can make the sauce grainy.

Perfect Pairings

This dish works alongside roasted chicken, meatloaf, or even as the star of a vegetarian meal with a crisp green salad. A glass of chilled Chardonnay cuts through the richness beautifully.

• Add a pinch of cayenne to the sauce if you like subtle heat
• Try swapping ham for smoked turkey or leave it out for a vegetarian version
• Leftovers reheat covered at 180°C (350°F) for about 20 minutes

Bookmark

Theres nothing quite like pulling this golden, bubbling dish out of the oven and watching everyone gather around, forks ready. Pure comfort on a plate.

Recipe Questions

→ Can I prepare this dish ahead of time?

Yes, assemble the entire dish up to 24 hours before baking. Cover tightly with foil and refrigerate. When ready to bake, you may need to add 5-10 extra minutes to the cooking time since it will be cold.

→ What type of potatoes work best?

Yukon Gold potatoes are ideal because they hold their shape well during baking and have a naturally buttery flavor. Russet potatoes also work beautifully and become very tender. Avoid waxy potatoes like red potatoes as they won't soften properly.

→ Can I substitute the ham?

Absolutely. Smoked turkey, cooked chicken, or even crumbled bacon make excellent alternatives. For a vegetarian version, omit the meat entirely or add sautéed mushrooms and spinach for extra flavor and texture.

→ Why do I need to remove the foil during baking?

The foil initially traps steam to help cook the potatoes through evenly. Removing it for the last 25-30 minutes allows the top cheese layer to melt, bubble, and turn golden brown, creating that irresistible crispy cheese crust.

→ How do I know when the dish is done?

Insert a paring knife into the center of the dish. It should slide through the potato layers with no resistance. The cheese on top should be bubbling and deeply golden, and the sauce should be thick and creamy rather than watery.

→ Can I freeze leftovers?

Yes, this dish freezes well. Portion leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 180°C (350°F) oven until hot throughout, covering with foil to prevent drying.