Scalloped Potatoes with Ham

The first time I made scalloped potatoes, I stood at the counter slicing potatoes by hand, wondering if my knife skills would hold up. My grandmother had made this dish look effortless every Sunday, but there I was, two hours into dinner prep, still peeling. The aroma that filled my kitchen that evening, though, something about bubbling cheese and cream making everything feel right with the world. Now I understand why she never minded the time it took.

Last Christmas Eve, my sister called me in a panic because she had forgotten to side dish for twenty people. We made three batches of this scalloped potatoes with ham, her kitchen filled with laughter and flour on every surface. When we finally served it, my uncle who never compliments anything went back for thirds. Sometimes the dishes that take the most effort become the ones people remember most fondly.

Ingredients

• Yukon Gold or Russet potatoes: These hold their shape beautifully through long baking while becoming tender enough to cut with a fork
• Cooked ham: Diced into small pieces so every layer gets that salty savory bite that balances the rich cream
• Unsalted butter: The foundation of your sauce, giving you complete control over the final seasoning
• Medium onion: Finely chopped so it melts into the sauce rather than staying in distinct pieces
• Garlic cloves: Mince these fresh because pre-minced garlic has a different, less vibrant flavor
• All-purpose flour: This creates the roux that thickens your sauce into something velvety and luscious
• Whole milk and heavy cream: The combination gives you richness without becoming overwhelmingly heavy
• Ground nutmeg: Just a whisper of this elevates white sauces from basic to something deeply comforting
• Shredded Gruyère cheese: The star that brings that incredible melted cheese pull and nutty depth
• Shredded sharp cheddar cheese: Adds the bold cheesy punch that balances the subtler Gruyère
• Grated Parmesan cheese: Sprinkled on top for that golden crust that makes the first bite unforgettable
• Fresh parsley: Optional garnish that adds a bright pop of color against all that golden cheese

Instructions

Prep your oven and dish:

Preheat oven to 180°C (350°F) and generously grease a 23x33 cm (9x13 inch) baking dish with butter. Trust me, every corner needs attention or you will lose precious cheesy crust.

Build your flavor foundation:

Melt butter in a large saucepan over medium heat, cook onion until softened for about 3-4 minutes, then stir in garlic for just 1 minute. You want the onion translucent and fragrant, not browned.

Create the roux:

Sprinkle flour into the pan and whisk constantly for 1-2 minutes until it smells slightly nutty and looks like wet sand. This is the thickening magic that makes sauce silky instead of watery.

Make the cheese sauce:

Gradually whisk in milk and cream, simmer for 3-4 minutes until thickened, then season with salt, pepper, and nutmeg. Remove from heat and stir in half the Gruyère and cheddar until completely melted. The sauce should coat the back of a spoon.

Layer it all up:

Arrange half the sliced potatoes, top with half the ham, pour over half the cheese sauce, then repeat everything. Take your time here because even layers mean even cooking.

Add the golden crown:

Sprinkle remaining Gruyère, cheddar, and all the Parmesan evenly across the top. This is what creates those irresistible crispy edges everyone fights over.

Bake to perfection:

Cover with foil and bake for 45 minutes, then remove foil and bake another 25-30 minutes until potatoes are tender when pierced with a knife and the top is deep golden brown.

The hardest part, waiting:

Let rest for 10 minutes before serving. This brief pause lets the sauce set slightly so it does not run all over the plate when you scoop.

Save

My daughter now requests this for every birthday dinner, which she calls the potato holiday. Last year she helped me layer the potatoes, her small hands carefully placing each slice while explaining her very specific system for even distribution. These dishes become traditions not because they are fancy, but because they show up reliably when life calls for something comforting.

Make Ahead Magic

You can assemble the entire dish up to 24 hours before baking, cover tightly with foil, and keep it in the refrigerator. This actually helps the flavors meld together beautifully. Just add about 10-15 extra minutes to the covered baking time since you are starting from cold.

Cheese Wisdom

Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. I learned this the hard way when my sauce had tiny grainy bits throughout. Now I always block cheese and shred it myself, which takes an extra five minutes but makes all the difference in the final texture.

Serving Suggestions

This rich dish needs something bright and fresh alongside it to cut through all that creamy goodness. I usually serve it with a simple green salad dressed with vinaigrette or some steamed broccoli with lemon. The contrast keeps every bite interesting instead of feeling overwhelmingly heavy.

• A crisp white wine like Sauvignon Blanc balances the richness beautifully
• Roasted green beans with almonds add a lovely texture contrast
• Crusty bread for sopping up any extra sauce on your plate

Save

There is something deeply satisfying about serving a dish that took time and care, watching people go quiet for that first bite. Good food, after all, is just love you can put on a plate.

Questions & Answers

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 1 day in advance, cover tightly, and refrigerate. Bake when ready to serve, adding 5-10 minutes to the covered baking time if chilled.

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal. Yukon Golds hold their shape well and have a naturally buttery flavor, while Russets become exceptionally tender and absorb the sauce beautifully.

→ Can I substitute the ham?

Smoked turkey, chicken, or even crumbled bacon work well as alternatives. For a vegetarian version, omit the meat entirely or add sautéed mushrooms and spinach.

→ How do I know when it's done?

The dish is ready when potatoes are fork-tender and the top is golden brown with bubbling cheese around the edges. A knife should insert easily through the layers without resistance.

→ Can I freeze leftovers?

Leftovers can be frozen for up to 2 months. Portion into airtight containers and thaw overnight in the refrigerator before reheating at 180°C (350°F) until hot throughout.

→ What can I serve with this?

Green salads, roasted vegetables like asparagus or green beans, or crusty bread complement this rich dish. It also pairs wonderfully with a light fruit salad to balance the creaminess.