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The Ultimate Creamy Cheesy Scalloped Potatoes and Ham Casserole (Oven Baked)

A thick, golden-brown slice of cheesy scalloped potatoes and ham casserole on a white plate.
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Make this classic, hearty potato casserole using leftover ham. It features tender potato layers baked in a rich, creamy, and cheesy sauce until golden brown. This is pure comfort food perfection.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups cooked ham, diced
  • 1/2 cup yellow onion, finely chopped
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 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 (optional, for extra flavor)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Place the thinly sliced potatoes and diced ham into a large bowl. Set aside.
  3. Make the cream sauce: In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook until soft, about 5 minutes.
  4. Whisk in the flour and cook for 1 minute, stirring constantly.
  5. Gradually whisk in the milk and chicken broth until the mixture is smooth. Bring the sauce to a simmer, stirring often, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  6. Remove the saucepan 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 (if using). Stir until the cheese melts completely into the sauce.
  7. Pour about one-third of the cheese sauce over the potato and ham mixture. Toss gently to coat everything evenly.
  8. Spread the coated potato and ham mixture into the prepared baking dish in an even layer. Pour the remaining sauce evenly over the top of the potatoes.
  9. Sprinkle the remaining 1/2 cup of cheddar cheese over the top layer.
  10. Bake uncovered for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown.
  11. Let the casserole rest for 10 minutes before you serve it.

Notes

  • For the best texture, slice your potatoes uniformly thin. A mandoline slicer works well for this.
  • If you are using leftover holiday ham, this recipe is a great way to use it up.
  • To make this a make ahead scalloped potatoes dish, assemble the entire casserole, cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
  • For a slow cooker scalloped potatoes and ham version, layer the ingredients in a greased slow cooker and cook on low for 5-6 hours or high for 3 hours.

Nutrition

Find it online: https://cookerykings.com/scalloped-potatoes-and-ham-casserole-home/