Cheesy Scalloped Potatoes and Ham

Scoop of cheesy scalloped potatoes with ham.

4.69 from 79 votes

Cheesy Scalloped Potatoes and Ham

Cheesy Scalloped Potatoes with Ham is a delicious, cheesy potato casserole made with layers of potatoes, ham, and a homemade sharp cheddar cheese sauce.

Prep Time15

Cook Time1 25

Total Time1 40

Course: Main Course

Cuisine: American

Servings:

Calories: 247kcal

Author: Kristen Chidsey

Equipment

Ingredients

2 cups cubed ham
6 cups russet potatoes scrubbed and sliced into ⅛-inch rounds
2 tablespoons unsalted butter plus additional for greasing pan
2 tablespoons all-purpose flour
2 cup whole milk or half and half
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
2 cups shredded sharp cheddar cheese divided

Instructions

Preheat the oven to 375℉. Grease a 2 ½ quart baking dish with butter.
Scrub and peel the potatoes if desired. Slice the potatoes using a mandoline or very sharp knife into ⅛-inch thick slices.
Heat the butter over medium heat until melted, whisk in the flour, and cook for 1 minute, to remove the flour taste from the roux. Slowly whisk in milk, salt, garlic powder, and onion powder and cook until milk is just about boiling. Whisk in the cheese until melted. Remove from heat.
Layer half the potatoes in the baking dish and top with 1 cup of the diced ham. Pour half of the cheese sauce over the ham and potatoes. Use your hands or spoon to push the potatoes and ham into the cheese sauce. Repeat the layers. before baking.
Sprinkle with the remaining cheddar cheese and cover tightly with foil.
Bake for 60 minutes. Remove foil and bake for an additional 25 minutes or until potatoes are tender. Allow the potatoes to cool for 10 minutes before serving.

Video

Notes

Storage: Leftovers can be stored in the refrigerator for 3-4 days. Cheesy Scalloped Potatoes do not freeze well.

Sodium: If you are using very salty or smoked ham, decrease the amount of salt to ½ teaspoon.

Potatoes: Use peeled or unpeeled russet or Yukon gold potatoes. You will need about 3 pounds of potatoes or 3 large potatoes, to equal 6 cups of sliced potatoes.

Note on Par-Boiling Potatoes: I do not find it necessary to parboil your potatoes before baking. However, if you want your potatoes fall-apart tender, you can opt to parboil your potatoes before baking. I recommend parboiling the potatoes whole in salted, simmering water for 7 to 9 minutes. Drain, let the potatoes cool, and then thinly slice. You don't want to slice your potatoes prior to parboiling, as they will become waterlogged.

Casserole Dish: Any 2 or 3-quart oven-safe casserole dish will work as long as it is deep enough to pour the cheese sauce over.

Nutrition