Cheesy Ham and Scalloped Potato Casserole
By Beth Kaminski ·
Thinly sliced potatoes, diced ham, and a creamy cheddar sauce bake together in this hearty family dinner. The potatoes turn tender under a snug foil cover, then the casserole finishes uncovered for a golden cheese topping. Let it rest for 15 minutes before serving so the sauce has time to settle.
A Creamy Casserole That Bakes Evenly
The most important detail in this casserole is the thickness of the potatoes. Aim for slices about 1/8 inch thick so they soften at the same rate. A mandoline makes that job quicker, but a sharp knife works well, too. When using a mandoline, always use its hand guard. Yukon Gold potatoes hold their shape while becoming creamy, and their thin skins mean peeling is optional.
The sauce starts with butter and flour, which help keep the milk and cheese smooth during the long bake. Add the cheese off the heat and stir just until melted. Freshly shredded cheddar generally melts more smoothly than bagged shredded cheese. Covering the casserole tightly traps steam, helping the potatoes cook through before the top browns.
Practical Substitutions
- Potatoes: Peeled russet potatoes work well. They release more starch and may break apart a little more when served.
- Ham: Use leftover baked ham or a supermarket ham steak labeled fully cooked. Cut away any tough rind before dicing.
- Cheese: Replace up to half the cheddar with Monterey Jack or Gruyère. Avoid using only aged, very dry cheese, which can make the sauce less smooth.
- Broth: Reduced-sodium chicken broth keeps the seasoning manageable. Vegetable broth is also suitable.
Make-Ahead and Leftovers
For dependable make-ahead results, bake the casserole completely rather than refrigerating raw sliced potatoes in the sauce. Refrigerate leftovers in shallow, covered containers within two hours and use within 3–4 days. Reheat individual portions, loosely covered, in the microwave until the center reaches 165°F. For a larger portion, add a small splash of milk, cover, and warm in a 350°F oven until heated through.
Frequently Asked Questions
Do I need to boil the potatoes first?
No. Thin slices cook directly in the sauce. Keep the dish tightly covered during the first part of baking to prevent the surface from drying out.
How can I tell when the potatoes are done?
Insert a thin knife into the center of the casserole. It should slide through the potato layers without firm resistance. Bubbling edges alone do not mean the center is ready.
Why does the casserole need to rest?
The sauce is very fluid straight from the oven. A 15-minute rest lets it thicken slightly and makes portions easier to lift from the dish.
Can I freeze it?
Yes, although the potatoes may soften and the sauce may become slightly grainy. Freeze cooled portions in airtight containers for up to two months, thaw overnight in the refrigerator, and reheat to 165°F.
Recipe
Cheesy Ham and Scalloped Potato Casserole
By Beth Kaminski · American
- Prep
- 30 min
- Cook
- 1 hr 45 min
- Total
- 2 hr 15 min
- Serves
- 8
- Level
- Easy
Ingredients
- 1 tsp unsalted butter, for greasing the baking dish
- 3 lb Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 clove garlic, minced
- ¼ cup all-purpose flour
- 3 cup whole milk
- 1 cup reduced-sodium chicken broth
- 1 tsp Dijon mustard
- ½ tsp dried thyme
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 3 cup freshly shredded sharp cheddar cheese, divided
- 2½ cup diced fully cooked ham
- 1 tbsp chopped fresh parsley, for garnish
Method
- 1
Preheat the oven to 375°F with a rack in the middle position.
- 2
Grease a 9-by-13-inch baking dish with 1 teaspoon butter.
- 3
Slice the potatoes into even 1/8-inch rounds using a sharp knife or a mandoline with its hand guard; do not rinse the slices.
- 4
Melt 4 tablespoons butter in a medium saucepan over medium heat, then cook the onion for 5–6 minutes, stirring occasionally, until softened but not browned.
- 5
Stir the garlic into the onion and cook for 30 seconds.
- 6
Sprinkle in the flour and cook, stirring constantly, for 1 minute.
- 7
Gradually whisk in the milk and broth, then simmer gently for 4–6 minutes, whisking frequently, until the sauce lightly coats a spoon.
- 8
Remove the saucepan from the heat and stir in the mustard, thyme, salt, pepper, and 2 cups cheddar until the cheese melts.
- 9
Spread 1/2 cup sauce across the bottom of the baking dish.
- 10
Arrange half the potatoes in overlapping layers over the sauce, scatter with half the ham, and spoon over half the remaining sauce.
- 11
Repeat with the remaining potatoes, ham, and sauce, spreading the sauce evenly over the surface.
- 12
Cover the dish tightly with foil and bake for 70 minutes, until a thin knife inserted into the center meets only slight resistance; if the potatoes are still firm, cover and bake for another 10–15 minutes before continuing.
- 13
Remove the foil, sprinkle with the remaining 1 cup cheddar, and bake uncovered for 15–20 minutes, until the top is golden in spots, the edges are bubbling, and a knife slides easily through the center.
- 14
Let the casserole rest uncovered for 15 minutes before sprinkling with parsley and serving.
Serve generous spoonfuls with steamed green beans or a crisp green salad. Leftovers make a handy next-day lunch.
