This creamy scalloped potatoes with ham recipe combines tender potato slices, diced ham, and a rich, cheesy sauce for an easy family dinner or hearty side dish.
If you often end up with leftover ham after holidays or a roast, this creamy scalloped potatoes with ham recipe is a perfect way to use it. Thinly sliced potatoes are layered with diced ham and a velvety cheese sauce, then baked until bubbly and golden. It’s comforting, simple to prepare, and works well as a main course or an accompaniment to roasted vegetables or a fresh salad.
What if I don’t have leftover ham?
No problem. You can buy diced ham from the grocery store or pick a few thick deli slices and chop them yourself. This recipe works equally well with store-bought ham, cooked ham offcuts, or any ham you already have on hand. If you prefer a meat-free version, simply omit the ham and the casserole still shines as cheesy scalloped potatoes.
Ingredients for Creamy Scalloped Potatoes with Ham
- Potatoes – Red potatoes are great with the skin left on; wash and dry well.
- Ham – Diced leftover ham or chopped deli ham.
- Grated Parmesan cheese – Adds depth and creaminess.
- Mozzarella cheese – Melts smoothly; you can substitute cheddar if you prefer a sharper flavor.
- Milk – Any milk will work (2% or whole recommended for richness).
- Heavy whipping cream – Gives the sauce a silky texture.
- Butter – For the roux and flavor.
- Flour – To thicken the sauce.
- Dijon mustard – A small amount brightens the sauce.
- Minced garlic – Fresh garlic preferred.
- Salt and pepper – To taste.
How thin should I cut my potatoes?
For even cooking, slice the potatoes very thinly — about 1/8 inch thick. A mandolin makes this quick and consistent, but a sharp knife will work if you take care. Uniform slices ensure the casserole cooks through evenly and the layers meld into a creamy, tender bake.
Slicing the Potatoes
Preheat the oven to 350°F (175°C). Wash and scrub the potatoes, then pat them dry. Use your mandolin or a sharp knife to slice each potato into very thin rounds. Collect the slices in a large bowl as you work, keeping them roughly the same thickness to ensure even baking.
Making the Sauce
In a saucepan over medium-high heat, melt the butter. Add the minced garlic and cook briefly until fragrant, about one to two minutes. Sprinkle in the flour and whisk continuously to form a smooth roux.
Gradually whisk in the milk, then the heavy whipping cream, keeping the mixture smooth and lump-free. Cook for about one minute to thicken slightly.
Stir in salt, pepper, and Dijon mustard. Add the grated Parmesan and whisk until incorporated. Finally, add the mozzarella and stir until the sauce is smooth and slightly thickened. Remove from heat and set aside while you assemble the casserole.
Putting all the Ingredients Together
Spray a 9×13 or 9×11 casserole dish with cooking spray. Layer half the potato slices evenly across the bottom. Sprinkle half the diced ham over the potatoes, then pour half the cheese sauce on top and spread it into an even layer.
Repeat with the remaining potato slices, ham, and sauce. Cover the dish tightly with foil and bake covered for 40 minutes. Remove the foil and continue baking for about 25 minutes, until the potatoes are tender and the top is golden and bubbling.
Is this a side dish or main dish?
This casserole works both ways. With ham, potatoes, and a rich dairy sauce, it can serve as a satisfying main course. Served in smaller portions, it makes a hearty side alongside roasted vegetables, steamed greens, or a crisp salad. If you prefer, omit the ham and serve grilled or roasted meat on the side.
Tips and Tricks
- Use a mandolin slicer for fast, even potato slices.
- This is an ideal way to use leftover holiday ham.
- Whisk constantly when adding flour, milk, and cream to avoid lumps and prevent burning.
- Omit the ham for a vegetarian version; the casserole remains rich and flavorful.
- Add sautéed onions or mushrooms for extra flavor—cook them briefly in butter before layering.
- You can assemble the casserole ahead of time, refrigerate for up to 6–8 hours, then bake. Allow the dish to come closer to room temperature before placing it in a hot oven.
Want More Potato Recipes?
Try other potato favorites such as Spicy Ranch Potatoes, Stuffing Potato Bites, Kicked-up Potato Salad, or Creamy Sriracha Potatoes for more inspiration.
Creamy Scalloped Potatoes with Ham
Ingredients
- 2 lbs red potatoes
- 3 cups diced ham
- 1 cup mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup milk
- 1 cup heavy whipping cream
- 2 TBSP flour
- 1 TBSP Dijon mustard
- 1/2 TBSP minced garlic
- 1/4 cup butter
- 1/4 TSP salt
- 1/8 TSP pepper
Instructions
- Wash and dry the potatoes. Use a mandolin to slice potatoes thinly (about 1/8 inch).
- Preheat oven to 350°F (175°C).
- Melt butter in a saucepan over medium-high heat; add minced garlic and cook briefly.
- Whisk in flour to make a roux, then slowly add milk and whipping cream, whisking constantly until smooth.
- Add salt, pepper, and Dijon mustard; stir in Parmesan, then mozzarella, until the sauce thickens. Remove from heat.
- Spray a 9×13 casserole dish with cooking spray. Layer half the potatoes, half the ham, and half the sauce.
- Repeat with remaining potatoes, ham, and sauce. Cover tightly with foil.
- Bake covered for 40 minutes, then remove foil and bake an additional 25 minutes until bubbly and golden.
Notes
- Slicing potatoes evenly helps ensure uniform cooking.
- Prepare ahead by assembling the casserole and refrigerating for a few hours; bring closer to room temperature before baking.
- Add sautéed onions or mushrooms with the ham for extra flavor.