Scalloped Potatoes And Ham Recipe

Scalloped Potatoes And Ham in a white baking dish - Southern Living — Photo:
Caitlin Bensel; Food Styling: Emily Nabors Hall

Active Time:

30 mins

Total Time:

2 hrs 15 mins

Servings:

Scalloped potatoes and ham are a comforting combination of ham, cheese, potatoes, and a cheesy cream sauce. Our recipe testers suggest serving these scalloped potatoes and ham as a side for grilled pork tenderloin, with a green salad as an entrée, or underneath an over-easy egg for brunch or a hearty breakfast.

It's ripe for delicious possibilities, but one thing is for certain: You're not going to want to wait around for the day after Easter for this dish. Of course, it's a great way to use leftover ham, but it's also completely worthy of buying ham just for the occasion. You'll be convinced from the very first bite.

One last tip, because we know you're going to want to get our scalloped potatoes and ham on the table in a flash: If you have a mandoline, it will make quick work of slicing all the potatoes and ensure the most even, thin slices. Why? Evenly-sliced potatoes cook evenly, and thin-sliced potatoes cook faster so you don't risk burning your casserole while the potatoes turn tender.

Learn how to make scalloped potatoes and ham. The result is dreamy, gratin-like layers that will keep everyone coming back for more.

What Are Scalloped Potatoes?

Made with thinly sliced potatoes coated in a creamy sauce and baked until tender, scalloped potatoes are equally as comforting as they are sophisticated. This versatile side can be flavored with herbs, cheese, or other additions, and can be served at potlucks or holiday gatherings.

Most likely originating in Europe, "scalloped" either refers to the scallop-shaped potato slices visible after cooking the dish, or in reference to the traditional serving dish used, with scalloped or fluted edges. The dish gained popularity in North America in the 19th and 20th centuries and remains a beloved classic in many countries to this day, with regional variations present throughout the world.

Ingredients for Scalloped Potatoes and Ham

The creamy comfort of scalloped potatoes is hard to beat—especially when Swiss cheese, cubed ham, and thyme add a punch of flavor to this luscious dish. To make scalloped potatoes and ham, you'll need:

Cooking spray: To prevent the potatoes from sticking to the baking dish.
Heavy whipping cream: A rich and creamy base for tender potatoes in a custardy sauce.
All-purpose flour: Thickens the cream sauce.
Yukon Gold potatoes: The heart of the dish—thinly sliced for tender bites of potato throughout. Can substitute with Russet or Idaho potatoes if needed.
Kosher salt and black pepper: Enhances the overall flavor.
Sliced Swiss cheese: A mild cheese that melts for smooth and cheesy layers throughout the dish. Cheddar, Gruyère, Fontina, or other types of cheese can be used in the place of Swiss cheese if desired.
Cubed ham: Adds a savory bite and protein to the dish. Substitute with cooked bacon or sausage, or smoked turkey, if preferred.
Thyme leaves: For a light floral note to complement the creamy potatoes. Substitute with rosemary, sage, or parsley if desired.

What Kind of Potatoes Are Best for Scalloped Potatoes?

For the best scalloped potatoes, opt for waxy Yukon Golds or a starchy potato like Russet or Idaho. These types of potatoes will bake up tender without falling apart, and help to thicken the creamy sauce in the process. It comes as no surprise that these varieties are also our favorites for baked potatoes and other hearty potato side dishes.

How To Make Scalloped Potatoes and Ham

While this dish might look intimidating to attempt, it's as easy as stacking sliced potatoes, cheese, and ham into a baking dish and topping with a creamy sauce along the way. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare oven and baking dish: Grease a baking dish with cooking spray.
Step 2. Combine cream and flour: Whisk together heavy cream and flour.
Step 3. Assemble casserole: Arrange 2 layers of potato slices in prepared dish. Sprinkle with salt and pepper and top with some of the cheese slices and ham. Top evenly with 1/2 cup cream mixture.
Step 4. Finish assembly: Repeat twice, ending with a fourth layer of potatoes, salt, pepper, and remaining cream mixture.
Step 5. Bake casserole: Bake, tenting with foil if needed, then an additional 30 minutes, partially covered, until potatoes are tender.
Step 6. Garnish and serve: Let stand 5 minutes and sprinkle with thyme before serving.

Our Tips for the Best Scalloped Potatoes

For the best scalloped potatoes, keep these tips in mind:

Choose the right potatoes: For best results, opt for Yukon Golds or a starchy potato like Russet or Idaho that will bake up tender without falling apart.
Use a mandoline: For thin, uniform slices that will cook up evenly, employ the use of a mandoline if you have one. If not, take your time with a sharp knife.
Prevent browning: While slicing the potatoes, prevent browning by placing them into a bowl of cold water as you work. Just make sure to drain and dry thoroughly before using.
Season generously: All those potatoes and cream need a good amount of seasoning. Don't be shy about adding salt and pepper, and amp up the flavor with garlic, onion powder, paprika, nutmeg, or other spices as desired.
Layer carefully: Take your time when creating the layers to make sure everything is evenly coated with cream sauce.
Tent while baking: Give the potatoes ample time to cook through while preventing too much browning in the process by tenting with foil.
Test for doneness: Pierce the dish with a paring knife to make sure the potatoes are tender before removing from the oven.
Let it rest: Give the dish time to set up by letting it rest at room temperature for a few minutes before serving.

Can I Make Scalloped Potatoes and Ham Ahead?

You can make this dish ahead in a few ways:

Slice the potatoes ahead: Slice and transfer the potatoes to a bowl of cold water with a splash of white wine vinegar or lemon juice to prevent browning. Wrap and refrigerate for up to 24 hours.
Bake the dish in advance: You can bake the entire dish, cool, wrap, and refrigerate for up to two days before serving for the freshest flavor and texture. Let stand at room temperature and reheat, covered, in a preheated 350°F oven until hot throughout. Uncover in the last few minutes of baking.

While you can freeze this dish for up to two months, we don't recommend it. The texture of the dish may be affected after thawing.

How To Store and Reheat Leftover Scalloped Potatoes and Ham

Store leftover scalloped potatoes and ham well-wrapped or in an airtight container in the refrigerator for up to four days. You can freeze leftovers, although it isn't recommended, as the texture may change after thawing. Let stand at room temperature and reheat, covered, in a preheated 350°F oven until hot throughout. Uncover in the last few minutes of baking.

More Scalloped Potato Recipes You'll Love

If you love scalloped potatoes, one of these flavorful recipes might just become your new favorite variation of this classic dish:

Editorial contributions by Katie Rosenhouse.

Ingredients

Cooking spray
3 cups heavy whipping cream
3 Tbsp. all-purpose flour
3 1/2 lbs. unpeeled Yukon Gold potatoes, very thinly sliced (about 1/8 in. thick)
2 tsp. kosher salt
1 tsp. black pepper
2 (8-oz.) package sliced Swiss cheese
8 oz. chopped cubed ham (such as Smithfield)
2 tsp. fresh thyme leaves

Directions

Prepare oven and baking dish:

Preheat oven to 375°F. Coat a 13- x 9-inch baking dish with cooking spray.
Combine cream and flour:

Whisk together heavy cream and flour; set aside.
Assemble casserole:

Arrange 2 even layers of potato slices in prepared dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with one-third of the cheese slices (6 to 8 slices), overlapping to fit; sprinkle with 1/2 cup ham. Pour about 1/2 cup of the cream mixture over the layers.
Finish assembly:

Repeat process 2 more times with remaining ingredients, ending with a fourth layer of potatoes, salt, and pepper. Pour remaining cream mixture evenly over potatoes. Gently wiggle the dish to be sure cream settles into all areas.
Bake casserole:

Bake in preheated oven 1 hour. (If potatoes begin to brown too much, loosely cover dish with aluminum foil, venting to allow steam to escape.) Bake an additional 30 minutes, partially covered, until potatoes are very tender and top of casserole is golden brown.
Garnish and serve:

Let stand 5 minutes before serving. Sprinkle with thyme leaves before serving.

Frequently Asked Questions

How can I spruce up scalloped potatoes and ham?

For extra flavor and interest, add caramelized onions, parsley, garlic, Dijon mustard, paprika, cayenne pepper, or cooked broccoli or spinach to the dish before baking. You can also change up the type of cheese, opting for Cheddar, Gruyère, Fontina, or other types as desired.
How far in advance can you slice potatoes for scalloped potatoes?

You can slice the potatoes up to 24 hours ahead if desired—place into a bowl of cold water with a splash of white wine vinegar or lemon juice to prevent discoloration. Wrap and refrigerate, then drain and dry well before using.
Why do my scalloped potatoes taste bland?

Scalloped potatoes need to be seasoned generously. Make sure to generously add salt, pepper, and other seasonings as desired before cooking for the best flavor.