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Ultimate Cheesy Scalloped Potatoes and Ham Casserole

A close-up of a hearty slice of scalloped potatoes and ham casserole with a bubbly, browned cheese crust.
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Make this rich, comforting casserole using thinly sliced potatoes, savory ham, and a homemade cheese sauce. It is simple to prepare and perfect for weeknight dinners or family gatherings.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 2 cups cooked ham, diced
  • 1/2 cup yellow onion, finely chopped
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyere cheese
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Whisk in the flour, salt, pepper, and paprika. Cook for 1 minute, stirring constantly to form a roux.
  4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Remove the sauce from the heat. Stir in 1 1/2 cups of the cheddar cheese and all of the Gruyere cheese until melted and smooth. This is your rich and creamy potatoes cheese sauce.
  6. Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish. Sprinkle evenly with half of the diced ham.
  7. Pour half of the cheese sauce over the potato and ham layer.
  8. Repeat the layers: remaining potatoes, remaining ham, and the rest of the cheese sauce.
  9. Cover the baking dish tightly with aluminum foil.
  10. Bake for 45 minutes. Remove the foil, sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  11. Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown.
  12. Let the cheesy potato casserole rest for 10 minutes before serving.

Notes

  • You can slice the potatoes using a mandoline for uniform thickness, which helps them cook evenly.
  • Prepare the entire casserole, cover it, and refrigerate it for up to 24 hours. Add about 15 minutes to the initial covered baking time if baking straight from the refrigerator.
  • Use leftover holiday ham for the best flavor in this ham and potato bake.

Nutrition

Find it online: https://juliameal.com/scalloped-potatoes-and-ham-casserole-recipe/