There’s something about a bubbling casserole dish of cheesy scalloped potatoes that makes the whole house smell like Sunday supper—even if it’s only Tuesday. I first started making this version with leftover holiday ham when my grandmother handed me a foil-wrapped parcel of the “good end piece” and said, “Don’t you dare throw this out; it’s flavor gold.” Since then, this Cheesy Scalloped Potatoes with Ham has become my go-to rescue dinner whenever I need comfort food that feels elaborate but secretly comes together while I’m still wearing my work lanyard. It’s creamy, smoky, intensely cheesy, and studded with just enough ham to turn a classic side dish into a one-pan meal worthy of company (or just a cozy family movie night).

Why This Recipe Works

Double-Cheese Strategy: A mix of sharp white cheddar for bite and nutty Gruyère for meltability creates layers of flavor rather than a one-note sauce.
Velvet Roux Base: Cooking the butter and flour for a full two minutes removes any raw taste and acts as insurance against a grainy sauce.
Thin, Even Slicing: A mandoline (or the 2 mm slicing disk on a food processor) guarantees the potatoes cook uniformly and absorb every drop of cheese sauce.
Smoked Ham Edge: Leftover roasted or smoked ham lends depth; a quick sauté in the skillet before the roux picks up caramelized bits that season the whole dish.
No Curdle, No Cry: Removing the sauce from direct heat before stirring in the cheese prevents the proteins from seizing, so you get silk instead of strings.
Sheet-Pan Finish: Ten minutes under the broiler at the end blisters the top into a golden crouton-like crust that shatters under the fork.

Ingredients You'll Need

Great scalloped potatoes start with the humble russet. Their high starch content means they’ll drink up the sauce without turning waxy or rigid. Look for uniformly medium potatoes—about 5 oz each—so the slices stack neatly. Yukon Golds work in a pinch, but expect a slightly sweeter flavor and creamier bite.

For the smoky backbone, use a solid chunk of baked or spiral-sliced ham that you can dice into ½-inch cubes. Deli ham is too watery; country ham is too salty. Aim for about 8 oz, but anything between 6 and 10 oz will flex without throwing off the salt balance.

Cheese is the star. Buy a block of extra-sharp white cheddar and shred it yourself. Pre-shredded cellulose-coated shreds resist melting smoothly. Add Gruyère for its nutty aroma and flawless stretch. If Gruyère feels fancy or pricey, Swiss or even Monterey Jack will still give you a luscious texture.

Whole milk is my everyday choice, but if you keep a pint of heavy cream in the fridge for coffee emergencies, swap in ½ cup of cream and 1 ½ cups milk for extra indulgence. Chicken stock concentrates flavor; look for a low-sodium brand so you can control salt at the end. Butter, flour, a small onion, and a whisper of Dijon round out the pantry list. Fresh thyme or parsley on top makes the casserole look like it took more effort than it did.

How to Make Cheesy Scalloped Potatoes with Ham for Dinner

Prep the Pan & Oven

Set a rack in the center of your oven and preheat to 400 °F. Butter a 2-quart shallow casserole or a 9 × 13-inch baking dish. A wider dish means more crispy edges; pick your priority.

Slice the Potatoes (and Save Your Fingers)

Peel the russets and slice them ⅛-inch thick using a mandoline. Submerge the slices in a bowl of cold water while you continue; this prevents oxidation and removes excess starch that can dull the sauce. Drain and spin or pat very dry before layering.

Sauté the Ham

In the same skillet you’ll use for the roux, warm 1 tsp butter over medium heat. Add diced ham; cook 3–4 minutes until the edges caramelize and the fond (brown bits) clings to the pan. Scoop the ham out with a slotted spoon and reserve; those browned bits equal free flavor.

Build the Roux

Melt 3 Tbsp butter in the skillet over medium. Sprinkle 3 Tbsp flour and whisk constantly for 2 minutes; the paste should smell nutty, not burnt. A pale golden color signals it’s ready for liquid.

Create the Cheese Sauce

Slowly pour 2 cups milk and ½ cup chicken stock into the roux, whisking to prevent lumps. Increase heat slightly and cook until the sauce thickly coats the back of a spoon, about 5 minutes. Off heat, stir in 1 tsp Dijon, ½ tsp kosher salt, ¼ tsp black pepper, and ⅛ tsp nutmeg. Fold in 1 ½ cups shredded cheddar and ½ cup Gruyère a handful at a time until melted and glossy.

Layer & Coat

Shingle half of the potato slices in the buttered dish. Scatter half of the sautéed ham over the top and ladle on roughly half of the cheese sauce. Repeat with remaining potatoes, ham, and sauce, pressing down so the liquid just peeks through the top layer.

Bake Low, Then High

Cover tightly with foil (spray the underside with non-stick so cheese won’t glue) and bake 30 minutes. Remove foil, sprinkle the remaining ½ cup cheddar over the top, and bake another 25 minutes until potatoes are fork-tender.

Broil for the Crispy Crown

Move the dish to the upper rack and broil 2–3 minutes until the cheese blisters into golden craters. Rest 10 minutes to let the sauce thicken to scoopable perfection. Garnish with chopped parsley or fresh thyme leaves for color.

Expert Tips

Temperature Check

An instant-read thermometer inserted in the center should hit 205 °F when the potatoes are done; any higher and they’ll mush out when scooped.

Moisture Patrol

If the sauce looks soupy after baking, let the casserole stand 15 minutes; the starch from the potatoes re-thickens the liquid as it cools.

Mandoline Safety

Use the hand guard or a cut-proof glove; the goal is thin slices, not fingertips. A food processor slicing disk is safer and faster for big batches.

Warm Milk Trick

Microwave the milk 45 seconds before adding; a warm liquid incorporates into the roux without seizing, cutting whisk time in half.

Fond = Flavor

Don’t rinse the skillet after browning the ham; the browned bits dissolve into the roux and season the sauce from the ground up.

Make-Ahead Magic

Assemble completely, cover in plastic, then foil, and refrigerate up to 24 hours. Add 15 minutes to the covered bake time straight from cold.

Variations to Try

Leek & Mushroom: Swap onion for sliced leeks and add 8 oz sautéed cremini mushrooms for an earthy twist.
Spicy Southwest: Sub pepper-jack for the Gruyère, add 1 cup corn kernels and a 4-oz can diced green chiles.
Loaded Baked Potato Style: Stir in ½ cup sour cream with the cheese and top with crumbled bacon and chives.
Smoky Gouda: Replace the cheddar with smoked Gouda for deeper campfire notes.
Vegetarian Protein Boost: Skip ham and fold in a 15-oz can of white beans, rinsed, plus 1 tsp smoked paprika.
Gluten-Free Fix: Replace flour with 2 Tbsp cornstarch whisked into the cold milk before adding to the roux.

Storage Tips

Leftovers keep up to 4 days in the refrigerator. Cool completely, cover with a tight lid or transfer to an airtight container. Reheat single portions in the microwave at 70 % power for 2 minutes, stirring halfway. For larger servings, warm in a 325 °F oven covered with foil until the center reaches 165 °F, about 25 minutes.

To freeze, bake the casserole fully, cool, then cut into squares. Wrap each square in plastic and freeze up to 2 months. Thaw overnight in the fridge and reheat as above. The sauce may separate slightly; a splash of milk stirred in before reheating brings it back together.