Classic Homemade Scalloped Potatoes and Ham is my go to dinner for those nights when you want something filling, cozy, and basically guaranteed to make everyone happy. You know the kind of evening I mean, when the fridge has a little bit of ham left, you are tired of sandwiches, and you still want a real meal. This is the dish I make when I need comfort food that feels like home, but I also do not want a complicated recipe with a million steps. It bakes up bubbly and golden, and the whole kitchen smells like a warm hug. If you have a family to feed or you just want leftovers that reheat like a dream, you are in the right place. 
Why You’ll Love This Recipe
This recipe hits that sweet spot between easy and special. It is not fancy, but it feels like you actually cooked something meaningful, not just tossed a frozen meal in the oven. The potatoes turn tender, the ham gets cozy in the sauce, and the top browns just enough to make you want to sneak a bite before it hits the table.
I also love that it is forgiving. If your potato slices are not perfectly even, it still works. If your ham is a little smoky or a little sweet, it still works. And if you are feeding picky eaters, this is one of those meals that rarely gets complained about.
Here is what makes it a keeper in my house:
- Comfort food vibes without being fussy
- Great for leftovers, maybe even better the next day
- Budget friendly because it uses simple ingredients
- Perfect for using leftover ham from holidays or Sunday dinner
If you grew up with anything like I did, scalloped potatoes were the “special side dish” at family gatherings. Turning it into a full meal with ham just makes sense, and it feels a little nostalgic in the best way.
How to Make Scalloped Potatoes and Ham
I am going to walk you through it like I would if you were standing in my kitchen with a cup of coffee, asking what to do next. This is not hard, but there are a few small details that make it come out just right.
Step by step, the simple way
1. Heat the oven. Set it to 375 F. I like this temp because it cooks the potatoes through without scorching the top too fast.
2. Slice your potatoes. Aim for thin slices, around the thickness of a coin. If you have a mandoline, great, but a sharp knife works fine. Try to keep them somewhat similar so they bake evenly.
3. Make a quick sauce. In a saucepan, melt 3 tablespoons butter. Whisk in 3 tablespoons flour and cook it for about 1 minute so it does not taste raw. Slowly whisk in 2 and 1 half cups milk (whole milk is best, but 2 percent works). Add 1 cup chicken broth for extra flavor, then season with 1 teaspoon salt, 1 half teaspoon black pepper, and a pinch of garlic powder. Stir until it thickens enough to lightly coat a spoon, about 5 to 7 minutes. Take it off the heat and stir in 1 and 1 half cups shredded cheddar cheese if you want it extra comforting. This turns it into that creamy, cheesy bake people beg for.
4. Layer it up. Grease a 9 by 13 baking dish. Add a layer of potatoes, then a layer of diced ham, then a little sauce. Repeat until everything is used up, ending with sauce on top.
5. Cover and bake. Cover tightly with foil and bake for 45 minutes. Then uncover and bake 20 to 30 minutes more until the potatoes are tender and the top is golden.
6. Let it rest. This is the part I used to skip, and I regret it every time. Let it sit 10 to 15 minutes so it sets up and serves nicely.
“I made this for my kids and my husband, and it was the first time the whole table went quiet because everyone was too busy eating. The leftovers were even better the next day.”
That is it. This is the kind of recipe that makes you feel like you have your life together, even if the laundry is still sitting in the dryer.
Ingredient Information and Substitutions
I want you to be able to make this without a special grocery run if you can help it. Here is what matters most, plus some easy swaps.
Best potatoes to use
Yukon Gold is my favorite for Classic Homemade Scalloped Potatoes and Ham because they turn creamy and soft but do not fall apart. Russet potatoes work too and get extra tender, just know they can break down a bit more, which some people actually love.
Ham options
Use what you have. Leftover holiday ham is perfect. Deli ham works in a pinch, but it is thinner and can dry out faster, so dice it a bit thicker if you can. If your ham is very salty, you might want to cut back a little on added salt in the sauce.
Milk, broth, and cheese
Whole milk gives the richest texture, but 2 percent is fine. I like adding chicken broth because it keeps the sauce from feeling too heavy and gives it that savory depth. For cheese, cheddar is classic. Colby Jack is mild and melty. Gruyere tastes amazing if you want a slightly grown up vibe.
Need it gluten free? Use a gluten free all purpose flour blend in the sauce. It usually works great.
Want a lighter version? You can use more broth and less milk, but keep in mind it will not be as creamy. It will still taste good, just a bit less rich.
Tips for Making Ham Potato Casserole
This is where I share the stuff I learned the hard way, so you do not have to. Small tweaks make a big difference with this kind of baked casserole.
Slice potatoes evenly. Uneven slices mean some bites are perfect and some are still firm. If your slices are thicker, just bake a little longer while covered.
Do not rush the sauce. When you add the milk, do it slowly while whisking. If you dump it all in at once, it can get lumpy. If it does get a few lumps, whisk like you mean it or strain it, no big deal.
Cover it tightly at first. The foil step is what steams the potatoes and gets them tender. If you skip it, the top can brown before the inside is ready.
Let it rest before serving. Resting helps the sauce thicken up and keeps it from sliding everywhere when you scoop.
Check doneness the easy way. Stick a fork in the center. If it goes through without resistance, you are good.
One more thing. If you want that extra golden top, you can broil it for 1 to 2 minutes at the end, but watch it closely. It can go from golden to burnt fast.
What to Serve with Ham and Scalloped Potatoes
Classic Homemade Scalloped Potatoes and Ham is pretty much a full meal on its own, so I like to keep the sides simple and fresh. Think about something crisp or bright to balance the creamy casserole.
Here are a few easy favorites:
- Green salad with a tangy vinaigrette
- Steamed green beans with a little butter and pepper
- Roasted broccoli or Brussels sprouts for a toasty veggie side
- Applesauce if you like that sweet and savory combo
- Simple dinner rolls for scooping up extra sauce
If I am serving guests, I will add a big salad and maybe a dessert like brownies or a fruit crisp. But on a normal weeknight, I am happy with just a vegetable and a spoon.
Common Questions
Can I make Classic Homemade Scalloped Potatoes and Ham ahead of time?
Yes. You can assemble it, cover it, and refrigerate for up to 24 hours. When baking from cold, add about 10 to 15 extra minutes to the covered bake time.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for 3 to 4 days. Reheat in the oven at 350 F covered with foil until hot, or microwave individual portions. Add a splash of milk if it looks a little dry.
Why are my potatoes still hard?
Usually the slices were a bit thick, or the casserole did not stay covered tightly long enough. Keep baking it covered until a fork slides in easily, then uncover to brown the top.
Can I freeze it?
You can, but the texture may change a little because potatoes can get slightly grainy after freezing. If you do freeze it, cool completely, wrap well, and freeze up to 2 months. Thaw in the fridge overnight before reheating.
Do I have to use cheese?
Nope. Traditional scalloped potatoes often do not use cheese. The sauce will still be creamy and good without it, just a bit more mild.
A cozy dinner you will make again
If you need a reliable, comforting bake, Classic Homemade Scalloped Potatoes and Ham is one of those recipes that always comes through. It is creamy, savory, and filling, and it makes your house smell amazing while it bakes. The steps are simple, the ingredients are familiar, and the leftovers are the kind you actually look forward to. Try it once, tweak it to your taste, and I bet it will end up in your regular dinner rotation.
Scalloped Potatoes and Ham
Ingredients
Method
- Preheat the oven to 375°F.
- Slice the potatoes into thin coins, uniform in thickness for even baking.
- In a saucepan, melt butter. Whisk in flour and cook for 1 minute. Slowly add milk and chicken broth while whisking until smooth and thickened.
- Add salt, pepper, and garlic powder to the sauce, then stir in cheese until melted.
- Grease a 9x13 baking dish. Layer potatoes, ham, and sauce alternately, finishing with sauce on top.
- Cover with foil and bake for 45 minutes. Uncover and bake for an additional 20-30 minutes until potatoes are tender and top is golden.
- Let the casserole rest for 10-15 minutes before serving to allow it to set.