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Classic Creamy Cheesy Scalloped Potatoes and Ham Casserole

A thick, golden-brown slice of scalloped potatoes and ham baked in a creamy sauce, served on a white plate.
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Make this classic, creamy, and cheesy scalloped potatoes and ham casserole. It is the perfect comfort food for family dinners or holiday leftovers.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and thinly sliced
  • 1 pound fully cooked ham, diced
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyere cheese

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Place the thinly sliced potatoes and diced ham in a large bowl.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  4. Gradually whisk in the milk until the sauce is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Mix in 1 1/2 cups of the cheddar cheese and all of the Gruyere cheese until melted and smooth.
  6. Pour about one cup of the cheese sauce over the potato and ham mixture. Gently toss to coat everything evenly.
  7. Spread half of the potato and ham mixture into the prepared baking dish. Pour half of the remaining cheese sauce over the potatoes.
  8. Repeat the layering process with the remaining potato mixture and the rest of the sauce.
  9. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top layer.
  10. Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  11. Let the casserole rest for 10 minutes before you serve it.

Notes

  • You can use leftover holiday ham in this recipe for great flavor.
  • For a make-ahead option, assemble the casserole completely, cover it tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the covered baking time if baking straight from the refrigerator.
  • If you want a richer flavor, substitute half of the milk with heavy cream.

Nutrition

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