Perfect Ham and Potato Scallops Recipe: Creamy Comfort Food

Ham and potato scallops are a comforting layered casserole featuring thinly sliced potatoes, savory ham, creamy sauce, and cheese baked to golden perfection—not to be confused with seafood scallops. This classic recipe yields tender potatoes with crispy edges, flavorful ham layers, and a rich, cheesy finish that serves 6-8 people in under 90 minutes with simple ingredients you likely have on hand.

What Exactly Are Ham and Potato Scallops?

Despite the confusing name, ham and potato scallops have nothing to do with seafood. The term “scallop” refers to the wavy-edged baking dish traditionally used for this layered casserole, not the shellfish. Originating in 19th century Anglo cooking, this humble dish became popular during times of economic hardship as a way to stretch leftovers into a satisfying meal.

According to culinary historian Alan Davidson's Oxford Companion to Food, potato scallops emerged as a practical solution for using surplus potatoes and cooked meats. The layered technique allowed home cooks to create a substantial dish from basic pantry staples, making it a staple in British and American households through the mid-20th century.

Why This Recipe Works Every Time

Many ham and potato scallop recipes fail by producing either soggy or dry results. Our perfected version addresses these common pitfalls through three key techniques:

• Proper potato preparation – Parboiling sliced potatoes prevents raw centers while maintaining structure
• Strategic layering – Alternating ham and potato layers with precise dairy ratios ensures even moisture distribution
• Temperature control – Starting high then reducing heat creates the perfect balance of crispy top and tender interior

Potato Variety	Best For Scallops?	Why
Russet	Yes	High starch content absorbs flavors well and creates creamy texture
Yukon Gold	Best choice	Ideal balance of starch and moisture for rich flavor and firm structure
Red Potatoes	No	Waxy texture remains too firm and doesn't absorb flavors properly

Your Complete Ingredient Guide

The quality of your ingredients directly impacts the final dish. Here's what to look for:

Potatoes: The Foundation

Yukon Gold potatoes are our top recommendation for ham and potato scallops. Their naturally buttery flavor and medium starch content create the ideal texture – creamy without becoming mushy. The USDA Agricultural Research Service confirms that Yukon Golds contain 15-20% less water than Russets, making them less prone to sogginess in baked dishes.

Ham Selection Matters

Use high-quality cooked ham with minimal added water (check the label for “water added” percentage). Leftover holiday ham works perfectly, but avoid highly processed deli ham which contains too much sodium and preservatives that can make the dish overly salty. The Food Safety and Inspection Service recommends using cooked ham within 3-4 days of purchase for optimal flavor and safety.

Dairy Components

Our tested ratio combines:

• 1¾ cups whole milk (never skim – fat content is crucial for texture)
• ¼ cup heavy cream (adds richness without curdling)
• 2 cups shredded sharp cheddar (aged 12+ months for best melt)

Research from the Journal of Dairy Science shows that whole milk's fat content (3.25%) creates superior mouthfeel in baked potato dishes compared to lower-fat alternatives, which often result in watery textures.

Step-by-Step Preparation Guide

Prep Work: Setting Yourself Up for Success

1. Preheat oven to 400°F (200°C) – crucial for proper initial browning
2. Prepare 9x13 baking dish with butter or cooking spray
3. Slice potatoes uniformly to ¼ inch thickness using mandoline (critical for even cooking)
4. Parboil potatoes for 5 minutes in salted water, then drain thoroughly
5. Cut ham into ¼ inch cubes or thin slices

Perfect Layering Technique

The secret to exceptional ham and potato scallops lies in the layering sequence:

1. Bottom layer: 1⁠3 potatoes (slightly overlapping)
2. Seasoning: Salt, pepper, and 1⁠3 cheese mixture
3. Ham layer: Evenly distributed cubes
4. Liquid: 1⁠3 milk/cream mixture
5. Repeat twice more, finishing with potatoes on top
6. Final layer: Remaining cheese and a light sprinkle of paprika

Pro Tip: Press down gently after each layer to eliminate air pockets that cause uneven cooking. This technique, recommended by culinary professionals, ensures consistent texture throughout the dish.

Baking to Perfection: Avoiding Common Mistakes

Follow this precise baking schedule for foolproof results:

• First 25 minutes: 400°F (200°C) – creates initial browning and sets the top layer
• Next 35 minutes: 350°F (175°C) – gentle cooking through the center
• Final 10-15 minutes: Broil setting – develops golden crust (watch carefully!)

The USDA Food Safety and Inspection Service recommends that baked dishes containing dairy reach an internal temperature of 160°F (71°C) for safety. Use an instant-read thermometer to verify doneness – insert into the center of the dish to check.

Essential Troubleshooting Guide

Soggy Bottom? Here's Why and How to Fix It

Sogginess typically occurs from:

• Insufficient potato drainage after parboiling
• Excessive liquid in the recipe (stick to our precise measurements)
• Underbaking at too low a temperature

Solution: After parboiling, spread potatoes on clean kitchen towels to absorb excess moisture. Our tested recipe uses exactly 2 cups liquid for 3 lbs potatoes – any more creates sogginess.

Dry or Crumbly Texture? Try This

Dryness usually results from:

• Overbaking
• Insufficient dairy coverage
• Using waxy potato varieties

Solution: Tent with foil during the final baking phase if the top browns too quickly. Always let the dish rest for 15 minutes after baking – this allows the sauce to redistribute and set properly.

Delicious Variations to Try

Vegetarian Adaptation

Replace ham with:

• 1¾ cups sautéed mushrooms and caramelized onions
• 1 cup cooked lentils for protein
• Add 1 tsp smoked paprika for “ham-like” flavor

Make-Ahead and Freezing Instructions

Assembled but unbaked scallops can be refrigerated for up to 24 hours. For freezing:

• Wrap tightly in plastic then foil
• Freeze for up to 3 months
• To bake: Thaw overnight, then add 15-20 minutes to baking time

Serving Suggestions for a Complete Meal

Ham and potato scallops pair beautifully with:

• Green vegetable: Steamed asparagus or garlicky green beans
• Salad: Simple arugula salad with lemon vinaigrette
• Bread: Crusty baguette for soaking up creamy sauce

For a holiday meal, serve alongside roasted turkey or glazed ham. Leftovers transform beautifully into next-day breakfast hash when fried in a skillet until crispy.

Storage and Reheating Guidelines

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat using these methods:

• Oven (best method): 350°F for 20-25 minutes, covered with foil
• Skillet: Medium heat with small amount of butter for crispy edges
• Avoid microwave: Creates uneven texture and rubbery potatoes

Can I use frozen potatoes for ham and potato scallops?

We don't recommend frozen potatoes as they release excess moisture during baking, resulting in a soggy dish. Fresh potatoes provide the ideal texture and flavor absorption needed for perfect scallops.

Why did my potato scallops turn out watery?

Watery scallops typically occur from insufficient potato drainage after parboiling, using waxy potato varieties, or adding too much liquid. Always spread parboiled potatoes on towels to absorb moisture and stick to our precise liquid measurements for best results.

How do I prevent the top from burning before the center cooks?

Start at higher heat to set the top layer, then reduce temperature for thorough cooking. If browning too quickly, cover loosely with foil. Always check internal temperature – it should reach 160°F (71°C) for food safety without overbaking.

Can I make ham and potato scallops gluten-free?

Yes, this recipe is naturally gluten-free as written. Just ensure your ham doesn't contain gluten-containing additives, and verify all other ingredients are certified gluten-free if needed for dietary restrictions.