Perfect Ham and Scalloped Potato Recipe: Creamy & Crispy Every Time

Get the perfect creamy yet crispy ham and scalloped potato casserole with this foolproof recipe. Featuring thinly sliced Yukon Gold potatoes, smoked ham, sharp cheddar, and a rich béchamel sauce, this classic comfort food bakes to golden perfection in 90 minutes with minimal prep time. Includes make-ahead tips, troubleshooting advice, and expert techniques for avoiding common pitfalls like watery potatoes or curdled sauce.

There's nothing quite like a comforting casserole of ham and scalloped potatoes fresh from the oven. This timeless dish combines tender potatoes, savory smoked ham, and a creamy cheese sauce that transforms into a golden, crispy masterpiece when baked. Unlike many recipes that result in soggy potatoes or broken sauce, our tested method ensures perfect texture and flavor every time. Whether you're preparing a holiday feast or a weeknight family dinner, this recipe delivers restaurant-quality results with straightforward home cooking techniques.

The Secret to Perfect Scalloped Potatoes Every Time

Scalloped potatoes often disappoint home cooks because they turn out watery, undercooked, or with a curdled sauce. The key to success lies in three critical factors: proper potato selection, sauce technique, and baking temperature control. According to culinary research from the Cornell Food Science Department, Yukon Gold potatoes contain the ideal starch-to-moisture ratio for baked potato dishes, providing both creaminess and structural integrity during cooking.

Potato Type	Best For Scalloped?	Texture Result	Moisture Content
Yukon Gold	✓ Best choice	Creamy yet holds shape	Moderate
Russet	✓ Good alternative	Falls apart easily	High
Red Potatoes	✗ Not recommended	Waxy, doesn't absorb sauce	Low
Sweet Potatoes	✓ For variation	Dense, requires adjustment	Variable

Essential Ingredients and Why They Matter

The magic of this ham and scalloped potato recipe comes from carefully selected ingredients that work together to create balanced flavor and perfect texture. Don't skip these professional tips:

• Potatoes: Use Yukon Golds sliced to 1/8-inch thickness (a mandoline works best). Thicker slices won't cook through properly, while thinner slices become mushy.
• Ham: Choose smoked ham steak rather than deli ham for superior flavor. The USDA Food Safety and Inspection Service recommends cooking ham to an internal temperature of 145°F (63°C) with a 3-minute rest time for optimal safety and texture.
• Cheese: Sharp cheddar provides the best flavor, but Gruyère adds a wonderful nuttiness. Avoid pre-shredded cheese which contains anti-caking agents that prevent smooth melting.
• Sauce Base: A proper béchamel (white sauce) made with equal parts butter and flour creates the ideal creamy foundation that won't break during baking.

Step-by-Step Cooking Process

Follow this professional technique for guaranteed success:

1. Prep potatoes: Peel and slice potatoes uniformly. Soak in cold water for 15 minutes to remove excess starch, then drain and pat completely dry.
2. Make the sauce: Melt butter, whisk in flour to create a roux, then gradually add warmed milk while whisking constantly. Cook 2-3 minutes until thickened.
3. Layer ingredients: Alternate potato slices, ham pieces, and cheese in a greased baking dish, finishing with a generous cheese topping.
4. Pour sauce: Carefully pour warm béchamel over layers, ensuring even distribution without disturbing the layers.
5. Bake properly: Cover with foil and bake at 350°F (175°C) for 60 minutes, then uncover and bake 25-30 minutes more until golden and bubbly.

Troubleshooting Common Problems

Even experienced cooks encounter issues with scalloped potatoes. Here's how to fix them:

• Watery potatoes: This happens when potatoes release too much moisture. Solution: Always soak and dry potatoes thoroughly before assembling. Add 1-2 tablespoons of cornstarch to the sauce to help absorb excess liquid.
• Undercooked potatoes: If potatoes remain firm after baking, they were sliced too thickly or the baking temperature was too low. Solution: Use a mandoline for consistent 1/8-inch slices and verify your oven temperature with an independent thermometer.
• Curdled sauce: This occurs when dairy is heated too quickly. Solution: Warm milk before adding to the roux, and never let the sauce boil. If curdling begins, immediately remove from heat and whisk in 1 tablespoon of cold cream.
• Dry casserole: If your dish comes out dry, you likely didn't use enough sauce. Solution: Maintain a 2:1 ratio of potatoes to sauce by volume, and ensure sauce completely covers the top layer before baking.

Make-Ahead and Storage Tips

This ham and scalloped potato recipe is perfect for meal planning. You can assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, add 15-20 minutes to the covered baking time. For best results when reheating leftovers, add a splash of milk or cream to restore moisture before warming in a 325°F (165°C) oven until heated through. According to food safety guidelines from the USDA Food Safety and Inspection Service, cooked potato dishes should be refrigerated within two hours and consumed within 3-4 days.

Variations to Try

Once you've mastered the classic version, experiment with these delicious adaptations:

• Gluten-free: Substitute the flour in the béchamel with rice flour or a gluten-free all-purpose blend.
• Creamier version: Replace half the milk with heavy cream for an extra-rich texture.
• Vegetarian option: Omit the ham and add caramelized onions and mushrooms for savory depth.
• Spicy kick: Add a pinch of cayenne or diced jalapeños to the sauce for heat lovers.

Perfect Pairings

This hearty casserole stands well on its own but pairs beautifully with:

• Fresh green salad with vinaigrette to cut through the richness
• Steamed green beans or roasted asparagus
• Crusty bread for soaking up extra sauce
• A light vegetable soup as a starter

Can I use leftover holiday ham for this scalloped potato recipe?

Absolutely! Leftover holiday ham works perfectly in this recipe. Chop it into 1/2-inch cubes and layer throughout the casserole. The smoky flavor from holiday hams like spiral-sliced varieties adds wonderful depth to the dish.

Why do my scalloped potatoes always turn out watery?

Watery scalloped potatoes usually result from not properly preparing the potatoes. Always soak sliced potatoes in cold water for 15 minutes to remove excess starch, then drain and pat completely dry before assembling. Using high-moisture potato varieties like Russets without adjusting the sauce quantity can also cause this issue.

Can I make ham and scalloped potatoes ahead of time?

Yes, you can assemble this casserole up to 24 hours in advance. Store covered in the refrigerator, then add 15-20 minutes to the covered baking time when you're ready to cook. For best texture, don't add the final cheese topping until just before the uncovered baking stage.

What's the difference between scalloped potatoes and au gratin?

While often used interchangeably, traditional scalloped potatoes feature a simple milk or cream sauce without cheese, while au gratin includes cheese in both the layers and topping. Our recipe combines elements of both by using a cheese-enriched béchamel sauce with a cheesy topping for maximum flavor and texture.