Perfect Ham & Scalloped Potato Recipe: Classic Comfort Food

Get the perfect ham and scalloped potato recipe with precise measurements, cooking times, and chef-tested tips for creamy, golden results every time. This classic comfort food combines tender ham slices with layers of thinly sliced potatoes in a rich cheese sauce that bakes to perfection in 90 minutes.

Why This Ham and Scalloped Potato Recipe Works

Scalloped potatoes with ham transforms simple pantry staples into a luxurious comfort meal. The magic happens through careful layering and a carefully balanced cheese sauce that prevents curdling while creating that signature creamy texture. Unlike similar dishes like au gratin potatoes, scalloped potatoes traditionally use a milk or cream-based sauce without breadcrumbs, allowing the potato flavor to shine through.

Planning Your Perfect Ham and Scalloped Potato Dish

Before you start cooking, understand these key planning elements that make the difference between soggy and spectacular results:

• Timing: Allow 30 minutes prep time plus 60-90 minutes baking
• Equipment: 9x13-inch baking dish, mandoline slicer (for even potato slices), medium saucepan
• Make-ahead option: Assemble up to 24 hours in advance, refrigerate, then add 15-20 minutes to baking time
• Servings: Perfect for 6-8 people as a main dish, or 10-12 as a side

Ingredient Breakdown: Quality Matters

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

Ingredient	Best Choice	Avoid
Potatoes	Russet or Yukon Gold	Waxy potatoes (hold too much moisture)
Ham	Leftover baked ham or quality deli ham	Highly processed lunch meat
Cheese	Sharp cheddar or Gruyère	Pre-shredded cheese (contains anti-caking agents)
Milk/Cream	Whole milk or half-and-half	Non-dairy alternatives (may curdle)

Step-by-Step Preparation Guide

Follow these professional kitchen techniques for flawless results:

1. Prep Your Ingredients (15 minutes)

• Peel and thinly slice potatoes (1/8-inch thick) using a mandoline for consistent thickness
• Place potato slices in cold water to prevent browning
• Cut ham into 1/4-inch cubes or thin slices
• Grate cheese from a block (never use pre-shredded)

2. Make the Cheese Sauce (10 minutes)

1. Melt 4 tablespoons butter in a saucepan over medium heat
2. Whisk in 1/4 cup flour to create a roux, cooking for 2 minutes until golden
3. Gradually whisk in 2 cups whole milk until smooth
4. Bring to a gentle simmer until thickened (about 5 minutes)
5. Remove from heat and stir in 2 cups grated cheese, 1 teaspoon mustard powder, 1/2 teaspoon garlic powder, salt and pepper to taste

3. Layer and Bake (60-90 minutes)

1. Drain potatoes thoroughly and pat dry with paper towels
2. Layer 1/3 potatoes in greased baking dish, followed by 1/3 ham and 1/3 sauce
3. Repeat layers twice, finishing with sauce on top
4. Cover with foil and bake at 350°F for 45 minutes
5. Uncover and bake 15-25 minutes more until potatoes are tender and top is golden brown
6. Let rest 10 minutes before serving for cleaner slices

Expert Variations for Different Needs

Adapt this classic ham and scalloped potato recipe for various dietary needs and cooking methods:

Variation	Key Changes	Best For
Creamier Texture	Add 4 oz cream cheese to sauce	Holiday meals, special occasions
Lighter Version	Use 2% milk, reduce cheese by 1/3	Weeknight dinners, health-conscious
Make-Ahead Freezer Meal	Assemble without baking, freeze up to 3 months	Meal prep, busy schedules
Slow Cooker Method	Cook on low 4-5 hours after initial baking	Potlucks, no-oven situations

Avoid These Common Ham and Scalloped Potato Mistakes

Professional chefs consistently identify these pitfalls that ruin otherwise good dishes:

• Uneven potato slices: Leads to inconsistent cooking. Use a mandoline for perfect 1/8-inch slices.
• Soggy bottom layer: Pat potatoes completely dry before layering to prevent waterlogged texture.
• Curdled sauce: Never boil the cheese sauce - remove from heat before adding cheese and stir gently.
• Dry finished dish: Ensure enough liquid in the sauce (2 cups milk for 3 lbs potatoes) to create steam during baking.

Serving Suggestions and Pairings

This classic ham and scalloped potato combination shines when paired thoughtfully:

• Perfect pairings: Steamed green beans with almonds, roasted Brussels sprouts, or a crisp green salad
• Wine pairing: Medium-bodied white like Chardonnay or light red like Pinot Noir
• Occasion guidance: Serve as a main dish for casual family dinners or as a side for holiday meals alongside roasted turkey or prime rib
• Garnish tip: Fresh chopped chives or parsley adds color contrast and fresh flavor to cut through the richness

Storage and Reheating Instructions

Proper storage maintains quality for leftovers:

• Refrigeration: Store in airtight container for up to 4 days (USDA Food Safety Guidelines recommend consuming cooked potatoes within this timeframe)
• Freezing: Portion into freezer-safe containers for up to 3 months; thaw overnight in refrigerator before reheating
• Oven reheating: Cover with foil and bake at 325°F until heated through (25-30 minutes)
• Microwave: Add 1-2 tablespoons milk per serving to prevent drying, cover and heat on medium power

Frequently Asked Questions

Can I use frozen potatoes for scalloped potatoes with ham?

While fresh potatoes yield the best texture, you can use frozen scalloped potatoes in a pinch. Thaw completely and pat dry before layering. Expect slightly softer texture and reduce baking time by 15-20 minutes.

Why are my scalloped potatoes still hard after baking?

Hard potatoes usually indicate uneven slicing or insufficient liquid. Ensure consistent 1/8-inch slices and adequate sauce coverage. If potatoes remain hard, cover with foil and bake 15-20 minutes longer, checking every 5 minutes.

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

Scalloped potatoes traditionally use a milk or cream-based sauce without breadcrumbs, while au gratin includes cheese and breadcrumbs on top. Scalloped potatoes focus on the potato flavor, while au gratin emphasizes the cheesy topping.

Can I make this recipe gluten-free?

Yes, substitute the flour with 2 tablespoons cornstarch or gluten-free flour blend. Mix with cold milk before adding to melted butter to prevent lumps. The sauce will thicken properly when heated.