Perfect Scalloped Potato and Ham Recipe: Creamy, Crispy & Foolproof

Looking for the perfect scalloped potato and ham recipe? This comprehensive guide delivers a foolproof version with precise measurements, cooking temperatures, and pro tips that guarantee creamy layers of tender potatoes, savory ham, and rich cheese sauce every time. You'll get a complete recipe with total time (1 hour 15 minutes), 6 servings, and expert techniques to prevent common mistakes like watery sauce or undercooked potatoes.

Nothing beats the comforting combination of creamy scalloped potatoes and smoky ham for a satisfying meal. Whether you're preparing a holiday feast or a cozy weeknight dinner, this classic American casserole delivers rich flavor with surprisingly simple ingredients. After testing dozens of variations, I've perfected a method that ensures perfectly cooked potatoes with a golden, crispy top and a creamy interior—no more soggy bottoms or separated sauce.

Why This Scalloped Potato and Ham Recipe Works

Many home cooks struggle with scalloped potatoes because the sauce breaks, potatoes remain undercooked, or the dish turns out bland. The secret lies in proper potato selection, sauce technique, and layering. Unlike similar dishes like au gratin (which uses grated cheese mixed throughout), authentic scalloped potatoes feature a creamy béchamel sauce that penetrates each layer as it bakes. Adding ham introduces savory depth while maintaining the dish's comforting character.

Essential Ingredients and Their Purpose

Understanding each component's role transforms this from a basic recipe to a culinary success:

Ingredient	Why It Matters	Pro Tip
Russet potatoes	High starch content creates creamy texture when baked	Soak slices in cold water for 10 minutes to remove excess starch
Sharp cheddar cheese	Adds tangy complexity without overwhelming	Grate your own—pre-shredded contains anti-caking agents that affect melt
Heavy cream	Creates rich sauce that holds together during baking	Substitute half-and-half for lighter version, but avoid milk alone
Smoked ham	Provides savory depth and textural contrast	Cubed, not diced—larger pieces maintain integrity during baking

Step-by-Step Preparation Guide

Preparation Phase (15 minutes)

Begin by preheating your oven to 375°F (190°C)—this precise temperature prevents the top from burning before potatoes cook through. Peel and thinly slice 2.5 pounds of russet potatoes (⅛-inch thickness using a mandoline for consistency). Immediately place slices in cold water to prevent browning. Dice 1.5 cups of smoked ham into ½-inch cubes, avoiding overly processed varieties that become rubbery when baked.

Sauce Creation (10 minutes)

The sauce makes or breaks scalloped potatoes. Melt 4 tablespoons butter in a saucepan over medium heat, then whisk in ¼ cup flour to create a roux. Cook for 2 minutes until golden, then gradually add 2 cups heavy cream while whisking constantly. Bring to a gentle simmer until thickened (about 5 minutes), then remove from heat. Stir in 1 cup grated sharp cheddar, 1 teaspoon garlic powder, ½ teaspoon black pepper, and ¼ teaspoon nutmeg. According to USDA food safety guidelines, dairy-based sauces should reach 160°F to ensure safety while maintaining texture.

Layering and Baking (50 minutes)

Drain potatoes thoroughly and pat dry—moisture is the enemy of creamy texture. In a greased 9x13-inch baking dish, create alternating layers: potatoes, ham, sauce, and a light sprinkle of cheese. Repeat, ending with a generous layer of sauce and ½ cup cheese. Cover with foil and bake 35 minutes. Remove foil and bake 15 minutes more until golden and bubbly. The internal temperature should reach 165°F for food safety, as verified with an instant-read thermometer.

Avoid These Common Mistakes

Even experienced cooks encounter pitfalls with scalloped potatoes. Here's how to avoid them:

• Watery sauce: Potatoes release moisture as they cook. Prevent this by soaking slices and ensuring your béchamel has proper thickness before baking.
• Undercooked potatoes: Uniform slicing is critical—varying thickness leads to uneven cooking. A mandoline guarantees consistency.
• Bland flavor: Season each layer, not just the sauce. Salt the potato water and add pepper between layers.
• Soggy top: Remove foil for the final baking phase to allow proper browning and texture development.

Historical Context and Evolution

Scalloped potatoes emerged in American cuisine during the late 19th century, evolving from British "scalloping" techniques that involved layering ingredients withbreadcrumbs. The addition of ham became popular during World War II when meat rations encouraged creative use of available proteins. According to culinary historian James Beard's research, the dish transformed from a simple layered preparation to the creamy, cheese-enriched version we know today during the 1950s convenience food boom. This evolution reflects America's culinary adaptation of European techniques using locally available ingredients.

Variations and Substitutions

Customize this versatile recipe to suit dietary needs or available ingredients:

• Dairy-free version: Substitute coconut cream for heavy cream and nutritional yeast for cheese
• Gluten-free option: Replace flour with 2 tablespoons cornstarch mixed with cold cream
• Vegetarian alternative: Omit ham and add sautéed mushrooms for umami depth
• Breakfast twist: Add cooked bacon and top with poached eggs for brunch

Storage and Reheating Instructions

Proper storage maintains texture and flavor. Cool completely before covering with airtight container. Refrigerate for up to 4 days or freeze for 2 months. Reheat in oven at 325°F with a splash of cream to restore moisture—microwaving creates uneven texture. The FDA recommends reheating leftovers to 165°F internal temperature for food safety.

Serving Suggestions

Pair this hearty dish with complementary flavors and textures:

• Balance richness with a crisp green salad dressed in lemon vinaigrette
• Serve alongside roasted asparagus or garlic green beans
• Pair with a dry white wine like Sauvignon Blanc to cut through the creaminess
• For holiday meals, serve as part of a traditional Thanksgiving spread

Can I make scalloped potatoes with ham ahead of time?

Yes, assemble the dish up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to baking time if starting from cold. Do not bake then reheat—fresh baking yields superior texture.

Why are my scalloped potatoes watery?

Watery potatoes typically result from insufficiently thickened sauce or excess moisture in potato slices. Soak sliced potatoes in cold water, pat thoroughly dry, and ensure your béchamel reaches proper thickness before baking.

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

Scalloped potatoes use a creamy béchamel sauce without cheese mixed throughout, while au gratin includes grated cheese in the layers. Both feature sliced potatoes, but au gratin traditionally has a breadcrumb topping.

Can I use sweet potatoes in this recipe?

Yes, but adjust cooking time as sweet potatoes take longer to become tender. Combine with regular potatoes for balanced texture, or increase baking time by 15-20 minutes when using all sweet potatoes.