Scalloped Potatoes Ham Layers (Printable Version)

Tender potato slices layered with ham in a rich, creamy cheese sauce baked to golden perfection.

# What You Need:

→ Potatoes & Ham

01 - 3.5 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 9 oz cooked ham, diced

→ Sauce

03 - 4 tbsp unsalted butter
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1/3 cup all-purpose flour
07 - 3 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/4 tsp ground nutmeg

→ Cheese

12 - 2 cups shredded Gruyère cheese
13 - 1 cup shredded sharp cheddar cheese
14 - 1/4 cup grated Parmesan cheese

→ Garnish

15 - 2 tbsp chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Melt butter in a large saucepan over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and cook for 1 minute.
03 - Sprinkle in flour and whisk constantly for 1 to 2 minutes. Gradually whisk in whole milk and heavy cream, ensuring a smooth mixture without lumps.
04 - Simmer the sauce while stirring for 3 to 4 minutes until thickened. Season with salt, black pepper, and ground nutmeg. Remove from heat and stir in half of the Gruyère and cheddar cheeses until melted.
05 - Arrange half of the sliced potatoes in the prepared baking dish. Distribute half the diced ham evenly over the potatoes. Pour half of the cheese sauce on top. Repeat layering with remaining potatoes, ham, and sauce.
06 - Evenly sprinkle the remaining Gruyère, cheddar, and all Parmesan cheese over the layered ingredients.
07 - Cover the dish with foil and bake for 45 minutes.
08 - Remove foil and continue baking for an additional 25 to 30 minutes until potatoes are tender and the top is golden brown.
09 - Allow to rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • The sauce is silky and clingy rather than watery, thanks to that patient roux and the ratio of cream that makes every bite luxurious.
  • Ham pieces scattered throughout mean you get savory bursts in every spoonful without any one layer tasting the same twice.
  • It looks like you spent hours in the kitchen, but it's really just layering and letting the oven do the heavy lifting.
02 -
  • Slice your potatoes uniformly, or some will be crunchy while others are mushy—a mandoline really does solve this problem if your knife skills aren't reliable.
  • Don't skip the resting time at the end; it's the difference between a spoonable dish and one that falls apart on the plate.
  • The sauce will look thin when you first pour it, but it thickens significantly as it bakes and the potatoes release their starches.
03 -
  • Keep your potato slices uniform in thickness by using a mandoline; it eliminates the guesswork and guarantees even cooking.
  • Taste your sauce before you layer everything—if it needs more salt or seasoning, adjust it then, not after it's baked into the dish where you can't fix it.
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