Scalloped Potatoes and Ham
Layers of tender sliced potatoes and savory ham baked in a creamy, garlicky white sauce. This hearty Midwestern casserole comes out golden and bubbling, with a soft interior and lightly crisped edges. Pure comfort food that fills the kitchen with the smell of home.
For 4 servings
- prep
Preheat the oven and prepare the baking dish.
1.Preheat the oven to 375°F (190°C).2.Grease an 8x8 inch baking dish with a little butter or oil. - prep
Slice the potatoes.
Peel the potatoes and slice them into thin, even 1/8-inch rounds. A mandoline helps here, but a sharp knife works fine. Set aside in a bowl of cold water to prevent browning.
TIPUniform slices mean uniform cooking — no crunchy centers. - saute · ~5 min
Sauté the onion and garlic.
1.Melt 1 tablespoon of butter in a saucepan over medium heat.2.Add the chopped onion and cook until soft and translucent, about 4 minutes.3.Add the minced garlic and cook until fragrant, about 30 seconds. - mix · ~7 min
Make the creamy sauce.
1.Add the remaining 2 tablespoons of butter to the saucepan and let it melt.2.Sprinkle in the flour and whisk constantly for 1 minute to cook out the raw flour taste.3.Slowly pour in the warm milk while whisking continuously to prevent lumps.4.Add salt, black pepper, and thyme. Cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.TIPWarm the milk before adding — cold milk can make the sauce seize and turn lumpy. - assemble
Layer the potatoes and ham.
1.Drain the sliced potatoes and pat them dry.2.Arrange half of the potato slices in an even layer at the bottom of the greased dish.3.Scatter half of the diced ham over the potatoes.4.Pour half of the cream sauce over the ham and spread evenly.TIPPat the potatoes dry so the sauce sticks instead of sliding off. - assemble
Add the second layer.
1.Arrange the remaining potato slices on top of the first layer.2.Scatter the remaining ham over the potatoes.3.Pour the rest of the cream sauce evenly over everything. - bake · ~60 min
Bake the casserole until tender.
1.Cover the baking dish with aluminum foil.2.Place in the preheated oven and bake for 45 minutes.3.Remove the foil, sprinkle the shredded cheddar cheese evenly on top, and bake uncovered for another 15 minutes until golden and bubbly.TIPCovering first traps steam and cooks the potatoes through; uncovering at the end gives you that golden, cheesy top. - garnish · ~10 min
Rest, garnish with parsley, and serve.
Let the dish rest for 10 minutes before serving — it firms up the sauce. Garnish with chopped fresh parsley and serve hot.
TIPSkipping the rest means the sauce runs everywhere. A short wait makes for perfect slices.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline for uniformly thin 1/8-inch potato slices; uneven slices cook at different rates.
- 2Warm the milk before adding it to the roux to prevent lumps in the cream sauce.
- 3Pat the sliced potatoes dry after draining so the sauce clings properly.
- 4Cover the casserole with foil for the first 45 minutes to steam the potatoes tender.
- 5Let the finished dish rest 10 minutes before serving so the sauce sets for clean slices.
- 6For extra color, switch the oven to broil for the last 2 minutes after adding cheese.
Adapt it for your goals.
Low-oil
Replace half the butter with an equal amount of unsweetened applesauce in the roux, and use low-fat milk. The applesauce mimics the fat moisture while cutting calories.
high proteinHigh-protein
Swap the ham for shredded cooked chicken breast and add a layer of wilted spinach. Great for post-workout meals with lean protein and iron.
vegetarian (no ham)Vegetarian (no ham)
Omit the ham and add a layer of sautéed mushrooms and caramelized onions. The umami from mushrooms replaces the ham's savory depth.
gluten freeGluten-free
Use a 1:1 gluten-free all-purpose flour blend in the roux and confirm your ham and cheese are certified gluten-free. Suitable for Celiac diets.
Why this is on our healthy list.
Good Source of Protein
The ham provides lean animal protein, which supports muscle repair and keeps you feeling full after the meal.
Calcium from Dairy
Milk and cheddar cheese contribute calcium for strong bones and teeth. One serving provides a meaningful portion of the daily need.
Potassium from Potatoes
Potatoes are rich in potassium, an electrolyte that helps regulate blood pressure and muscle contractions.
Vitamin C and Parsley
Fresh parsley adds a small but bright dose of vitamin C and vitamin K, supporting immune function and bone health.
Frequently asked questions
Yes, leftover baked or smoked ham works perfectly. If using deli ham, choose a thick-sliced variety and cube it so it doesn't disappear into the sauce.
