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Cheesy Scalloped Potatoes and Ham Casserole

A generous slice of creamy scalloped potatoes and ham casserole, topped with melted, browned cheese and herbs.
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This recipe shows you how to make a rich, creamy scalloped potatoes and ham casserole. It is a simple comfort food dinner idea, perfect for using leftover ham.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 lb fully cooked ham, diced
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyere cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to make a roux.
  3. Gradually whisk in the milk until the sauce is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  4. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Stir in 1 1/2 cups of the cheddar cheese and all of the Gruyere cheese until melted and smooth. This is your rich potato gratin sauce.
  5. Arrange half of the sliced potatoes in a single layer in the prepared baking dish. Sprinkle half of the diced ham evenly over the potatoes. Pour half of the cheese sauce over the layer.
  6. Repeat the layers: remaining potatoes, remaining ham, and the rest of the cheese sauce.
  7. Sprinkle the remaining 1/2 cup of cheddar cheese over the top layer.
  8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  9. Remove the foil and bake for an additional 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  10. Let the scalloped potatoes and ham rest for 10 minutes before serving.

Notes

  • You can prepare this creamy potato casserole ahead of time. Assemble the entire dish, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the covered baking time if baking straight from the refrigerator.
  • For best results when slicing potatoes, use a mandoline slicer to get uniform thin cuts.
  • This recipe works well as a make ahead scalloped potatoes option for holiday meals.

Nutrition

Find it online: https://devourdish.com/scalloped-potatoes-and-ham-casserole-recipe/