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Creamy Cheesy Scalloped Potatoes and Ham Casserole

Close-up of a rich, creamy slice of scalloped potatoes and ham casserole with a golden-brown, cheesy crust.
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Make this rich, comforting casserole using leftover ham. It features tender potato slices baked in a creamy, cheesy sauce, perfect for family dinners.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Whisk in the flour to create a roux and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the milk and heavy cream until the sauce is smooth. Bring the mixture to a simmer, stirring until it thickens slightly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, 1 1/2 cups of the cheddar cheese, and all of the Gruyere cheese until melted and smooth. This is your rich potato bake sauce.
  6. Arrange half of the sliced potatoes in a single layer in the prepared baking dish. Sprinkle half of the diced ham over the potatoes.
  7. Pour half of the cheese sauce evenly over the layers.
  8. Repeat the layers: remaining potatoes, remaining ham, and the rest of the cheese sauce.
  9. Cover the baking dish tightly with aluminum foil.
  10. Bake for 45 minutes. Remove the foil, sprinkle the remaining 1/2 cup of cheddar cheese on top, and bake uncovered for another 15 to 20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
  11. Let the casserole rest for 10 minutes before serving.

Notes

  • For make-ahead success, assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • If you prefer a thinner sauce, add an extra 1/4 cup of milk.
  • Use Yukon Gold potatoes for a slightly creamier texture than Russets.

Nutrition

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