Scalloped Potatoes & Ham Recipe

Introduction

Scalloped Potatoes & Ham is a comforting, creamy casserole that layers tender potatoes with savory ham and rich cheeses. Perfect for a cozy dinner or holiday gathering, this dish brings simple ingredients together into a flavorful, cheesy bake everyone will love.

Ingredients

• 1 tbsp. unsalted butter, softened
• 1 medium shallot, peeled, quartered
• 2 garlic cloves
• 1 1/4 cups heavy cream
• 2 thyme sprigs
• 2 lb. russet potatoes (about 3 large), peeled, very thinly sliced (ideally with a mandoline)
• Kosher salt
• Freshly ground black pepper
• 12 oz. baked ham, sliced 1/4″ thick, divided
• 2 oz. Gruyère, finely grated (about 1 cup)
• 2 tbsp. finely grated Parmesan
• Chopped fresh parsley, for serving

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 375°F. Grease a 2-quart shallow oval baking dish or medium ovenproof skillet with the softened butter.
2. Step 2: In a small saucepan over medium-low heat, combine shallots, garlic, cream, and thyme. Bring to a simmer and cook, stirring occasionally, until the shallots and garlic are very tender, about 15 minutes. Let cool slightly, then discard the thyme sprigs.
3. Step 3: Scrape the cream mixture into a blender and blend until smooth.
4. Step 4: Spread one-third of the cream sauce on the bottom of the prepared dish. Top with half of the sliced potatoes and season with salt and pepper. Add half of the ham, then another third of the sauce.
5. Step 5: Repeat the layering with the remaining potatoes, ham, and cream sauce. Cover the dish tightly with foil.
6. Step 6: Bake until the sauce is bubbly and the potatoes are tender, about 1 hour.
7. Step 7: Remove the foil and evenly sprinkle the Gruyère and Parmesan cheeses over the top.
8. Step 8: Turn on the broiler and broil, watching closely, until the cheese is bubbly and golden brown, about 4 minutes.
9. Step 9: Remove from oven, sprinkle with chopped fresh parsley, and serve warm.

Tips & Variations

• Using a mandoline to slice the potatoes very thinly ensures even cooking and a creamy texture.
• For extra flavor, substitute the thyme with fresh rosemary or sage.
• Add a pinch of nutmeg to the cream sauce for a subtle warming note.
• Swap Gruyère for sharp cheddar or fontina for different cheese profiles.
• If you prefer a vegetarian version, omit the ham and add sautéed mushrooms or caramelized onions.

Storage

Store leftover scalloped potatoes and ham in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave in short bursts for best results, stirring occasionally to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

While russet potatoes work best for creamy texture, Yukon Gold potatoes are a great alternative as they hold their shape well and add a buttery flavor.

Is it possible to prepare this dish ahead of time?

Yes, you can assemble the casserole up to the baking step, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Scalloped Potatoes & Ham Recipe

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4.7 from 336 reviews

This classic Scalloped Potatoes & Ham recipe features thinly sliced russet potatoes layered with tender baked ham, all smothered in a rich, creamy gravy made from shallots, garlic, and thyme. Topped with bubbly Gruyère and Parmesan cheese and finished under the broiler for a golden crust, this comforting casserole is perfect for a hearty dinner or special occasion.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cream Sauce

• 1 tbsp. unsalted butter, softened
• 1 medium shallot, peeled, quartered
• 2 garlic cloves
• 1 1/4 cups heavy cream
• 2 thyme sprigs

Main Ingredients

• 2 lb. russet potatoes (about 3 large), peeled, very thinly sliced (ideally with a mandoline)
• Kosher salt
• Freshly ground black pepper
• 12 oz. baked ham, sliced 1/4″ thick, divided
• 2 oz. Gruyère, finely grated (about 1 cup)
• 2 tbsp. finely grated Parmesan
• Chopped fresh parsley, for serving

Instructions

1. Preheat and Prepare Dish: Arrange a rack in the center of the oven and preheat to 375°F. Grease a 2-quart shallow oval baking dish or medium ovenproof skillet with the softened butter to prevent sticking.
2. Make Cream Sauce: In a small saucepan over medium-low heat, combine shallots, garlic, heavy cream, and thyme sprigs. Bring to a gentle simmer and cook, stirring occasionally, until the shallots and garlic are very tender, about 15 minutes. Remove from heat, discard thyme sprigs, and let the mixture cool slightly.
3. Blend Sauce: Transfer the slightly cooled cream mixture into a blender and blend until smooth. This will create the rich scalloped potato sauce.
4. Assemble Layers: Spread one-third of the cream sauce evenly on the bottom of the prepared baking dish. Layer half of the thinly sliced potatoes over the sauce, seasoning them with kosher salt and freshly ground black pepper. Top the potatoes with half of the baked ham slices, then pour over another third of the cream sauce. Repeat layering with the remaining potatoes, ham, and cream sauce, finishing with a covered layer of sauce. Tightly cover the dish with aluminum foil.
5. Bake: Place the covered dish in the preheated oven and bake for about 1 hour, or until the sauce is bubbly and the potatoes are tender when pierced with a fork.
6. Add Cheese and Broil: Carefully remove the foil and evenly sprinkle the Gruyère and Parmesan cheeses on top. Turn on the oven broiler and broil the dish, watching closely, until the cheese melts, bubbles, and turns golden brown, approximately 4 minutes.
7. Garnish and Serve: Remove from oven and sprinkle chopped fresh parsley over the top before serving to add a fresh, bright note to the rich casserole.

Notes

• Slicing the potatoes very thinly, preferably using a mandoline, ensures even cooking and a creamy texture.
• If you prefer, substitute Gruyère with Swiss cheese or another melting cheese with a nutty flavor.
• Make sure to watch the dish closely during broiling to prevent the cheese from burning.
• You can prepare the dish a day ahead and refrigerate before baking; just add extra baking time if the casserole is cold going into the oven.
• Use a sharp knife to slice the ham if it hasn’t been pre-sliced.

Keywords: scalloped potatoes, ham casserole, creamy potatoes, Gruyère cheese, baked ham, comfort food, casserole dish