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Creamy Cheesy Scalloped Potatoes and Ham Casserole

A thick, round portion of scalloped potatoes and ham casserole with a golden, cheesy crust, showing layers inside.
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Make this rich, comforting Cheesy Scalloped Potatoes and Ham Casserole for a satisfying main dish or hearty side. It uses simple ingredients to create tender potato layers baked in a creamy cheese sauce.

Ingredients

Scale
  • 3 lbs Yukon Gold 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, warmed
  • 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°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Sprinkle half of the diced ham over the potatoes.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to form a roux.
  4. Gradually whisk in the warm milk until the sauce is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  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 and ham gratin sauce.
  6. Pour half of the cheese sauce evenly over the ham and potato layer in the baking dish.
  7. Top with the remaining potatoes, followed by the remaining ham. Pour the rest of the cheese sauce over the top layer.
  8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  9. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown.
  10. Let the casserole rest for 10 minutes before serving this classic potato side dish.

Notes

  • You can prepare this entire casserole ahead of time, cover it, and refrigerate it for up to 24 hours. Add about 15 minutes to the initial covered baking time if baking straight from the refrigerator.
  • For an even richer flavor, use leftover ham drippings to replace some of the butter when making the roux.
  • If you prefer a thinner sauce, add a splash more milk during the sauce preparation step.

Nutrition

Find it online: https://kitchenuser.net/scalloped-potatoes-and-ham-casserole-recipe/