Creamy, cheesy scalloped potatoes with ham are comfort-food perfection. Layers of tender potatoes, smoky ham and caramelised onions are baked in a rich, cheesy sauce. I use three cheeses here to make this a luxurious side for Christmas, Thanksgiving or any special meal.
Got leftover ham? This recipe is ideal. It’s similar to a potato dauphinoise but improved with cubes of ham and sweet, caramelised onions for extra flavour.
Table of Contents
- What do we need for scalloped potatoes with ham?
- How to make it
- Pro Tip – How to slice the potatoes thinly
- Can I cook the potatoes first?
- Pro Tip – How to ensure your cream won’t curdle
- Suggestions for swaps
- More Potato Based Sides
- What’s the difference between potato dauphinoise and scalloped potatoes?
- What to serve it with
- Watch how to make it
- Scalloped Potatoes with Ham Recipe
If you prefer, make this casserole the main course by adding a simple green salad or steamed greens alongside.
What do we need for scalloped potatoes with ham?
- Three cheeses: mature cheddar (sharp), Gruyere and Red Leicester for depth and a golden topping.
- Floury potatoes work best because their starch helps thicken the sauce. Good choices include Maris Piper, King Edward, Rooster, Russet, Yukon Gold or Desirée.
- Cooked ham, cut into chunks — leftovers from a baked ham are ideal.
- Onions, sliced and lightly fried or caramelised to add sweetness and depth.
- Butter, plain (all-purpose) flour and full-fat milk to build the sauce base.
- Double (heavy) cream for extra richness.
How to make it
Full recipe and detailed steps are in the recipe card below.
Begin by frying the sliced onion in butter with garlic, salt and pepper until soft and lightly brown. For sweeter, deeply caramelised onions, cook them longer. Remove from the heat and set aside.
Make the cheese sauce by melting butter in a saucepan, stirring in the flour to make a roux and cooking for a minute. Whisk in the milk a splash at a time until smooth, then add the cream and most of the cheddar so it melts into a silky sauce.
Layer peeled, thinly sliced potatoes in a greased baking dish (no precooking needed), then top with half the onions, half the ham and a pinch of salt and pepper. Spoon over half the sauce.
Pro Tip – How to slice the potatoes thinly
Consistent, thin slices ensure the potatoes cook evenly. Peel the potatoes, then use a food processor slicing attachment for quick, even results. A mandolin also works well for uniform slices if you prefer to slice by hand.
Repeat the layers with the remaining potatoes, onions, ham and sauce. Finish with the remaining cheddar plus the Gruyere and Red Leicester. Cover with foil and bake at 180°C (350°F fan) for 75–90 minutes, or until a knife slips through the potatoes easily.
Remove the foil and bake 15–20 minutes more until the top is golden and bubbly. Rest 5 minutes, then scatter with fresh thyme or chopped chives and serve.
Can I cook the potatoes first?
You can simmer the sliced potatoes briefly in milk or stock for 10–12 minutes before assembling; this reduces the final oven time to about 30 minutes uncovered. I usually skip this step to avoid the extra draining and waiting, and because the potatoes cook well straight from raw when baked covered.
Pro Tip – How to ensure your cream won’t curdle
To prevent the sauce splitting:
- Keep the oven temperature steady — an oven running too hot can cause splitting.
- Stick to the potato quantity in the recipe; too many potatoes increase acidity and can destabilise dairy.
- Use full-fat milk and cream rather than reduced-fat versions, which are more likely to split.
- Including flour in the sauce (as in this recipe) helps stabilise it and reduces the chance of curdling.
This dish is indulgent, ultra-creamy and deeply satisfying — a show-stopping comfort food side.
Suggestions for swaps:
Swap the ham for bacon, pepperoni or chorizo — salty cured meats work especially well. You can also substitute some or all of the potato with sweet potato or butternut squash for a different flavour profile.
More Potato Based Sides
Dauphinoise Potatoes
Fondant Potatoes
Easy Duchess Potatoes
Hasselback Potatoes
The Best Crispy Roast Potatoes
Crispy Smashed Potatoes
What’s the difference between potato dauphinoise and scalloped potatoes?
- Potato dauphinoise is a French bake of thinly sliced potatoes cooked in cream or milk, often with garlic and sometimes nutmeg; cheese may or may not be used.
- Scalloped potatoes (similar to potatoes au gratin) are typically baked with cream, garlic and onion; many versions include cheese. Slices are usually a little thicker than dauphinoise.
What to serve it with
This makes an impressive side alongside roast pork, turkey, roast beef or roast chicken. It also works as a hearty main with a crisp green salad or steamed green beans and broccoli.
Roast Pork with SERIOUSLY GOOD Crackling
Easy Roast Turkey Recipe
How to make the best roast beef dinner
Easy Roast Chicken with Rich Gravy
Watch how to make it:
Scalloped Potatoes with Ham Recipe
Ingredients
- 2 tbsp unsalted butter
- 1 large onion, sliced thinly
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic salt
- 200 g (7 oz) cooked ham, cubed
- 4 red-skinned potatoes*, peeled and thinly sliced
Cheese Sauce:
- 4 tbsp unsalted butter
- 6 tbsp plain (all-purpose) flour
- 560 ml (2 1/3 cups) full-fat milk
- 180 ml (3/4 cup) double (heavy) cream
- 150 g (1 1/2 packed cups) grated mature cheddar (reserve some for the top)
- 50 g grated Gruyere
- 50 g grated Red Leicester
- 1 tbsp chopped fresh thyme
Instructions
- Preheat the oven to 180°C/350°F (fan). Grease a large casserole dish.
- Heat 2 tbsp butter in a frying pan over medium-high heat. Add the sliced onion, garlic, 1/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic salt. Fry for 5–6 minutes until soft. Turn off the heat.
- Make the sauce: melt 4 tbsp butter in a saucepan, add the flour and whisk, cooking for 1 minute. Gradually whisk in the milk a splash at a time until smooth and lump-free.
- Stir in the cream and three-quarters of the cheddar until melted and the sauce is smooth.
- Arrange half the potatoes in the bottom of the dish, top with half the onion mixture and half the ham, and sprinkle 1/4 tsp salt and 1/4 tsp black pepper. Pour over half the sauce.
- Repeat the layers with the remaining potato, onion, ham and sauce.
- Top with the remaining cheddar, then the Gruyere and Red Leicester.
- Cover with foil and bake for 75–90 minutes, until potatoes are tender when pierced with a knife.
- Remove the foil and bake 15–20 minutes more until the top is golden and bubbling. Rest 5 minutes, then scatter with chopped thyme and serve.
Notes
Dish size
A 23cm x 30cm (9″ x 12″) glass or similar casserole about 6cm deep works well.
Which potatoes to use?
Floury potatoes such as Maris Piper, King Edward, Rooster, Russets, Yukon Gold or Desirée give a creamier sauce.
Make ahead
You can bake, cool and refrigerate for up to two days. Reheat covered at 180°C/350°F for 30–35 minutes until hot throughout.
Freezing
Freezing can slightly change the texture. If freezing, cool, cover and freeze; defrost overnight in the fridge and reheat covered at 180°C/350°F for 30–35 minutes.
Nutrition
Nutrition information is an approximation and should be used as a guide only.
Note – I previously created a short video of this recipe for social channels; this post has been updated. This is not a sponsored post.
This recipe was originally published in Nov 2019 and updated in Nov 2024.
Some links in the original post may have been affiliate links. Nutritional details are approximate.