Transform your leftover ham into the ultimate comfort food with these irresistibly creamy cheesy scalloped potatoes. This budget-friendly family favorite combines tender, thinly sliced potatoes with savory ham pieces, all smothered in rich, heavy cream and topped with melted cheese. The best part? This simplified version skips the traditional roux-making step, delivering all the indulgent flavors you crave with minimal prep work and maximum satisfaction.
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Homemade scalloped potatoes with ham
Have you ever tried making scalloped potatoes with ham from scratch? One bite of these potatoes, and you won’t buy another boxed potato again. This dish is super easy to make and a great way to use leftover ham or even leftover sausage. I made this dish with smoked sausage and thought it was amazing.
I like to make this dish with Russet Burbank potatoes; these starchy potatoes mean the sauce will be thick and creamy. You could use other potatoes to make this recipe, like Yukon Gold potatoes and Idaho potatoes would all work well. You want to use a potato that is starchy and not waxy. Purple potatoes will work, too!
There is nothing better than bits of ham in the cheesy, creamy sauce, along with tender potatoes. I cut the potatoes into 3/8-inch thin slices using my Oxo Good Grips V-Blade Mandoline Slicer. It is important to be sure to cut the potatoes evenly, so they bake evenly.
Why This Recipe Works
The secret to perfect scalloped potatoes is choosing the right potato variety and achieving uniform slicing. This recipe delivers restaurant-quality results with home-cook simplicity by eliminating the traditional roux step and letting the cream and cheese create the sauce naturally. The Gruyere cheese melts beautifully, creating a rich, nutty flavor that pairs perfectly with the smoky ham.
Ingredients
- Butter – Prevents sticking and adds richness to the dish
- Russet potatoes, thinly sliced – Forms the hearty base of the casserole
- Salt and pepper – Essential seasonings for each layer
- Ham – Provides savory protein and smoky flavor throughout
- Gruyere cheese, shredded – Melts smoothly for perfect cheese sauce
- Heavy cream – Creates rich, luxurious sauce without the need for roux
How to make scalloped potatoes and ham
Prepare the Oven and Dish:
- Preheat oven to 350°F.
- Generously butter a 9×13-inch baking dish to prevent sticking.
Prepare the Potatoes:
- Wash and thinly slice 2 pounds of potatoes using a mandoline slicer or sharp knife.
- Aim for uniform thickness so all potatoes cook evenly.
Layer the Casserole:
- Create the first layer by arranging sliced potatoes in the buttered casserole dish.
- Season the potato layer with salt and pepper to taste.
- Add some of the ham pieces, distributing evenly over the potatoes.
- Sprinkle a light layer of shredded Gruyere cheese over the ham.
- Repeat the layering process (potatoes, salt and pepper, ham, cheese) until all potatoes are used.
Add Cream and Bake:
- Pour 1½ cups heavy whipping cream evenly over the entire casserole.
- Ensure the top layer of potatoes is covered with cream. Add more cream if needed.
- Bake for approximately 45 minutes until the top is golden brown and potatoes are fork-tender.
- Serve immediately while hot and bubbly.
Storage & Reheating Instructions
- Refrigerator Storage: Cover and refrigerate leftovers in an airtight container for up to 4 days.
- Reheating Method: Cover with foil and reheat in 350°F oven for 20-25 minutes until heated. Individual portions can be microwaved for 1-2 minutes in a microwave-safe container.
- Freezing: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight before reheating.
Ways to Upgrade scalloped potatoes and ham
- Ways to Upgrade these scalloped potatoes and ham
- Rub a clove of garlic on the baking dish for a subtle garlic flavor
- Top the casserole with small knobs of butter before baking. The butter will make the potatoes brown wonderfully.
- Consider swapping out the ham for smoked sausage
- Add some thinly sliced onions to the potato layer for extra flavor
- Smoked Gouda tastes wonderful in this dish
Do you love scalloped potatoes? Try more great potato recipes.
- Cracker Barrel Loaded Hashbrowns
- Scalloped Potatoes
- Hash Brown Cheesy Potatoes
- Dickeys Baked Potato Casserole
- Parmesan Roasted Potatoes
Cheesy Scalloped Potatoes Ham Easy Comfort Recipe
Ingredients
- 2 teaspoons butter
- 2 pounds potatoes thinly sliced
- salt and pepper
- 8 ounces ham
- 8 ounces gruyere cheese shredded
- 1 1/2 cups heavy cream
Instructions
- Preheat oven to 350 degrees. Butter a 9 X 13-inch baking dish. Add a layer of sliced potatoes, and then lightly season the potatoes with salt and pepper. Add some of the ham pieces, and a light sprinkling of cheese.
- Repeat the layers until you run out of potatoes. Pour the heavy cream into the dish, make sure the top layer of the potatoes are covered. You may need to add more cream than listed.
- Bake for about 45 minutes or until golden brown and the potatoes are tender. Serve immediately.
I loved these.
I used 8oz heavy cream and 1/2 c Half&half (ultra past/homoginized). Worked well.
These potatoes were gobbled up at my family reunion.
Thank you, Stephanie, I just tried this for tonight’s dinner. I made a few alterations to accommodate the ingredients on hand. I also used a 12X15 glass pan. I did rub the pan with garlic and used a family favorite, Fiesta blend Cheese. I did add Lipton Onion Soup in lieu of salt for an added flavor boost.
I used evaporated milk as substitute for heavy cream when I make copycat Olive Garden sausage and potato soup. Came out very good. Family and guest liked it.
Now that Dunkin Donuts will be dropping this from their menu, I’m looking for the CK recipe for their Chicken Salad!
Good to know. I will keep that in mind.
Thanks to the author for the article! Very pleased!
I always love your recipes. Thank you. I’m going to try this right away.
Wow, no flour, sounds awesome as always!!
Heavy cream is MORE than just full fat whole milk which contains 3 1/2 percent butterfat. … Removing more water, you get whipping cream, which contains around 35 percent butterfat. Next is heavy cream or heavy whipping cream, which contains about 38 percent butterfat
Could I use evaporated milk instead of heavy cream?