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Why You’ll Love This Recipe
- 🥔 Creamy, cheesy, and comforting: Every bite is rich and satisfying.
- 🍖 Great way to use leftover ham: Perfect for holidays or after Easter dinner.
- 🧀 Crowd-pleaser: It’s filling, flavorful, and loved by kids and adults alike.
- ⏱️ Make-ahead friendly: Assemble it early, refrigerate, and bake when ready.
Ingredients
- 4 cups potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 2 cups cooked ham, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 cup heavy cream (optional, for extra richness)
- 1½ cups shredded cheddar cheese (plus extra for topping)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. - Make the Creamy Sauce:
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to remove the raw taste.
Gradually whisk in milk (and cream, if using), stirring until the sauce thickens.
Add salt, pepper, garlic powder, and onion powder. Stir in 1 cup of shredded cheese until melted and smooth. - Layer the Dish:
Arrange half of the sliced potatoes in the prepared baking dish.
Top with half of the diced ham and half of the creamy cheese sauce.
Repeat with the remaining potatoes, ham, and sauce. - Top and Bake:
Sprinkle extra cheese on top for a golden crust.
Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20–25 minutes, until the top is golden and bubbly. - Cool and Serve:
Let the dish rest for 10 minutes before serving — this helps the sauce thicken beautifully.
Garnish with chopped parsley for a fresh touch.
Tips for Perfect Scalloped Potatoes
- Slice evenly: Thin, even slices (about ⅛ inch) ensure the potatoes cook evenly.
- Use the right potatoes: Yukon Golds give a creamy texture, while Russets are more tender and fluffy.
- Add more flavor: Mix in sautéed onions or a sprinkle of Parmesan for extra depth.
- Make ahead: Assemble the dish a day in advance, refrigerate, and bake when ready to serve.
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