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Cheesy Scalloped Potatoes and Ham

This classic comfort dish features tender, thinly sliced potatoes layered with savory diced ham and a rich, velvety three-cheese sauce. It is a hearty, all-in-one meal that brings a touch of rustic elegance to your dinner table.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • Potatoes: 3 pounds Yukon Gold or Russet peeled and sliced 1/8 inch thick
  • Ham: 2 cups cooked ham diced into 1/2 inch cubes
  • Butter: 4 tablespoons unsalted
  • Flour: 4 tablespoons all-purpose
  • Garlic: 2 teaspoons minced
  • Liquids: 1.5 cups chicken broth and 1 cup heavy cream
  • Cheese: 1.5 cups sharp cheddar 1 cup mozzarella, 1/4 cup Parmesan (all freshly shredded)
  • Seasonings: 1 teaspoon onion powder 1 teaspoon dry mustard powder, 0.5 teaspoon salt, 0.5 teaspoon cracked black pepper

Equipment

  • 9x13 inch baking dish
  • Mandoline slicer or sharp chef knife
  • Medium saucepan
  • Whisk
  • - Aluminum foil
  • Cheese grater

Method
 

  1. Preparation and Slicing
    Preheat your oven to 375 degrees. Grease a 9x13 inch baking dish with butter. Peel your potatoes and slice them into uniform rounds exactly one-eighth of an inch thick. Pat the slices dry with a paper towel to remove excess moisture.
  2. Creating the Sauce Base
    Melt the butter in a saucepan over medium heat. Sauté the garlic for 30 seconds, then whisk in the flour to form a paste. Cook the roux for 90 seconds to remove the raw flour taste.
  3. Simmering the Cream
    Whisk the onion powder, mustard powder, salt, and pepper into the roux. Gradually pour in the chicken broth followed by the heavy cream, whisking constantly. Simmer until the sauce is thick enough to coat a spoon, then remove from heat.
  4. Layering the Dish
    Place one third of the potato slices in the bottom of the dish. Top with one third of the ham and one third of the sauce. Repeat these layers two more times until all ingredients are used.
  5. The First Bake
    Cover the dish tightly with aluminum foil to trap the steam. Bake in the center of the oven for 45 to 50 minutes. Check for tenderness by piercing the center with a knife.
  6. Adding the Cheese
    Remove the foil and sprinkle the combined cheddar, mozzarella, and Parmesan over the top. Return the dish to the oven, uncovered, for 15 to 20 minutes until the cheese is bubbly and golden brown.
  7. The Resting Period
    Remove from the oven and let the casserole sit for at least 15 minutes. This allows the sauce to thicken and the layers to set properly before slicing.

Notes

Potato Choice: Use Yukon Golds for a buttery texture that holds its shape, or Russets for a softer, creamier result.
Cheese Tip: Always grate your cheese from a block. Pre-shredded bags contain anti-clumping agents that prevent the sauce from becoming perfectly smooth.
Salt Control: Since ham is naturally salty, taste your sauce before adding the full amount of extra salt.