Scalloped Potatoes Ham Layers (Printable version)

Thinly sliced potatoes and savory ham baked in a rich, creamy cheese sauce, ideal for comforting meals.

# What You'll Need:

→ Potatoes & Ham

01 - 3.5 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 9 oz cooked ham, diced

→ Sauce

03 - 4 tbsp unsalted butter
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 3 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/4 tsp ground nutmeg

→ Cheese

12 - 2 cups shredded Gruyère cheese
13 - 1 cup shredded sharp cheddar cheese
14 - 1/4 cup grated Parmesan cheese

→ Garnish

15 - 2 tbsp chopped fresh parsley (optional)

# How to Make:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - In a large saucepan, melt butter over medium heat. Add onion and cook until softened, about 3 to 4 minutes. Stir in garlic and cook for an additional minute.
03 - Sprinkle flour over the onion mixture and whisk constantly for 1 to 2 minutes. Gradually whisk in milk and cream, ensuring a smooth consistency.
04 - Simmer the sauce for 3 to 4 minutes until thickened. Season with salt, pepper, and nutmeg. Remove from heat and stir in half of the Gruyère and cheddar cheeses until melted.
05 - Arrange half the sliced potatoes in the prepared dish. Top with half the ham and pour over half the cheese sauce. Repeat layers with remaining potatoes, ham, and sauce.
06 - Sprinkle the remaining Gruyère, cheddar, and all Parmesan cheese evenly on top.
07 - Cover with foil and bake for 45 minutes. Remove foil and bake an additional 25 to 30 minutes until potatoes are tender and top is golden brown.
08 - Allow to rest for 10 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but requires nothing fancier than a baking dish and basic kitchen skills.
  • The creamy sauce soaks into every layer, so each forkful has that perfect balance of tender potato and savory ham.
  • You can assemble it the day before and bake it fresh when you need it, making it ideal for stressful cooking days.
02 -
  • Slice your potatoes as uniformly thin as possible; thick spots will still be hard when the edges are tender, and that's frustrating.
  • Don't skip the resting period—it sounds small, but those 10 minutes make the difference between a beautiful slice and a crumbly mess on the plate.
03 -
  • A mandoline slicer saves time and ensures every potato slice is the same thickness, which means they all cook at the same rate.
  • Let your cheese sit out for a few minutes before grating if it's cold from the fridge—cold cheese is harder to grate and clumps together instead of shredding into fluffy strands.
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