Cheesy Scalloped Potatoes with Ham Recipe

You’ve made cheesy scalloped potatoes with ham before. It’s a classic for a reason, much like our popular Cheesy Ranch Potatoes and Smoked Sausage.

But I bet you’ve never made it like this. The version you know is good. Mine is unforgettable.

Ready for the one secret that changes everything? Let’s get into it.

Recipe Overview

Here’s what you’re in for. This is a main dish that stands tall on its own.

• Cuisine: American
• Category: Main Dish, Casserole
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes
• Servings: 6-8

The Secret Ingredient That Makes All the Difference

I’ve tested everything. The game-changer isn’t a fancy cheese.

It’s a splash of dry white wine in the cream sauce. Just a quarter cup.

Why does it work? The wine’s acidity cuts through the heavy cream and cheese. It brightens the whole dish.

You won’t taste “wine.” You’ll just taste a deeper, more complex flavor. It prevents that one-note richness we all want to avoid.

Why This Method is Better (My Pro-Tips)

Most recipes have you layer raw potatoes with sauce. That’s a gamble.

Recipe

Cheesy Scalloped Potatoes with Ham Recipe

Make Cheesy Scalloped Potatoes with Ham Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 25 min | Cook: 1 hour | Total: 1 hour

Serves: - 4 + bites

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The “Upgraded” Ingredient List

• 3 lbs Yukon Gold potatoes, sliced 1/8-inch thick
• 2 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1/4 cup dry white wine (like Sauvignon Blanc)
• 1 tsp dry mustard powder
• 1/2 tsp freshly grated nutmeg
• Salt and black pepper to taste
• 3 cups diced cooked ham (the best use for leftover ham!)
• 2 cups freshly shredded sharp cheddar cheese
• 1 cup freshly shredded Gruyère cheese
• Fresh thyme or chives for garnish

The Pro-Method (Step-by-Step)

1

Heat your oven to 375°F (190°C). Butter a 9×13 inch baking dish.

2

Melt butter in a large saucepan over medium heat. Cook the onion until soft, about 5 minutes. Add garlic for the last minute.

3

Sprinkle in the flour. Cook, stirring, for 2 full minutes to lose the raw taste.

4

Slowly pour in the milk and cream, whisking constantly. Then whisk in the wine, mustard powder, and nutmeg.

5

Bring to a gentle simmer. Cook for 5 minutes, stirring, until nicely thickened. Season well with salt and pepper.

6

Remove from heat. Stir in 1 cup of the cheddar and 1/2 cup of the Gruyère until melted.

7

Arrange half the potato slices in the dish. Top with all the diced ham. Pour half the cheese sauce over it.

8

Layer the rest of the potatoes. Pour the remaining sauce over top, pressing down so it seeps in.

9

Cover tightly with foil. Bake for 45 minutes.

10

Remove foil. Top with remaining cheeses. Bake uncovered for 25-30 more minutes, until golden and bubbly.

11

Let it rest for 15 minutes before serving. This is non-negotiable for the perfect slice.

Notes

Enjoy your homemade Cheesy Scalloped Potatoes with Ham Recipe!

Nutrition Information

Calories: ~580

Protein: 28g

Carbohydrates: 35g

Fat: 36g

Saturated Fat: 20g

Did You Make This?

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I par-cook the sauce first. I make a roux, then slowly whisk in the liquids and let it simmer for five minutes.

This thickens the base perfectly before it even hits the oven. No more soupy centers or undercooked potatoes. It’s a foolproof start.

The “Upgraded” Ingredient List

Every component here matters. This is not the place for pre-shredded cheese.

• 3 lbs Yukon Gold potatoes, sliced 1/8-inch thick
• 2 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1/4 cup dry white wine (like Sauvignon Blanc)
• 1 tsp dry mustard powder
• 1/2 tsp freshly grated nutmeg
• Salt and black pepper to taste
• 3 cups diced cooked ham (the best use for leftover ham!)
• 2 cups freshly shredded sharp cheddar cheese
• 1 cup freshly shredded Gruyère cheese
• Fresh thyme or chives for garnish

The Pro-Method (Step-by-Step)

Follow these steps in order. This is where the magic happens.

1. Heat your oven to 375°F (190°C). Butter a 9×13 inch baking dish.
2. Melt butter in a large saucepan over medium heat. Cook the onion until soft, about 5 minutes. Add garlic for the last minute.
3. Sprinkle in the flour. Cook, stirring, for 2 full minutes to lose the raw taste.
4. Slowly pour in the milk and cream, whisking constantly. Then whisk in the wine, mustard powder, and nutmeg.
5. Bring to a gentle simmer. Cook for 5 minutes, stirring, until nicely thickened. Season well with salt and pepper.
6. Remove from heat. Stir in 1 cup of the cheddar and 1/2 cup of the Gruyère until melted.
7. Arrange half the potato slices in the dish. Top with all the diced ham. Pour half the cheese sauce over it.
8. Layer the rest of the potatoes. Pour the remaining sauce over top, pressing down so it seeps in.
9. Cover tightly with foil. Bake for 45 minutes.
10. Remove foil. Top with remaining cheeses. Bake uncovered for 25-30 more minutes, until golden and bubbly.
11. Let it rest for 15 minutes before serving. This is non-negotiable for the perfect slice.

Common Mistakes & How to Fix Them

Even pros can slip up. Here’s how to avoid the big ones.

The Soup: A watery casserole means your sauce was too thin or you didn’t let it rest. Make sure your sauce simmers to a thick, coat-the-spoon consistency. The resting time lets it set.

The Hard Potatoes: Undercooked spuds come from slices that are too thick. Use a mandoline or sharp knife. Aim for 1/8-inch. Uniformity is key for even cooking.

The Bland Bite: If it tastes flat, you under-seasoned the sauce. Potatoes need a lot of salt. Taste your sauce before assembling—it should be almost too salty on its own.

Variations for the Adventurous Cook

Mastered the base recipe? Let’s play. These are my favorite high-level swaps.

Swap half the ham for browned Italian sausage. Add a layer of sautéed spinach or kale for a green boost.

Use smoked Gouda instead of Gruyère. Add a pinch of smoked paprika to the sauce for a double-smoke effect.

For a luxurious twist, stir 1/2 cup of crème fraîche into the sauce right before assembling. It adds a wonderful tang.

Nutrition Notes

This is hearty comfort food. Here’s the basic breakdown per serving.

• Calories: ~580
• Protein: 28g
• Carbohydrates: 35g
• Fat: 36g
• Saturated Fat: 20g

Your Pro-Level Questions Answered

You asked, I’m answering. These are the questions I get from my cooking friends.

Can I make this ahead of time?

Absolutely. Assemble the whole casserole, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered bake time since it’s going in cold.

What’s the best potato to use?

Yukon Golds are my winner. They hold their shape but also get creamy. Russets will work, but they can get a bit mealy. Avoid waxy red potatoes here.

I don’t have wine. What’s a good substitute?

The best sub is an equal amount of chicken broth with a squeeze of fresh lemon juice. You get the liquid and the needed acidity.

A Few Final Secrets

You have the blueprint. These last tips are what I do for my family.

For an incredible top, mix your leftover cheeses with a handful of panko breadcrumbs and a drizzle of melted butter before the final bake.

If you have a truffle oil, a few drops drizzled on after baking is pure luxury. A little goes a very long way.

Remember, this dish is about building flavor. Don’t rush the roux or the sauce simmer. Those few minutes build the foundation.

Now, I want to hear from you. Go try it with the secret. Did that splash of wine change the game for you? Tell me all about it in the comments below and leave a rating! And if you love hearty, one-pan meals, you must try our Garlic Butter Steak and Potatoes Skillet or our easy, set-it-and-forget-it crockpot chicken potatoes and green beans.