You’ve made cheesy scalloped potatoes with ham before. I know you have. It’s a classic for a reason. But I’m willing to bet it’s never been as creamy, as deeply flavored, or as utterly crave-able as this version. That’s because there’s one secret ingredient hiding in the sauce. It’s the difference between a good casserole and a legendary one. Ready to find out what it is? If you love hearty potato dishes, you should also try our Cheesy Ranch Potatoes and Smoked Sausage.
Recipe Overview
Here’s the quick look at what we’re making today. This is your roadmap to the ultimate comfort food main dish.
- 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
Let’s not wait any longer. The secret is a spoonful of Dijon mustard.
I can hear you thinking, “Mustard? In potatoes?” Trust me on this. It doesn’t make the dish taste like mustard.
Instead, it acts as a flavor catalyst. It cuts through the rich cheese and cream, adds a subtle tang, and makes every other ingredient taste more like itself. It’s the backbone of your sauce.
Without it, the flavors can fall flat. With it, they sing. This is the pro move you’ve been missing.
Why This Method is Better (My Pro-Tips)
Most recipes have you make a simple white sauce. We’re going further. My method builds layers of flavor from the very first step.
We start by infusing the cream with aromatics. We also cook our flour in the fat for a full minute to lose that raw taste.
Most importantly, we par-cook the potatoes. This is non-negotiable. It guarantees they’re tender all the way through and helps thicken the sauce as it bakes.
Cheesy Scalloped Potatoes with Ham Recipe
The “Upgraded” Ingredient List
The Pro-Method (Step-by-Step)
Notes
Enjoy your homemade Cheesy Scalloped Potatoes with Ham Recipe!
Nutrition Information
No more crunchy potatoes in a watery sauce. We fix that problem before it even starts.
The “Upgraded” Ingredient List
Quality in, quality out. Here’s exactly what you need for this standout casserole.
- 3 lbs Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1/2 tsp freshly grated nutmeg
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 cups diced cooked ham (the best use for leftover ham!)
- 2 cups freshly grated sharp cheddar cheese, divided
- 1 cup freshly grated Gruyère cheese, divided
- Fresh thyme or chives for garnish
The Pro-Method (Step-by-Step)
Follow these steps in order. This is where the magic happens.
- Heat your oven to 375°F (190°C). Butter a 9×13 inch baking dish.
- Place your sliced potatoes in a large pot. Cover them with cold water and add a big pinch of salt. Bring to a boil, then immediately reduce to a simmer. Cook for just 5 minutes. Drain well and set aside.
- In the same pot, melt the butter over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute.
- Sprinkle the flour over the onions. Cook, stirring constantly, for a full 60 seconds. This toasts the flour and gets rid of its raw flavor.
- Slowly pour in the milk and cream, whisking constantly to avoid lumps. Bring to a gentle simmer. The sauce will thicken.
- Remove the pot from the heat. Whisk in the Dijon mustard, nutmeg, salt, and pepper.
- Stir in 1 1/2 cups of the cheddar and 3/4 cup of the Gruyère until melted and smooth. Fold in the diced ham.
- Add the par-cooked potatoes to the sauce. Gently fold until every slice is coated.
- Pour the mixture into your prepared baking dish. Spread it evenly. Top with the remaining cheeses.
- Cover tightly with foil and bake for 40 minutes. Remove the foil and bake for another 20-25 minutes, until golden and bubbly.
- Let the casserole rest for 15 minutes before serving. This lets the sauce set perfectly. Garnish with fresh herbs.
Common Mistakes & How to Fix Them
Even great cooks hit snags. Here’s how to avoid the big ones.
Watery Sauce: This happens from potato starch and under-thickened roux. Par-cooking the potatoes solves half of it. Make sure your cream sauce is nicely thickened on the stove before you combine everything. It should coat the back of a spoon.
Curdled Sauce: High heat is the enemy. Always remove the pot from the heat before adding the cheese. Stir until it’s just melted. A gentle simmer, not a rolling boil, is key.
Unevenly Cooked Potatoes: Slicing them uniformly is critical. Use a mandoline if you have one. The par-cook step is your insurance policy here.
Variations for the Adventurous Cook
Mastered the base recipe? Let’s play. These swaps take it in delicious new directions.
Swap the ham for smoked sausage or crumbled cooked bacon. Try a mix of cheeses like Fontina and Parmesan for a more complex flavor. For another skillet meal that’s packed with flavor, check out this Garlic Butter Steak and Potatoes Skillet.
Add a layer of sautéed spinach or kale between the potatoes for a veggie boost. A dash of smoked paprika or a pinch of cayenne in the sauce adds a warm, subtle heat.
For a stunning crust, mix panko breadcrumbs with a little melted butter and Parmesan. Sprinkle it on for the last 10 minutes of baking.
Nutrition Notes
This is hearty comfort food. Here’s a basic breakdown per serving (assuming 8 servings).
- Calories: ~580
- Protein: 28g
- Carbohydrates: 35g
- Fat: 36g
- Saturated Fat: 20g
- Fiber: 3g
Your Pro-Level Questions Answered
These are the questions I get from cooks who want to get every detail right.
Can I make this casserole ahead of time?
Absolutely. Assemble the entire dish, cover, and refrigerate for up to 24 hours. When ready to bake, let it sit on the counter for 30 minutes. You’ll need to add 10-15 minutes to the covered baking time since it’s starting cold.
What’s the best type of ham to use?
This is the perfect use for leftover baked ham. Its flavor is superior. If you’re starting fresh, a thick-cut, good-quality ham steak from the deli, diced, works beautifully. Avoid canned ham if you can.
Why Yukon Gold potatoes?
Their buttery flavor and creamy texture are ideal. They hold their shape but also break down a little, helping to thicken the sauce. Russets can work, but they tend to get mealy. Yukon Golds are the champion here.
A Few Final Secrets
You now have the blueprint. But the real chef’s touch is in these last details.
Always grate your own cheese. Pre-shredded bags contain anti-caking agents that prevent smooth melting. The extra two minutes of grating changes the texture completely.
That 15-minute rest after baking isn’t a suggestion. It’s a command. It allows the bubbling sauce to settle and cling to the potatoes, giving you clean, perfect slices.
Finally, taste your sauce before you combine it. Adjust the salt, pepper, or that secret Dijon until it makes you smile. That’s the sign it’s ready.
Now that you have the secret, go try it! I want to hear all about it. Did the Dijon mustard change the game for you? What variations did you try? Let me know in the comments below and rate this recipe if you loved it! And if you’re looking for a truly hands-off dinner, our classic crockpot chicken potatoes and green beans is a weeknight lifesaver.
