Ham Scalloped Potato Casserole

This ham and scalloped potato casserole transforms a classic comfort side dish into a hearty main course with the addition of tender ham cubes. It’s creamy, cheesy, and deeply satisfying—perfect for family dinners or entertaining guests when you want to serve something warm and filling without too much fuss.

I first tried this recipe when I wanted to use up leftover ham, and it quickly became one of our favorite easy dinners. Now it’s a go-to when I want something comforting but not complicated.

Ingredients

• Cooked ham cubes: sixteen ounces make the dish hearty and add a smoky flavor. Prepackaged ham steaks work well for convenience
• Russet potatoes: seven cups thinly sliced bring the perfect starchiness and hold up well during baking. Choose firm potatoes without bruises
• Medium onion: diced adds a subtle sweetness and depth of flavor to balance the potatoes and ham
• Kosher salt: one teaspoon enhances all the flavors in the casserole
• Black pepper: half teaspoon brings a gentle warmth without overpowering
• Garlic powder: quarter teaspoon adds a hint of savory richness
• Butter: eight tablespoons divided helps build the creamy sauce and adds flavor. Use unsalted so you can control seasoning
• All-purpose flour: quarter cup thickens the sauce, creating that classic scalloped potato texture
• Milk: three cups forms the base of the sauce. Whole milk gives the creamiest results but you can use 2% if preferred
• Grated cheddar cheese: one cup optional topping that melts beautifully and creates a golden crust that’s irresistible

Step-by-Step Instructions

Melt the roux:

Melt four tablespoons of butter in a medium saucepan over medium heat. Add the flour and whisk vigorously to combine into a smooth paste. Cook this mixture until it bubbles and then continue cooking for one more minute to eliminate any raw flour flavor.

Add milk and seasonings:

Slowly pour three cups of milk into the roux while whisking constantly to avoid lumps. Add the kosher salt, black pepper, and garlic powder and cook for three to four minutes until the sauce thickens to a creamy consistency. Remove from heat and set aside.

Mix potatoes, onion, and ham:

Combine the thinly sliced russet potatoes, diced onion, and cubed ham in a large mixing bowl. Toss gently to evenly distribute the ingredients.

Layer the casserole:

Grease a 13 by 9 inch baking dish with oil or butter. Place half of the potato mixture into the dish and spread it evenly. Pour half of the sauce over the potatoes. Repeat with the remaining potato mixture and sauce on top.

Add butter and cheese topping:

Dot the casserole with the remaining four tablespoons of butter cut into small cubes. If you want extra flavor and a golden cheesy topping, sprinkle the grated cheddar cheese evenly over the top.

Bake to perfection:

Cover the casserole dish with foil and bake at 375 degrees Fahrenheit for 60 minutes. Remove the foil and bake uncovered for an additional 20 minutes or until the casserole is bubbly, the cheese is golden, and potatoes are fork tender.

My favorite part of this dish is the creamy homemade sauce that binds all the flavors together. It reminds me of cozy family dinners where everyone asks for seconds before the night ends.

Storage Tips

After cooling, store leftovers covered tightly in the refrigerator for up to three days. To reheat, warm portions in the oven or microwave until heated through. If frozen, wrap the casserole well and freeze up to two months. Thaw overnight before reheating.

Ingredient Substitutions

If you do not have russet potatoes, Yukon gold potatoes also work well and have a buttery texture. For a dairy-free version, substitute the butter with olive oil and use a plant-based milk, keeping in mind the sauce consistency may vary. Leftover rotisserie chicken can be swapped for ham to create a different flavor profile.

Serving Suggestions

Pair this casserole with a simple green salad dressed lightly to cut through the richness. Steamed or roasted vegetables like green beans or broccoli are excellent side choices that add freshness. A crusty bread or dinner rolls help soak up any extra sauce on the plate.

Recipe FAQs

→ What type of potatoes are best for this dish?

Russet potatoes are ideal due to their starchy texture, helping the layers become tender and creamy after baking.

→ Can I use leftover ham for this casserole?

Yes, cubed leftover ham works perfectly and adds savory flavor throughout the bake.

→ What makes the sauce creamy and thick?

The sauce starts with a roux made by cooking butter and flour together, then gradually whisking in milk until it thickens, coating the potatoes and ham.

→ Is it necessary to cover the casserole while baking?

Covering helps cook the potatoes gently and keeps moisture in, ensuring they become tender without drying out.

→ Can I add cheese to the top layer?

Absolutely, sprinkling grated cheddar over the top before baking adds a lovely golden crust and extra richness.