Scalloped Potatoes with Ham

My grandmother used to make scalloped potatoes only on holidays, which meant I'd wait all year just to taste that creamy, bubbling casserole fresh from her oven. One winter I decided to try it myself on a random Tuesday, thinking I'd surprise my partner with something special after a long day. What I didn't expect was how the whole kitchen would smell—like butter and nutmeg and something that felt like home in the best possible way. That first attempt taught me that comfort food doesn't need an occasion, and since then, this dish has become my go-to whenever I want to feel like someone's taking care of me.

I made this for a potluck at work once, and it arrived at the office still steaming, the top golden and crispy. My usually quiet coworker came back for seconds and told me it reminded him of his mom's cooking, which honestly meant more to me than any compliment about the flavor itself. That's when I realized this isn't just a recipe—it's the kind of dish that unlocks memories for people.

Ingredients

• Yukon Gold or Russet potatoes (1.5 kg / 3.5 lbs), peeled and thinly sliced: Yukon Golds give you that buttery texture and natural sweetness, while Russets hold their shape better if you prefer firmer layers—I learned this after one watery attempt that taught me to pat my potatoes dry before layering.
• Cooked ham (250 g / 9 oz), diced: Use quality ham here because its flavor runs through every bite; smoked varieties add even more complexity if you want to experiment.
• Unsalted butter (60 g / 4 tbsp): Unsalted lets you control the salt level and tastes cleaner in the sauce.
• Medium onion, finely chopped: This softens into the sauce and becomes almost invisible, adding sweetness and depth without being detectable.
• Garlic cloves (2), minced: Garlic perfumes the entire sauce and should never be skipped, no matter how tempting.
• All-purpose flour (50 g / 1/3 cup): This thickens your sauce into that silky coating that clings to every potato slice.
• Whole milk (700 ml / 3 cups): Whole milk creates the richness you're after—don't reach for skim here.
• Heavy cream (120 ml / 1/2 cup): This is what makes the difference between good and unforgettable; it rounds out every flavor.
• Salt, black pepper, and ground nutmeg: Nutmeg is the secret weapon that nobody expects but everyone tastes—it whispers rather than shouts.
• Gruyère cheese (200 g / 2 cups), shredded: Gruyère melts beautifully and adds a sophisticated nuttiness that elevates the whole dish.
• Sharp cheddar cheese (100 g / 1 cup), shredded: Sharp cheddar brings tanginess and helps the top brown gorgeously.
• Grated Parmesan cheese (30 g / 1/4 cup): Parmesan on top gets crispy and adds a salty punch that keeps you coming back for another forkful.
• Fresh parsley (2 tbsp), chopped: This is optional but worth doing—it adds a fresh contrast to all that richness.

Instructions

Get your oven and dish ready:

Preheat your oven to 180°C (350°F) and grease a 23x33 cm (9x13 inch) baking dish with butter or nonstick spray. A cold oven means uneven cooking, so don't skip this step.

Build your flavor base:

Melt butter over medium heat, then add your chopped onion and let it soften for 3–4 minutes until it turns translucent and sweet-smelling. Stir in the minced garlic and let it cook just for 1 minute—any longer and it turns bitter.

Make your roux:

Sprinkle in the flour and whisk constantly for 1–2 minutes; you're cooking out the raw flour taste and creating the thickening base. Gradually whisk in the milk and cream, pouring slowly to avoid lumps that can ruin your sauce.

Simmer and season your sauce:

Let the sauce bubble gently for 3–4 minutes, stirring often, until it coats the back of a spoon. Add salt, pepper, and nutmeg, then stir in half the Gruyère and cheddar until melted and glossy.

Layer with care:

Spread half your sliced potatoes across the bottom of the dish, scatter half the ham over them, then pour half the cheese sauce over everything. Repeat with the remaining potatoes, ham, and sauce—you're creating pockets of flavor throughout.

Add the cheese crown:

Sprinkle the remaining Gruyère and cheddar evenly over the top, then finish with all the Parmesan so it gets golden and crispy during baking.

Bake covered, then uncovered:

Cover the dish with foil and bake for 45 minutes to let the potatoes cook through gently. Remove the foil and bake for another 25–30 minutes until the potatoes are fork-tender and the top is deep golden brown.

Rest before serving:

Let it sit for 10 minutes after coming out of the oven—this lets everything set so you get clean, beautiful slices. Scatter fresh parsley on top if you want that pop of green and brightness.

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The first time I served this at a family dinner, my sister's husband asked for the recipe, and my sister just laughed and said, "That means it's really good." We've made it together a few times since, and there's something about standing side by side at the stove, waiting for the sauce to thicken, that feels like its own kind of tradition.

Timing Your Casserole

This dish is forgiving about timing in a way that most baked dishes aren't. I've had it sitting in the oven for an extra 15 minutes and it's been fine—the foil protects the potatoes from drying out. If you're worried about the top browning too fast, just drape that foil back on for the last few minutes and it'll slow everything down.

Making It Ahead

You can assemble this completely up to a day in advance, cover it tightly, and refrigerate it. When you're ready to bake, add maybe 10–15 extra minutes to the covered baking time since it's starting cold. I've done this for dinner parties and it takes so much pressure off the actual cooking day.

Variations Worth Trying

Once you've made this classic version, you'll start seeing all the directions you can take it. Smoked turkey or chicken work beautifully in place of ham if pork isn't your thing, and a tiny pinch of cayenne pepper in the sauce adds a whisper of heat that nobody can quite identify but everybody loves. Some people swear by adding a handful of fresh thyme to the sauce, and honestly, they're not wrong—fresh herbs feel like a luxury touch that makes weeknight cooking feel special.

• Try a mix of different potatoes if you want interesting texture—thin Yukon Golds cook faster, Russets stay firmer, and waxy potatoes hold their shape beautifully.
• Make it vegetarian by swapping the ham for mushrooms sautéed until golden, and use vegetable broth instead of part of the milk.
• Bump up the cheese ratio if you're feeding cheese lovers, but remember that too much can make it heavy and overshadow the other flavors.

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This is the kind of dish that fills the kitchen with warmth and makes everyone at the table feel taken care of. Make it whenever you need that comfort, not just on holidays.

Recipe FAQ

→ What type of potatoes work best for scalloped layers?

Yukon Gold or Russet potatoes are ideal due to their firm texture and ability to hold shape when thinly sliced and baked.

→ Can I substitute ham with other proteins?

Yes, smoked turkey or chicken can be used as alternatives to ham for a different flavor while maintaining the dish’s heartiness.

→ How do I achieve a creamy sauce without lumps?

Make a roux with butter and flour, then slowly whisk in milk and cream, stirring constantly to ensure a smooth, lump-free sauce.

→ What cheeses contribute to the flavor profile?

Gruyère, sharp cheddar, and Parmesan cheeses combine to create a rich, savory, and slightly nutty flavor that complements the potatoes and ham.

→ Is it necessary to cover the dish while baking?

Covering during the first 45 minutes helps soften the potatoes and retain moisture, while uncovering later allows the top to brown beautifully.