This creamy, cheesy Scalloped Potatoes with Ham recipe is classic Southern comfort food! Thinly sliced potatoes and savory ham layered in a garlic-Parmesan sauce bake up perfectly golden and bubbly. It’s an easy, family-friendly potato casserole perfect for holidays, feeding a crowd, or using leftover ham. If you love cheesy potatoes that feel extra cozy, you’re in the right place.
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Growing up in the South, there was always a beautiful ham on the table for every holiday—and honestly, I think I loved the leftovers just as much as the mains. My potato and ham recipe is a cozy, comforting twist on my 5-star-rated Scalloped Potatoes recipe, and it’s one of my favorite ways to make leftover slices of ham shine. It’s creamy, cheesy, and the best part? It’s super easy to make, you can prep it ahead of time, and the leftovers reheat beautifully—if you’re lucky enough to have any.
What Makes My Scalloped Potatoes with Ham Unique?
Many scalloped potato recipes are either too dry or rely on heavy cream to get that rich texture, but my recipe uses a simple roux (butter + flour) with broth and milk to create a creamy, flavorful sauce without being overly heavy. The broth adds savory depth, and the garlic/onion base makes it taste like it simmered for hours, even though it comes together in minutes.
Ingredients You’ll Need
- Butter, onion & garlic – For a rich, savory base.
- Flour – Helps thicken the sauce.
- Milk + chicken or vegetable broth – The creamy liquid that brings it all together.
- Salt & black pepper – Just the basics to season everything well.
- Yukon Gold potatoes – Thinly sliced (I use a mandoline); no need to peel unless you want to. You can also use russet potatoes if needed.
- Chopped cooked ham – Leftovers work great here!
- Parmesan cheese – Adds salty, nutty flavor.
- Fresh thyme leaves – Optional, but they add a beautiful herby note.
Easy Twists On This Recipe
- Extra cheesy – Add shredded cheddar, mozzarella, or Gruyère on top before baking for a melty, golden finish.
- No ham? No problem. Skip it and use veggies like broccoli, carrots, or mushrooms.
- Try sweet potatoes – They add a little natural sweetness that pairs beautifully with the salty ham and cheese.
Step By Step Instructions
- Sauté the onion and garlic in butter to build a flavorful base. Then, stir in a little flour to make a quick roux (this helps the sauce thicken up). Once the flour cooks for a minute, slowly whisk in broth and milk until it becomes a silky, cream sauce.
- While that’s coming together, slice the potatoes thin. You don’t need to peel them unless you want to.
- Now, it’s time to layer everything into a casserole dish. I usually layer half the potatoes, half the chopped ham, some Parmesan and thyme, and a good drizzle of the sauce. Then, I repeat that whole thing again.
- Cover with foil and bake for 30 minutes, then remove the foil and continue to cook until bubbly around the edges and golden on the top.
Can I Make This Potato Dish Ahead Of Time?
Yes! You can assemble the whole thing a day in advance and refrigerate it. Just let it sit at room temperature while the oven preheats, then bake as usual.
Frequently Asked Questions
It’s totally up to you. I usually leave the skins on Yukon Golds—they’re thin and tender, and it saves a step.
Absolutely. Parmesan adds a salty, nutty flavor I love here, but you could use sharp cheddar, Swiss, Gruyère, or whatever you have.
Make sure to let the sauce simmer until it thickens slightly before layering. After baking, rest the dish for 10 minutes to help it set.
How To Serve Scalloped Potatoes with Ham
This dish really does double duty. You can serve it as a side dish with Brown Sugar Mustard Baked Ham, Crock Pot Beef Roast, or as a main course with Roasted Asparagus or an Everyday Salad on the side. Add some cornbread muffins or garlic bread, and you’re all set.
Don’t Miss My Top Potato Recipes
If you tried this Scallpoed Potato And Ham Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- ¼ cup butter
- 1 medium medium onion, thinly sliced
- 3 cloves garlic, minced
- ¼ cup all purpose flour
- 2 cups milk
- 1 cup chicken or vegetable stock
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 pounds Yukon Gold potatoes, thinly sliced
- 2 ½ cups cooked ham, chopped
- 1 cup Parmesan cheese, grated
- 2 teaspoons fresh thyme leaves
Instructions
- Heat oven to 350 degrees. Butter a 9×13 baking dish and set aside.
- n a medium-size pot, melt butter. Add onion and cook for 5 minutes until translucent. Add garlic and cook for 1 minute. Sprinkle in flour, stir to combine, and continue to cook for 1-2 minutes.
- Carefully pour in the stock and whisk to combine with flour mixture. Add in the milk, salt, and pepper, whisking all together. Bring the mixture up to a simmer and continue to whisk until sauce has thickened. Remove from heat.
- Layer half of the potatoes and half the ham in the prepared dish. Sprinkle on half of the thyme and Parmesan cheese. Ladle over half of sauce and repeat layer of potatoes, ham, remaining sauce, thyme, and cheese. Cover with foil and bake for 30 minutes.
- Remove foil and continue to cook for 30 minutes until bubbly around the edges. Set oven to broil and cook for 1 to 2 minutes until potatoes are golden brown on the top.
- Remove from the oven and let rest for 10 minutes. Season with additional salt and pepper if desired and serve.
Notes
- Extra cheesy – Top with shredded cheddar, mozzarella, or Gruyère before baking.
- Make it vegetarian – Omit the ham and use chopped vegetables like broccoli, carrots, or mushrooms.
- Use sweet potatoes – For a slightly sweet, savory twist.
Nutrition
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Stephanie
This dish was a total hit at our family dinner! The creamy garlic-Parmesan sauce paired perfectly with the ham and potatoes. It was easy to prepare and absolutely delicious. Thanks for sharing this comforting recipe!
Thank you, Stephanie for your kind words! I’m thrilled your family enjoyed the recipe.
~Donya