Scalloped Potatoes with Ham

The smell of butter melting into onions still pulls me back to my grandmother's tiny kitchen, where I'd perch on a step stool watching her slice potatoes by hand. She never measured anything, yet her scalloped potatoes always came out perfectly tender with that bubbling golden crust. When I started making this dish for my own family, I added ham to transform it from a side into the kind of hearty dinner that disappears from the table in minutes. Now it's become our snow day tradition, something bubbling away in the oven while we watch winter storms coat the windows.

Last Thanksgiving my sister announced she was bringing store bought scalloped potatoes instead of making them from scratch. I gently insisted on making this version instead, and halfway through dinner she reached across the table to squeeze my hand. The difference between homemade and boxed became the thing everyone talked about between bites of tender potato and that perfectly salty ham. Sometimes the dishes that take the most time become the ones that make the best memories.

Ingredients

• Yukon Gold or Russet potatoes: Yukon Golds hold their shape better but Russets get creamier choose based on texture preference
• Cooked ham: Diced ham adds savory depth without overwhelming the delicate cheese sauce
• Unsalted butter: Starting with unsalted butter lets you control the final salt level perfectly
• All purpose flour: This creates the roux base that thickens your sauce into silky perfection
• Whole milk and heavy cream: The combination prevents the sauce from becoming too thin or overly rich
• Freshly grated nutmeg: Just a quarter teaspoon adds warmth that most guests cannot quite identify
• Shredded Gruyère cheese: This melts beautifully and adds that sophisticated nutty flavor
• Sharp cheddar cheese: Provides the bold cheesy punch everyone expects in comfort food
• Grated Parmesan cheese: Creates that irresistible golden brown crust on top

Instructions

Prepare your baking dish:

Buttering your dish thoroughly prevents sticking and adds extra flavor to the edges

Build your flavor base:

Cooking the onions until they are completely soft eliminates any harsh raw onion taste

Create your roux:

Whisking constantly for those two minutes removes any raw flour taste

Make your cheese sauce:

Tempering the milk prevents lumps and stirring constantly keeps it silky smooth

Layer your ingredients:

Starting with potatoes ensures every layer gets coated in that incredible sauce

Add your topping:

The combination of three cheeses creates both flavor and that beautiful golden crust

Bake covered first:

The covered baking time steams the potatoes tender before the cheese browns

Finish uncovered:

This final bake creates the bubbly edges and golden top everyone loves

Save

The first time I made this for a potluck I forgot to let it rest and ended up with cheese sauce running across everyone's plates. The taste was still there but the presentation taught me that patience really does matter especially with something this rich and creamy. Now those ten minutes of resting time have become part of my kitchen ritual the moments when I finally sit down and breathe before serving.

Make Ahead Magic

Assembling this the night before actually improves the flavor because the potatoes absorb more of that cheese sauce. The texture stays perfect and you will feel incredibly organized having dinner ready to pop in the oven.

Cheese Choices

Pre shredded cheese contains anti caking agents that prevent smooth melting. Taking the extra time to grate your own blocks makes a remarkable difference in how silky your final sauce becomes.

Serving Suggestions

This dish is substantial enough to stand alone with just a simple green salad dressed with bright vinaigrette. The acidity cuts through all that rich cheese beautifully.

• A crisp white wine like Sauvignon Blanc balances the creaminess
• Steamed green beans with lemon add fresh contrast
• Crusty bread is never a bad idea even with potatoes in the dish

Save

There is something deeply satisfying about serving a dish that looks impressive but comes from such humble ingredients. Watch how quickly people go back for seconds.

Recipe Questions & Answers

→ Can I make these scalloped potatoes ahead of time?

Yes, assemble the dish up to 1 day in advance. Cover tightly with foil and refrigerate. When ready to bake, you may need to add 5-10 extra minutes to the cooking time since it will be cold.

→ What type of potatoes work best for this dish?

Yukon Gold or Russet potatoes are ideal. Yukon Golds hold their shape well and have a naturally creamy texture, while Russets become very tender and absorb the sauce beautifully.

→ Can I substitute the ham with other proteins?

Absolutely. Smoked turkey or chicken work wonderfully as alternatives. You can also make a vegetarian version by omitting the ham and adding vegetables like spinach or broccoli.

→ How do I know when the potatoes are fully cooked?

Insert a fork or paring knife into the center of the dish. It should slide through the layers easily with no resistance. The top should be golden brown and bubbling around the edges.

→ Can I use different cheeses?

While Gruyère and sharp cheddar provide the best flavor combination, you can experiment with Swiss, fontina, or Monterey Jack. Just ensure you're using cheeses that melt well.