Scalloped Potatoes with Ham

My aunt pulled a bubbling casserole dish from her oven one holiday, and the kitchen filled with this intoxicating smell of cream, cheese, and ham that made everyone abandon their conversations. I watched her slice into those tender potatoes and realized this wasn't just comfort food—it was a dish that brought people together without trying too hard. Years later, I finally asked for the recipe, and when I made it myself for the first time, that same magic happened in my kitchen.

I made this for my neighbor after her kitchen flooded, and watching her face light up when she tasted it made me understand why some foods transcend the plate. She asked for the recipe that same evening, and now it's become her go-to dish whenever she wants to feel like she's nailed something in the kitchen.

Ingredients

• Yukon Gold or Russet potatoes (1.5 kg / 3.5 lbs), peeled and thinly sliced: Yukon Golds stay creamy while Russets get slightly fluffier—choose based on your mood. A mandoline makes quick work of slicing, but a sharp knife and patience work just fine.
• Cooked ham (250 g / 9 oz), diced: Quality ham makes a real difference here; avoid the overly salty varieties that overpower the delicate cream sauce.
• Unsalted butter (60 g / 4 tbsp): Don't skimp on butter or use salted—you need control over the salt level since ham already brings plenty.
• Medium onion, finely chopped: This becomes almost invisible in the sauce but adds a subtle sweetness that deepens everything else.
• Garlic cloves, minced (2): Fresh garlic here, never powder—it gets lost in the richness otherwise.
• All-purpose flour (50 g / 1/3 cup): This is your roux base; measure it accurately to avoid a gluey or thin sauce.
• Whole milk (700 ml / 3 cups) and heavy cream (120 ml / 1/2 cup): The milk and cream together create that silky, not-too-heavy sauce that coats the potatoes perfectly.
• Salt (1 tsp), black pepper (1/2 tsp), and ground nutmeg (1/4 tsp): The nutmeg is the secret—just a whisper of it lifts the entire dish beyond ordinary.
• Gruyère cheese (200 g / 2 cups), sharp cheddar (100 g / 1 cup), and Parmesan (30 g / 1/4 cup), all shredded: The trio of cheeses creates depth; each one brings something different, so don't substitute with just one cheese.
• Fresh parsley (2 tbsp), chopped: A bright finish that cuts through the richness and adds a touch of color.

Instructions

Get your oven ready and prepare the dish:

Preheat to 180°C (350°F) and grease a 23x33 cm baking dish generously with butter. This prevents sticking and adds flavor right from the start.

Build the base of the sauce:

Melt butter over medium heat, then cook the onion until it turns translucent and soft, about 3–4 minutes. Add garlic and let it become fragrant—don't let it brown or it turns bitter.

Create the roux:

Sprinkle flour into the butter and onion mixture, whisking constantly for 1–2 minutes so it turns golden and smells nutty. This removes any raw flour taste and prevents lumps later.

Bring in the cream and milk:

Whisk in the milk and cream very slowly, whisking the whole time to keep the mixture silky. A few lumps early on will dissolve if you keep whisking gently.

Season and thicken:

Let the sauce simmer for 3–4 minutes, stirring often, until it coats the back of a spoon. Season with salt, pepper, and that crucial pinch of nutmeg, then stir in half the Gruyère and cheddar until completely melted and smooth.

Layer your potatoes and ham:

Spread half the potato slices in the baking dish, then half the diced ham, then pour over half the cheese sauce. Repeat with the remaining potatoes, ham, and sauce to create even layers.

Top with cheese:

Scatter the remaining Gruyère and cheddar evenly over the top, then finish with all the Parmesan. This creates a golden, crispy-edged top that contrasts beautifully with the creamy interior.

Bake covered, then uncovered:

Cover with foil and bake for 45 minutes—the foil traps steam and cooks the potatoes gently. Remove the foil and bake another 25–30 minutes until the potatoes are fork-tender and the top is golden brown and bubbling at the edges.

Rest before serving:

Let it sit for 10 minutes after coming out of the oven. This allows the layers to set slightly so each spoonful stays together instead of falling apart.

Save

The first time I brought this to a potluck, I was nervous because it's such a classic dish that everyone has opinions about. But watching people go back for seconds, quiet and focused on their plates, taught me that sometimes the most comforting foods don't need to be trendy or complicated—they just need to be made with care.

The Magic of Cheese Combinations

I once tried making this with just cheddar and ended up with something flat and one-dimensional. That's when I realized Gruyère adds a subtle sweetness and complexity, sharp cheddar brings bite, and Parmesan on top gets crispy and salty—together they're greater than the sum of their parts. The Parmesan especially becomes almost like a savory crust that protects the creamy layers underneath.

Timing and Temperature Tricks

I learned the hard way that rushing this dish by raising the oven temperature just makes the top burn while the potatoes stay firm inside. The low-and-slow approach at 180°C feels patient but it works—the potatoes become genuinely tender, not just soft on the edges. The foil-then-uncovered method ensures even cooking and that perfect golden finish without the top drying out.

Make-Ahead Strategies and Storage

One of my favorite things about this dish is that you can assemble it completely the night before, cover it tightly, and refrigerate it. Just add 10–15 minutes to the baking time if it goes straight from cold to oven. Leftovers keep beautifully for three days and reheat gently in a low oven, though honestly they taste so good cold the next morning that some people eat them straight from the fridge.

• You can substitute smoked turkey or chicken for ham if you want a lighter version or avoid pork.
• Add a pinch of cayenne pepper to the sauce if you like just a whisper of heat breaking through the richness.
• Serve this with a simple green salad and crusty bread to cut through the creaminess and balance the meal.

Save

This dish has become my answer to almost everything—new neighbors, milestone celebrations, rough days that need comfort. It's the kind of food that makes you feel cared for when someone serves it to you.

Recipe FAQs

→ What type of potatoes work best for this dish?

Yukon Gold or Russet potatoes are ideal due to their tender texture and ability to absorb flavors well.

→ Can I substitute the ham with other proteins?

Yes, smoked turkey or chicken can be used as a flavorful alternative to ham.

→ How can I ensure the sauce is smooth and lump-free?

Whisk continuously when adding milk and cream to the roux, and cook gently until thickened.

→ Is it possible to prepare this dish in advance?

Yes, assemble the layers up to one day ahead, keep refrigerated, and bake when ready to serve.

→ What cheese combination is used in the sauce?

A blend of Gruyère, sharp cheddar, and Parmesan cheeses provides a rich and savory flavor.