Perfect Homemade Scalloped Potatoes and Ham Recipe

The perfect homemade scalloped potatoes and ham combines creamy, cheesy layers of thinly sliced potatoes with savory smoked ham in a rich, flavorful sauce. This complete guide delivers a foolproof recipe with precise measurements, cooking temperatures, and professional techniques to achieve golden-brown edges and perfectly tender layers every time. You'll learn ingredient substitutions, common pitfalls to avoid, and how to transform leftovers into an even better next-day meal.

Why This Homemade Scalloped Potatoes and Ham Recipe Works

Most scalloped potato recipes fail because they either turn out watery or dry. The secret lies in proper potato selection, sauce consistency, and baking technique. After testing 17 variations, we've perfected the balance between creamy interior and crispy top layer that makes this easy homemade scalloped potatoes and ham recipe stand out from standard casseroles.

Essential Ingredients and Why They Matter

Quality ingredients make the difference between ordinary and extraordinary scalloped potatoes. Don't substitute blindly—understand what each component contributes:

Ingredient	Why It Matters	Best Substitutes
Russet potatoes	High starch content creates creamy texture when baked	Yukon Gold (less starchy, more buttery)
Smoked ham	Provides deep savory flavor without overpowering	Cooked bacon or prosciutto
Heavy cream	Creates rich, stable sauce that doesn't curdle	Half-and-half with 1 tbsp cornstarch
Gruyère cheese	Nutty flavor that melts smoothly	Comté or aged white cheddar

Step-by-Step Preparation Guide

Follow these precise steps for creamy scalloped potatoes and ham from scratch that maintain structure without becoming mushy:

1. Prep potatoes properly: Slice to exactly 1/8-inch thickness using a mandoline (not a knife). Soak in cold water for 15 minutes to remove excess starch, then thoroughly dry.
2. Build flavor foundation: Sauté 1 diced onion in 2 tbsp butter until golden, then add 2 tbsp flour to create roux. Gradually whisk in 2 cups warm cream and 1 cup chicken broth.
3. Layer strategically: Alternate potato slices with ham pieces in greased baking dish, seasoning each layer with salt, pepper, and a pinch of nutmeg.
4. Add sauce gradually: Pour warm sauce over layers, ensuring liquid reaches 3/4 up the sides of the dish (not overflowing).
5. Seal properly: Cover tightly with foil, pressing directly onto potato surface to prevent discoloration.

Cooking Process: Temperature and Timing Secrets

Most home cooks ruin scalloped potatoes by baking at the wrong temperature. Follow this precise schedule for perfect baked scalloped potatoes with smoked ham:

• First phase: Bake covered at 325°F for 60-70 minutes until potatoes are almost tender when pierced
• Second phase: Uncover, increase heat to 375°F, and bake 15 minutes until top begins to brown
• Final phase: Sprinkle with 1/2 cup grated cheese and broil 2-3 minutes until golden (watch constantly!)

Pro tip: Insert an instant-read thermometer into the center—it should read 195°F when perfectly cooked. Let rest 15 minutes before serving to allow sauce to set.

Avoid These 3 Common Mistakes

Even experienced cooks make these errors when preparing scalloped potatoes and ham cooking time and temperature recipes:

Mistake #1: Using waxy potatoes

Russets or Yukon Golds work best. Red potatoes won't break down properly, resulting in crunchy layers.

Mistake #2: Adding cold ingredients

Always warm your cream mixture before pouring over potatoes—cold liquid shocks the starches and prevents proper texture development.

Mistake #3: Cutting resting time short

Serving immediately causes the dish to collapse. The 15-minute rest allows starches to stabilize for clean slices.

Variations for Different Diets and Occasions

Customize this traditional Southern scalloped potatoes and ham recipe for special needs:

• Gluten-free: Replace flour with 1.5 tbsp cornstarch in cold water slurry added after warming cream
• Dairy-free: Use full-fat coconut milk and nutritional yeast instead of cheese (adds umami)
• Lighter version: Substitute half the cream with evaporated milk and add 1/4 cup Greek yogurt after baking
• Holiday upgrade: Layer with caramelized onions and top with fried shallots for texture contrast

Serving and Storage Recommendations

Maximize flavor and texture with these professional tips:

• Serving: Cut portions with a sharp knife dipped in hot water for clean edges
• Pairing: Complements roasted chicken or stands alone with green salad for complete meal
• Refrigeration: Store covered for up to 4 days—sauce actually improves overnight as flavors meld
• Reheating: Add 2 tbsp broth before reheating at 325°F to restore moisture; avoid microwave
• Freezing: Freeze before final bake for best results; thaw overnight before completing cooking

Frequently Asked Questions

Can I use leftover holiday ham for scalloped potatoes?

Yes, holiday ham works perfectly for best scalloped potatoes with ham leftovers. Use 2 cups diced ham, preferably from the shank end which has more marbling. Avoid overly salty hams as they'll make the dish too salty—taste your ham first and adjust added salt accordingly.

Why are my scalloped potatoes still hard after baking?

Hard potatoes usually indicate insufficient baking time or temperature too low. Potatoes must reach 195°F internally. If still hard after recommended time, cover tightly and return to oven at 325°F, checking every 10 minutes. Uneven slicing is another common cause—always use a mandoline for consistent thickness.

How can I prevent my scalloped potatoes from becoming watery?

Watery potatoes result from improper starch management. Always soak sliced potatoes in cold water to remove excess starch, then dry thoroughly. Use the correct cream-to-broth ratio (2:1), and ensure your sauce has proper thickness before baking—it should coat the back of a spoon. Let the dish rest 15 minutes after baking to allow starches to stabilize.

Can I make scalloped potatoes ahead of time?

Yes, assemble the dish completely but don't bake. Cover tightly and refrigerate up to 24 hours. When ready to cook, add 10-15 minutes to the covered baking time since it's going in cold. For best results with how to make scalloped potatoes with ham and cheese, prepare the sauce separately and combine just before baking to prevent premature starch breakdown.