Dinners · 3 min read
Cheesy Scalloped Potatoes and Ham Casserole
Tender sliced potatoes baked with ham, peppers, and onion in a creamy homemade cheese sauce. Classic comfort food, no boxed mix needed.
★ 5.0 (1)
This cheesy scalloped potatoes and ham casserole is the kind of dish that fills the kitchen with a rich, savory aroma. The homemade cheese sauce, made with a simple butter and flour roux, turns velvety and clings to each tender potato slice. Green pepper and onion add a gentle bite, while the ham brings a smoky, salty depth. It's comfort food that doesn't rely on a boxed mix.
Reasons to love this cheesy potato casserole
- You get a from-scratch cheese sauce that's silky and coats every potato slice, not a gloopy canned soup.
- It's a smart way to use leftover ham, turning it into a hearty main dish.
- The green pepper and onion brighten the rich sauce, so each bite feels balanced.
Key ingredients for this potato casserole
- Russet potatoes, Their high starch content helps the sauce thicken and gives a creamy texture. Choose firm, unblemished potatoes.
- Cheddar cheese, Sharp cheddar adds the most flavor; grate it yourself for smoother melting.
- Ham, Leftover baked ham works great; dice it into small cubes so it distributes evenly.
Kitchen tools for this scalloped potatoes recipe
- Large saucepan for making the cheese sauce
- 13x9-inch baking dish for baking the casserole
- Aluminum foil for covering during the first bake
- Mandoline or sharp knife for even potato slices
- Large mixing bowl for tossing potatoes with sauce
Tips for making this scalloped potatoes recipe
- Slice the potatoes into even 1/4-inch rounds so they cook at the same rate. A mandoline makes this quick and consistent.
- Cook the roux for a full minute to get rid of the raw flour taste before adding the milk.
- Make sure the sauce is thick enough before pouring it over the potatoes; it should coat the back of a spoon.
- Cover the dish with foil for the first 30 minutes to keep the top from browning too fast, then uncover to let the top crisp.
Expert tips for homemade scalloped potatoes
- Choose Russet potatoes for their high starch content; they break down slightly and absorb the sauce, creating a creamier texture.
- If you're using leftover ham that's very salty, reduce the added salt to 1 teaspoon and taste the sauce before baking.
- Let the casserole rest for 10 minutes after baking so the sauce sets and the layers hold together when you serve it.
Variations for this ham casserole
- Swap the ham for cooked bacon or diced smoked sausage.
- Use Gruyère or Swiss cheese instead of cheddar for a nuttier flavor.
- For a vegetarian version, skip the ham and add a cup of sautéed mushrooms.
- Add a pinch of cayenne or a diced jalapeño for heat.
What to serve with this creamy potato casserole
Toppings and Garnishes
- Chopped fresh parsley
- Extra shredded cheddar
- A sprinkle of paprika
Side Dishes
- A crisp green salad with vinaigrette
- Steamed broccoli or green beans
- Crusty bread for soaking up the sauce
How to store leftover cheesy potatoes and ham
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, so you might want to add a splash of milk when reheating.
Can you freeze this potato casserole?
You can freeze this casserole either before or after baking. To freeze unbaked, assemble the dish, cover tightly with foil, and freeze for up to 3 months. Bake straight from frozen, adding about 30 minutes to the covered baking time. To freeze baked leftovers, let cool completely, wrap well, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Best ways to reheat this ham casserole
To reheat individual portions, use the microwave for a quick fix, but for the best texture, reheat in a 350°F oven. Cover with foil to prevent drying out, and heat for 15-20 minutes, or until warmed through. The top will crisp up nicely if you uncover it for the last few minutes.
Source recipe: Cheesy Scalloped Potatoes and Ham Casserole (SnapChef ID fb054d57-d284-4bd0-a759-4ae98512b1bc). Nutrition is estimated per serving.
Ingredients
Directions
- Preheat oven to 350 degrees.
- Peel, wash, and slice potatoes into 1/4 inch slices. Place sliced potatoes into a large bowl.
- Melt butter in a large saucepan over low heat; blend in flour, salt, and pepper. Cook, stirring constantly, for about 1 minute.
- Remove from heat gradually stir in milk. Return to heat; cook until thickened and bubbly. Fold in ham, onion, green pepper and cheese.
- Pour over potatoes in a large bowl. Stir gently then transfer into a buttered 13 X 9-inch baking dish. Cover with foil.
- Bake at 350 degrees for 30 minutes. Uncover and continue to bake for 1 hour.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use leftover ham from a spiral-cut ham?
Yes, any cooked ham works well. Just dice it into small cubes so it distributes evenly throughout the casserole. If the ham is very salty, you may want to reduce the added salt in the recipe.
Why are my potatoes still crunchy in the middle?
This usually happens when the potato slices are too thick or uneven. Make sure you slice them to 1/4 inch thickness, and consider covering the dish for the full 30 minutes before uncovering. If they're still firm, you can add 10-15 minutes to the covered baking time.
Can I use milk with a different fat percentage?
Whole milk gives the richest, creamiest sauce, but 2% milk also works. Avoid skim milk, as it can make the sauce thinner and more likely to curdle. You can also use half-and-half for an extra indulgent result.
Do I need to peel the potatoes?
You can leave the skins on if you prefer, but they may not soften as much as the rest of the potato. For the classic smooth texture, peeling is recommended. If you do leave them on, scrub them well first.
