Scalloped Potatoes with Ham

My grandmother had this ceramic baking dish she only brought out for special occasions, the one with the hairline crack she refused to part with. That dish always meant scalloped potatoes were coming, and the whole house would smell like butter and onions for hours. Last winter, I found myself craving that same comfort during a particularly gray February weekend, so I dug out my own version of that well loved pan. The smell that filled my kitchen took me straight back to her tiny apartment, watching her slice potatoes by hand with practiced precision. Sometimes food is just the best kind of time machine.

I made this for a friend who was going through a rough patch, and she ended up sitting on my kitchen floor eating it straight from the pan while we talked for three hours. Something about the creamy cheese sauce and salty ham just makes people feel safe and fed. Now whenever she visits, she gives me that hopeful little look that asks if the scalloped potatoes are happening again.

Ingredients

• 1.5 kg Yukon Gold or Russet potatoes: I peel them first, then use a mandoline for perfectly even slices that cook at the same rate
• 250 g cooked ham: Diced into small pieces so every bite gets some of that salty richness throughout the layers
• 60 g unsalted butter: This builds the foundation of your sauce, so do not be tempted to skimp
• 1 medium onion: Finely chopped so it melts into the sauce without leaving chunky bits
• 2 garlic cloves: Minced fresh, because the jar stuff just does not have the same punch
• 50 g all-purpose flour: This creates your roux and gives the sauce its velvety body
• 700 ml whole milk: The full fat version is essential here for that luxurious texture
• 120 ml heavy cream: A splash of cream makes all the difference between good sauce and great sauce
• 1 tsp salt and 1/2 tsp black pepper: Adjust to taste, but remember the ham and cheese add salt too
• 1/4 tsp ground nutmeg: The secret ingredient that makes the sauce taste professionally balanced
• 200 g shredded Gruyère and 100 g sharp cheddar: Gruyère melts beautifully while cheddar brings that sharp tang
• 30 g grated Parmesan: Sprinkled on top for that golden crusty finish everyone fights over

Instructions

Get your oven ready:

Preheat to 180°C and butter a 23x33 cm baking dish thoroughly, getting into all the corners

Build your flavor base:

Melt butter in a large saucepan over medium heat, cook the onion until soft, then add garlic for just one minute

Make the roux:

Sprinkle in flour and whisk constantly for 1 to 2 minutes until it smells slightly nutty

Create the creamy sauce:

Slowly whisk in milk and cream, simmer for 3 to 4 minutes until thickened, then season with salt, pepper and nutmeg

Melt in the cheese:

Remove from heat and stir in half the Gruyère and cheddar until completely smooth

Layer it up:

Arrange half the potatoes in the dish, top with half the ham, pour over half the sauce, then repeat everything

Top it off:

Sprinkle the remaining cheeses evenly across the top for that golden crust

Bake covered:

Cover with foil and bake for 45 minutes to let everything steam and cook through

Get the golden crust:

Remove foil and bake another 25 to 30 minutes until the top is bubbling and beautifully browned

The patience part:

Let it rest for 10 minutes before serving so the sauce sets up slightly

Save

My partner who claims not to like creamy dishes actually went back for thirds the first time I made this, which is essentially a five star review in our house. There is something about the way the ham and potatoes meld together that just works on a primal level.

Choosing the Right Potatoes

Yukon Golds hold their shape beautifully while still getting tender, but Russets will give you that slightly softer texture. The key is slicing everything uniformly thin, so a mandoline slicer is worth the extra dishwashing.

Make Ahead Strategy

You can assemble the entire dish up to a day before baking, just keep it covered in the refrigerator. You might need to add 5 to 10 minutes to the baking time if it goes in cold from the fridge.

Serving Suggestions

A simple green salad with bright vinaigrette cuts through all that richness perfectly. Roasted broccoli or steamed green beans also work well without competing with the main event.

• A glass of crisp white wine like Sauvignon Blanc balances the creaminess
• Crusty bread is never a bad idea for sopping up extra sauce
• Leftovers reheat surprisingly well in the microwave

Save

This is the kind of recipe that turns an ordinary Tuesday into something that feels like a proper occasion.

Recipe Q&A

→ Can I make this dish ahead of time?

Yes, assemble the entire dish up to 1 day in advance, cover tightly, and refrigerate. When ready to bake, you may need to add 5-10 minutes to the covered baking time if the dish is cold from the refrigerator.

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal. Yukon Golds hold their shape well and have a naturally buttery flavor, while Russets become very tender and absorb the sauce beautifully. Peel them thinly and slice evenly for consistent cooking.

→ Can I substitute the ham?

Absolutely. Smoked turkey, cooked chicken, or even crumbled bacon work well as alternatives. For a vegetarian version, omit the meat entirely or add sautéed mushrooms and spinach for extra substance.

→ How do I know when the potatoes are done?

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

→ Can I freeze leftovers?

Yes, this dish freezes well. Portion leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat covered in a 180°C (350°F) oven until hot throughout.

→ What can I serve with scalloped potatoes?

This pairs beautifully with a simple green salad with vinaigrette, steamed green beans, or roasted asparagus. For a lighter meal, serve alongside roasted vegetables or a fresh fruit salad to balance the richness.