Scalloped Potatoes and Ham is the perfect pairing of meat and potatoes and a delicious twist on our favorite classic Scalloped Potatoes Recipe!  This potato casserole is a filling, family-pleasing dish that will help you use up any leftover ham.

It’s perfect alongside a homemade meatloaf or as an entree with a caesar salad!

Scalloped Potatoes and Ham in a roasting pan

How to Make Scalloped Potatoes and Ham

This scalloped potatoes and ham recipe is so basic, needing only a few main ingredients. Russet potatoes are usually the standard recommendation for scalloped potatoes, but truly, any variety will do. I often use a thinner skinned white potato and skip the peeling!

Scalloped ham and potatoes is an easy main dish, there are two easy steps involved.

1. Start by making an easy white sauce

This sauce starts with a roux. Making a roux is not difficult (it just means a mixture of fat and flour) and produces a creamy white sauce. If you’d like, you can add cheese to the sauce (making this more like a Potatoes Au Gratin).

  • Cook diced onions in butter until tender.
  • Stir in the flour and cook briefly.
  • Turn heat to low and add the liquid a little bit at a time, stirring or whisking after each addition.

Ingredients for Scalloped Potatoes and Ham

2. Layer the Casserole & Bake

  • Peel & slice the potatoes and dice the ham (we use leftover copycat honey baked ham or Baked Ham with Brown Sugar Glaze).
  • Layer potatoes, ham, and sauce in a 9×13 pan, cover and bake.
  • If you’d like, top with the shredded cheese for the last 15 minutes.

3. Rest & Serve

It’s best if this scalloped potatoes with ham casserole rest for 10-15 minutes before serving the same way you would with a lasagna recipe. This allows the potatoes to continue to soften and the sauce to set up so it’s not runny.

Uncooked shot of Scalloped Potatoes and Ham

What to Serve with Ham and Scalloped Potatoes

Ham and scalloped potatoes are filling, we treat it like a dinner entrée. Creamy, starchy, and rich, scalloped potatoes with ham combines best with sides that are fresh and green or a side salad. Serve it with steamed broccoli or roasted green beans, lightly seasoned with a little balsamic vinegar or squeeze of lemon.

If you’re having guests, dress it up a little by serving it with wine! What wine goes with ham and scalloped potatoes? Don’t stress too much about red or white! When it comes to hearty, comfort food like cheesy scalloped potatoes and ham, either will do.

Cheesy scalloped potatoes and ham and ham is a rich, creamy dish, and will pair well with wines that a little on the sweeter side that have a pleasant acidity. Try with a white Riesling, Moscato, or Lambrusco.

More Love for Spuds!

Scalloped Potatoes and Ham in a roasting pan
4.97 from 432 votes↑ Click stars to rate now!
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Scalloped Potatoes and Ham

This scalloped potatoes and ham recipe is a filling, family-pleasing dish that will help you use up any leftover ham, especially if you need to make it stretch to feed a crowd.
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 6 servings


  • cup butter
  • 1 small onion diced
  • cup flour
  • ½ teaspoon thyme
  • 3 cups milk
  • ½ cup chicken broth
  • 3 pounds white potatoes sliced about ⅛" thick
  • salt and pepper to taste
  • 2 cups cooked ham diced
  • 1 cup sharp cheddar cheese optional


  • Preheat oven to 350°F. Grease a 9x13" pan and set aside.
  • Cook onion and butter over medium low until onion is tender. Add thyme and flour and cook for 1-2 minutes.
  • Turn heat to low and add milk a little bit at a time whisking between each addition. The mixture will thicken but as you continue adding and whisking, it will smooth out. Stir in chicken broth, salt and pepper bring to a boil and allow to boil 1 minute.
  • Place ⅓ of the potatoes topped with ⅓ of the ham and ⅓ of the sauce. Repeat layers ending with sauce on top.
  • Bake covered for 50 minutes. Uncover and bake 25-35 minutes longer or until potatoes are tender. Add the cheese during the last 15 minutes if using.
  • Cool at least 15 minutes before serving. Garnish with parsley.


4.97 from 432 votes

Nutrition Information

Calories: 417 | Carbohydrates: 41g | Protein: 21g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 861mg | Potassium: 1278mg | Fiber: 6g | Sugar: 6g | Vitamin A: 735IU | Vitamin C: 28.4mg | Calcium: 361mg | Iron: 8.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Ham, Side Dish
Cuisine American
Scalloped Potatoes and Ham with cheddar cheese shown with a title
Scalloped Potatoes and Ham in a pan and ingredients to make it shown with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Holly, after raising four kids and cooking more family meals than I could count, I was sick of most of my recipes. Then I found your website! Since then, I’ve replaced many of my old recipes with yours – yours are just better! For years I made Scalloped Ham & Potatoes with cream of mushroom soup, but your roux is so much better. Now THIS is the way I make scalloped potatoes. Thanks for improving my game! And big congrats on you new cookbook, which will be published in September 2024! I’ll be buying it, for sure!5 stars

    1. That is so sweet of you, Lori! I can’t wait for you to try the amazing recipes in the cookbook!

  2. This was absolutely fantastic! I’ve been eating scalloped potatoes and ham my whole life and my mom always made it with canned soup. This was soooooo good! Used up some Easter ham and cooked a bit longer than what the recipe said. I think I cut the potatoes too thick. Will definitely be going in our rotation!5 stars

  3. this is the 4th or fifth time we’ve made this recipe. We’ve made a few changes that I think have intensified the flavor making it creamier. the reviews have been amazing from our family and guests. We’ve added shredded swiss cheese between every layer. we baked it for the 50 minutes with convection. For the last 20 to 25 minutes, we covered the top
    with the remainder of the shredded swiss cheeseand seasoned bread crumbs.

      1. We made this for my aging parents last weekend and they LOVED it!

        Have you tried freezing it? I’d love to make it ahead of time and bring it to them to pop in the oven sometime when we’re not there to cook for them…but I wasn’t sure how it would freeze…

        Thanks for an awesome recipe!5 stars

      2. Hi Laura, I have never tried freezing this dish but some readers have with success! Take the dish out of the freezer the night before and thaw in the fridge, then bake as directed!

  4. this is the third time I’ve made this recipe. it’s an excellent recipe and I’d highly recommend it with a few modifications. we take shredded swiss cheese and put it between each layer. once all three layers are down we add Italian bread crumbs to the top and then cover that with shredded cheddar cheese. we bake as normal but with convection on. I think you’ll find the cheese additions to really add some texture and creamy consistency to the mixture making it a delightful dish. hope you enjoy5 stars

  5. just curious, since I needed a longer cook time. Do you test in a gas or electric oven? Since my kitchen makeover with gas now, everything takes longer.
    Delish recipe, though I did not add salt, did use gluten free flour. I have an old white sauce recipe that calls for taking the roux off the heat for 1 minute before adding the milk stopped all of my lumping, so I did that here as well.5 stars

    1. We use an electric oven when testing recipes. I’m glad you enjoyed this dish, thanks for leaving a comment, Mona!

  6. Delicious…Made it exactly as written adding more ham and layering the cheese, putting the last on top to melt as it came from the oven.
    It was endless praise from 3 hungry athletes and 3 adults..I’d say the roux is the secret . Gave it body and carried flavor…way better than ordinary scalloped potatoes.5 stars

  7. This was perfectly creamy and flavorful! I once and a halved it because I was feeding 9 people. Used fresh thyme and added some extra chicken flavor too.
    Topped with Cheddar and bacon. Thanks so much.5 stars

    1. I am sorry to hear that, Courtney! We have never had that problem with this recipe. As you can see in the pictures it doesn’t quite cover the entire top layer of the potatoes but it still turns out great. You could also try making a little extra sauce by adding some more chicken broth to the mixture, but it shouldn’t really be necessary.

  8. I made scalloped potatoes and ham on Sunday. They turned out great! I had never had scalloped potatoes before… this was an easy & delicious recipe 5 stars

  9. I make similar but use 2can cream of mushroom, 1 can cream of celery, 1 cup diced onions ,1cup diced celery a little season salt,some granulated garlic, an 8 oz 3 or4 cheese Mexican,about 3/4 cup milk and 3 cups ham off the bone or ham steaks smoked is better but use what u will. 375 until potato tender then remove add cheddar cheese to top put in oven about 5minutes. this is comfort food rich ,good satisfying. don’t forget some dinner rolls!

    1. Definitely comfort food for me too! It always reminds me of holidays growing up. Thanks for sharing your version, Steven.

  10. I changed it up just a bit by using buttermilk to give it that tanginess I love. Put in a 1/4 tsp of over the top habanero powder along with about a tsp of ground black pepper and a tablespoon of garlic on a double batch. 1 tbs of kosher salt only. watching the blood pressure you know. Layered in some extra sharp cheddar and finished with more on the top. Best scallops ever if big flavor is what you seek.5 stars

  11. I reduced the recipe a bit to make four servings. I used Yukon Gold potatoes with the skin on and fresh thyme. I did use a bit of cheese, 4 Tbs of grated parmigiana. The dish turned out beautifully and was very satisfying.5 stars

  12. Enjoyed this recipe, the only suggestion I have is that it needs to bake at a higher temperature, as the potatoes were still a bit hard after 90 minutes. Next time I will do the first 50 minutes at 400, then reduce to 375 for the rest. Otherwise, the flavors totally worked!4 stars