Cheesy Scalloped Potato and Ham Bake is the undisputed champion of comfort food casseroles, a dish that transcends its simple ingredients to become a soul-warming, crowd-feeding, and utterly irresistible centerpiece for any table. This recipe represents the beautiful evolution of the classic French Gratin Dauphinois, a dish of thinly sliced potatoes baked in cream, transformed by the hearty, practical sensibilities of home cooks into a complete, protein-packed meal. It is the ultimate solution for holiday leftovers, particularly Easter or Christmas ham, yet it is worthy of being the main event all on its own.
Why Is This Cheesy Scalloped Potato and Ham Bake So Popular?
The popularity of Cheesy Scalloped Potato and Ham Bake is rooted in its unparalleled ability to deliver maximum comfort, convenience, and flavor in a single dish. Firstly, it is the quintessential “one-pan meal,” offering a perfect balance of starch, protein, and dairy, which means fewer side dishes to prepare and fewer pots to wash. Its versatility is another key to its fame; it functions equally well as a hearty Sunday supper, a show-stopping holiday side dish, or the perfect potluck contribution that travels easily and pleases everyone. Furthermore, it is a masterful way to repurpose leftovers, transforming a remaining ham bone or extra slices into a brand-new, exciting meal that often surpasses the original. The combination of creamy, cheesy, salty, and savory flavors is universally appealing, hitting all the right notes for both children and adults. Finally, its make-ahead nature cements its popularity; it can be assembled hours or even a day in advance and popped in the oven when needed, making it a lifesaver for busy hosts and home cooks who want to spend less time in the kitchen and more time with their guests.
Why You’ll Love This Cheesy Scalloped Potato and Ham Bake:
You will absolutely adore this Cheesy Scalloped Potato and Ham Bake recipe because it is meticulously crafted for foolproof success and profound flavor. You will love the from-scratch cheese sauce, which is far superior to any canned soup shortcut, delivering a smooth, velvety, and deeply cheesy base that clings perfectly to every slice of potato. You will appreciate the detailed, step-by-step guidance for creating the roux, which ensures a lump-free sauce every single time—the foundation of a perfect scalloped potato dish. This recipe is designed for customization; you can experiment with different cheese blends, add vegetables like broccoli or peas, or adjust the level of garlic and herbs to suit your personal taste. You will also love the practical aspects: it yields generous portions, reheats beautifully, and the leftovers are arguably even more delicious the next day as the flavors continue to meld. Most of all, you will love the undeniable feeling of satisfaction and the chorus of compliments you will receive when you pull this bubbling, golden, and fragrant masterpiece from the oven. It is a dish that feels like a warm, culinary hug, a testament to the power of simple, honest cooking done right.
Here’s what you’ll need:
The Potato and Ham Foundation:
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3 pounds Russet Potatoes: Russets are ideal because their high starch content helps thicken the sauce and gives the dish a fluffy texture.
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1.5 pounds Cooked Ham: Cut into a ½-inch dice. This is the perfect use for leftover holiday ham. A thick ham steak from the grocery store also works perfectly.
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1 large Yellow Onion, thinly sliced: Adds a sweet, aromatic layer that complements the richness.
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3 cloves Garlic, minced: For a essential pungent backbone.
The Luxurious Cheese Sauce:
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4 tablespoons Unsalted Butter: The fat base for the roux.
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4 tablespoons All-Purpose Flour: The thickening agent for the roux.
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3 cups Whole Milk: Warmed slightly to prevent the sauce from seizing. Do not use low-fat milk, as the sauce will be thin.
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1 cup Heavy Cream: For ultimate richness and a velvety mouthfeel.
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2 cups Sharp Cheddar Cheese, freshly shredded: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
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1 cup Gruyère Cheese, freshly shredded: Adds a nutty, complex flavor that elevates the entire dish. Can substitute with Swiss or more cheddar.
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½ teaspoon Paprika: Adds warmth and color.
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¼ teaspoon Cayenne Pepper (optional): Just a pinch to add a very subtle background warmth, not spiciness.
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½ teaspoon Dry Mustard Powder: Enhances the cheesy flavor.
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Kosher Salt and Freshly Ground Black Pepper: To taste. Be cautious with salt as the ham and cheese are already salty.
The Topping and Assembly:
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1 cup Sharp Cheddar Cheese, shredded: For the final, bubbly top layer.
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½ cup Panko Breadcrumbs: For an optional, extra-crispy topping.
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2 tablespoons Fresh Parsley, chopped: For a fresh, colorful garnish.
How to Make Cheesy Scalloped Potato and Ham Bake:
Now that you have your ingredients ready, let’s dive into the steps for making this delightful Cheesy Scalloped Potato and Ham Bake. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!
Step 1: Prepare the Potatoes
Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish thoroughly. Peel the russet potatoes. Using a sharp knife, a mandoline slicer (highly recommended for evenness), or the slicing attachment on a food processor, slice the potatoes uniformly to ⅛-inch thickness. Place the slices in a large bowl of cold water to prevent them from browning while you prepare the sauce.
Step 2: Create the Roux (The Sauce Foundation)
In a large saucepan or Dutch oven, melt the 4 tablespoons of butter over medium heat. Once melted and foaming, add the 4 tablespoons of flour. Whisk constantly and cook for 1-2 minutes until the mixture is bubbly and has a faintly nutty aroma. This “cooks” the raw flour taste out and is crucial for the sauce’s flavor.
Step 3: Gradually Add the Dairy
Slowly, while whisking vigorously, pour in the warm milk and heavy cream in a steady stream. Continue to whisk until the mixture is completely smooth. Bring the sauce to a gentle simmer, stirring constantly with a spatula to prevent scorching on the bottom. The sauce will thicken noticeably enough to coat the back of a spoon.
Step 4: Create the Cheese Sauce
Reduce the heat to low. Once the sauce has thickened, stir in the paprika, dry mustard, and cayenne (if using). Gradually add the 2 cups of shredded cheddar and 1 cup of shredded Gruyère, a handful at a time, stirring until each addition is fully melted and incorporated before adding the next. Season with black pepper and taste before adding salt, remembering the ham will add saltiness. Remove the sauce from the heat.
Step 5: Assemble the Layers
Drain the potato slices and pat them very dry with a clean kitchen towel or paper towels. This is a critical step; excess water will thin out the cheese sauce. Spread about ½ cup of the cheese sauce onto the bottom of the prepared baking dish. Arrange a single, overlapping layer of one-third of the potato slices. Scatter half of the diced ham and half of the sliced onions evenly over the potatoes. Pour one-third of the remaining cheese sauce over this layer. Repeat the layers: potatoes, the remaining ham and onions, and another third of the sauce. For the final layer, arrange the remaining potato slices neatly and pour the last of the cheese sauce over the top, ensuring it seeps down into the layers. Gently press down on the potatoes with a spatula.
Step 6: Bake to Perfection
Cover the baking dish tightly with aluminum foil. Place it on a baking sheet to catch any potential bubble-overs. Bake for 50-60 minutes. The potatoes should be nearly tender when pierced with a knife.
Step 7: The Golden-Brown Finish
Remove the baking dish from the oven and carefully remove the foil. Increase the oven temperature to 400°F (200°C). Sprinkle the remaining 1 cup of cheddar cheese (and the Panko breadcrumbs if using) evenly over the top. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the top is golden brown and bubbly, and the potatoes are completely tender. Let the bake rest for 15-20 minutes before serving. This resting period is essential for the sauce to set, allowing for clean slices.
Tips for Success:
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Mandoline is Key: For evenly cooked potatoes, a mandoline slicer is the best tool. Use the guard for safety!
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Dry Potatoes Thoroughly: Do not skip drying the potatoes after soaking. Wet potatoes are the number one cause of a watery casserole.
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Warm the Milk: Adding cold milk to a hot roux can shock the flour and sometimes lead to lumps. Warming the milk first ensures a smoother sauce.
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Freshly Shred Your Cheese: Pre-shredded cheese is coated in potato starch or cellulose to prevent clumping, which can result in a grainy, non-melting sauce. Block cheese is superior.
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Don’t Rush the Rest: Allowing the bake to rest for 15-20 minutes after coming out of the oven is non-negotiable. It allows the starches to fully absorb the liquid, transforming a soupy casserole into a creamy, sliceable one.
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Test for Doneness: The potatoes are done when you can easily pierce them with a paring knife with no resistance.
Equipment Needed:
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9×13-inch Baking Dish
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Mandoline Slicer (highly recommended) or a very sharp knife and steady hand
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Large Saucepan or Dutch Oven
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Whisk
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Cheese Grater
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Large Bowl
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Aluminum Foil
Variations of Cheesy Scalloped Potato and Ham Bake:
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Slow Cooker Method: Layer the dried potatoes, ham, onions, and sauce in a greased slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. For a browned top, transfer to a broiler-safe dish, add the final cheese, and broil for a few minutes.
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Au Gratin Style: For a more decadent version, substitute 1 cup of the milk with an additional cup of heavy cream.
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Vegetable Add-Ins: Add a layer of thawed, well-squeezed frozen spinach, blanched broccoli florets, or sautéed mushrooms between the potato layers.
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Different Cheeses: Experiment with cheeses like Fontina for meltability, smoked Gouda for a smoky flavor, or a touch of Parmesan for a salty kick.
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Breakfast Version: Omit the onion and use a blend of cheddar and Monterey Jack. Substitute the ham with cooked, crumbled breakfast sausage. Perfect for a brunch casserole.
Serving Suggestions for Cheesy Scalloped Potato and Ham Bake:
This dish is a hearty main course, but it pairs beautifully with lighter, contrasting sides.
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Fresh and Crisp Salads: A simple Mixed Green Salad with a tangy vinaigrette, a Classic Caesar Salad, or a refreshing Apple Walnut Salad helps cut through the richness.
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Green Vegetables: Serve with simply steamed or roasted green beans, asparagus, or broccoli.
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Bread for Sopping: A warm, crusty baguette or dinner rolls are perfect for mopping up every last bit of the cheesy sauce.
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For a Holiday Spread: This bake stands up beautifully next to glazed ham, roasted turkey, or prime rib as a supreme side dish.
Prep Time:
30 minutes
Cooking Time:
1 hour 20 minutes
Total Time:
1 hour 50 minutes (plus 20 minutes resting time)
Nutritional Information (Estimated per serving, serves 8):
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Calories: ~620
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Protein: ~35g
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Sodium: ~1500mg
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Sugar: ~9g
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Fat: ~35g (Saturated Fat: ~20g)
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Carbohydrates: ~42g
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Fiber: ~3g
Please note: Nutritional information is an estimate and can vary significantly based on the specific brands of ingredients you use, the type of ham, and the amount of cheese.
FAQs about Cheesy Scalloped Potato and Ham Bake:
Q: What’s the difference between scalloped potatoes and au gratin potatoes?
A: Traditionally, scalloped potatoes are baked in a cream sauce without cheese, while au gratin potatoes include cheese and often breadcrumbs. However, this line has blurred in modern American cooking, and this “Cheesy Scalloped” recipe is a hybrid that embraces the best of both.
Q: Can I make this ahead of time?
A: Absolutely. Assemble the entire casserole up to the point of baking (through Step 5). Cover tightly and refrigerate for up to 24 hours. When ready to bake, you may need to add 10-15 minutes to the covered baking time since it will be starting from cold.
Q: Why is my casserole watery?
A: The most common causes are not drying the potato slices after soaking, using a cheese sauce that was too thin to begin with, or not allowing the casserole to rest before serving. The resting period is crucial for the sauce to set.
Q: Can I freeze this bake?
A: It is possible, but with caution. Cream-based sauces can sometimes separate and become grainy upon thawing. The potato texture may also change slightly. For best results, freeze before baking. Thaw overnight in the refrigerator and then bake as directed.
Q: My cheese sauce is grainy. What happened?
A: Graininess is usually caused by overheating the sauce after adding the cheese, or using pre-shredded cheese. Always shred your own cheese and add it off the heat, letting the residual heat melt it.
Final Thoughts:
Cheesy Scalloped Potato and Ham Bake is more than just a casserole; it is a culinary icon of comfort, a dish that embodies generosity, warmth, and the simple joy of a meal made with care. This recipe guides you through every crucial step to achieve a flawless result, a creamy, non-watery, deeply flavorful bake that will have everyone coming back for seconds. It is a versatile, reliable, and profoundly satisfying dish that is perfect for a quiet family dinner, a festive holiday feast, or any occasion in between. So, take the time to slice the potatoes evenly, craft that beautiful cheese sauce from scratch, and layer it all with love.
