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You know you love ham with potatoes, so let’s put the two together in a big, cheesy casserole of Scalloped Potatoes and Ham! Delicate slices of golden potatoes are layered with gooey cheddar cheese, cubed ham, and sautéed garlic and onion, encapsulated in a big, beautiful casserole with a crispy Parmesan cheese lid.

the best creamy scalloped potatoes and ham

Why You’ll Love These Cheesy Scalloped Potatoes with Ham

  • Old Fashioned Favorite. It’s not a holiday without old-fashioned scalloped potatoes and ham, and this recipe is THE BEST. I perfected them over the years in various forms, from Cheesy Scalloped Potatoes, to Scalloped Potatoes with Goat Cheese, to Crockpot Scalloped Potatoes.
  • Easy. Many scalloped potato recipes have you make a separate béchamel sauce, but that’s somewhat of a pain. To keep it quick and easy, I toss thinly-sliced potatoes in flour, then layer with cheese and a broth-milk-garlic-onion sauce. The white sauce melds and thickens while it cooks in the oven.
  • Ultra Creamy. You can taste the richness and comfort in every bite.
  • Cheesy. A duo of Parmesan and cheddar in the potatoes and on top for that yummy, crusty casserole lid. Want more cheese and potatoes? (Who doesn’t?) Try Twice Baked Potato Casserole.
a dish of quick and easy scalloped potatoes and ham

How to Make the Best Scalloped Potatoes and Ham

To best make scalloped potatoes with ham, a mandoline is your friend, which allows you to thinly and evenly slice the potatoes.

The Ingredients

  • Potato. I recommend Yukon gold potatoes over russet for scalloped potatoes, as they have a naturally buttery flavor, making the dish more rich. You can swap russets if you prefer.
  • Ham. Use diced, cooked ham. This recipe is perfect for using leftover Crockpot Ham, or you can pick up precooked, thick-cut ham from the deli counter.
  • Cheese. Sharp cheddar cheese is the classic choice to layer with scalloped potatoes, but other melty cheeses such as gruyere would be divine. Parmesan cheese is sprinkled on the top for a final cheesy, salty finish.
  • Milk. This recipe uses milk instead of heavy cream, but still leaves the scalloped potatoes plenty creamy.
  • Broth. Using broth for part of the sauce, rather than cream or more milk, balances the richness of the ham and cheddar cheese.
  • Butter. For sautéeing the onion and garlic.
  • Onion. Mix in the milk and broth sauce to layer in flavor.
  • Garlic. An essential ingredient when there are potatoes involved (like these Garlic Mashed Potatoes).
  • Salt and Pepper. Season with salt to taste, as the saltiness of your ham may vary.
  • Fresh Herbs. Fresh chives, thyme, or parsley make a pretty final garnish.

Dietary Note

To make these scalloped potatoes gluten free, you would need to substitute the all-purpose flour 1:1 for gluten-free flour. Flour is needed to thicken the sauce.

The Directions

onions for healthy scalloped potatoes and ham
  1. Cook onion and garlic in butter.
pouring in milk for scalloped potatoes and ham without heavy cream
  1. Turn off the heat and stir in the milk, broth, salt and pepper.
scalloping potatoes with mandoline slicer
  1. Peel and thinly slice the potatoes.
scalloped potatoes in mixing bowl
  1. Toss peeled and sliced potatoes in flour.
preparing scalloped potatoes in baking dish
  1. Spread one-third of the potatoes in a casserole dish.
cheesy scalloped potatoes and ham in baking dish
  1. Layer milk-broth mixture, followed by ham, and cheddar cheese.
baking dish of quick scalloped potatoes and ham
  1. Repeat and end with cheddar. Bake scalloped potatoes and ham, covered, at 375 degrees F for 35 minutes, then uncover and bake 25 minutes more. Sprinkle with Parmesan cheese, and then broil until golden and bubbly. Let stand. ENJOY!

Storage Tips

  • To StoreStore leftovers in an airtight container after cooled in the refrigerator for up to 4 days.
  • To Reheat. You can make these potatoes ahead and reheat them. Gently reheat leftovers in an oven-safe baking dish covered with foil in the oven at 350 degrees F until warmed through, adding additional splashes of milk as needed. You can also reheat this dish in the microwave until hot, though I recommend the oven for the best texture.
  • To Freeze. Store cooked and cooled leftovers in a freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating. Note that potatoes do tend to become mealy when frozen, so only freeze as a last resort, or if you don’t mind a less than optimal texture.

Meal Prep Tip

If you know you’re going to freeze your potatoes, I recommend not cooking them all the way. The potatoes will hold up better in the freezer, and you will finish the baking process when you’re ready to reheat them.

creamy ham and scalloped potaoes recipe on a plate

What to Serve with Scalloped Potatoes and Ham

Leftover Ideas

Turn leftover scalloped potatoes and ham into breakfast! Serve a fried egg on the side or right on top.

They’re great for lunch the next time too, with green beans or a simple side salad.

quick and easy cheesy scalloped potatoes and ham

Scalloped Potatoes and Ham

5 from 5 votes
Classic sliced potatoes get an upgrade with diced ham and melty cheddar cheese. A stellar, easy side for any occasion!

Prep: 25 minutes
Total: 1 hour 25 minutes

Servings: 12 (1, 9×13-inch casserole dish)


  • 2 tablespoons unsalted butter
  • 1 medium onion 1/4-inch diced
  • 6 garlic cloves minced (about 2 tablespoons)
  • 1 cup whole milk
  • 3/4 cup low sodium chicken broth or vegetable broth
  • 1 1/2 teaspoons kosher salt divided
  • 1/2 teaspoon ground black pepper
  • 3 pounds Yukon Gold potatoes about 6 to 8 medium potatoes
  • 3 tablespoons all-purpose flour
  • 2 cups 1/4 to 1/2-inch diced cooked ham
  • 4 ounces sharp cheddar cheese shredded (about 1 cup)
  • 2 tablespoons finely grated Parmesan cheese
  • Chopped fresh chives thyme, or parsley, optional for serving


  • Place a rack in the center of your oven and preheat to 375 degrees F. Coat a 9×13 inch casserole dish with nonstick spray and set aside.
  • In a medium pot or skillet with high sides, melt the butter over medium-low heat. Add the onion. Cook for 8 to 10 minutes, stirring often, until translucent. Adjust the heat as needed so the onion softens but does not brown. Stir in the garlic and cook just until fragrant, about 1 minute more.
  • Turn off the heat. Stir in the milk, broth, 1 teaspoon of the salt, and the black pepper. Set aside.
  • Peel the potatoes. With a mandoline slicer (this is the easiest!) or a sharp chef’s knife, carefully cut the potatoes into VERY thin slices (about 1/8-inch thick; don’t cut larger or they may not cook through). Place the potato slices in a large bowl and sprinkle with the flour and remaining 1/2 teaspoon salt. With your hands, toss to combine
  • Spread one-third of the sliced potatoes in the bottom of the prepared dish. Spoon 1 cup of the milk-broth mixture over the top and sprinkle with 2/3 cup of the ham and one-third of the shredded cheddar cheese. Repeat layers twice more, so you have 3 layers each of potato, milk-broth, ham, and cheddar (you’ll end with the cheddar).
  • Lightly mist a large piece of aluminum foil with nonstick spray. Cover the dish with the foil, placing it spray-side down, and bake for 35 minutes. Uncover and bake for 25 additional minutes.
  • Remove the dish from the oven and sprinkle with the Parmesan cheese. Turn the oven to broil. Return the pan to the oven and let broil until the cheese is golden brown and bubbly, about 1 to 3 minutes (keep an eye on it!).
  • Sprinkle with the herbs. Allow the dish to stand at room temperature for 20 to 25 minutes to allow the milk mixture to set and thicken. Enjoy hot, with additional salt and pepper to taste (the amount of salt you need will vary based on the saltiness of your ham and broth).



Serving: 1of 12Calories: 202kcalCarbohydrates: 24gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 31mgPotassium: 605mgFiber: 3gSugar: 2gVitamin A: 196IUVitamin C: 28mgCalcium: 121mgIron: 1mg

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Frequently Asked Questions

What’s the Difference Between Scalloped Potatoes and Potatoes Au Gratin?

The two dishes are very similar, and some use the terms interchangeably, but au gratin potatoes may be considered more decadent, as they have cheese in the cream sauce and the potatoes are sliced more thinly.

Can I Substitute Other Types of Meat in Scalloped Potatoes and Ham?

Yes, you can substitute other types of meat in scalloped potatoes, such as bacon, sausage, or even cooked chicken.

Can I Make Scalloped Potatoes and Ham Ahead of Time?

Yes! Prepare the casserole as directed, but do not bake. Tightly wrap the casserole dish with foil, and then refrigerate up to 24 hours before cooking.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. HimErin…I would like to use red potatoes for this recipe ( I have an abundance) would that work out ? Any changes I should make? Thanks

    1. Hi Kathleen! You might be able to use red potatoes, it’s just not something I have tested out yet so I can’t say for sure. If you decide to experiment, I’d love to know how it goes!

  2. Excellent recipe! I love that is healthier but still delicious! Another great recipe from Erin.5 stars

  3. This recipe was amazing. I did use part half and half, added some ground mustard to mine, and maybe a little extra cheese. Much better than any recipe I have made using an actual cream sauce. And so easy :)5 stars

  4. Excellent recipe! The broth, the cheeses, thyme, garlic add a wonderful flavor that is both comforting and delicious.5 stars

  5. I was initially skeptical not making a roux and coating potatoes in flour first, but this turned out fantastic. I added a tablespoon of thyme and gruyere cheese crumbles instead of cheddar cheese. Total time was closer to two hours though after prepping. Baking took a bit longer because we like the crispy potatoes on top and I used Russet instead of Yukon Gold!5 stars

  6. Hi Erin! Does this recipe make a nice thick mix with the potatoes and cheese? I don’t like watery milky juice where the slices of potato aren’t stuck together.

  7. Good day,I followed your recipe right on except for the broiling part.I put the parmesan cheese on in the end and just let it cook awhile.My wife and I loved it.Thank you for this recipe.5 stars