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Classic Cheesy Scalloped Potatoes and Ham Casserole

A thick, golden-brown slice of scalloped potatoes and ham layered with creamy sauce and cheese.
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Make this creamy, cheesy scalloped potatoes and ham casserole. It is a hearty comfort food dish perfect for using leftover ham and serving at family dinners or potlucks.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and thinly sliced
  • 2 cups cooked ham, diced
  • 1/2 cup sweet onion, finely chopped
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyere cheese

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the milk and chicken broth until the mixture is smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1 1/2 cups of the cheddar cheese and all of the Gruyere cheese. Stir until the cheese is melted and the sauce is smooth.
  6. In a large bowl, gently toss the thinly sliced potatoes and diced ham with the cheese sauce until everything is evenly coated.
  7. Pour the potato and ham mixture into the prepared baking dish, spreading it into an even layer.
  8. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
  9. Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  10. Let the casserole rest for 10 minutes before you slice and serve it.

Notes

  • If you are using raw potatoes, you may need to increase the baking time by 10 to 15 minutes to ensure they are fully tender.
  • This recipe is excellent for making ahead. Assemble the entire casserole, cover it, and refrigerate for up to 24 hours before baking. Add about 10 minutes to the covered baking time if baking straight from the refrigerator.
  • For a smoky flavor, substitute smoked Gouda cheese for the Gruyere cheese.

Nutrition

Find it online: https://savorsensations.com/scalloped-potatoes-and-ham-casserole-recipe/