Cheesy Scalloped Potatoes with Ham Recipe

You’ve made cheesy scalloped potatoes with ham before. I know you have.

It’s a classic for a reason. But I’m willing to bet it’s never been as creamy, as deeply flavored, or as utterly crave-worthy as this version.

That’s because there’s one secret ingredient hiding in the sauce. It’s the difference between a good casserole and a show-stopping main dish, much like the rich flavors you get in a perfect garlic butter steak and potatoes skillet. Ready to find out what it is?

Recipe Overview

Here’s the quick look at what we’re making today. This is your roadmap to comfort food perfection.

• Cuisine: American
• Category: Main Dish / Casserole
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes
• Servings: 8

The Secret Ingredient That Makes All the Difference

I’ve tested this for years. The game-changer isn’t a fancy cheese. It’s a humble pantry staple: chicken bouillon paste.

You’ll whisk a teaspoon into your béchamel sauce. It adds a savory, almost roasted depth that plain salt and pepper just can’t touch.

It makes the ham taste smokier and the cheese taste richer. It’s the backbone of flavor that makes everyone ask, “What did you do differently?”

Why This Method is Better (My Pro-Tips)

Most recipes have you make a thin sauce and pour it over raw potatoes. We’re not doing that.

First, we par-cook the potatoes. This guarantees they’re tender all the way through. No more crunchy bits in a sea of mush.

Second, we make a thick cheese sauce, almost like a fondue. It clings to every slice and sets up beautifully. This gives you clean, gorgeous layers when you serve it.

The “Upgraded” Ingredient List

Every item here has a job. Using the best you can find will power up the final result.

• 3 lbs Yukon Gold potatoes, scrubbed
• 2 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk, warmed
• 1 cup heavy cream
• 1 tsp high-quality chicken bouillon paste (or 1 crumbled cube)
• 1 tsp dry mustard powder
• 1/2 tsp smoked paprika
• 1/4 tsp freshly grated nutmeg
• Black pepper to taste
• 3 cups diced cooked ham (leftover ham is perfect here)
• 2 cups freshly grated sharp cheddar cheese
• 1 cup freshly grated Gruyère cheese
• Salt to taste (be careful, the ham and bouillon are salty!)

The Pro-Method (Step-by-Step)

Follow these steps in order. This is where the magic happens.

1. Heat your oven to 375°F (190°C). Butter a 9×13 inch baking dish.
2. Slice the potatoes 1/8-inch thick. A mandoline is your best friend for this. Place slices in a large pot, cover with water, and add a big pinch of salt.
3. Bring to a boil, then simmer for 5 minutes. The potatoes should be just pliable but not falling apart. Drain well and set aside.
4. In a large saucepan, melt the butter over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute.
5. Sprinkle the flour over the onions. Cook, stirring, for 2 full minutes. This cooks out the raw flour taste.
6. Slowly whisk in the warm milk and cream. Keep whisking until smooth. Bring to a gentle simmer.
7. Whisk in the bouillon paste, mustard powder, paprika, nutmeg, and black pepper. Let it simmer and thicken for 3-4 minutes.
8. Remove from heat. Stir in 1 1/2 cups of the cheddar and all of the Gruyère until melted and smooth. Taste before adding any salt.
9. In a large bowl, gently mix the drained potato slices and diced ham. Pour the cheese sauce over and fold everything together until evenly coated.
10. Pour the mixture into your prepared dish. Press it down gently. Top with the remaining 1/2 cup of cheddar.
11. Cover tightly with foil and bake for 40 minutes. Uncover and bake for another 20-25 minutes, until golden and bubbly.
12. Let it rest for 15 minutes before serving. This is non-negotiable for the perfect slice.

Common Mistakes & How to Fix Them

Even pros run into issues. Here’s how to solve the big ones.

The sauce breaks or looks greasy. This means it got too hot. If your sauce separates, remove it from the heat and whisk in a splash of cold milk or cream. It should come right back together.

The top browns too fast. Your oven might run hot. If the top is getting dark before the potatoes are tender, just lay a sheet of foil loosely over the top. No need to seal it.

The potatoes are still hard. This means they weren’t par-cooked enough or the slices were too thick. Next time, simmer them a minute or two longer. For now, cover and bake longer until a knife slides in easily.

Variations for the Adventurous Cook

Mastered the base recipe? Let’s play. These swaps take it in new, delicious directions.

Swap the ham for smoked sausage or crumbled cooked bacon. Use a combo of Fontina and Parmesan instead of cheddar and Gruyère.

Add a layer of sautéed spinach or kale between the potatoes for a green boost, similar to how vegetables are incorporated in a classic crockpot chicken potatoes and green beans. Stir a tablespoon of prepared horseradish into the sauce for a fantastic kick.

Nutrition Notes

This is hearty comfort food. Here’s a rough breakdown per serving.

• Calories: ~520
• Protein: 25g
• Carbohydrates: 35g
• Fat: 30g
• Saturated Fat: 17g
• Fiber: 3g

Your Pro-Level Questions Answered

These are the questions I get from cooks who want to level up.

Can I make this casserole ahead of time?

Absolutely. Assemble the whole dish, cover, and refrigerate for up to 24 hours. Let it sit on the counter for 30 minutes before baking. You’ll likely need to add 10-15 minutes to the covered baking time.

What’s the best potato to use?

Yukon Golds are my champion. They hold their shape but also break down a little, which helps thicken the sauce naturally. Russets work, but can get mealy. Waxy potatoes like reds stay too firm.

My sauce is too thick. What now?

No problem. Just thin it with a little extra warm milk or cream until it’s a pourable, coat-the-back-of-a-spoon consistency. It will thicken more as it bakes.

A Few Final Secrets

You have the blueprint. Here are the finishing touches that make it yours.

Grate your own cheese. Pre-shredded bags have anti-caking agents that make your sauce grainy. Fresh grating is smoother.

Letting it rest is the final pro move. It allows the sauce to set so you get those beautiful, defined layers on your serving spoon.

This dish is the ultimate answer for leftover ham. It turns a holiday remnant into a meal people request all year long. If you love the combination of potatoes and rich, creamy fillings, you should definitely try my ultimate Crack Chicken Stuffed Baked Potatoes next.

Now you have every secret I know. This is my go-to comfort food recipe for a hungry crowd. I want to hear how it turns out for you. Did the bouillon paste change the game? What variation did you try? Tell me everything in the comments below and give this recipe a rating!