This cheesy scalloped potatoes and ham recipe is one of the best ways to use leftover ham. Tender layers of potatoes and savory ham come together in a rich homemade cheese sauce for the ultimate comfort food!

A gold spoon scooping cheesy scalloped potatoes and ham from a baking dish showing the creamy layers.

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Easy Scalloped Potatoes with Ham

This cheesy scalloped potatoes and ham is a loaded version of classic cheesy scalloped potatoes, with smoky ham added for a hearty, crowd-pleasing side dish perfect for Easter, Thanksgiving, or Christmas dinner.

I also love that it is a great way to transform leftovers of oven baked ham from your holiday table into a new meal the whole family will enjoy. If you love this recipe, you will also want to try this ham and potato casserole or ham and potato soup.

Recipe Ingredients

Ingredients for cheesy scalloped potatoes and ham including sliced potatoes, diced ham, shredded cheddar, milk, butter, onion, garlic and flour.

Find the full printable recipe with specific measurements below.

  • Potatoes: I love that this recipe is flexible, use whatever you have on hand. Russet potatoes are my go-to but Yukon Gold or red potatoes work beautifully too.
  • Diced ham: Leftover crockpot spiral ham is my first choice here, but if I don’t have any on hand I grab a small ham or ham steak from the store. Either works perfectly.
  • Cheesy sauce: This is where the magic happens in this old fashioned scalloped potatoes and ham! A simple roux of butter, onions, garlic, and flour forms the base, then milk and freshly grated cheddar cheese turn it thick and creamy. Just like grandma made!

How to Make Cheesy Scalloped Potatoes and Ham

Slice 1/8 inch thick then layer 1/2 of the potatoes on the bottom of the baking dish. Top with 1/2 of the ham and sprinkle with a bit of salt and pepper.

In a small saucepan over medium heat, cook onions in butter until soft, then add the garlic. Whisk in the flour, salt, and pepper and let it cook for a minute. Reduce the heat to medium-low, slowly whisk in the milk, then add half the cheese.

Thinly sliced potatoes layered in a white baking dish seasoned with salt and pepper
Homemade creamy cheese sauce being whisked in a saucepan for cheesy scalloped potatoes with ham.

Pour half the sauce over your first layer of potatoes and ham, then repeat with the remaining potatoes, ham, and sauce. Don’t rush this part, making sure every layer is well covered is what gives you that creamy, saucy result all the way through.

Cover tightly with foil and bake for 45 minutes. Remove the foil, sprinkle the remaining cheese over the top, and bake another 15 minutes until golden and bubbly. And the hardest part? Letting it rest for 10 minutes before digging in.

Unbaked scalloped potatoes and ham covered in homemade creamy cheese sauce ready for the oven.
Cheesy scalloped potatoes and ham fresh out of the oven in a white baking dish.

Tips and Variations

  • Skip the parboiling. I never parboil my potatoes for this recipe. Boiling them makes them waterlogged and they won’t absorb the cheese sauce the way they should.
  • Grate your own cheese. Pre-shredded cheese is coated with anti-caking agents that prevent it from melting smoothly into the sauce. Freshly grated cheddar makes a noticeably creamier result and is worth the extra two minutes.
  • Cheese swaps. Sharp cheddar is my go-to but Swiss, Gruyere, Colby Jack, or Monterey Jack all work when making this leftover ham scalloped potatoes.
  • Scalloped vs au gratin. These two are constantly confused. Traditional scalloped potatoes are made without cheese, while au gratin potatoes include cheese in the sauce. Consider this recipe a delicious combination of the two.
  • Watery sauce. If your sauce seems thin coming out of the oven, let it rest the full 10 minutes. It thickens significantly as it cools.
  • Can I freeze cheesy scalloped potatoes with ham? We don’t recommend it. Potatoes don’t freeze well in a cream sauce and the texture turns mushy and watery once thawed. This is one dish best enjoyed fresh or stored in the refrigerator for up to 3 days.
Cheesy scalloped potatoes and ham in a white baking dish garnished with fresh parsley on a wooden cutting board.

Serving Suggestions

This cheesy scalloped potatoes and ham is so rich and filling so I always pair it with something fresh and simple on the side. A crisp green salad or sauteed green beans is all you really need. It’s honestly one of my most requested sides at holiday dinners, right up there with my easy cheesy potatoes.

A serving of cheesy scalloped potatoes with ham on a white plate garnished with fresh parsley.

More favorite recipes using leftover ham include this easy ham and bean soup, this ham and cheese quiche recipe or these ham and cheese sliders.

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A gold spoon scooping cheesy scalloped potatoes and ham from a baking dish showing the creamy layers.

Cheesy Scalloped Potatoes and Ham

5 from 11 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 9
This cheesy scalloped potatoes and ham recipe is one of the best ways to use leftover ham. Tender layers of potatoes and savory ham come together in a rich homemade cheese sauce for the ultimate comfort food!
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Ingredients 

  • 2 pounds potatoes , thinly sliced into 1/8" rounds (about 4 cups), divided
  • 1 ½ cups diced ham , divided
  • 1 teaspoon salt , plus a pinch for the potato slices
  • ¼ teaspoon ground black pepper , plus a pinch for the potato slices
  • ¼ cup unsalted butter
  • ½ cup chopped onions
  • 1 ½ teaspoons minced garlic
  • 3 Tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded cheddar cheese , divided (plus more, if desired)
  • Freshly chopped parsley

Instructions

  • Prep. Preheat the oven to 350°F. Butter a 8×8-inch or 7×10-inch pan.
  • Add potatoes to baking dish. Line 1/2 of the potatoes on the bottom of the pan. Spread 3/4 cup ham over the top. Sprinkle with a pinch of salt and pepper.
  • Make roux. In a small saucepan over medium heat, cook 1/4 cup butter and 1/2 cup onions until the onions are softened. Add in 1 1/2 teaspoons garlic and cook 1 minute. Whisk in 3 Tablespoons flour, remaining salt, and remaining pepper. Cook another minute. Reduce heat to medium low.
  • Add milk and cheese. Slowly whisk in 2 cups milk and whisk until smooth. Bring to a light simmer and add 1/2 cup cheese. Stir until thickened. Taste and season with salt and pepper.
  • Assemble casserole. Pour 1/2 the sauce over the potatoes. Line the remaining potatoes over the top. Spread the remaining 3/4 cup ham over the potatoes. Cover with the remaining sauce.
  • Cover and bake. Cover with foil and bake 45 minutes. Sprinkle the remaining 1/2 cup cheese over the top and bake 15 more minutes, or until the potatoes are fork tender.
  • Rest then serve. Remove from oven and let cool 10 minutes before serving. Sprinkle fresh parsley. Serve warm.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Make-ahead: You can make this dish 24 hours in advance and refrigerate until ready to bake. You can also bake about 50 minutes, remove from oven, and let cool. Once cooled, refrigerate overnight. 
When ready to serve the next day, remove from fridge and let sit at room temp 30 minutes. Bake uncovered about 30 minutes, or until the sauce has thickened and the cheese is golden and bubbly. 
Storage: Store leftovers in an airtight container in the refrigerator up to 3 days. 

Nutrition

Calories: 230kcal, Carbohydrates: 24g, Protein: 11g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 39mg, Sodium: 616mg, Potassium: 537mg, Fiber: 2g, Sugar: 4g, Vitamin A: 389IU, Vitamin C: 21mg, Calcium: 172mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.