Scalloped Potatoes Ham Layers (Printable)

Tender layers of potatoes and ham baked in a creamy cheese sauce for a hearty meal.

# What You Need:

→ Potatoes & Ham

01 - 3.5 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 9 oz cooked ham, diced

→ Sauce

03 - 4 tbsp unsalted butter
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1/3 cup all-purpose flour
07 - 3 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/4 tsp ground nutmeg

→ Cheese

12 - 2 cups shredded Gruyère cheese
13 - 1 cup shredded sharp cheddar cheese
14 - 1/4 cup grated Parmesan cheese

→ Garnish (optional)

15 - 2 tbsp chopped fresh parsley

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Melt butter in a large saucepan over medium heat. Add onion and sauté until softened, about 3 to 4 minutes. Stir in garlic and cook for 1 minute.
03 - Sprinkle flour over onion mixture and cook, whisking constantly, for 1 to 2 minutes. Gradually whisk in whole milk and heavy cream until smooth.
04 - Simmer sauce for 3 to 4 minutes until thickened. Season with salt, black pepper, and ground nutmeg. Remove from heat and stir in half the Gruyère and cheddar cheeses until melted.
05 - Arrange half of the sliced potatoes in the prepared baking dish. Top with half of the diced ham and pour over half of the cheese sauce. Repeat the layers with remaining potatoes, ham, and sauce.
06 - Sprinkle remaining Gruyère, cheddar, and all Parmesan cheese evenly over the top.
07 - Cover the dish with foil and bake for 45 minutes.
08 - Remove foil and continue baking for 25 to 30 minutes until potatoes are tender and the top is golden brown.
09 - Allow to rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Suggestions:

01 -
  • The cheese melts into every layer, so you get creamy sauce without a heavy feeling afterward.
  • It's elegant enough for a holiday table but honest enough for a regular Tuesday dinner with family.
  • Once it's in the oven, you have over an hour to set the table, make a salad, or just breathe.
02 -
  • Slicing the potatoes thin is essential—use a mandoline or the slicing blade on a box grater because uneven slices mean uneven cooking, and nobody wants a hard potato next to a mushy one.
  • Don't skip the roux; it's what turns milk into sauce, and cooking it for a full minute removes that floury taste that ruins everything.
  • The potatoes release liquid as they bake, so the sauce will thin slightly—start it thicker than you think it should be or you'll end up with a watery dish.
03 -
  • Use a mandoline or adjustable slicer to cut potatoes evenly—uneven thickness means uneven cooking, and one hard bite can ruin the whole experience.
  • Make the sauce in a wide pot rather than a narrow one so you can whisk without splattering, and light heat prevents scorching on the bottom.
  • Let the baked dish rest for those full 10 minutes; it firms up just enough to scoop cleanly instead of collapsing into a heap.
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