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Creamy Cheesy Scalloped Potatoes and Ham Casserole

A thick slice of scalloped potatoes and ham, layered with creamy sauce and topped with browned cheese.
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Make this comforting, cheesy scalloped potatoes and ham casserole. It is a simple main dish perfect for using up leftover holiday ham or serving on busy weeknights.

Ingredients

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  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 lb fully cooked ham, diced
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 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 Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the sliced potatoes in a large bowl of cold water to prevent browning while you prepare the sauce. Drain well before using.
  3. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  4. Gradually whisk in the milk until the mixture is smooth. Continue cooking, 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. Layer one-third of the sliced potatoes in the prepared baking dish. Sprinkle half of the diced ham evenly over the potatoes. Pour one-third of the cheese sauce over the layer.
  7. Repeat the layering process: potatoes, the remaining ham, sauce. Finish with the final layer of potatoes and pour the remaining sauce over the top.
  8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  9. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the potatoes are tender and the top is bubbly and golden brown.
  10. Let the casserole rest for 10 minutes before you slice and serve this classic comfort food.

Notes

  • You can prepare this entire casserole, cover it, and refrigerate it for up to 24 hours before baking. Add about 10 to 15 minutes to the initial covered baking time if cooking straight from the refrigerator.
  • For a make ahead dinner, this dish freezes well after baking. Thaw overnight in the refrigerator and reheat at 350 degrees Fahrenheit until heated through.
  • If you do not have Gruyere cheese, substitute it with an additional cup of sharp cheddar or Monterey Jack for a similar cheesy potato bake.

Nutrition

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