Scalloped Potatoes with Ham and Cheese
Add Preferred SourceThis creamy scalloped potatoes recipe brings together tender potatoes, savory ham, and a rich blend of Jarlsberg, Swiss, and sharp white cheddar cheese. It’s warm, cheesy, and perfect for using up leftover ham. Whether for a holiday feast or a comforting family dinner, this dish is a guaranteed crowd-pleaser.
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For the best texture and flavor, avoid using red potatoes. Yukon Gold or Russet potatoes work best, providing the ideal creaminess. And when it comes to cheese, the combination of Jarlsberg, Swiss, and cheddar keeps the flavors balanced without one overpowering the other.
Ingredients
- Yukon Gold or Russet potatoes – I’ve made this recipe with both gold and russet potatoes and they both work well. I didn’t like the dish when I made it with waxy red potatoes. They’re just not as creamy and the texture was a bit off. Whichever you use, thinly slice them.
- Butter
- Onion – I cook with yellow aka brown onions. I slice the onions thinly so they cook nicely. You don’t want to brown them. Just saute them until soft.
- Garlic – Please use real garlic! Jarlic just doesn’t have the same flavor.
- Ham – Diced. This is a great way to use leftover ham. I’ve made this recipe with all sorts of ham but don’t use glazed ham. The glaze will alter the flavor of the dish.
- All-purpose flour
- Whole milk – You want these potatoes rich and creamy, so use whole milk if you can.
- Heavy whipping cream – I’ve tested this recipe with half and half cream and it’s not nearly so creamy.
- Salt
- Black pepper
- Jarlsberg cheese
- Swiss cheese
- Sharp white cheddar cheese
How To Make Scalloped Potatoes with Ham and Cheese
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray. Preparing the dish ahead of time helps prevent sticking and makes cleanup easier.
Melt the butter in a large skillet over medium heat, then add the sliced onion and minced garlic. Cook for 3 to 4 minutes, stirring occasionally, until softened and fragrant.
Sprinkle the flour over the onions and garlic and stir for about 1 minute, until a thick paste forms. Cooking the flour briefly removes the raw taste and helps thicken the sauce.
Gradually whisk in the milk and cream, stirring constantly for 3 to 4 minutes, until the sauce thickens and becomes smooth. Season with salt and pepper to taste.
Remove the skillet from the heat and stir in the Jarlsberg, Swiss, and white cheddar cheeses until melted and smooth. The residual heat helps the cheeses melt without becoming grainy.
Arrange half of the potato slices in the prepared baking dish, then layer with half of the diced ham. Pour half of the cheese sauce evenly over the top.
Repeat the layers with the remaining potatoes, ham, and cheese sauce, spreading it evenly so the potatoes are well coated.
Sprinkle a little extra of each cheese over the top for added creaminess and a golden finish.
Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for 20 to 25 minutes, until the potatoes are fork tender and the top is golden and bubbly.
Let the dish rest for about 10 minutes before serving so the sauce can set slightly.
Chef Jenn’s Tips
- Use a mandoline slicer for even, thin potato slices to ensure even cooking.
- Sprinkle a pinch of smoked paprika or thyme into the sauce for added depth.
- Add cooked spinach or sautéed mushrooms between the layers for extra flavor.
- For a crispier top, broil the dish for 2–3 minutes at the end of baking.
Make It A Meal
Pair this dish with a fresh green salad and roasted vegetables like asparagus or green beans for a balanced meal.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through. Freezing is not recommended as it may change the texture of the potatoes.
Scalloped Potatoes with Ham and Cheese
Ingredients
- 2 pounds Yukon Gold or Russet potatoes thinly sliced
- 2 tablespoons butter
- 1 small onion
- 2 cloves garlic
- 2 cups ham diced
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup heavy whipping cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup Jarlsberg cheese shredded
- ½ cup Swiss cheese shredded
- ½ cup sharp white cheddar cheese shredded
Instructions
- Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
- Melt the butter over medium heat. Add the sliced onion and minced garlic. Cook for 3–4 minutes until soft, stirring occasionally. Sprinkle in the flour and cook for another minute until it forms a paste.
- Whisk in the milk and cream. Stir constantly for 3–4 minutes until the sauce thickens. Season with salt and pepper.
- Remove the skillet from the heat. Stir in the Jarlsberg, Swiss, and white cheddar cheese until melted and smooth.
- Layer half of the potato slices in the baking dish, followed by half of the diced ham. Pour half of the cheese sauce over the top. Repeat with the remaining potatoes, ham, and sauce.
- Sprinkle a bit more of each cheese on top for extra creaminess and a golden crust.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for another 20–25 minutes until the potatoes are tender and the top is golden and bubbly.
- Let it sit for about 10 minutes before serving to allow the sauce to set.
Notes
Chef’s Tips
- Use a mandoline slicer for even, thin potato slices to ensure even cooking.
- Sprinkle a pinch of smoked paprika or thyme into the sauce for added depth.
- Add cooked spinach or sautéed mushrooms between the layers for extra flavor.
- For a crispier top, broil the dish for 2–3 minutes at the end of baking.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
