Simple Ham and Scalloped Potato Casserole

Simple Ham and Scalloped Potato Casserole

This ham and scalloped potato casserole is one of those cozy, stick-to-your-ribs dishes that makes the whole house smell like home. It’s a simple, old-fashioned recipe that’s been passed around Midwestern church potlucks and family reunions for generations, and for good reason: it stretches a bit of leftover ham into a full, comforting meal.

Tender sliced potatoes bake in a creamy, cheesy sauce with bites of salty ham tucked between the layers. It’s honest, family-style comfort food perfect for chilly evenings and gathering everyone around the table.

This casserole pairs beautifully with a crisp green salad, steamed green beans, roasted carrots, or buttered peas. Warm dinner rolls or crusty bread are also perfect for soaking up the creamy sauce.

Servings

6 servings

Ingredients

• 2 pounds russet or Yukon Gold potatoes, thinly sliced
• 2 cups cooked ham, diced
• 1 small onion, finely chopped (optional)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup shredded cheddar cheese
• 1/2 cup extra shredded cheddar cheese for topping (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon dried thyme or parsley (optional)
• Nonstick cooking spray or butter for greasing the dish

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
2. Wash, peel if desired, and thinly slice the potatoes into even rounds about 1/8 inch thick. Set aside.

3. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
4. Sprinkle the flour over the onions and stir constantly for about 1 minute to cook out the raw flour taste.
5. Slowly whisk in the milk until smooth. Continue cooking and whisking until the sauce thickens and begins to bubble gently, about 4–6 minutes.

6. Remove from heat and stir in 1 cup shredded cheddar cheese, salt, pepper, garlic powder, and herbs if using.
7. Spread one-third of the sliced potatoes evenly across the bottom of the prepared baking dish. Top with one-third of the diced ham.
8. Spoon one-third of the cheese sauce evenly over the layer.
9. Repeat the layers two more times, finishing with sauce on top.

10. Sprinkle the extra cheddar cheese over the top if desired.
11. Cover the dish tightly with foil and bake for 40 minutes.
12. Remove the foil and continue baking for another 20–30 minutes, or until the potatoes are fork-tender and the top is bubbly and lightly browned.

13. Let the casserole rest for 10–15 minutes before serving so the sauce can thicken slightly.
14. Scoop onto plates or into bowls and serve warm.

Variations & Tips

For picky eaters, leave out the onion and stick with mild cheddar cheese for a softer flavor.

You can tuck spinach, peas, or finely chopped broccoli between the layers for extra vegetables without changing the comforting feel of the dish.

For added crunch, sprinkle buttered breadcrumbs over the casserole during the last 15 minutes of baking.

Smoked ham, smoked paprika, Swiss cheese, or Monterey Jack all add delicious flavor variations while keeping the casserole cozy and familiar.

This casserole can also be assembled ahead of time and refrigerated until ready to bake. Add an extra 10–15 minutes to the baking time if starting cold.

Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or covered in the oven until warmed through.