Cheesy Scalloped Potatoes and Ham

Cheesy Scalloped Potatoes and Ham is an easy leftover ham and potato casserole that’s smothered in a creamy homemade cheese sauce. It can easily be served as a side dish or as the main event.

We make a ham just once of twice or year but I kind of wish we would do it more often. We love to use leftover ham to our Ham & Cheese Biscuits or One Pan Ham & Cheese Tortellini.

A wooden spoon holding a serving of the Cheesy Scalloped Potatoes and Ham Casserole

Cheesy Scalloped Potatoes and Ham Recipe

If you have leftover ham after Easter like we always do, then this recipe is for you! Or maybe you just like ham. And cheese. And potatoes. Then this recipe is for you too.

Cheesy Scalloped Potatoes and Ham is an easy casserole made with a homemade cheddar cheese sauce and baked to creamy, bubbly perfection. It’s my grandma’s recipe cheesy potatoes recipe and we’ve been making it in our family for longer than I’ve been alive.

What’s the difference between AU GRATIN POTATOES and SCALLOPED POTATOES?

For me, this is a bit of a technicality. Scalloped Potatoes are made with a creamy sauce while au gratin potatoes are covered with cheese. However, since we kind of combine these two methods, I feel confident calling the Cheesy Scalloped Potatoes. Plus, that’s what Grandma always called them, and we don’t mess with Grandma!

A plate of Cheesy Scalloped Potatoes and Ham

How to make scalloped potatoes and ham casserole

I love this recipe because it’s so easy and tastes incredibly rich and creamy and salty – better than any cheesy potato casserole I’ve ever had. Ham and cheese is undeniably one of the most perfect combinations and they fit together so well in this casserole  That could be due to the massive amounts of fresh Cheddar cheese in the rich, creamy sauce, but who knows?

  1. Most potato casserole recipes I’ve seen (au gratin or scalloped) use raw potatoes and bake the casserole for over an hour, up to an hour and a half or more! The potatoes take quite a while to cook so that lengthy time was necessary. But my grandma boiled the potatoes whole and unpeeled first, for about 25 minutes, to cook them most of the way through. Then she would peel them when they were cool enough to handle and slice them with a paring knife. this got the job done i half the time, and we like that.
  2. While the potatoes are boiling, the cheese sauce is made. The cheddar cheese sauce is a basic bechamel sauce with grated cheddar added. A bechamel starts with a roux (melted butter and flour, cooked until golden) then milk is added and simmered until nice and thick. Finally shredded cheese is stirred in until it’s melted. I sometimes add a bit of seasoning, like garlic, paprika or ground mustard to compliment the cheese, but that’s a personal preference.
  3. Finally the potatoes, ham and cheese sauce are layered in a large casserole dish and topped with more grated cheddar and some ground Hungarian paprika for color. I like to add fresh minced chives or parsley as well, but none of the garnishes are necessary.

A wooden spoon digging into to this cheesy ham and potato casserole


The par-boiling of the potatoes ensures that the potatoes will be creamy and soft and cooked all the way through in under 30 minutes of baking time. Most casseroles that start with raw sliced potatoes always have comments stating that the potatoes are unevenly cooked. You won’t have that problem with my Grandma’s Cheesy Scalloped Potatoes and Ham!


Russet potatoes or Yukon Golds will work best for this recipe. Both will hold their shape well during and will be easy to slice.


You can! Cool the potatoes completely and place in an airtight container. You could also freeze them in the pan, then pop them out and wrap them in foil.

To reheat, thaw in the fridge overnight. Place into the baking dish and cover with foil to keep them from drying out. Bake as the recipe directs.

These potatoes will last several days in an airtight container in the fridge. You can reheat a large portion in the oven, or use a microwave for individual portions.

A wooden spoon with a serving of potato and ham casserole

Here are some more yummy potato recipes you’ll love:

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Cheesy Scalloped Potatoes and Ham

Cheesy Scalloped Potatoes and Ham is an easy leftover ham and potato casserole that's smothered in a homemade cheese sauce. Serve as a side dish or entree.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dinner, Side Dish
Cuisine American
Servings 6 servings
Calories 442kcal


  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups nonfat milk
  • Salt & pepper
  • 2 1/4 cups freshly shredded cheddar cheese divided
  • Paprika for garnish
  • 3 pounds russet potatoes
  • 2 cups cooked chopped ham
  • Fresh chopped chives for garnish


  • Preheat oven to 350 degree F and grease a 13"x9" baking pan with cooking spray.
  • Bring a large pot of water to a boil. Scrub potatoes and place them, whole, into the boiling water. Cook for about 20 minutes. Remove from the water and let sit until cool enough to handle.
  • Meanwhile, make the cheese sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, until flour is golden brown; about 2 minutes. Stir in milk and cook, stirring often, until thickened; about 2-3 minutes. Remove from heat and stir in shredded cheese. Season with salt and pepper. If the sauce seems too thick, you can stir in up to ¼ of a cup of milk.
  • Gently peel potatoes and slice into ⅛ inch rounds. Place ⅓ of the potatoes overlapping in a single layer in the baking dish, seasoning with salt and pepper. Top with about half of the ham. Spoon about ⅓ of the cheese sauce on top of the potatoes and ham.
  • Repeat with another layer of potatoes, ham and cheese sauce, then finish with a final layer of potatoes and pour all of the remaining cheese sauce over the top layer of potatoes. Spread to ensure all of the potatoes are covered.
  • Sprinkle with ¼ cup shredded cheddar (if desired) and paprika (about 1/8-¼ teaspoon).
  • Bake in the 350 degree oven for 20-25 minutes, or until sauce is bubbly.
  • Garnish with fresh minced chives and serve immediately.


Nutritional information is based on 6 large main course servings. If you plan to serve as a side dish, you could easily get 8-10 servings.


Calories: 442kcalCarbohydrates: 36gProtein: 23gFat: 23gSaturated Fat: 13gCholesterol: 86mgSodium: 863mgPotassium: 783mgFiber: 2gSugar: 5gVitamin A: 805IUVitamin C: 8.6mgCalcium: 415mgIron: 2.1mg
Keyword scalloped potatoes and ham

Cheesy Scalloped Potatoes and Ham pinnable image with text overlay

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Good recipe. I just made this. I think the recipe needs adjustments. I would like to say that in order to fill up a 13″ by 9″ baking dish, you need to use 3-4 lbs of potatoes, not the 2lbs that the recipe called for. I ended up having to quickly peel 2 more potatoes, and cook in the micro-wave, then slice to be able to cover the top. Also amount of sauce needs to be increased and it needs to be thinner. I ended up adding 2 Tbsp of margarine and about 1/2 cup of half and half, while it was baking, because it was dry and not getting bubbly.

  2. This has become a go to recipe when I have leftover ham! It’s just delicious. I don’t always have green onions but it’s good without them too.

  3. Just made these tonight. This was my first attempt at scalloped potatoes and this recipe was amazing!! My 16 & 18 year olds ate up 3/4 of the dish for dinner. Sooo good! Thank you for sharing this. I really think boiling the potatoes first makes such a difference because they’re so soft and creamy.

  4. Quick question: is there a specific reason for nonfat milk over 2% for the béchamel? I’m planning on making this for my future mother-in-law on Easter. Thanks!

    1. It’s a personal preference. You can use a different milk if you prefer. Just make sure the potatoes are easily pierced with a fork when you remove them from the water, and if the cheese sauce is too thick, add a little bit more milk. Good luck!

  5. This recipe is so delicious, but so easy to make!

    The parboiling of the potatoes is one of the things that sets this recipe above all the others is the secret you gave us! Parboiling the potatoes first!! WHY did I never think to do that??

    One thing that I noticed with the recipe, though, is that I couldn’t find when to add in the onions, so I added them to the butter, sauteeing them for about 5 minutes before adding in the flour.

    1. Hi Robyn, I’m so glad you enjoyed the recipe. Yes, par-boiling really is such a great trick! There aren’t any onions in the recipe though.

  6. Loved this dish. Super simple yet hearty meal. Once my white sauce became a little too thick, I added white wine rather than more milk. Giving it a cheese fondue flavor!!

  7. I am assuming I can make these ahead of time. Making tonight for supper tomorrow. if I put it all together and put in the fridge then pull out ahead of time before baking that should be ok right?

    1. Yes that should be fine. You may want to add a little bit of cooking time to allow for coming to room temp.

  8. I made these today for my family and they loved them. Served them with eggs and toast for a huge Sunday breakfast. They were devine!!!!