Side Dishes
This old-fashioned scalloped potatoes and ham recipe delivers the ultimate comfort food experience—layered potatoes baked until golden and crispy on top, infused with savory ham and rich cream sauce.
The traditional method creates a dish that’s hearty enough for Sunday dinners but simple enough for weeknights, with each bite offering tender potatoes and melt-in-your-mouth ham.
The secret to achieving that perfect crispy top lies in the layering technique and precise oven temperature. Thinly sliced potatoes absorb the flavorful ham and cream mixture while baking, creating a creamy, velvety texture.
This recipe remains true to its roots while offering flexibility—add cheese or herbs for extra depth if desired.
By the time it emerges from the oven, you’ll have a dish that’s impossible to resist—crispy edges giving way to tender, creamy layers. The aroma alone will have everyone gathering at the table, and the first bite delivers that satisfying balance of savory ham and rich cream sauce.
Serve this classic side alongside roasted meats or as a standalone dish for a cozy meal. The method is straightforward, but the results are anything but basic—this is the kind of recipe that turns ordinary dinners into memorable family meals.
Ingredients for old fashioned scalloped potatoes and ham
Thinly sliced potatoes, savory ham, and velvety cream create this classic comfort dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, uniform thickness |
| Cooked Ham 🥓 | 1 ½ lb | Diced, bone-free preferred |
| Heavy Cream 🥛 | 2 cups | Full-fat for optimal richness |
| Whole Milk 🥛 | 1 cup | For creaminess balance |
| Butter 🧈 | ½ cup | Unsalted, melted |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For subtle depth |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh chopped |
| Sharp Cheddar Cheese 🧀 | 1 cup | Shredded, optional for extra flavor |
| Breadcrumbs 🍞 | ¼ cup | Panko for extra crispiness |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, for topping |
The potatoes are the foundation—Russet potatoes slice best for this dish, with their fluffy texture. Look for firm, unblemished potatoes at the grocery store, preferably organic if available. The ham should be pre-cooked, bone-free, and diced into small, even pieces for even distribution. Hormel or Boar's Head brands consistently deliver quality, but any good deli ham works. For the cream sauce, full-fat heavy cream is non-negotiable—it creates that signature richness. If you're using store-bought, check the expiration date and refrigerate immediately upon purchase.
No heavy cream? Half-and-half plus 1 tbsp butter gets you close, though the texture will be slightly lighter. Substituting milk for cream results in a thinner sauce. For the ham, smoked ham or even turkey ham works in a pinch, but the flavor profile shifts. The cheese is optional but recommended—sharp cheddar adds a nice tang, while Gruyère offers a more complex flavor. If you're using dried thyme, crush the leaves lightly between your fingers to release the oils. For the breadcrumbs, panko creates a crispier topping than regular breadcrumbs, but either works.
This dish reheats beautifully—cover with foil and bake at 350°F for 15-20 minutes until warmed through. Leftovers keep well in the fridge for 4-5 days, though the texture softens slightly. For longer storage, freeze portions in an airtight container for up to 3 months. To save time, prep the potato layers and sauce ahead, then bake just before serving. The aroma alone will have your kitchen smelling like a classic diner, and the first bite delivers that perfect balance of crispy top and creamy layers.
Why You'll Love This Recipe
- Here’s what sold me: this tastes even better the next day. The sauce thickens just right, and the potatoes soak up all that ham flavor like a sponge. I make a double batch on Sundays, and by Wednesday, it’s still my secret weapon for lazy lunches. Budget-friendly? Absolutely. Worth it? Always.
- Foolproof Layers: I swear by this method—slicing the potatoes thin and even (no fancy mandoline needed, just a steady hand) means they cook through without falling apart. The ham adds salty pockets of flavor that cut through the creamy sauce, and honestly? That’s the magic.
- Creamy Crisp Perfection: The butter-milk-cream combo creates this unreal texture—golden edges so crisp they could stand up, but a center so tender it melts. I’ll be real: my husband always asks for seconds, and I’ve never met a person who didn’t groan in satisfaction at the first bite.
- Weeknight Hero: Between us, this is my go-to when I’m too tired to fuss. Toss in pre-cooked ham (even the cheap deli kind works), pour over the cream mixture, and pop it in the oven. By the time I’m pulling it out, I’ve got dinner and a clean kitchen—no chopping, no stress.
Step-by-step instructions for old fashioned scalloped potatoes and ham
Here's how to create layers of creamy potato perfection with a golden, crispy top.
Prepare the Potato Layers
Preheat your oven to 375°F. Peel the 3 lb russet potatoes and slice them into ¼-inch thick rounds using a mandoline or sharp knife for even thickness. This uniform thickness ensures even cooking throughout the dish.
Place the sliced potatoes in a large bowl and toss them with 1 teaspoon of the salt, ½ teaspoon of the black pepper, 1 teaspoon of garlic powder, and ½ teaspoon of dried thyme. I like to mix them gently with my hands to ensure every slice gets coated with these aromatic spices. This seasoning step builds the flavor foundation before the creamy sauce is added.
Build the Creamy Ham Sauce
In a medium saucepan, melt the ½ cup butter over medium heat. Once melted, whisk in the ½ cup all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth paste and begins to bubble slightly. This creates a roux that will thicken our sauce beautifully.
Gradually whisk in the 2 cups heavy cream and 1 cup whole milk, adding them slowly to prevent lumps from forming. Stir constantly until the mixture thickens to a consistency similar to heavy cream. Season with the remaining ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Remove from heat and stir in the 1.5 lb diced cooked ham and 1 cup shredded sharp cheddar cheese until fully melted and combined. The sauce should be rich, velvety, and infused with ham flavor.
Assemble the Scalloped Potatoes
Lightly grease a 9x13-inch baking dish with butter. Begin by layering half of the potato slices in the dish, slightly overlapping them. Pour half of the ham sauce over the potatoes, spreading it evenly. Repeat with the remaining potato slices and sauce, finishing with a final layer of potatoes.
Here's where the magic happens: sprinkle ¼ cup breadcrumbs evenly over the top layer of potatoes. This creates the crispy crust we're after. Then, cover the dish tightly with aluminum foil and bake for 45 minutes. The foil traps steam, helping the potatoes cook through without drying out.
Achieve the Perfect Crispy Top
After 45 minutes, remove the foil and sprinkle the remaining ¼ cup breadcrumbs and ¼ cup freshly grated parmesan cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 20-25 minutes until the top is deep golden brown and crispy. The edges should be slightly browned as well, indicating the sauce has thickened properly.
I know it's tempting to check early, but resist! The crispy top forms during the final uncovered baking time. When you see that beautiful golden crust with some browned spots, it's ready. The internal temperature of the potatoes should reach 200°F when checked with an instant-read thermometer, ensuring they're fully tender.
Rest and Serve
Remove the dish from the oven and let it rest for 10-15 minutes before serving. This resting period allows the layers to set and makes it easier to slice cleanly. The potatoes should be fork-tender with a creamy sauce that clings to each slice, and that crispy breadcrumb topping should hold its texture beautifully.
Serve immediately while still warm, with the crispy top intact. The contrast between the creamy, cheesy potato layers and the golden, crunchy top makes this dish truly special. For extra presentation, garnish with fresh parsley if desired, though I find the crispy breadcrumb topping stands perfectly on its own.
Pro Tips For Making Old Fashioned Scalloped Potatoes And Ham
- Parboil First: Toss those Russets in boiling water for 5 minutes before slicing—this keeps them from falling apart when you layer them. I learned this the hard way after watching my first batch turn to mush like overcooked pasta.
- Slice Ham Thin: Cut the ham into ¼-inch slices, not the usual ½-inch. Thin layers let the cream soak in evenly, and you’ll get more flavor per bite. (Yes, it takes a little longer, but it’s worth it.)
- Don’t Skip the Rest: After baking, let the whole dish sit covered for 10 minutes before serving. This lets the cream thicken properly and prevents a watery mess. I know, I know—you’re hungry now—but trust the process.
- Use Cold Cream: Whisk the heavy cream and milk together cold before pouring over the potatoes. Warm cream curdles, and nobody wants lumpy scalloped potatoes. (I’ve made that mistake more times than I’ll admit.)
Health benefits of old fashioned scalloped potatoes and ham
Creamy Comfort Nutrition
This dish delivers a satisfying balance of complex carbohydrates from the potatoes, providing steady energy thanks to their high fiber content. The 3 lb russet potatoes alone offer about 180 grams of carbs—perfect for fueling active days or cozy nights in.
The cream sauce adds richness while contributing healthy fats from the butter and heavy cream, which support brain function and keep you satisfied longer. 🥔
Protein-Packed Ham Boost
The 1.5 lb cooked ham transforms this into a protein powerhouse, delivering about 100 grams of lean protein that supports muscle repair and keeps you full. Ham also provides essential amino acids while being lower in fat than many other meats.
I love how the ham's savory flavor infuses every creamy layer, making each bite more satisfying. The optional sharp cheddar cheese adds an extra 8 grams of protein per serving.
Calcium and Vitamin D
By adding the cheddar and parmesan cheeses, you're boosting the dish with calcium and vitamin D—nutrients crucial for bone health. One cup of shredded cheddar provides about 20% of your daily calcium needs, while parmesan contributes even more.
These nutrients work together to strengthen bones and teeth, making this dish a sneaky way to support your skeletal system. 🧀
Balanced Flavor, Balanced Diet
The combination of potatoes, ham, and cream creates a dish that's both indulgent and nutritious. The potatoes provide potassium and vitamin C, while the ham contributes B vitamins for energy metabolism.
Even with its rich components, this recipe can fit into a balanced diet when portioned appropriately—about 1.5 cups per serving makes it a hearty side rather than a main course. The breadcrumbs add fiber and crunch without significant calories.
Heart-Healthy Adaptations
For a lighter version, reduce the butter to ¼ cup and use light cream cheese instead of heavy cream. Swap half the ham for turkey ham to cut saturated fat while keeping flavor.
The potatoes remain the star, providing fiber that helps regulate cholesterol. Even with these tweaks, the dish maintains its comforting qualities while supporting heart health. 💪
Meal Prep Benefits
This dish reheats beautifully, making it perfect for meal prep. The potatoes' starch content helps them hold up well when reheated, while the ham and cheese maintain their flavors.
Storing portions in glass airtight containers preserves freshness for 4-5 days in the fridge, and freezing works for up to 3 months. The reheating process actually helps the flavors meld further, creating an even more cohesive dish. Perfect for busy weeknights!
Nutrition facts
Frequently asked questions
Can I make this dish ahead of time?
Assemble the potato layers and sauce in your baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. When ready to cook, add 15-20 extra minutes to the baking time since it starts cold. The flavors develop beautifully overnight, making this perfect for holiday meals or busy weeknights.
What's the secret to getting a crispy top?
Two keys: panko breadcrumbs and patience! Sprinkle them generously over the top after removing the foil, then bake uncovered until golden (20-25 minutes). Don't peek early—the crisp forms during the final baking time. For extra crunch, broil for 1-2 minutes at the very end, watching closely to avoid burning.
Can I substitute turkey ham or leftover roast beef?
Yes, but expect flavor differences. Turkey ham works well and is lower in fat, while roast beef adds deeper meaty notes. For best results, use pre-cooked, diced meat (about 1.5 lbs) and season it lightly with salt and pepper. The cream sauce will still bind beautifully, though ham's salty-sweet profile is traditional.
Why did my potatoes turn mushy?
Overcooking or uneven slices are usually the culprits. Use a mandoline for consistent ¼-inch slices and bake until the internal temp reaches 200°F. If using thicker slices, reduce baking time slightly. The foil traps steam—remove it 20 minutes before the final crisping stage to prevent sogginess.
How can I make this dish lighter?
Swap half the heavy cream for Greek yogurt (same amount) and reduce butter to ¼ cup. Use low-fat cheddar and turkey ham. The potatoes still deliver fiber, while these swaps cut calories by about 30% while keeping the creamy texture. For extra veggies, stir in ½ cup finely chopped spinach to the sauce.