Honestly, This Dish is Practically My Cold Weather BFF

You ever have one of those days where the weather just won’t make up its mind? That’s when I usually reach for this easy scalloped potatoes and ham recipe. My mum used to make it after Easter to use up leftover ham, and now it’s one of those meals I keep in my back pocket for, well, whenever I’m feeling hungry or slightly nostalgic. Last time I made it, my neighbor popped over and ended up staying for dinner—clearly, it’s good enough to share (but also kind of too good to share, if you catch my drift).

Occasionally I’ll burn the edges a bit because I’m distracted dancing in the kitchen—don’t tell anyone, but I kind of like the crispy bits best.

Why Make Scalloped Potatoes and Ham (Other Than, You Know, They’re Delicious)

I make this when I want something that feels like a food hug. My family goes bonkers for it because you get creamy potatoes (who says no to those?), ham for a bit of savory oomph, and honestly, if you have a picky eater, just call it “cheesy potato casserole” and suddenly everyone wants some. Plus, it’s forgiving—once I ran out of cream and subbed in plain milk, and not only did it work, I pretended that was my big kitchen secret.

And, on those busy weeknights? The leftovers (if, big if, there are any) are even better the next day—although my teenage son seems determined to prove me wrong by eating them all before I can test my theory.

What You’ll Need—But Swap Freely

2 pounds (900g) potatoes, peeled and thinly sliced (I use Yukon Gold, but russets work too. Sometimes I get lazy and skip peeling… no one’s noticed yet!)
2 cups diced cooked ham (leftover thick-cut deli ham totally works when you don’t have a roast)
1 medium onion, finely chopped (I swap for green onions when I’m feeling fancy, or forget regular onions entirely, shh)
2 cups shredded cheddar cheese (cheddar was my grandma’s pick; sometimes I toss in a bit of Swiss or whatever blend is in the fridge)
2 cups milk (whole milk gets you that creamy vibe, but half-and-half is totally decadent. I’ve used 2% in a pinch—still tasty!)
3 tablespoons butter
3 tablespoons all-purpose flour (don’t substitute cornstarch; I tried, it got kinda weird)
1 teaspoon salt (I eyeball this, honestly)
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (optional, but I like it)
Fresh parsley for garnish (optional, but it makes you look fancy)

How I Actually Throw This All Together

First things first, preheat your oven to 375°F (190°C). If you forget, don’t worry—just pop everything in a cold oven and give it a few extra minutes later.
In a medium saucepan, melt the butter over medium heat, then whisk in the flour. It’ll look lumpy but that’s normal (at this point, I usually question my life choices, but stick with it). Stir constantly for about a minute until it’s all smooth-ish and smells a little toasty—like, in a good way.
Gradually whisk in the milk, a bit at a time. Stir and scrape any floury bits off the bottom. Keep going until it thickens—if it’s not thick by the time you’ve finished a cup of coffee, turn up the heat just a bit and keep whisking.
Add salt, pepper, and garlic powder. Taste it—this is when I sneak a quick spoonful and hope no one’s looking.
Grease a baking dish (about a 9×13-inch pan, but I once used two smaller dishes and it worked fine) with a bit of butter or spray. Layer half the sliced potatoes in the bottom. Top with half the ham and half the chopped onion.
Pour about half your sauce over the first layer, then sprinkle with half the cheese. Repeat with the rest of the potatoes, ham, onion, sauce, and cheese.
Cover with foil (I just slap it on—not tightly, just enough so it’s covered). Bake for 45 minutes. Remove the foil and then let it bake another 25-30 minutes, until the top is goldeny and the potatoes are soft if you poke them with a fork. Listen, sometimes I lose track of time; just don’t forget it in there, unless you really like super crispy edges.
Let it rest about 10 minutes before you dig in—this is the hardest part, but worth it so you don’t end up with molten potato lava.
Scatter some fresh parsley on top if you want it to look like you really have your life together (I forget half the time, but it’s nice when I remember).

Just a Few Notes and Random Thoughts

Turns out, not peeling the potatoes isn’t the disaster my grandma warned me it’d be.
If your sauce gets too thick, just add a splash more milk, no problem.
Once I used smoked Gouda and it took the dish a bit into ‘fancy dinner party’ territory. Great if that’s your jam; otherwise cheddar is just fine.
This is a good recipe for sneaking in stray veggies—peas, small bits of broccoli, or a layer of thin-sliced mushrooms, depending on what’s loitering in your fridge.

Some Variations (Spoiler: Not All Are Winners)

I’ve swapped ham for cooked bacon—tastes great but makes it saltier, so maybe back off on the added salt.
Chicken works, but honestly, it’s just not as good as ham, in my humble opinion. (Sorry to the chicken lovers!)
Once I tried adding a layer of crushed potato chips on top. The crunchy bit was fun for a minute, but they got weirdly soft after reheating. Wouldn’t recommend, but hey, you do you.
You can totally make a mini batch in a loaf pan, but who are we kidding—you’ll wish you made more.

What If I Don’t Own a Fancy Mandoline or Huge Pan?

No mandoline? No worries, mate—just use your trusty knife and make the slices as even as you can. If your baking dish is smaller than 9×13-inch, just pile the layers up higher or use two dishes. (I once made this at a friend’s and used a giant pie plate. Not even kidding.)

Storing the Leftovers (If, Miraculously, You Have Any)

Cover leftovers with foil or pop them in a sealed container in the fridge—they’re totally fine for about 3 days, although in my house it never lasts more than a day! Actually, if you manage to hide some in the back of the fridge (I don’t judge), you might agree it tastes even better the next day. Reheat in the microwave for a quick fix or bake covered in the oven until warm.

How We Like to Serve This (Mostly With a Big Salad)

My favourite way? Right out of the dish, spooned onto plates alongside steamed green beans or a simple salad (romaine, ranch, lots of black pepper). Occasionally I’ll throw a fried egg on top if I’m having it for brunch. After a big holiday, it’s pretty much the Law in my family to eat this for breakfast and call it “leftovers.”

What I’ve Learned (Mostly the Hard Way)

I once rushed the sauce and ended up with lumps—take the extra minute to whisk it, trust me, or you’ll be chasing those clumps with your fork.
Be patient letting it rest out of the oven! Seriously, scooping before it sets will just turn into cheesy potato soup (not that that’s a crime).
Don’t skimp on the cheese on top. If in doubt, add more.

FAQ—Real Questions I’ve Been Asked (Not All By Family)

Can I prep this ahead of time?
Absolutely—just assemble the whole thing, cover, and stash it in the fridge for a day. Add maybe 10 extra minutes to baking if it’s cold.
What kind of potatoes should I use?
I like Yukon Gold best, but honestly, I’ve used russets, reds, whatever I found in the cupboard that didn’t look too sad. If the skins are thin, even better—less peeling.
How do I know when the potatoes are done?
Poke them with a fork. If the fork slides in easy, you’re golden. If not, give it another 10 minutes and check again (trust me, undercooked potatoes are the worst surprise).
Can you freeze it?
Eh, you can, but the texture gets a bit off—kind of watery… I’d say just eat it now (or bring some to the neighbors!).
Is this gluten-free?
Nope, but if you use a 1:1 GF flour blend it usually works. Once I accidentally swapped in cornstarch—it went strange, so stick with flour if you can.

So there you have it! If you ever need to impress a crowd (or just yourself, no judgment), these easy scalloped potatoes and ham will absolutely do the trick. And if you discover any wild variations, send them my way—unless it involves pineapple, in which case, I’ve learned form experience to steer clear.

Easy Scalloped Potatoes and Ham