Cheesy Scalloped Potatoes with Ham

Enjoy a comforting dish of scalloped potatoes layered with savory ham and a creamy blend of Jarlsberg, Swiss, and white cheddar cheese. It’s warm, cheesy, and the perfect way to use up leftover ham. Cheesy Scalloped Potatoes with Ham is one of my family’s favorites, and I bet your family will love it too!

Scalloped Potatoes with Ham is an amazing side dish that’s perfect all year long. I love it as a part of my Easter feast, but it’s also terrific with roast pork, beef, and even chicken. I’ve tweaked this recipe over about a dozen (or more!) years. It’s cheesy, not too saucy, and there are no weird clumps of flour in it.

The combination of Jarlsberg and Swiss cheeses offers a nutty, mellow flavor, while the sharp white cheddar adds a rich, cheesy bite. For the best texture, use Yukon Gold or Russet potatoes — red potatoes are too waxy for this dish.

It’s hard to mess this dish up. Just ensure it’s cooked in the middle – nobody likes raw scalloped potatoes!

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 – I cook with salted butter. If you’re using unsalted, add a pinch of salt to the cheese sauce.
• 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

1. Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish using butter or nonstick spray.
2. Melt the butter in a large skillet over medium heat. Add the onions and garlic, cooking for 3–4 minutes until soft but not browned.
3. Stir in the flour and cook for about a minute until it forms a thick paste. Slowly whisk in the milk and cream. Keep stirring for 3–4 minutes until the sauce thickens. Season with salt and pepper.
4. Remove the skillet from the heat and stir in the Jarlsberg, Swiss, and white cheddar cheeses. Continue stirring until melted and smooth.
5. Arrange half of the sliced potatoes in the baking dish, followed by half of the ham. Pour half of the cheese sauce over the top. Repeat with the remaining potatoes, ham, and sauce.
6. Sprinkle a little more of each cheese on top for added richness.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 20–25 minutes, until the potatoes are tender and the top is golden and bubbly.
8. Let the dish rest for about 10 minutes to allow the sauce to thicken before serving.

Step-By-Step Process

Chef Jenn’s Tips

• Use a mandoline slicer to ensure even, thin slices of potatoes for even cooking.
• Add a pinch of smoked paprika or thyme to the sauce for extra depth of flavor.
• For variety, layer in cooked spinach or sautéed mushrooms for extra texture.
• For a crispy, golden top, broil for the last 2–3 minutes of baking.

Recommended

Make It A Meal

Pair this dish with a crisp green salad and roasted vegetables like asparagus or green beans. It’s also great alongside roasted chicken or glazed ham.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat at 350°F (175°C) until warmed through. Freezing is not recommended, as the potatoes may turn grainy when thawed.