Add Preferred SourceThis creamy Scalloped Potatoes with Ham recipe combines the smoky flavor of ham with the rich, nutty taste of Jarlsberg, Swiss, and white cheddar. It’s the ultimate comfort food—warm, cheesy, and layered with tender potatoes. If you love scalloped potatoes, then you’re going to flip over this ham and cheese version!
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I love the combination of cheeses in this recipe. Ham and Swiss are a perfect match, but too much Swiss cheese can be overpowering. I add Jarlsberg cheese, which is like a milder, creamier Swiss. And some sharp white cheddar evens out the flavor with plenty of cheesy richness.
This is such an amazing dish. Scalloped Potatoes with Ham and Cheese is a fun twist on the classic, and it’s so hearty and warm and cheesy. It’s perfect with your Easter or holiday feast, and it’s a great way to use up leftover ham.
You’ll want to assemble and bake this dish right away. The potatoes will start to discolor if you make it ahead of time. Just give yourself plenty of time to cook it. Even with a lid or foil on top, it’ll take a good hour in the oven. But it’s so worth every single bite!
History
Scalloped Potatoes with Ham and Cheese became a popular comfort food in the United States during the mid-20th century. While the concept of scalloped potatoes has been around since the 19th century, it was during the 1940s and 1950s that the addition of ham and cheese became a common variation. The dish was a practical way to use leftover ham, and the creamy cheese sauce added richness to the potatoes, making it a satisfying one-dish meal. As casseroles and baked dishes became staples in American households, Scalloped Potatoes with Ham and Cheese became a favorite for family gatherings and holiday meals.
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
- 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
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or nonstick spray and set it aside. I like using a butter brush here to get into the corners easily.
Melt the butter over medium heat in a saucepan. Add the onion and garlic and cook for about 3 to 4 minutes until softened and fragrant. Stir in the flour and cook for 1 minute, stirring constantly, until it forms a smooth paste. A flat whisk is fantastic for keeping the sauce lump free.
Slowly whisk in the milk and cream, stirring continuously until the sauce thickens, about 3 to 4 minutes. Season with salt, pepper, and nutmeg if you are using it. Take a moment to taste the sauce, this is where all the flavor starts.
Remove the pan from the heat and stir in the Jarlsberg, Swiss, and white cheddar until melted and silky smooth. A silicone spoonula works great for folding in the cheese without scorching the sauce.
Arrange half of the sliced potatoes in the prepared baking dish, spreading them out evenly. Layer half of the ham over the potatoes, then pour over half of the cheese sauce, smoothing it out gently. Repeat with the remaining potatoes, ham, and sauce.
Sprinkle a small handful of each cheese over the top for an extra cheesy finish. Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil and return the dish to the oven for another 20 to 25 minutes, until the potatoes are tender and the top is golden and bubbly. A thin metal skewer is a great way to check that the potatoes are fully cooked.
Let the scalloped potatoes rest for about 10 minutes before serving so the sauce can thicken up beautifully. Scoop, serve, and enjoy every creamy, cheesy bite.
Chef Jenn’s Tips
- Use a mandoline slicer to get even, thin potato slices for consistent cooking.
- Add a pinch of smoked paprika or thyme for extra depth of flavor.
- Try adding a handful of cooked spinach or sautéed mushrooms to the layers for more texture.
- If you like a crispier top, broil for the last 2–3 minutes of baking.
Make It A Meal
Serve with a simple green salad and roasted asparagus or green beans for a balanced meal.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through. Not recommended for freezing as the potatoes can become grainy.
Scalloped Potatoes with Ham and Cheese
Ingredients
- 2 pounds Yukon Gold or Russet potatoes thinly sliced
- 2 tablespoons butter
- 1 small onion
- 2 cloves garlic
- 2 cups ham diced
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup heavy whipping cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup Jarlsberg cheese shredded
- ½ cup Swiss cheese shredded
- ½ cup sharp white cheddar cheese shredded
Instructions
- Set the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Melt the butter over medium heat. Add the onion and garlic, and cook until soft (about 3–4 minutes). Stir in the flour and cook for 1 minute until the mixture forms a paste.
- Whisk in the milk and cream, stirring until the sauce thickens (about 3–4 minutes). Season with salt, pepper, and nutmeg (if using).
- Remove the sauce from heat and stir in the Jarlsberg, Swiss, and white cheddar until melted and smooth.
- Arrange half of the sliced potatoes in the prepared baking dish. Top with half of the ham, then pour over half of the cheese sauce. Repeat the layers with the remaining potatoes, ham, and sauce.
- Sprinkle a small handful of each cheese over the top for extra richness.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 20–25 minutes until the potatoes are tender and the top is golden and bubbly.
- Let the dish rest for 10 minutes before serving to allow the sauce to thicken.
Notes
Chef Jenn’s Tips
- Use a mandoline slicer to get even, thin potato slices for consistent cooking.
- Add a pinch of smoked paprika or thyme for extra depth of flavor.
- Try adding a handful of cooked spinach or sautéed mushrooms to the layers for more texture.
- If you like a crispier top, broil for the last 2–3 minutes of baking.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.