Scalloped Potatoes and Ham

5 from 76 votes

Scalloped potatoes and ham made with layers of thinly sliced potatoes, diced ham, onions, and cheese baked in a creamy sauce.

Course Dinner, Main Dish

Cuisine American

Prep Time 30

Cook Time 1 45

Resting Time 15

Total Time 2 30

Servings people

Calories 413kcal

Preheat oven to 350°F. Spray an 8 x 8-inch baking dish with nonstick cooking spray.
Peel the potatoes and slice them thinly and evenly using a mandoline or sharp knife. Thinly slice the onion.
4 russet potatoes, ½ onion
Arrange a layer of potatoes in the bottom of the prepared baking dish. Add a layer of onion.
Sprinkle with 2 tablespoons flour, ¼ teaspoon salt, and ¼ teaspoon pepper. Top with 1 cup ham and ½ cup cheese.
2 cups ham, 4 Tablespoons flour, ½ teaspoon salt, ½ teaspoon pepper, 1½ cups cheddar and Jack cheese
Repeat the layers of potatoes, onion, flour, salt, pepper, ham, and cheese.
Finish with a final layer of potatoes.
In a large measuring cup, stir the Dijon mustard into a small amount of the milk. Gradually stir in the remaining milk, then add the thyme.
2 cups whole milk, 1 Tablespoon Dijon mustard, ¼ teaspoon dried thyme
Pour the milk mixture evenly over the casserole. Sprinkle the remaining ½ cup cheese over the top.
Cover with foil and place the baking dish on a baking sheet. Bake for 1 hour.
Remove the foil and continue baking for 30-45 minutes, until the sauce is bubbly and a butter knife easily slides through the potatoes.
Let rest for 10-15 minutes before serving. Top with chopped parsley, if desired.
1 teaspoon chopped parsley

Tips:

Slice the potatoes thinly and evenly so they cook at the same rate.
Baking time can vary depending on the thickness of the potato slices and the depth of your baking dish. The casserole is done when a butter knife easily slides through the potatoes.
Place the baking dish on a baking sheet in case the sauce bubbles over.
If doubling the recipe, use a larger baking dish and plan on additional baking time. Depending on the size and depth of the casserole, it may take an additional 30-45 minutes or longer.
Store baked leftovers covered in the refrigerator for 3-4 days.

If doubling recipe, increase baking time 30-45 minutes, or until potatoes are cooked through.