There is something inherently nostalgic about a bubbling casserole dish emerging from the oven, filled with thinly sliced potatoes bathed in a velvety cream sauce. When you add savory chunks of salty ham into the mix, you transform a simple side dish into a hearty, stand-alone masterpiece. Mastering how to make scalloped ham and potatoes is a rite of passage for any home cook looking to provide a soul-warming meal that tastes like a Sunday afternoon at Grandma’s house.
This dish is the epitome of efficiency and indulgence. It manages to be both a practical way to use up holiday leftovers and an elegant center-piece for a family gathering. While the concept is straightforward, the secret to a truly spectacular version lies in the balance of textures: the potatoes must be tender but not mushy, the sauce must be thick enough to coat a spoon without being gummy, and the ham needs to be distributed so every bite has a hint of smoke and salt.
Selecting the Right Ingredients for Success
Before you even preheat your oven to 350°F, the quality of your ingredients will determine the final outcome. Because this recipe relies on a few core components, each one needs to pull its weight.
The Best Potatoes for Baking
Not all potatoes are created equal when it comes to casseroles. For scalloped potatoes, you generally want a starchy variety. Russet potatoes are the gold standard because their high starch content allows them to break down slightly, which helps thicken the sauce naturally. However, if you prefer a dish that holds its shape perfectly, Yukon Golds are an excellent alternative. They offer a buttery flavor and a creamy texture that feels incredibly luxurious.
Choosing Your Ham
The ham provides the savory backbone of the dish. If you are making this after a holiday, leftover bone-in ham is ideal. The slightly irregular chunks provide great texture. If you are buying ham specifically for this dish, look for a thick-cut steak or a small “city ham.” Avoid ultra-thin deli slices, as they tend to disappear into the sauce and lose their textural impact.
The Foundation of the Cream Sauce
A traditional scalloped potato dish uses a béchamel sauce—a simple cooked mixture of butter, flour, and milk. To elevate the flavor, many cooks incorporate onion, garlic, and a touch of dry mustard. While “Au Gratin” potatoes specifically call for cheese, many modern “Scalloped” recipes blur the lines by adding a handful of sharp cheddar or Gruyère to enhance the richness.
Step-by-Step Preparation Guide
To begin, you will need a large 9×13 inch baking dish. Greasing the dish thoroughly with butter is a non-negotiable step; it prevents the starch from sticking and adds a beautiful golden crust to the edges.
Prepping the Vegetables
Start by peeling your potatoes. Once peeled, slice them into uniform rounds about 1/8 inch thick. If you have a mandoline slicer, now is the time to use it. Uniformity is key here; if some slices are thick and others are paper-thin, you will end up with a mix of crunchy and overcooked potatoes.
While the potatoes are ready, finely dice a yellow onion. The onion provides a sweetness that cuts through the heavy cream. You can also mince two cloves of garlic for an added aromatic layer.
Creating the Béchamel Sauce
In a medium saucepan over medium heat, melt 1/4 cup of unsalted butter. Once bubbling, whisk in 1/4 cup of all-purpose flour. Cook this mixture, known as a roux, for about one to two minutes. You want to cook out the “raw” flour taste without browning it too much.
Slowly pour in 3 cups of whole milk, whisking constantly to ensure no lumps form. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon. Season generously with salt, black pepper, and perhaps a pinch of nutmeg or thyme. Remember that potatoes absorb a significant amount of salt, so the sauce should taste slightly more seasoned than you think is necessary.
Layering for Maximum Flavor
The architecture of the casserole matters. You want to create distinct layers so the heat can penetrate evenly and the sauce can flow into every crevice.
Begin by spreading about a half-cup of the cream sauce at the bottom of the greased dish. Arrange one-third of your potato slices in an overlapping pattern. Sprinkle one-half of your diced ham and one-half of your onions over the potatoes.
Repeat the process: another layer of potatoes, the remaining ham and onions, and a generous drizzle of sauce. Finish with a final layer of potatoes arranged neatly on top. Pour the remaining sauce over everything, using a spatula to ensure it seeps down the sides.
The Baking Process
Cover the dish tightly with aluminum foil. This is crucial for the first half of the baking process. The foil traps steam, which cooks the potatoes through until they are fork-tender.
Place the dish in the oven at 350°F. Bake covered for 45 minutes. After this time, remove the foil. If you are adding a cheese topping, now is the time to sprinkle it on. Increase the oven temperature to 400°F and bake for another 20 to 30 minutes.
You are looking for the sauce to be vigorously bubbling around the edges and the top to be a deep, golden brown. If the potatoes are tender when pierced with a knife but the top isn’t brown enough, you can pop it under the broiler for 2 to 3 minutes—just keep a close eye on it to prevent burning.
Expert Tips for the Perfect Casserole
Even with a solid recipe, a few professional touches can take your scalloped ham and potatoes from “good” to “legendary.”
Preventing Curdling
Sometimes, the high heat of the oven can cause the milk in the sauce to curdle or separate. To prevent this, avoid using low-fat or skim milk. The fat in whole milk or heavy cream acts as a stabilizer. Additionally, ensure you aren’t adding highly acidic ingredients to the sauce, which can trigger separation.
Managing Liquid Levels
If you find your dish is too “soupy” when it comes out of the oven, don’t panic. The most important step in any casserole recipe is the rest period. Let the dish sit on the counter for at least 15 minutes before serving. As it cools slightly, the starches in the potatoes will reabsorb the liquid, resulting in a perfectly set sauce.
Flavor Variations
While the classic version is hard to beat, you can customize the profile easily.
- Herb-Forward: Add fresh rosemary and sage for a more earthy, autumnal flavor.
- Spicy Kick: Fold in some diced green chiles or a dash of cayenne pepper to the cream sauce.
- Vegetable Boost: Mix in some sautéed leeks or steamed peas along with the ham.
Serving and Storage
Scalloped ham and potatoes is a heavy dish, so it pairs beautifully with something bright and acidic. A crisp green salad with a lemon vinaigrette or a side of steamed green beans provides the perfect contrast to the rich, creamy sauce.
If you have leftovers, you are in luck. This dish actually tastes better the next day as the flavors have more time to marry. Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, add a tiny splash of milk to the portion to loosen the sauce back up, and heat it in the oven or microwave until steaming.
Freezing is possible but not always recommended. Potatoes can sometimes change texture and become slightly grainy when frozen and thawed in a cream sauce. If you must freeze it, do so after it has completely cooled, and reheat it slowly in the oven.
FAQs
Can I use frozen hash browns instead of fresh potatoes?
Yes, you can use thawed sliced or cubed frozen potatoes to save time on peeling and slicing. However, keep in mind that frozen potatoes often have a higher moisture content, so you may need to cook the dish uncovered for a bit longer to allow the excess liquid to evaporate and the sauce to thicken properly.
Why are my potatoes still hard after an hour of baking?
This usually happens for two reasons: the slices were too thick or the oven temperature was inconsistent. If your potatoes are still firm, cover the dish back up with foil and continue baking at 375°F. Ensuring you use a starchy potato like a Russet also helps, as waxy potatoes like Red Bliss take much longer to soften in a creamy environment.
Do I have to cook the ham before adding it to the potatoes?
Since most hams sold in grocery stores are pre-cooked or smoked, you do not need to cook it separately. The time spent in the oven at 350°F is more than enough to heat the ham through and allow its juices to flavor the surrounding potatoes. If you are using raw ham, you must sauté it in a pan until fully cooked before layering it into the casserole.
Can I make this dish ahead of time?
You can assemble the dish a few hours in advance, but be cautious about letting raw potatoes sit in the sauce for too long, as they can turn a greyish color due to oxidation. For best results, you can par-boil the potato slices for 5 minutes, assemble the dish, and keep it in the fridge. When ready to eat, simply bake as directed, adding about 10 minutes to the covered baking time since the dish will be starting from a cold temperature.
What can I use instead of heavy cream or whole milk?
If you need a dairy-free alternative, you can use a high-quality almond or oat milk combined with a vegan butter substitute for the roux. However, the texture will be thinner. To compensate, increase the amount of flour in your roux by a tablespoon to ensure the sauce has enough body to coat the potatoes effectively.