There is something profoundly nostalgic about the aroma of bubbling cream, salty ham, and tender potatoes wafting through a kitchen. It is the scent of Sunday dinners, holiday leftovers, and cozy winter nights. If you are looking for the definitive way on how to make ham and scalloped potatoes, you have come to the right place. This dish is the quintessential comfort food, balancing the earthy texture of sliced tubers with a velvety béchamel sauce and the smoky punch of cured pork.
While many people confuse scalloped potatoes with au gratin, the distinction is simple yet important. Scalloped potatoes are typically sliced thicker and cooked in a cream sauce seasoned with herbs, while au gratin usually involves layers of cheese. Adding ham transforms this side dish into a robust, all-in-one meal that satisfies even the hungriest family members.
Choosing the Best Ingredients for Success
The secret to a spectacular dish lies in the quality of your base components. Because this recipe relies on a few primary ingredients, each one needs to pull its weight.
Selecting the Right Potatoes
For the best results, you want a potato that holds its shape but still releases enough starch to thicken the sauce. Yukon Gold potatoes are widely considered the gold standard for this dish. They have a naturally buttery flavor and a medium starch content that creates a creamy texture without turning into mush. Russet potatoes are another popular choice because their high starch content leads to an exceptionally thick sauce, though they tend to break down more during the long baking process.
The Ham Factor
This dish is the perfect vessel for leftover holiday ham. Whether you have a spiral-sliced ham or a thick bone-in steak, dicing it into half-inch cubes ensures that you get a bit of smoky protein in every bite. If you don’t have leftovers, a thick-cut ham steak from the grocery store works perfectly. Aim for a ham that isn’t overly watery, as excess moisture can thin out your beautiful cream sauce.
The Creamy Base
A traditional scalloped potato dish uses a roux-based sauce. This involves cooking butter and flour together before slowly whisking in milk or heavy cream. Using whole milk provides a great balance of richness, but if you want to go all out for a special occasion, substituting a cup of the milk with heavy cream will result in a decadently silky finish.
Step by Step Preparation Guide
Preparing this dish requires a bit of patience, specifically when it comes to slicing and layering, but the effort pays off in the final presentation.
Slicing with Precision
To ensure even cooking, your potato slices should be approximately one-eighth of an inch thick. If they are too thick, they will remain crunchy even after an hour in the oven; if they are too thin, they will dissolve into the sauce. Using a mandoline slicer is the most efficient way to achieve uniform thickness, but a sharp chef’s knife and a steady hand will also do the trick.
Building the Roux and Sauce
In a medium saucepan over medium heat, melt your butter. Once foaming, whisk in an equal amount of all-purpose flour. Cook this mixture for about one to two minutes to remove the raw flour taste, but do not let it brown. Slowly pour in your milk, whisking constantly to prevent lumps from forming. Season the sauce with salt, black pepper, and a pinch of ground nutmeg. Nutmeg is the “secret ingredient” in many French-inspired cream sauces, providing a subtle warmth that complements the ham perfectly.
Layering for Flavor
Grease a large baking dish with butter or non-stick spray. Start by laying down a third of your potato slices in an overlapping pattern. Scatter a portion of your diced ham over the potatoes, along with some finely chopped onions or shallots. Pour a third of your cream sauce over the layer. Repeat this process twice more, ending with a layer of sauce on top. Pushing down lightly on the layers helps the sauce penetrate every crevice.
Baking to Perfection
Timing is everything when it comes to scalloped potatoes. This is a “low and slow” kind of meal.
The Initial Bake
Cover the baking dish tightly with aluminum foil. This is crucial because it traps the steam, which helps soften the potatoes before the top gets too dark. Place the dish in an oven preheated to 375°F. Bake covered for about 45 minutes. At this stage, the potatoes should be fork-tender but not yet fully browned.
Achieving the Golden Crust
Remove the foil for the final 20 to 30 minutes of baking. This allows the excess moisture to evaporate and the top layer of potatoes to develop a beautiful, golden-brown crust. The sauce should be bubbling vigorously around the edges. If you find the top is browning too quickly, you can loosely tent the foil back over the dish, but usually, those crispy edges are the most sought-after part of the meal.
The Importance of Resting
One of the biggest mistakes home cooks make is serving ham and scalloped potatoes immediately out of the oven. If you cut into it right away, the sauce will appear thin and runny. Let the dish rest on the counter for at least 15 minutes. During this time, the starches in the potatoes will settle and the sauce will thicken into a rich gravy that clings to every slice.
Customizing Your Dish
While the classic version is hard to beat, there are several ways to tweak the recipe to suit your personal taste.
Adding Aromatics and Herbs
Fresh herbs can brighten up the heavy cream and salty ham. Fresh thyme or rosemary paired with the onions provides an earthy depth. If you prefer a bit of a bite, adding minced garlic to the butter while making your roux will infuse the entire sauce with a savory punch.
Incorporating Vegetables
To make this a more well-rounded meal, consider adding vegetables into the layers. Thinly sliced leeks are a sophisticated alternative to onions. You can also toss in some thawed frozen peas or chopped broccoli florets during the layering process. Just be mindful that watery vegetables like zucchini may require you to thicken your sauce slightly more to compensate.
The Cheese Debate
While strictly speaking, adding cheese moves this dish into “au gratin” territory, many people love a handful of sharp cheddar or Gruyère melted between the layers. If you choose to add cheese, sprinkle it on during the last 15 minutes of baking to ensure a gooey, melted topping rather than a burnt one.
Troubleshooting Common Issues
Sometimes, despite our best efforts, things don’t go exactly as planned. Here is how to handle the most common pitfalls.
Curdled Sauce
If your sauce looks grainy or separated, it often means the heat was too high or the milk was added too quickly to the roux. Using room-temperature milk and keeping the oven temperature at 375°F or lower helps prevent the proteins in the dairy from breaking. If it happens, don’t worry—it will still taste delicious, even if the texture isn’t perfectly smooth.
Hard Potatoes
If the timer goes off and your potatoes are still firm, it is usually because the slices were too thick or the dish wasn’t covered tightly enough. Simply add a splash of milk to the corners of the dish, recover it with foil, and return it to the oven for another 15 to 20 minutes.
Too Much Salt
Ham is naturally very salty. When seasoning your cream sauce, go light on the salt. You can always add more at the table, but you cannot take it away once it is baked into the dish. Using low-sodium chicken broth in place of some of the milk is another way to manage the salt levels while adding extra flavor.
Frequently Asked Questions
Can I make ham and scalloped potatoes ahead of time?
Yes, this dish is excellent for meal prep. You can assemble the entire dish, cover it, and keep it in the refrigerator for up to 24 hours before baking. If you are baking it straight from the fridge, you may need to add an extra 10 to 15 minutes to the covered baking time to account for the cold dish.
What are the best potatoes to use for this recipe?
Yukon Gold potatoes are the best choice because they provide a creamy texture and hold their shape well. Russets are a good secondary choice if you prefer a thicker, starchier sauce, but they may become slightly more mashed in texture after the long baking process.
Why is my sauce watery?
A watery sauce usually results from the potatoes releasing their natural moisture or the ham being “water-added.” To prevent this, ensure your roux (the butter and flour mixture) is cooked properly and that you allow the dish to rest for at least 15 minutes after taking it out of the oven so the sauce can set.
Can I freeze leftover ham and scalloped potatoes?
While you can freeze it, dairy-based sauces often change texture when thawed, sometimes becoming grainy or separated. If you do freeze it, thaw it in the refrigerator overnight and reheat it slowly in the oven at 350°F with a splash of milk to help reconstitute the creaminess.
Do I have to peel the potatoes?
Peeling is traditional for scalloped potatoes to achieve a uniform, elegant texture. However, if you are using thin-skinned Yukon Gold or red potatoes, you can leave the skins on for a more rustic look and extra fiber. Just be sure to scrub them thoroughly before slicing.