There is a specific kind of magic that happens in a kitchen when the scent of bubbling cream, salty ham, and earthy potatoes begins to waft from the oven. Scalloped potatoes and ham represent the pinnacle of home-style comfort. It is a dish that feels like a warm hug on a Tuesday night, yet it carries enough nostalgic elegance to serve as the centerpiece of a holiday brunch. While many people associate this dish with complicated French techniques or heavy canned soups, the truth is that the most authentic version relies on simple, high-quality ingredients and a bit of patience.
Learning how to make scallop potatoes and ham is a rite of passage for any home cook. It is a lesson in balance: you need the right starchiness from the potatoes, the perfect saltiness from the ham, and a sauce that is thick enough to coat a spoon but silky enough to melt in your mouth. Whether you are looking to use up leftover holiday ham or simply want a one-pan meal that guarantees clean plates, this guide will walk you through every nuance of creating a masterpiece.
Understanding the Foundation of the Dish
To master this recipe, you first have to understand what makes it different from its close cousins. Unlike Potatoes Au Gratin, which typically leans heavily on cheese, traditional scalloped potatoes are defined by a creamy white sauce known as a béchamel. The addition of ham transforms it from a side dish into a robust, protein-packed main event.
The beauty of this dish lies in its layers. As it bakes, the starch from the potatoes thickens the milk and cream, while the juices from the ham seep into the vegetables, seasoning them from the inside out. It is a self-contained ecosystem of flavor that requires very little intervention once it hits the oven.
Selecting the Right Ingredients
The secret to a non-mushy, flavorful bake starts in the produce aisle and the deli counter. If you start with the wrong components, even the best technique won’t save the texture.
The Best Potatoes for Baking
For scalloped potatoes, texture is everything. You want a potato that holds its shape but also releases enough starch to help 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 keeps them from falling apart. If you prefer a softer, fluffier result that absorbs more cream, Russet potatoes are your best bet, though they can become a bit grainy if overcooked. Avoid waxy potatoes like red bliss for this specific preparation, as they won’t integrate with the sauce as effectively.
Choosing and Preparing the Ham
The ham provides the necessary salt and smoke to balance the richness of the dairy. This is the perfect opportunity to use leftovers from a spiral-cut honey ham or a bone-in smoked ham. If you are buying ham specifically for this dish, look for a thick-cut steak or a small unsliced ham that you can cube yourself. Aim for half-inch cubes; this size ensures that you get a bit of ham in every bite without it overpowering the delicate slices of potato.
The Creamy Component
While some shortcut recipes use canned mushroom soup, a true scalloped potato dish uses a mix of whole milk and heavy cream. Using 100% heavy cream can make the dish feel too heavy or “cloying,” while using only skim milk might result in a watery mess. A 50/50 split provides the perfect luxurious mouthfeel.
Essential Tools for Success
Before you begin assembling, ensure you have the right tools on hand. A mandoline slicer is your best friend here. Consistency in the thickness of your potato slices is the only way to ensure they all cook at the same rate. Aim for slices that are about 1/8 inch thick. If you don’t have a mandoline, use a very sharp chef’s knife and take your time. You will also need a deep 9×13 inch baking dish. This dish produces a lot of bubbling liquid, so a shallow pan will likely result in an oven fire or at least a very messy cleanup.
The Step-by-Step Process to Perfection
Preparing the Potatoes and Ham
Start by peeling your potatoes. While some like the rustic look of skins, a traditional scalloped dish is better with peeled potatoes for a uniform, creamy texture. Slice them and keep them in a bowl of cold water if you aren’t ready to layer them immediately; this prevents browning. When you are ready to assemble, drain them well and pat them dry with a kitchen towel. If the potatoes are too wet, they will thin out your sauce. Cube your ham and set it aside. This is also the time to finely dice a yellow onion and a few cloves of garlic, which provide the aromatic base for your sauce.
Crafting the Béchamel Sauce
In a large saucepan over medium heat, melt about four tablespoons of unsalted butter. Add your diced onions and sauté until they are translucent and soft. Stir in the garlic for just about thirty seconds until fragrant. Next, whisk in an equal amount of all-purpose flour to create a roux. Cook this mixture for two minutes to get rid of the “raw” flour taste, but don’t let it brown.
Slowly pour in your milk and cream mixture, whisking constantly to prevent lumps. Season this sauce with salt, black pepper, and a pinch of ground nutmeg. Nutmeg is the “secret ingredient” in French creamy sauces; it doesn’t make the dish taste like dessert, but it highlights the richness of the dairy. Simmer the sauce until it just begins to thicken.
Layering the Masterpiece
Grease your baking dish generously with butter. Arrange one-third of the potato slices in an overlapping pattern across the bottom. Scatter half of your cubed ham over the potatoes. Pour one-third of your cream sauce over the layer. Repeat this process, ending with a final layer of potatoes topped with the remaining sauce. Giving the dish a gentle shake helps the sauce settle into all the nooks and crannies between the slices.
Baking and Timing
Preheat your oven to 350 degrees Fahrenheit. Covering the dish is a critical first step. Use aluminum foil to seal the dish tightly. This creates a steaming environment that softens the potatoes without drying out the top.
Bake covered for about 45 to 50 minutes. After this time, remove the foil. The potatoes should be tender when pierced with a fork. Now, the goal is browning. Bake uncovered for another 20 to 30 minutes at 350 degrees Fahrenheit. If you want a more aggressive golden crust, you can turn the heat up to 400 degrees Fahrenheit for the last ten minutes. Look for those beautiful, scorched-brown bubbles around the edges and a golden sheen across the top.
Common Mistakes to Avoid
Even with simple ingredients, things can go wrong. One common issue is a “broken” sauce, where the fat separates from the liquid, leaving the dish oily. This usually happens if the oven is too hot or if you use low-fat milk. Stick to the 350 degrees Fahrenheit temperature and high-fat dairy to keep the emulsion stable.
Another pitfall is undercooking the potatoes. There is nothing worse than a crunchy scalloped potato. If your potatoes are still firm when the timer goes off, put the foil back on and keep baking. Every oven is different, and the moisture content of potatoes varies by season, so use your fork as the ultimate judge rather than just the clock.
Flavor Variations to Try
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The Cheesy Twist
While traditional scalloped potatoes don’t always have cheese, adding a layer of sharp cheddar or Gruyère between the potato layers turns this into a decadent hybrid. Gruyère, in particular, pairs beautifully with ham and nutmeg.
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Herb Infusions
You can infuse your milk and cream with fresh herbs before building the sauce. Simmer a few sprigs of fresh thyme, rosemary, or a bay leaf in the dairy for ten minutes, then strain them out. This adds a sophisticated botanical note that cuts through the richness.
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Adding Greenery
To make this a true one-pot meal with a bit of nutrition, try adding a layer of fresh baby spinach or sautéed leeks. Leeks and ham are a classic pairing and add a mild, sweet onion flavor that complements the cream perfectly.
Serving and Storage Tips
Let the dish rest for at least 15 minutes after taking it out of the oven. This is the hardest part of the process because it smells incredible, but the rest period allows the sauce to set. If you cut into it immediately, the sauce will run to the bottom of the dish rather than clinging to the potatoes.
Scalloped potatoes and ham actually taste better the next day. The flavors have more time to meld, and the potatoes absorb even more of the seasoned cream. To reheat, place a portion in an oven-safe dish, add a splash of milk to loosen the sauce, and heat at 325 degrees Fahrenheit until warmed through. Freezing is possible, but be aware that the texture of the potatoes may become slightly softer or “mealy” upon thawing due to the way starch reacts to freezing.
Frequently Asked Questions
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Can I make scalloped potatoes and ham ahead of time?
Yes, you can assemble the entire dish a day in advance. Prepare the potatoes, ham, and sauce, and layer them in your baking dish. Cover it tightly with plastic wrap and store it in the refrigerator. When you are ready to bake, let it sit on the counter for 30 minutes to take the chill off, then follow the standard baking instructions. You may need to add 10 to 15 minutes to the covered baking time since the ingredients started cold.
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Why did my sauce turn out curdled or watery?
Curdling usually happens for two reasons: high acidity or high heat. If you use a ham with a very acidic glaze (like pineapple or citrus), it can cause the milk to curdle. Additionally, if the oven is hotter than 375 degrees Fahrenheit, the dairy proteins can break. As for a watery sauce, this is often caused by not cooking the roux long enough or using potatoes with too much water content. Ensure you pat your potato slices dry before layering.
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Do I have to peel the potatoes for this recipe?
While peeling is traditional for the smoothest texture, it is not strictly necessary. If you are using thin-skinned varieties like Yukon Gold or red potatoes, you can leave the skins on for a more rustic look and added fiber. Just make sure to scrub them very well to remove any dirt or debris before slicing.
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What can I use as a substitute for heavy cream?
If you want a lighter version, you can use whole milk combined with a bit more flour in your roux to ensure the sauce thickens. You can also use half-and-half. Avoid using skim milk or non-dairy milks like almond or soy unless they are specifically formulated for cooking, as they often lack the fat content necessary to create a stable, creamy sauce and may result in a thin, greyish appearance.
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How do I know when the potatoes are perfectly cooked?
The “fork-tender” test is the most reliable method. Insert a sharp fork or a paring knife into the center of the dish. It should slide through the layers of potatoes with absolutely no resistance, similar to sliding into softened butter. If you feel any “snap” or firmness, the dish needs more time. Also, look for the sauce to be thick and bubbling slowly rather than thin and boiling rapidly.