When it comes to the pantheon of comfort foods, few dishes evoke the same sense of warmth and nostalgia as a bubbling casserole of ham and scalloped potatoes. This dish is the culinary equivalent of a well-worn flannel shirt or a crackling fireplace on a snowy evening. It is a masterpiece of textures: the tender, yielding slice of a Yukon Gold potato, the savory chew of diced ham, and a velvety cream sauce that ties everything together under a golden-brown crust.
Whether you are looking for a way to use up leftovers from a holiday feast or simply want a standalone meal that satisfies the soul, mastering the art of the scalloped potato is a skill every home cook should possess. This isn’t just a side dish; it’s a centerpiece that demands seconds. In this comprehensive guide, we will break down the science of the sauce, the importance of the potato slice, and the secrets to achieving that perfect, crispy edge every single time.
Understanding the Foundation: Potatoes and Ham
The success of your casserole begins in the produce aisle. Not all potatoes are created equal, and for this specific recipe, starch content is your best friend or your worst enemy.
Choosing the Right Spud
For ham scalloped potatoes, you generally want to reach for Yukon Gold or Russet potatoes. Yukon Golds are the gold standard because they strike a perfect balance between waxy and starchy. They hold their shape remarkably well during the long baking process but still release enough starch to thicken the sauce naturally. Russets, on the other hand, are much starchier. They will soften significantly and almost melt into the cream, which creates a very thick, porridge-like consistency that some families prefer. Avoid red-skinned or new potatoes for this dish, as they tend to stay too firm and won’t absorb the flavors of the ham and cream as effectively.
Selecting Your Ham
The ham provides the salty, smoky backbone of the dish. If you are making this after Easter or Christmas, thick-cut slices of bone-in leftover ham are ideal. The irregular chunks provide a rustic texture that contrasts beautifully with the uniform potato slices. If you are starting from scratch, look for a “ham steak” or a “forest ham” at the deli counter. Avoid the ultra-thin, watery deli slices used for sandwiches, as they will vanish into the sauce and lose their texture. For a deeper flavor profile, consider a smoked ham, which imparts a subtle woodsy note to the entire casserole.
The Art of the Slicing Technique
Precision matters when it comes to cooking time. If your potato slices vary in thickness, you will end up with a dish that is half-mush and half-crunchy. The goal is a uniform thickness of about 1/8 inch.
Using a mandoline slicer is the most efficient way to achieve this, but it requires caution. Always use the safety guard. If you are using a chef’s knife, take your time. Consistency is more important than speed. Thinner slices will result in a more elegant, layered look, while slightly thicker slices (1/4 inch) give the dish a more “country-style” feel. Whatever thickness you choose, ensure the ham is diced into small, half-inch cubes so that every bite contains a bit of protein.
Crafting the Perfect Béchamel Sauce
While some quick recipes rely on canned “cream of” soups, a true scalloped potato dish relies on a classic French Béchamel. This is a simple white sauce made from a roux (butter and flour) and milk.
Building the Roux
Start by melting butter in a heavy-bottomed saucepan over medium heat. Whisk in an equal amount of all-purpose flour. The key here is to cook the roux for at least two minutes. You aren’t looking to brown it—this is a “white roux“—but you need to cook out the raw flour taste. The mixture should look slightly bubbly and smell faintly nutty.
Incorporating the Liquid
Slowly drizzle in whole milk or a mixture of milk and heavy cream while whisking constantly. This gradual addition prevents lumps from forming. As the sauce heats up, it will thicken. This is also the time to add your aromatics. Finely minced onions or shallots sautéed in the butter before the flour goes in add a massive depth of flavor. Salt, cracked black pepper, and a pinch of ground nutmeg are the traditional seasonings. Nutmeg is the “secret ingredient” in Béchamel; it doesn’t make the dish taste like dessert, but it enhances the creaminess of the dairy.
Layering for Maximum Flavor
Assembling the dish is where the magic happens. Start by greasing a deep 9×13 inch baking dish with butter.
Begin with a layer of potato slices at the bottom, overlapping them slightly like shingles on a roof. Scatter a handful of the diced ham over the potatoes. If you are a fan of cheese—technically making this a “Gratin” rather than a traditional scalloped dish—you can sprinkle a bit of sharp cheddar or Gruyère here as well. Pour a portion of your cream sauce over the layer. Repeat this process until you reach the top of the dish.
The final layer should be potatoes topped with the remaining sauce. This ensures that the top layer browns beautifully while the bottom layers poach in the savory ham juices and cream.
The Baking Process: Low and Slow
Patience is the most important ingredient in ham scalloped potatoes. Because potatoes are dense, they need time for the heat to penetrate to the center of the casserole.
Preheat your oven to 350 degrees Fahrenheit. Cover the dish tightly with aluminum foil for the first 45 minutes of baking. This traps the steam, which helps soften the potatoes without drying out the sauce. After 45 minutes, remove the foil. This allows the moisture to evaporate slightly, thickening the sauce further, and gives the top layer of potatoes a chance to develop those coveted crispy, golden edges. Bake for another 30 to 45 minutes, or until a knife slides into the center with absolutely no resistance.
Letting the Dish Rest
One of the most common mistakes is serving the casserole immediately after taking it out of the oven. When the dish is piping hot, the sauce will appear thin and runny. Give it at least 15 to 20 minutes to rest on the counter. During this time, the starches in the potatoes will reabsorb some of the liquid, and the sauce will set into a velvety consistency that clings to the potatoes rather than pooling at the bottom of the plate.
Flavor Variations and Additions
While the classic version is hard to beat, you can easily customize this recipe to suit your palate.
If you want a bit of heat, add a teaspoon of Dijon mustard to the cream sauce. For an earthy note, layer in some sautéed mushrooms or fresh thyme leaves. If you find the dish too heavy, you can replace a portion of the milk with chicken stock, though this will result in a less creamy finish. For a crunchy topping, some cooks enjoy a layer of panko breadcrumbs mixed with melted butter and parsley applied during the last 20 minutes of baking.
Storage and Reheating
Ham scalloped potatoes are one of those rare dishes that might actually taste better the next day. The flavors have more time to meld together in the refrigerator. Store leftovers in an airtight container for up to three or four days.
When reheating, avoid the microwave if possible, as it can make the potatoes rubbery and cause the sauce to “break” or become oily. Instead, place a portion in a small oven-safe dish, add a splash of milk to loosen the sauce, and heat it in the oven at 325 degrees Fahrenheit until warmed through.
Frequently Asked Questions
Why are my scalloped potatoes still hard after baking?
This usually happens for two reasons: the potato slices were too thick or the oven temperature was too high. If the oven is too hot, the outside of the casserole cooks and browns before the heat can penetrate the center. Always ensure your slices are uniform and give the dish plenty of time at a moderate temperature like 350 degrees Fahrenheit. If you find they are still firm, cover them back up with foil and return them to the oven for another 15 minutes.
Can I make ham scalloped potatoes ahead of time?
Yes, but with a caveat. If you slice potatoes and leave them out, they will oxidize and turn grey or brown. If you want to prep ahead, you can assemble the entire dish, cover it tightly, and keep it in the refrigerator for up to 24 hours before baking. Just be aware that you may need to add 10 to 15 minutes to the covered baking time since the dish is starting from a cold temperature.
How do I prevent the cream sauce from curdling?
Curdling usually occurs when the heat is too high or if you use low-fat dairy. The acid in the potatoes and the salt in the ham can sometimes react with milk. To prevent this, use whole milk or heavy cream, as the higher fat content is more stable. Also, avoid boiling the sauce aggressively; a gentle simmer is all you need to thicken the Béchamel.
What is the difference between scalloped potatoes and potatoes au gratin?
The terms are often used interchangeably, but there is a traditional distinction. Scalloped potatoes are typically cooked in a basic cream sauce (Béchamel) with aromatics like onions and herbs. Potatoes au gratin, however, always feature cheese—both between the layers and sprinkled on top—and often include a breadcrumb topping. Adding ham to scalloped potatoes is a common variation that blurs the lines, but both are equally delicious.
Can I freeze ham scalloped potatoes?
While you can freeze them, the texture of the potatoes and the cream sauce often changes once thawed. Potatoes can become grainy or mushy, and the sauce may separate. If you must freeze the dish, it is better to freeze it after it has been fully cooked and cooled. Reheat it slowly in the oven to help the sauce emulsify again. For the best quality, however, this dish is best enjoyed fresh or within a few days of cooking.