Scalloped Potatoes with Ham

The smell of nutmeg warming in butter always transports me back to my grandmother's tiny kitchen, where she'd stand over her chipped enamel pot stirring sauce with a wooden spoon worn smooth from decades of use. I was ten years old when she finally let me help layer the potatoes, my clumsy fingers fumbling with the slippery slices while she explained that patience was the secret ingredient nobody wrote down in recipes. Now whenever I make scalloped potatoes, I find myself reaching for that same pinch of nutmeg and smiling at how some flavors carry memories across generations better than any photograph could.

Last winter, during that terrible ice storm that knocked out power for three days, my neighbor showed up at my door with a bag of potatoes and a chunk of ham from his freezer. We spent the afternoon by candlelight, taking turns at the gas stove, creating this dish while our kids played board games on the floor. That meal, shared by flickering emergency lights with people who had been strangers only months before, reminded me why comfort food earned its name in the first place.

Ingredients

• 1.5 kg Yukon Gold or Russet potatoes: I've learned that Yukon Golds hold their shape better during long baking, though Russets will give you that creamy, almost mashed texture between layers
• 250 g cooked ham: Diced small enough that you get ham in every forkful without overwhelming the delicate potato layers
• 60 g unsalted butter: Use real butter here because margarine simply won't give your sauce that velvety finish that makes people ask for seconds
• 1 medium onion: Finely chopped so it melts into the sauce rather than leaving obvious chunks that picky eaters might pick out
• 2 garlic cloves: Minced fresh, never powdered, because the raw garlic sweetness mellows beautifully during baking
• 50 g all-purpose flour: This creates your roux foundation, and measuring precisely prevents that dreaded floury taste in the final sauce
• 700 ml whole milk: I tried using low-fat milk once and the sauce never achieved that luxurious consistency that makes this dish special
• 120 ml heavy cream: The secret ingredient that elevates a good scalloped potato into an unforgettable one
• 1 tsp salt and 1/2 tsp black pepper: Adjust these to your taste, but remember the ham and cheese both add saltiness too
• 1/4 tsp ground nutmeg: Just enough to add warmth without making it taste like dessert
• 200 g shredded Gruyère cheese: Its nutty flavor pairs perfectly with ham, though it is pricier than other cheeses
• 100 g shredded sharp cheddar cheese: Adds that familiar cheesy punch everyone recognizes and loves
• 30 g grated Parmesan cheese: Sprinkled on top for that gorgeous golden crust that makes the first serving disappear instantly
• 2 tbsp chopped fresh parsley: Mostly for color contrast against all that golden cheesy goodness

Instructions

Get your oven ready:

Preheat to 180°C and butter your baking dish thoroughly, paying special attention to the corners where cheese loves to stick stubbornly

Build your flavor foundation:

Melt butter over medium heat, cook onion until translucent, then add garlic for just one minute so it doesn't turn bitter

Create the roux:

Whisk flour constantly for 1-2 minutes until it smells slightly nutty, which means the raw flour taste is cooked out

Make the magic sauce:

Gradually whisk in milk and cream, bring to a gentle simmer while stirring until thickened, then season and stir in half your cheeses until perfectly melted

Layer like a pro:

Arrange half the potatoes, overlap slightly like shingles, add half the ham, pour half the sauce, then repeat everything ending with sauce on top

crown it with cheese:

Sprinkle all remaining cheeses evenly across the top, making sure every corner gets covered for that irresistible cheesy crust

Bake covered first:

Cover tightly with foil and bake for 45 minutes so the potatoes steam and tenderize before the cheese gets too dark

Uncover and golden:

Remove foil and continue baking 25-30 minutes until bubbling eagerly around edges and top is golden brown with crispy cheese patches

The hardest part:

Let it rest 10 minutes before serving so the sauce sets slightly and each portion holds its shape on the plate

Save to Pinterest

My sister once served this at her first dinner party as a newlywed, so nervous she accidentally baked it at the wrong temperature and had to start over while her guests sat awkwardly in the living room. We still laugh about how the second attempt turned out even better than the original would have, proving that sometimes kitchen disasters become our best teachers.

Making It Ahead

I've discovered this recipe actually benefits from being assembled the night before and refrigerated, giving the flavors time to become better acquainted. Just add about 10 extra minutes to the covered baking time if you're baking it cold from the refrigerator.

Cheese Choices

While Gruyère creates that restaurant-quality experience, I've made excellent versions using whatever good melting cheese I had on hand when budget was tight. The key is using at least one cheese with strong flavor personality to carry the dish.

Serving Suggestions

This rich dish needs something bright and fresh alongside it to cut through all that creamy goodness. A simple green salad with acidic vinaigrette or some steamed broccoli with lemon will balance the meal perfectly.

• Let it rest the full 10 minutes or you'll end up with soup instead of distinct layers
• Cut servings with a sharp knife and use a flat spatula to keep layers intact
• The cheesy crust around the edges is the best part, so make sure everyone gets some

Save to Pinterest

There's something deeply satisfying about serving a dish that makes people close their eyes and savor each bite, remembering why simple food prepared with love will always beat fancy restaurant cooking.

Recipe FAQs

→ What type of potatoes work best for this dish?

Yukon Gold or Russet potatoes are ideal choices. Yukon Golds hold their shape well and have a naturally buttery flavor, while Russets absorb the creamy sauce beautifully and become very tender when baked.

→ Can I make this dish ahead of time?

Yes! You can assemble the entire dish up to one day in advance. Cover tightly with foil and refrigerate. When ready to bake, you may need to add a few extra minutes to the cooking time since it will be starting cold.

→ What cheese blend gives the best flavor?

The combination of Gruyère for nutty depth, sharp cheddar for bold flavor, and Parmesan for salty richness creates a perfectly balanced sauce. Gruyère melts exceptionally well, while cheddar provides that classic cheese sauce taste.

→ How do I know when the potatoes are done?

Insert a paring knife or fork into the center of the dish. It should slide through the potato layers with no resistance. The top should be golden brown and bubbly, and you may see some sauce bubbling up around the edges.

→ Can I substitute the ham with other proteins?

Absolutely! Smoked turkey, cooked chicken, or even crumbled bacon work beautifully as alternatives. Each brings a slightly different flavor profile while maintaining the comforting, hearty nature of this classic dish.

→ Why is resting time important before serving?

Letting the dish rest for 10 minutes allows the cheese sauce to thicken slightly and set. This makes serving much easier and ensures each portion holds its shape rather than sliding apart on the plate.