Prep time: 25 mins | Cook time: 25 mins | Total time: 50 mins | Servings: 8

I love this easy Cheesy Scalloped Potatoes and Ham. This casserole is an amazing way to feed a crowd. You can make this in advance and simply store it in the fridge or freeze it. You can throw this casserole together easily at any time either in the oven or crock pot.


6 medium Yukon Gold Potatoes

Cheese Sauce:

3 cloves garlic, minced

4 tbsp butter

1 yellow onion, sliced into strings

¼ c. all-purpose flour

1 ½ c. half and half, or milk

½ teaspoon dried oregano

¾ teaspoon dried rosemary

½ teaspoon dried thyme

½ teaspoon sage

1 c. cooked ham, diced

2 c. cheddar cheese, shredded

½ c. Gruyere cheese, shredded


1 tbsp Fresh Parley, roughly chopped

¼ c. Parmesan, finely grated into a powder

How to make Scalloped Potatoes and Ham:

Cheese Sauce:

Step 1: Set aside the shredded cheddar and Gruyere. Reserve half a c. of the cheddar to top the casserole.

Step 2: In a medium saucepan, melt the butter over medium heat. Once melted, add the sliced onions to the pan and saute for about 20 minutes until brown and caramelize. Then, add the minced garlic and continue to cook for another minute.

Step 3: Slowly add the flour, stirring continuously to form a paste, then heat for about a minute. Heat the half-and-half/milk in the microwave for 30 seconds. Then, add this into the pan, stirring until blended.

Step 4: To the pan, add ¾ tsp rosemary along with half tsp each of oregano, thyme, and sage. Let everything simmer for about 5 minutes. Then, take the pan off the heat.

Step 5: Slowly sprinkle in 1 plus half cups of the shredded cheddar followed by half a cup of the Gruyere until well blended and smooth.

Step 6: Stir in the ham. Make sure to set aside some of the ham for later.

To Assemble the Casserole:

Step 7: Prepare the oven. Preheat it to 400 degrees.

Step 8: After peeling the potatoes, thinly slice them to around ⅛-inch thickness.

Step 9: In a single layer on the bottom of a lightly greased 9 x 13-inch casserole dish, layer ⅓ of the potatoes, overlapping each piece. If desired, lightly season with salt and pepper. Over the potatoes, spoon ⅓ of the cheese sauce. Completely cover the potatoes with the sauce using a pastry brush.

Step 10: Do the same layers until the potatoes and sauce are all layered in the casserole dish. On top, add the reserved cheddar cheese and diced ham.

Step 11: Place in the preheated oven and bake for about 30 minutes, covered.

Step 12: Uncover and sprinkle another ¼ c. of finely shredded Parmesan. Adjust the oven temperature to 375 degrees and resume baking for another 25 minutes or until the cheese is hot, bubbling, and starts to brown.

Step 13: Remove from the oven when done and garnish with some chopped parsley. Allow the casserole to sit for about 5 minutes, then serve. Enjoy!


Make-Ahead Method:

Assemble the casserole and bake for about 30 minutes at 400 degrees, covered. Remove from the oven when done and allow the casserole to cool completely. Then, tight cover and store in the fridge for up to 3 days or freeze for up to 2 to 3 weeks.

Thaw the frozen casserole in the fridge overnight, then allow it to sit for about 30 minutes.

Place in the oven and reheat for about 25 minutes at 375 degrees until the top starts to brown.

Crock Pot Method:

As instructed, assemble the casserole. Set to cook for 4 to 5 hours on high or 8 to 9 hours on low.

Keep the lid off for another 15 minutes. This will let the sauce thicken.

Before serving, garnish with some parsley. Enjoy!

Nutrition Facts:

Calories: 405kcal, Carbohydrates: 30g, Protein: 18g, Fat: 25g, Saturated Fat: 15g, Trans Fat: 1g, Cholesterol: 80mg, Sodium: 518mg, Potassium: 707mg, Fiber: 3g, Sugar: 2g, Vitamin A: 732IU, Vitamin C: 27mg, Calcium: 397mg, Iron: 2mg

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