Scalloped potatoes and ham is basically what you need when dinner gets stressful and you’ve got folks staring at you, hungry and ready to riot if you serve peanut butter toast again. There’s just something about that creamy sauce, soft potato slices, and bits of salty ham that hits the spot every single time. I grew up with this dish showing up after Easter, but honestly? It’s good any day, not just the holiday hustle. And hey, if you’re a fan of easy, satisfying recipes (maybe like these baked ham and cheese croissants or the crazy-good garlic parmesan chicken and potatoes) buckle up.

I have simple tricks to make scalloped potatoes and ham come out just like grandma’s—except with a little less work.

How to Make Scalloped Potatoes and Ham

There are only a few real requirements here: potatoes, ham, some kind of creamy stuff, and a baking dish. Don’t get bogged down in chef jargon or make it harder than it needs to be. Start off peeling and slicing your potatoes—sometimes I leave bits of peel on, I won’t lie, it adds character. I use thick-cut ham or leftover slices from Sunday dinner, cubed up and not too skimpy. Layer the potatoes and ham, pouring the sauce over bit by bit, and give it a small shake so nothing gets too dry.

Fun fact, sometimes I swap half-and-half with plain milk, and nobody notices. Season with a “grandma’s pinch” of salt and pepper (just go by taste, really). I like to cover with foil for the first half so the potatoes steam a bit (don’t let them get dry), then bake uncovered till the top is golden and a little bit crispy. Smells like pure joy. I once baked this during a snowstorm and my whole family sat around the oven waiting. Dramatic? Sure, but the memories stick.

“My husband went for thirds and even my picky eater asked if we could have scalloped potatoes and ham on school nights. This recipe is pure comfort and saves me from dinnertime panic!” — Kelly from Joliet

What to Serve with Ham and Scalloped Potatoes

Gotta be honest, scalloped potatoes and ham is kind of a show-stealer, but a few sides make the plate really shine.

• Steamed green beans (extra lemon, if you ask me)
• Garden salad with that zippy ranch dressing
• Dinner rolls or crusty bread—soak up that creamy sauce
• I’ve even served it with some air fryer hot chicken and cheese wraps on days the crowd is extra hungry

Need dessert? My go-to is usually these 2-ingredient ice cream sandwiches. Simple and gets cheers every time.

Tip	Description
Use Right Potatoes	Yukon Gold or Russets are best for creaminess and flavor.
Layering Ingredients	Layer potatoes and ham, pouring sauce in between for even flavor.
Cover with Foil	Cover for the first part of baking to steam the potatoes.
Rest Before Serving	Let the dish sit for 10 minutes after baking to set properly.

Tips for Perfect Scalloped Potatoes

First thing, use the right potatoes. I’m all about Yukon golds for creaminess, but russets work in a pinch. Slice those potatoes thinly—like, as thin as you can manage without needing a ruler. It helps them cook evenly and makes the final dish melt-in-your-mouth soft. Don’t shy away from seasoning layer by layer. It feels fussy but your tastebuds will thank you. And if the sauce seems too thick or stiff, add a little extra milk or cream. You want it pourable, not gloopy. If, for some wild reason, your top browns way before the potatoes cook, just loosen a foil tent over the dish.

That’ll save the day. One last thing: let the scalloped potatoes and ham cool for about ten minutes before digging in. That wait is torture, but it really helps everything set so it’s not a soupy mess when you serve.

Troubleshooting Common Issues

Sometimes, even when you follow every step, things go wonky. If your scalloped potatoes and ham comes out watery, it’s almost always because the potatoes were a tad too fresh. Freshly dug potatoes have more water, oddly enough. Next time, rinse and dry them or chill out on the liquids in your sauce. Got potatoes that are still crunchy after baking? That’s probably because you sliced ‘em too thick or rushed the oven temperature. Just cover and bake a little longer.

If the sauce splits, it’s usually from overheating dairy—my trick is to assemble the sauce over low heat, whisking slowly. If the dish comes out bland (it happens), add a sharp cheese like Swiss or cheddar next round. A little flavor explosion fixes everything.

Can You Make This Recipe Ahead of Time

Oh, absolutely yes. Scalloped potatoes and ham is practically made for prepping ahead. I’ve thrown this together the night before Thanksgiving, stashed it in the fridge, and just baked it off the next day with no stress. If you’re prepping ahead, just hold off on the final bake until you’re close to dinnertime. You can fully bake, cool, refrigerate, and gently reheat the whole thing too. I usually reheat covered at 325 degrees. If it looks dry, toss in a splash more milk or cream. And if you want to freeze, let it cool first and wrap well in foil. Thaw overnight in the fridge for best results. It’s a lifesaver dish for chaos-filled weeks, trust me.

Common Questions

Do I have to peel the potatoes?
Nope. Peeling is totally optional. Some folks love the rustic look and the peel’s extra nutrients.

Can I use leftover ham?
For sure. Leftover ham actually works great and gives the whole dish more flavor.

What’s the best way to store leftovers?
Airtight container in the fridge, it’ll last 3-4 days. Reheat gently so the sauce stays creamy.

How do I avoid a runny sauce?
Let the dish rest before you cut in, and try to use starchy potatoes—they naturally thicken the sauce.

Is it better with cheese or without?
I’m a “cheese on everything” fan, so I say go for it. Cheddar is classic but gruyere is next-level.

Bring Some Cozy (and Easy) Goodness to Your Table

There it is—scalloped potatoes and ham with all the secrets for making it your new weeknight hero. Simple, crowd-pleasing, and flexible for whatever’s hanging around the fridge. Don’t let dinnertime stress get you down when you could have a pan of this bubbling away.

If you want to see other spins or check out how the pros do it, peek at The Pioneer Woman’s Scalloped Potatoes and Ham Recipe – How to Make Scalloped …, some crowd-size secrets over at Scalloped Potatoes and Ham {Great for a Crowd} – Spend With …, or a smart shortcut from Easy Scalloped Potatoes and Ham – Adore Foods. Jump in, mistakes and all—the best family meals are always just a tiny bit messy and a whole lot tasty.