Scalloped Potatoes and Ham with Cheese
Indulge in the creamy, cheesy goodness of Scalloped Potatoes and Ham with Cheese—a comforting casserole perfect for family dinners, holiday gatherings, or potluck dishes. This hearty recipe layers tender slices of Russet potatoes with savory bites of cooked ham and a rich, velvety cheese sauce made from sharp cheddar and Parmesan. Seasoned with garlic and onion powder, it’s baked to golden perfection, creating a bubbly, crispy topping that’s irresistibly satisfying. With just 20 minutes of prep and simple pantry staples, this homestyle dish is both easy and flavorful. Garnish with fresh parsley for a pop of color, and serve it as a main course or side dish to impress your guests!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Cooked ham
- 2 cups Sharp cheddar cheese
- 0.5 cups Parmesan cheese
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 3 cups Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel and thinly slice the potatoes (about 1/8-inch thickness). Set them aside submerged in cold water to prevent browning.
Dice the cooked ham into bite-sized pieces and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to combine, cooking for 1-2 minutes.
Gradually add the milk while whisking continuously to create a smooth sauce. Cook until the mixture thickens, about 5 minutes.
Stir in the garlic powder, onion powder, salt, pepper, and 1 1/2 cups of the sharp cheddar cheese. Mix until the cheese has melted and the sauce is smooth. Remove from heat.
Drain the sliced potatoes and pat them dry with a paper towel.
Layer half of the potatoes in the prepared baking dish, followed by half of the diced ham and half of the cheese sauce. Spread evenly.
Repeat the layers with the remaining potatoes, ham, and cheese sauce.
Top with the remaining 1/2 cup of cheddar cheese and the Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 30-35 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the dish to cool for 10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.9 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 388 mg | 30% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 983 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
