White Cheddar Scalloped Ham and Potato Bake

Why You’ll Love This Recipe

• Ultra-creamy white cheddar sauce hugs every slice of potato and ham for true comfort.
• Leftover-ham friendly and perfect for busy weeknights or cozy Sundays.
• Foolproof roux-based sauce means no curdling and a velvety finish every time.
• Make-ahead friendly: assemble in the morning, bake at dinner.

Grocery List

• Produce: 2 lb Yukon Gold potatoes, 1 large yellow onion, 2 garlic cloves, fresh thyme (or dried), fresh chives or parsley (optional)
• Dairy: Sharp white cheddar (9 oz), whole milk, unsalted butter
• Pantry: Cooked ham, low-sodium chicken broth, Dijon mustard, all-purpose flour, kosher salt, black pepper

Full Ingredients

Potatoes & Ham Layer

• 2 lb (900 g) Yukon Gold potatoes, scrubbed and thinly sliced 1/8 inch (no need to peel)
• 12 oz (340 g) cooked ham, thinly sliced
• 1 large yellow onion (about 10 oz), thinly sliced into half-moons
• 1/2 tsp kosher salt (for layering)
• 1/2 tsp freshly ground black pepper (for layering)

White Cheddar Cream Sauce

• 4 tbsp (56 g) unsalted butter
• 1/4 cup (30 g) all-purpose flour
• 2 cups (480 ml) whole milk, warmed
• 1 cup (240 ml) low-sodium chicken broth (or vegetable broth), warmed
• 8 oz (225 g) sharp white cheddar, freshly shredded (about 2 cups loosely packed)
• 2 tsp Dijon mustard
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 3/4 tsp kosher salt (adjust to taste; ham adds salt)
• 1 tsp freshly ground black pepper
• Pinch of ground nutmeg (optional)

Finish & Garnish

• 1 oz (28 g) sharp white cheddar, freshly shredded (about 1/4 cup)
• 1 tbsp unsalted butter, cut into small pieces (optional, for dotting top)
• 2 tbsp chopped fresh chives or parsley

Step-by-Step Instructions

Step 1: Preheat and Prep the Pan

Heat oven to 375°F (190°C) with a rack in the center. Grease a 9×13-inch (3-quart) baking dish with butter or nonstick spray. Warm the milk and broth together in a small saucepan over low heat or in a microwave-safe pitcher until steaming. Warming helps the sauce thicken smoothly.

Step 2: Slice the Vegetables

Scrub the potatoes and slice them 1/8 inch thick using a sharp knife or mandoline. Thin, even slices cook at the same rate and give that classic, creamy layered texture. Thinly slice the onion into half-moons. Do not rinse the potatoes; their natural starch helps the sauce cling to the layers.

Step 3: Make a Roux

In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for 1 minute to form a smooth roux; it should smell slightly nutty but not brown.

Step 4: Build the White Cheddar Sauce

While whisking, slowly stream in the warm milk and broth. Continue whisking until smooth. Simmer, whisking often, 3–4 minutes until the sauce thickly coats the back of a spoon. Remove from heat and whisk in 8 oz shredded white cheddar, Dijon, thyme, 3/4 tsp salt, 1 tsp pepper, and a pinch of nutmeg if using. Taste and adjust seasoning, keeping in mind the ham is salty.

Step 5: Layer the Potatoes, Onion, Ham, and Sauce

Arrange half the potatoes in the dish, slightly overlapping. Scatter half the sliced onion on top. Season this layer lightly with a pinch of the reserved 1/2 tsp salt and 1/2 tsp pepper. Add half the ham in an even layer. Pour half the white cheddar sauce over the top, nudging it into the corners. Repeat with remaining potatoes, onions, ham, and sauce. If using, dot the surface with small pieces of butter.

Step 6: Bake Covered, Then Uncovered

Cover tightly with foil and bake for 45 minutes. Remove foil, sprinkle the remaining 1 oz cheddar evenly over the top, and bake 20–25 minutes more until the surface is golden and the potatoes are very tender when pierced with a fork or paring knife. If you want deeper color, broil 1–2 minutes, watching closely.

Step 7: Rest and Serve

Let the casserole rest 15 minutes so the layers set and the sauce thickens to a creamy sliceable texture. Garnish with chopped chives or parsley and a few extra grinds of black pepper. Serve warm.

Pro Tips

• Shred your own white cheddar. Pre-shredded cheese often has anti-caking agents that prevent smooth melting.
• Uniform 1/8-inch potato slices are key. A mandoline makes quick, even work and ensures tender results.
• Warm dairy prevents lumps and helps the sauce thicken quickly without curdling.
• Go easy on salt until you taste the sauce—ham adds plenty of savory seasoning.
• Resting time matters. Those 15 minutes create clean slices and the perfect creamy consistency.

Variations

• Broccoli Cheddar Ham: Fold 2 cups bite-size blanched broccoli florets into the second layer for extra veg and color.
• Caramelized Onion & Gruyère: Swap half the white cheddar for Gruyère and use caramelized onions in place of raw for deeper sweetness.
• Gluten-Free: Replace flour with 1.5 tbsp cornstarch. Whisk cornstarch into the cold milk, then add to melted butter and warmed broth; cook until thick before adding cheese.

Storage & Make-Ahead

Refrigerate leftovers, covered, for up to 4 days. Reheat covered at 350°F (175°C) for 20–25 minutes, or microwave individual portions until hot. For freezing, cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge and reheat covered at 350°F until warmed through (about 25–35 minutes). To make ahead, assemble up to 24 hours in advance, cover tightly, and refrigerate. Let sit at room temperature 30 minutes before baking; add 5–10 minutes to the covered bake time.

Nutrition (per serving)

Approximate: 560 calories; 26 g protein; 31 g fat; 36 g carbohydrates; 2 g fiber; 8 g sugar; 1,200 mg sodium. Values will vary based on exact ham, cheese, and salt used.