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+ servings
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5 from 6 votes

Cheesy Scalloped Potatoes and Ham

Cheesy Scalloped Potatoes and Ham are the best way to feed a crowd and can be made ahead of time and refrigerated or frozen. Bake them in the oven or cook them in the Crock Pot for an easy side dish idea!


  • 7 medium Yukon Gold Potatoes

Cheese Sauce

  • 4 Tablespoons butter
  • 1 yellow onion, sliced into strings
  • 3 cloves garlic,, minced
  • ¼ cup all-purpose flour
  • 1 1/2 cups half and half
  • 3/4 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp sage
  • 2 cups cheddar cheese,, shredded
  • 1/2 cup Gruyere cheese,, shredded
  • 1 cup cooked ham, diced


  • 1/4 cup Parmesan, finely grated into a powder
  • 1 Tablespoon Fresh Parley, roughly chopped


Preparing the Cheese Sauce:

  • Shred the cheddar and Gruyere cheese and set aside, it should be close to room temperature when mixed into the sauce. **Reserve 1/2 cup of the cheddar to top the casserole with.
  • Melt the butter in a medium saucepan over medium heat. 
  • Add the sliced onions and cook onions for 20 minutes (or more), stirring occasionally. They should begin to brown and caramelize.
  • Add the minced garlic and cook for 1 minute.
  • Gradually add the flour, and mix constantly to form a paste. Heat for 1 minute.
  • Temper the half and half/milk by heating it in the microwave for 30 seconds. Add it to the saucepan and stir to combine.
  • Add the 3/4 tsp of rosemary, then 1/2 tsp each of oregano, thyme, and sage. Simmer for 5 minutes. Remove from heat.
  • Gradually sprinkle in 1 + 1/2 cups of the shredded cheddar and 1/2 cup of the Gruyere until smooth and well combined.
  • Mix in the ham, you may want to reserve some to top the casserole with.

Assemble the Casserole

  • Preheat the oven to 400 degrees.
  • Peel the potatoes and slice them thinly, about 1/8 inch thick. (A mandoline slicer makes this much easier.)
  • Lay 1/3 of the potatoes in a single layer, overlapping each other, on the bottom of a lightly greased 9 x 13 casserole dish. Season lightly with salt and pepper if desired.
  • Spoon 1/3 of the cheese sauce over the potatoes and use a pastry brush to completely cover the potatoes with the sauce, to retain their color.
  • Repeat twice more until all of the potatoes and sauce are layered in the casserole dish. 
  • Top with remaining cheddar cheese and any reserved diced ham.
  • Bake, covered, for 30 minutes.
  • If making ahead: Let it cool completely and freeze or refrigerate until ready to serve. See notes.
  • Remove cover. Add 1/4 cup finely shredded Parmesan.
  • Reduce heat to 375 and bake for an additional 25 minutes, until the cheese is hot, bubbling, and begins to brown.
  • Top with chopped parsley and let it sit for 5 minutes prior to serving.



Make-Ahead Method

To make scalloped potatoes ahead of time, assemble and bake them in a 400 degree oven, covered, for 30 minutes.
Let it cool completely. Cover tightly and refrigerate for up to 3 days or freeze for 2-3 weeks.
Let it thaw in the fridge overnight if you freeze them.
Let them sit out for 30 minutes prior to baking.
Bake in a 375 degree oven for 25 minutes, or until the top is begins to brown.

Crock Pot Method

  • To prepare scalloped potatoes in the Crock Pot, assemble the casserole as instructed.
  • Cook on high for 4-5 hours or on low for 8-9 hours.  
  • Leave the lid off for an additional 15 minutes to allow the sauce to thicken.
  • Garnish with parsley and serve.


Calories: 317kcal, Carbohydrates: 22g, Protein: 12g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 62mg, Sodium: 295mg, Potassium: 731mg, Fiber: 3g, Vitamin A: 650IU, Vitamin C: 18.9mg, Calcium: 302mg, Iron: 5.1mg