Go Back
+ servings
Scalloped Potatoes and Ham loaded with tender potatoes, layered with ham and cheese and smothered in a rich and creamy sauce. The best way to achieve soft and creamy potatoes is by par-boiling the potatoes first before baking. This is the best scalloped potatoes recipe ever!
Print Recipe
4 from 1 vote

Scalloped Potatoes and Ham

Scalloped Potatoes and Ham loaded with tender potatoes, layered with ham and cheese and smothered in a rich and creamy sauce. 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: scalloped potatoes and ham
Servings: 6 servings
Calories: 558kcal
Author: Cindy


  • 3 pounds potatoes Yukon Gold or Russet
  • ¼ cup unsalted butter
  • ½ cup yellow onion finely chopped
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 12  slices  ham
  • 1 cup cheddar cheese shredded
  • cups  mozzarella cheese  shredded
  • 1/4  cup  parsley  chopped


  • Preheat oven to 375°F. Grease a 9 x 13-inch baking pan and set aside.
  • Bring a medium-large pot of water to boil. Place the potatoes into the boiling water whole and unpeeled for 10 minutes.
  • While the potatoes are boiling, melt butter, onion and garlic in a saucepan over medium heat. Whisk in the flour until well-combined, and then add in milk. Stir often for about 2-3 minutes. Reduce the heat to simmer and stir in cheddar cheese, salt and pepper. Whisk until well mixed.
  • Remove the par-boiled potatoes from the pot and let it cool slightly so that you can peel. Cut into 1/8-inch thick slices.
  • Place half of the sliced potatoes in an even layer in the baking dish and top with 1 layer of sliced ham. Spoon about half of the cheese sauce and spread it evenly on top. Repeat layers ending with cheese sauce, and then top with mozzarella cheese. Cover with aluminum foil.
  • Bake for about 20 minutes to cook the dish thoroughly, then remove the foil and broil on high for about 3 to 5 minutes or until the cheese turns golden brown and sizzling.
  • Transfer the dish to a cooling rack.
  • Sprinkle with chopped parsley. Serve warm and enjoy!


  • It’s best to shred the cheese at home as the pre-shredded cheese doesn’t melt as well since they are coated with a non-sticking ingredient which prevents them from melting easily.
  • Make sure not to over-cook your potatoes during the par-boiling process as it will cause the potatoes to fall apart during baking.
  • I used sliced ham for this recipe, but diced ham works well too.


Calories: 558kcal | Carbohydrates: 40g | Protein: 33g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 99mg | Sodium: 887mg | Potassium: 1202mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1765IU | Vitamin C: 39.9mg | Calcium: 931mg | Iron: 8.5mg