Save My grandmother used to make scalloped potatoes every Sunday, and the smell of that cheese sauce bubbling away would pull everyone into the kitchen hours before dinner. Something about the way the ham rendered its salty richness into the cream made the whole house feel warmer. I still catch myself opening the oven door repeatedly just to catch that first whiff of golden cheese starting to brown.
Last winter my neighbor came over with a bag of Yukon Golds she'd picked up at the farmers market, and we spent the afternoon slicing and chatting while the sauce came together. Her version used smoked ham from a local butcher, and the difference in flavor was enough to make me swear by better quality ham ever since. That evening, with snow falling outside and this bubbling away inside, felt like what comfort food is supposed to be.
Ingredients
- Yukon Gold or Russet potatoes: These hold up better during long baking without turning mushy, and their natural creaminess pairs perfectly with the rich cheese sauce
- Cooked ham: Diced small so every layer gets those savory pockets of smoky flavor throughout the dish
- Unsalted butter: Building the sauce base with control over salt levels since the ham and cheese bring plenty of seasoning
- Flour: Creates the roux that thickens the sauce into something velvety that coats every potato slice
- Whole milk and heavy cream: The combination gives you richness without being overwhelmingly heavy
- Gruyère, sharp cheddar, and Parmesan: This trio melts into something complex, with Gruyère bringing nuttiness, cheddar adding sharpness, and Parmesan contributing that salty finish
Instructions
- Preheat and prep your baking dish:
- Buttering that 9x13 dish thoroughly means no sticking later, and those buttered edges get extra delicious
- Build your flavor foundation:
- Cooking the onion until translucent and adding garlic just until fragrant prevents any bitter notes in the finished sauce
- Make the roux:
- Whisking constantly for those couple minutes cooks out the raw flour taste while creating a smooth base for your sauce
- Create the creamy cheese sauce:
- Adding the liquids gradually keeps everything smooth, and stirring in half the cheeses off the heat prevents any separation
- Layer it all up:
- Starting with potatoes, then ham, then sauce, then repeating gives you even distribution throughout
- Add that golden topping:
- Sprinkling the remaining cheeses evenly means every bite gets that crispy, bubbly cheese crust
- Bake covered first:
- This initial covered bake ensures the potatoes cook through before the top gets too dark
- Finish uncovered:
- Letting it go without foil for the last stretch gives you that gorgeous browned cheese topping everyone fights over
Save My brother once tried to rush this dish and served it straight from the oven, and while the taste was there, the sauce ran everywhere. Lesson learned, some things cannot be hurried, and good food often rewards patience more than technique.
Make It Ahead
Assemble everything the night before, cover tightly, and refrigerate. You might need to add 10-15 minutes to the baking time since it will be cold going into the oven.
Cheese Choices
Sometimes I swap in aged Gouda for the cheddar when I want something smokier, or add a bit of fontina for extra meltiness. The combination is flexible as long as you have a mix of cheeses that melt well and bring different flavor notes.
Serving Suggestions
A crisp green salad with vinaigrette cuts through all that richness perfectly. If you want to keep it simple, just some steamed green beans with a squeeze of lemon works beautifully.
- Let leftovers come to room temperature before reheating gently in a low oven
- The texture actually improves the next day as flavors meld
- Freezing is not recommended as the sauce can separate
Save There is something deeply satisfying about serving a dish that looks impressive but comes from such humble ingredients. This is the kind of recipe that turns an ordinary Tuesday into something worth lingering over.
Recipe FAQs
- → Can I use different types of potatoes?
Yukon Gold and Russet potatoes work best due to their starch content and ability to hold shape during baking. Red potatoes may become too waxy, while waxy varieties won't absorb the creamy sauce properly.
- → How do I know when the potatoes are fully cooked?
Insert a paring knife or fork into the center of the dish. It should slide through the potato layers with no resistance. If there's firmness, continue baking covered until tender.
- → Can I make this dish ahead of time?
Yes, assemble the complete dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, add 10-15 minutes to the covered baking time since it will start cold.
- → What can I substitute for the ham?
Smoked turkey, cooked chicken, crumbled bacon, or diced Canadian bacon work well. For a vegetarian version, omit the meat entirely or add sautéed mushrooms and spinach between layers.
- → Why does my sauce sometimes separate or become grainy?
Sauce separation occurs when high heat causes dairy proteins to break down. Always simmer gently over medium-low heat, and stir constantly when adding cheeses. Removing from heat before incorporating cheese prevents curdling.
- → Can I freeze leftover scalloped potatoes?
Freezing affects the sauce texture, making it slightly grainy upon reheating. For best results, refrigerate leftovers up to 3 days and reheat gently at 160°C (325°F) until warmed through.