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plate of creamy scalloped potatoes with ham with sliced potatoes, ham and a cheese sauce

Creamy Scalloped Potatoes with Ham

This creamy scalloped potatoes with ham recipe is full of a succulent cheese sauce baked with potatoes and ham perfect for your next dinner or a meal accompaniment.

Course Main Course
Cuisine American
Keyword creamy scalloped potatoes with ham, ham leftovers, potatoes
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 500kcal


  • 2 lbs red potatoes
  • 3 cups diced ham
  • 1 cup mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 2 TBSP flour
  • 1 TBSP Dijon mustard
  • 1/2 TBSP minced garlic
  • 1/4 cup butter
  • 1/4 TSP salt
  • 1/8 TSP pepper


  • Wash and dry potatoes and use a mandolin slicer to make thin slices out of the potatoes
  • Preheat oven to 350 degrees
  • Melt butter in a pan over medium/high heat and add minced garlic and stir around for 3 minutes
  • Add the flour to the pan as you whisk it in with the butter and garlic
  • Slowly add the milk as you whisk it all together and then the same with the whipping cream and cook for 1 minute
  • Add the salt and pepper and Dijon mustard to the pan and whisk in
  • Next add the Parmesan cheese and stir and then the mozzarella cheese and keep stirring until the mixture has thickened up a little and take off the burner and set aside
  • Take a 9x13 glass casserole dish and spray with cooking spray and start adding a layer of sliced potatoes with half of your potatoes
  • Next add half of your diced ham on top and then half of your cheese sauce on top and spread out in a even layer
  • Next add another layer of poatatoes, then ham and sauce and spread out evenly then cover with foil tightly
  • Cook for 40 minutes covered then remove the foil and cook for another 25 minutes



  • Use a mandolin slicer to slice your potatoes. It will make the prep time so much faster than having to slice thin slices
  • This recipe is great to make after a ham eatin' holiday like Easter, Christmas, or New Years Day
  • Be sure when adding the flour, milk and cream to keep a constant stir so you don't burn the sauce and to make it creamy and not lumpy.
  • Don't have ham or don't want any meat? Then totally skip adding the ham. You won't need as quite as big casserole dish, but this still tastes amazing without the meat.
  • Want to add more to this recipe? Some chopped onions or even mushrooms go great with this recipe. I would throw either/or in a pan with a little butter and cook them for about 5 minutes and then add them when you add the ham.
  • If you want to do all the prep work in advance and then cover and refrigerate until you are needing it, that works too. I advise cooking it 6-8 hours after putting together. And set out of the refrigerator a little bit so the pan isn't so cold when you put it in the hot oven.


Serving: 1g | Calories: 500kcal | Carbohydrates: 31g | Protein: 23g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 131mg | Sodium: 1240mg | Potassium: 796mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1094IU | Vitamin C: 13mg | Calcium: 276mg | Iron: 2mg