Scalloped Potatoes with Ham & Cheese

This scalloped potatoes with ham and cheese recipe is the perfect comfort food, featuring layers of tender potatoes, creamy sauce, and a blend of Jarlsberg, Swiss, and sharp white cheddar. The smoky ham adds a delicious contrast, making it a hearty dish ideal for holidays or any family dinner.

The combination of these cheeses creates a well-balanced flavor. Jarlsberg brings a mild creaminess, while the Swiss cheese adds a nutty richness. The sharp white cheddar cuts through with a bold taste, ensuring every bite is cheesy and satisfying. Plus, it’s a fantastic way to use up leftover ham!

Since sliced potatoes can brown quickly, it’s best to prepare and bake the dish immediately. It takes about an hour to bake, but the result is absolutely worth it — a bubbling, golden-topped masterpiece that will have everyone going for seconds.

Ingredients

• Yukon Gold or Russet potatoes – I’ve made this recipe with both gold and russet potatoes and they both work well. I didn’t like the dish when I made it with waxy red potatoes. They’re just not as creamy and the texture was a bit off. Whichever you use, thinly slice them.
• Butter
• Onion – I cook with yellow aka brown onions. I slice the onions thinly so they cook nicely. You don’t want to brown them. Just saute them until soft. 
• Garlic – Please use real garlic! Jarlic just doesn’t have the same flavor.
• Ham – Diced. This is a great way to use leftover ham. I’ve made this recipe with all sorts of ham but don’t use glazed ham. The glaze will alter the flavor of the dish.
• All-purpose flour
• Whole milk – You want these potatoes rich and creamy, so use whole milk if you can.
• Heavy whipping cream – I’ve tested this recipe with half and half cream and it’s not nearly so creamy.
• Salt
• Black pepper
• Jarlsberg cheese
• Swiss cheese
• Sharp white cheddar cheese

How To Make Scalloped Potatoes with Ham and Cheese

1. Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
2. Melt the butter. Add the sliced onion and garlic, cooking until softened (about 3–4 minutes). Stir in the flour and cook for another minute to form a roux.
3. Whisk in the milk and cream, stirring constantly until the sauce thickens, about 3–4 minutes. Season with salt, pepper, and nutmeg (if desired).
4. Remove the sauce from heat and stir in the Jarlsberg, Swiss, and white cheddar until melted and creamy.
5. Arrange half of the potato slices evenly in the baking dish, followed by half of the diced ham. Pour half of the cheese sauce over the top. Repeat the layers with the remaining potatoes, ham, and sauce.
6. Sprinkle a bit more of each cheese on top for a golden, bubbly finish.
7. Cover the dish with foil and bake for 30 minutes. Then, remove the foil and continue baking for 20–25 minutes, or until the potatoes are tender and the top is golden brown.
8. Let the dish cool for about 10 minutes before serving. This allows the sauce to thicken and the layers to set.

Step-By-Step Process

Chef Jenn’s Tips

• Use a mandoline slicer for evenly thin potato slices to ensure even cooking.
• Add a dash of smoked paprika or fresh thyme to the sauce for extra depth.
• For a twist, include sautéed mushrooms or cooked spinach between the layers.
• If you prefer a crispier top, broil the dish for the last 2–3 minutes of baking.

Make It A Meal

Pair this dish with a crisp green salad and roasted asparagus or green beans for a well-rounded meal. The creamy, cheesy texture also complements grilled or roasted meats.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, bake at 350°F (175°C) until warmed through. Freezing is not recommended, as the potatoes may turn grainy after thawing.