Cheesy Ham and Scalloped Potato Casserole



Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Category: Main Dish

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Notes After Making

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Ingredients

  • 3 pounds russet potatoes, peeled and thinly sliced
  • 4 cups cooked ham, cubed
  • ¼ cup salted butter
  • ¼ cup all-purpose flour
  • 3 teaspoons minced garlic
  • 2 cups chicken broth
  • 2 cups half-and-half
  • 2 tablespoons Dijon mustard
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese, divided

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Instructions

  1. Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish.
  2. Arrange the thinly sliced potatoes and cubed ham evenly in the prepared baking dish.
  3. In a medium saucepan, melt the butter over medium heat.
  4. Whisk in the flour and minced garlic. Cook for 1 minute, whisking constantly.
  5. Gradually whisk in the chicken broth and half-and-half until smooth.
  6. Stir in the Dijon mustard, paprika, salt, and black pepper.
  7. Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until thickened.
  8. Stir in ½ cup of the shredded cheddar cheese until completely melted.
  9. Remove the sauce from the heat.
  10. Pour the cheese sauce evenly over the potatoes and ham, making sure everything is well coated.
  11. Sprinkle the remaining ½ cup cheddar cheese evenly over the top.
  12. Bake uncovered for 40–45 minutes, or until the potatoes are fork-tender and the cheese is golden and bubbly.
  13. Let the casserole rest for 10 minutes before serving.

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Jessica’s Notes

Best served with:

  • Steamed green beans
  • Roasted broccoli
  • Garden salad

Wine pairing:

  • Chardonnay complements the creamy cheese sauce.
  • Pinot Grigio offers a crisp contrast to the richness.
  • Viognier pairs well with the ham and Dijon flavors.
  • Pinot Noir is an excellent light red option.

Prep Ahead:

  • Assemble the casserole up to 24 hours ahead, cover, and refrigerate before baking.
  • Prepare the cheese sauce in advance and refrigerate separately for up to 2 days.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:

  • Cover with foil and reheat at 350°F until the internal temperature reaches 150–165°F.

Freezer-friendly:

  • Freeze before or after baking for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

Variations:

  • Substitute Gruyère, Monterey Jack, or Swiss cheese for part of the cheddar.
  • Add sautéed onions or mushrooms for extra flavor.
  • Sprinkle with Parmesan cheese during the last 10 minutes of baking.
  • Garnish with chopped parsley or green onions before serving.

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