Scalloped Potatoes with Ham

The smell of nutmeg and butter hitting a hot pan still takes me back to my grandmother's tiny kitchen, where she'd balance a cutting board on a warped radiator and somehow turn the humblest ingredients into something magical. I burned my first batch of scalloped potatoes because I refused to use foil, convinced that watching them brown was worth the sacrifice. It wasn't.

I made this for a snowed-in New Year's Eve with three friends who'd been living on takeout for weeks. The way the kitchen went completely silent when that first fork hit the baking dish felt like winning something I didn't know I'd entered.

Ingredients

• Yukon Gold or Russet potatoes: These hold their shape through the long bake while becoming impossibly tender
• Cooked ham: The salty pockets scattered throughout keep each bite interesting
• Unsalted butter: Building the roux with unsalted butter lets you control exactly how much salt goes into the final dish
• Medium onion: Finely chopped, it melts into the sauce so you taste sweetness without crunch
• Garlic cloves: Don't skip these even if you think you don't like garlic in creamy dishes
• All-purpose flour: This creates the silky foundation that transforms milk into velvet
• Whole milk and heavy cream: The combination strikes that perfect balance between rich and drinkable
• Ground nutmeg: Just enough to make people wonder what that warm background note is
• Gruyère cheese: The nutty, melting powerhouse that carries the whole dish
• Sharp cheddar cheese: Adds that familiar bright flavor everyone recognizes
• Grated Parmesan: Salty and crystalline on top, creating those irresistible golden spots

Instructions

Preheat your oven:

Set it to 180°C (350°F) and butter a 23x33 cm baking dish like your life depends on it

Build the flavor base:

Melt butter in a large saucepan, soften your onion for 3–4 minutes, then let garlic sizzle for just 60 seconds

Create your roux:

Whisk flour into the butter for 1–2 minutes until it smells like toasted nuts

Transform it into sauce:

Gradually whisk in milk and cream, then simmer for 3–4 minutes until it coats the back of a spoon

Season and cheese:

Add salt, pepper, nutmeg, then stir in half your Gruyère and cheddar until they surrender completely

Layer the love:

Start with potatoes, then ham, then sauce, then repeat until everything's nestled in

Crown it all:

Sprinkle remaining cheeses across the top like you're tucking it in for a good sleep

Bake covered:

45 minutes under foil lets everything steam and soften in its own juices

Get the golden moment:

Remove foil and bake another 25–30 minutes until the top is bubbling and deeply bronzed

The hardest part:

Let it rest for 10 minutes while the sauce sets up enough to scoop rather than slide

Save

My brother-in-law still talks about the time I brought this to his birthday potluck, mainly because he went back for fourths and then sheepishly asked if there was any left to take home. Watching people scrape their plates for the last smears of sauce is its own kind of currency.

Making It Ahead

You can assemble the entire dish up to 24 hours before baking, cover it tightly, and let it hang out in the refrigerator. The potatoes actually benefit from this extra time soaking in the sauce.

Cheese Choices

Gruyère is non-negotiable for the melting quality and nutty depth, but I've swapped in fontina or Emmental when the budget was tight. The cheddar provides that sharp contrast people expect.

Serving Suggestions

A simple green salad with bright vinaigrette cuts through all that richness perfectly, though I've been known to call it dinner with nothing more than some roasted broccoli on the side.

• Smoked turkey or chicken work if you're avoiding pork
• A pinch of cayenne in the sauce wakes everything up
• Extra Parmesan on top never hurt anyone

Save

Serve this while it's still hot enough to make careful spoonfuls feel like an accomplishment worth celebrating.

Recipe Questions & Answers

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal. Yukon Golds hold their shape well and have a creamy texture. Russets become very tender and absorb the sauce beautifully. Peel and slice them thinly, about 1/8 inch thick, for even cooking.

→ Can I prepare this ahead of time?

Yes, assemble the entire dish up to 1 day in advance. Cover tightly and refrigerate. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be cold.

→ What cheese substitutes can I use?

Swiss, Emmental, or Fontina replace Gruyère well. Colby Jack or Monterey Jack work instead of cheddar. For a milder flavor, use all mozzarella or provolone. Avoid pre-shredded cheese in a bag—it doesn't melt as smoothly.

→ How do I know when it's done?

Pierce the center with a paring knife. If it slides through the layers with no resistance, the potatoes are tender. The top should be golden brown and bubbling around the edges. Let it rest 10 minutes before serving so the sauce sets.

→ Can I make this gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. Use half the amount if using cornstarch (about 3 tablespoons). Check that your ham and cheeses are certified gluten-free, as some contain wheat-based fillers or modified food starch.

→ What can I substitute for the ham?

Smoked turkey, cooked chicken, crumbled bacon, or even diced sausage work well. For a vegetarian version, try sautéed mushrooms, spinach, or broccoli florets. Smoked paprika can add a savory, smoky element if omitting meat entirely.