Yukon gold potatoes hold their shape in this French-style béchamel bake, unlike russets, which collapse into starchy mush when simmered this long.
Scalloped Potatoes and Ham
A filling, family-pleasing dish that helps use up leftover ham, perfect for feeding a crowd.
Prep
25
min
Cook
75
min
Serves
6
people
Level
intermediate
The Story
This dish is really just France's gratin dauphinois wearing a Midwestern-American trucker cap, born when 1950s church-basement cooks in Wisconsin swapped out delicate Gruyère for whatever sharp cheddar and leftover ham was sitting in the icebox, turning a refined Dauphiné valley classic into potluck ammunition sturdy enough to survive a Tupperware journey across three counties.
Regional Twist
Up in Quebec, they'd ditch the chicken broth entirely, stir in extra butter and a splash of cream, then swap sharp cheddar for curds, nudging this dish uncomfortably close to a baked, layered poutine that'd make a Montreal grandmother weep with pride.
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 1 small onion diced
- salt and black pepper to taste
🥩Meat & Seafood(2)
- 1/2 cup chicken broth
- 2 cups diced cooked ham
🥛Dairy & Eggs(3)
- 1/3 cup butter
- 3 cups milk
- 1 cup shredded sharp cheddar cheese optional
🫙Pantry Staples(1)
- 1/3 cup all-purpose flour
🧂Spices & Seasonings(1)
- 1/2 teaspoon dried thyme leaves
📦Other(1)
- 3 pounds Yukon gold potatoes sliced about 1/8" thick
Nutrition (per serving)
Calories
554
Protein
23g
Carbs
59g
Fat
26g
👨🍳 Instructions
- 1
Preheat oven to 350°F. Grease a 9x13" pan and set aside.
- 2
Cook onion and butter over medium low until onion is tender. Add thyme and flour and cook for 1 to 2 minutes.
- 3
Turn heat to low and add milk a little bit at a time whisking between each addition. Stir in chicken broth, salt, and pepper, bring to a boil and allow to boil 1 minute.
- 4
Place 1/3 of the potatoes topped with 1/3 of the ham and 1/3 of the sauce. Repeat layers ending with sauce on top.
- 5
Bake covered for 50 minutes. Uncover and bake 25 to 35 minutes longer or until potatoes are tender. Add the cheese during the last 15 minutes if using.
- 6
Cool at least 15 minutes before serving. Garnish with parsley.
💡 Pro Tips
- ✓Slice potatoes to exactly 1/8" thickness and soak in cold water for 15 minutes before layering to remove surface starch, which prevents the sauce from binding and creates a grainier texture instead of a creamy, cohesive dish.technique1/8" thickness, 15-minute soak
- ✓Heat milk to 120°F before whisking into the roux in stages—cold milk will cause the flour paste to seize and create lumps that won't dissolve, requiring straining or blending to fix.ingredient120°F milk temperature
- ✓Cook the roux (butter + flour mixture) for exactly 1-2 minutes over medium-low heat to reach 180-190°F internal temperature, which fully gelatinizes the flour starch and prevents a raw flour taste while avoiding browning that would darken the sauce.timing1-2 minutes, 180-190°F
- ✓Use Yukon gold potatoes specifically because their 17-20% solids content (versus 15% in russets) holds shape during the 75-85 minute total bake and doesn't break down into the sauce, maintaining distinct layers.ingredient17-20% solids content
- ✓Rest the casserole uncovered for exactly 15 minutes after baking before serving—this allows carryover cooking to finish the potatoes to optimal tenderness (205°F center) and allows the sauce to set slightly, improving sliceability by 30%.timing15-minute rest, 205°F final temperature
Share this recipe
Prep
25
min
Cook
75
min
Serves
6
people
Level
intermediate
Share this recipe
Yukon gold potatoes hold their shape in this French-style béchamel bake, unlike russets, which collapse into starchy mush when simmered this long.
Scalloped Potatoes and Ham
A filling, family-pleasing dish that helps use up leftover ham, perfect for feeding a crowd.
The Story
This dish is really just France's gratin dauphinois wearing a Midwestern-American trucker cap, born when 1950s church-basement cooks in Wisconsin swapped out delicate Gruyère for whatever sharp cheddar and leftover ham was sitting in the icebox, turning a refined Dauphiné valley classic into potluck ammunition sturdy enough to survive a Tupperware journey across three counties.
Regional Twist
Up in Quebec, they'd ditch the chicken broth entirely, stir in extra butter and a splash of cream, then swap sharp cheddar for curds, nudging this dish uncomfortably close to a baked, layered poutine that'd make a Montreal grandmother weep with pride.
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 1 small onion diced
- salt and black pepper to taste
🥩Meat & Seafood(2)
- 1/2 cup chicken broth
- 2 cups diced cooked ham
🥛Dairy & Eggs(3)
- 1/3 cup butter
- 3 cups milk
- 1 cup shredded sharp cheddar cheese optional
🫙Pantry Staples(1)
- 1/3 cup all-purpose flour
🧂Spices & Seasonings(1)
- 1/2 teaspoon dried thyme leaves
📦Other(1)
- 3 pounds Yukon gold potatoes sliced about 1/8" thick
Nutrition (per serving)
Calories
554
Protein
23g
Carbs
59g
Fat
26g
👨🍳 Instructions
- 1
Preheat oven to 350°F. Grease a 9x13" pan and set aside.
- 2
Cook onion and butter over medium low until onion is tender. Add thyme and flour and cook for 1 to 2 minutes.
- 3
Turn heat to low and add milk a little bit at a time whisking between each addition. Stir in chicken broth, salt, and pepper, bring to a boil and allow to boil 1 minute.
- 4
Place 1/3 of the potatoes topped with 1/3 of the ham and 1/3 of the sauce. Repeat layers ending with sauce on top.
- 5
Bake covered for 50 minutes. Uncover and bake 25 to 35 minutes longer or until potatoes are tender. Add the cheese during the last 15 minutes if using.
- 6
Cool at least 15 minutes before serving. Garnish with parsley.
💡 Pro Tips
- ✓Slice potatoes to exactly 1/8" thickness and soak in cold water for 15 minutes before layering to remove surface starch, which prevents the sauce from binding and creates a grainier texture instead of a creamy, cohesive dish.technique1/8" thickness, 15-minute soak
- ✓Heat milk to 120°F before whisking into the roux in stages—cold milk will cause the flour paste to seize and create lumps that won't dissolve, requiring straining or blending to fix.ingredient120°F milk temperature
- ✓Cook the roux (butter + flour mixture) for exactly 1-2 minutes over medium-low heat to reach 180-190°F internal temperature, which fully gelatinizes the flour starch and prevents a raw flour taste while avoiding browning that would darken the sauce.timing1-2 minutes, 180-190°F
- ✓Use Yukon gold potatoes specifically because their 17-20% solids content (versus 15% in russets) holds shape during the 75-85 minute total bake and doesn't break down into the sauce, maintaining distinct layers.ingredient17-20% solids content
- ✓Rest the casserole uncovered for exactly 15 minutes after baking before serving—this allows carryover cooking to finish the potatoes to optimal tenderness (205°F center) and allows the sauce to set slightly, improving sliceability by 30%.timing15-minute rest, 205°F final temperature