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Cheesy Ham and Scalloped Potato Casserole

In the mood for some comfort food? This Cheesy Ham and Scalloped Potato Casserole has you covered. It's a delicious, hearty, satisfying dinner that's easy to make!
Prep Time20 mins
Cook Time1 hr 35 mins
Resting Time15 mins
Total Time2 hrs 10 mins
Servings: 6
Calories: 442kcal
Author: Michelle / Now Cook This!


  • Cooking spray
  • 5 tablespoons butter, divided
  • 3 tablespoons flour
  • cups milk
  • salt and pepper, to taste
  • 2 pounds potatoes, peeled and thinly sliced into rounds no more than ⅛ inch thick
  • 1 cup finely diced onion
  • 3 cups chopped ham, about ½-inch pieces
  • 1 cup shredded cheddar cheese, I use sharp cheddar
  • chopped fresh chives, optional (for garnish)


  • Preheat the oven to 350°F.
  • Spray a 3 or 4-quart baking dish with cooking spray (the pan I use is 3-quart and measures roughly 12"x 8"x 2½").
  • In a medium saucepan (I use a 3-quart saucepan), melt 3 tablespoons of the butter over medium-low heat.
  • Once the butter has melted, add the flour and cook, stirring frequently, for one minute.
  • Slowly add the milk while whisking to combine. Season to taste with salt and pepper (don't forget to take into account how salty your ham is).
  • Increase the heat and bring to a boil, stirring frequently. Reduce the heat and simmer for a minute, stirring frequently, or until the sauce has thickened. Turn off the heat.
  • Place half of the sliced potatoes in an even layer in the baking dish. Top with half of the onions and then half of the ham.
  • Pour half the sauce over the ham and then sprinkle with half of the cheese.
  • Repeat the layers of potatoes, onions, ham, and sauce using the remaining half of those ingredients. Don't add the remaining cheese yet.
  • Cut the remaining 2 tablespoons of butter into 8 small cubes and dot the top of the casserole with them.
  • Cover the casserole tightly with foil. Bake for 45 minutes, then remove the foil and bake for another 30 minutes.
  • Sprinkle the remaining cheese on top of the casserole and bake for an additional 15 minutes or until the potatoes are tender.
  • Remove the casserole from the oven and let rest for 10 to 15 minutes before serving.
  • Garnish with chopped fresh chives, if desired.

Recipe Notes

  • You can use any type of potatoes for this recipe. My favorites are Yukon Gold, Russets, or red potatoes. I peel mine, but you can leave the skins on if you'd like. 
  • If you'd rather not have cheese, you can leave it out, and this casserole is still super delicious!
  • If you just want to make scalloped potatoes, leave out the ham and cheese (or leave the cheese in for cheesy scalloped potatoes).
Tried this recipe? I'd love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!