Some smells just pull people straight into the kitchen whether they meant to come or not, and scalloped potatoes and ham are definitely one of those. Proper comfort food.

Cheesy layers and oven-baked, it is the kind of dish that makes the most of what you have in the cupboard. I love food like this; it takes what you have and turns it into something a little bit special. Tested, trusted, and worth every minute in the oven.

Key Takeaways

Getting Your Ingredients Ready

Selecting Your Spuds

Get your ingredients in place before you start. This will make everything so much easier. And choose your potato wisely. Yukon Golds give you a lovely bite; russets can go nice and creamy and soft. Both of them will work; the results will just be slightly different. The most important part is to make sure the slices are uniform in thickness; that way they will cook evenly.

Use a mandolin; the consistency is unparalleled. If you don't have one, you can use a sharp knife; just concentrate and try to get as consistent as possible with your slices. Don't forget to rinse the sliced potatoes. Getting rid of the starch is important to prevent them from going gummy.

With the ham, you have a few choices. Deli ham, smoked ham, leftover ham- all of these will work. Just remember to taste before you season. Salt levels can change or vary between them, and we don't want the finished dish too salty.

The Best Ham to Use

Finding the Right Cheese

The Milk or Cream Question

Simple Step-By-Step Preparation

Cutting Potatoes the Same Size (Grandma’s Wisdom)

Uniform slices are the technique that separates a fantastic scalloped potato from a bad one. I have found that 3/8 of an inch is the ideal thickness. If you go thinner, they fall apart; go thicker, and you end up with hard, undercooked potato.

A mandoline works consistently every time, but a sharp knife can do the job with a little bit of patience. Please don't forget to use the guard on the mandoline to protect your fingers. The smallest difference in thickness between slices can result in the difference between cooked and raw potatoes.

Two pounds of potatoes will equate to roughly 4 or 5 medium-sized russets. Yukon Golds are a great alternative; a little bit waxier, they hold their shape better, and they're slightly buttery.

Don't forget to butter the pan. The butter provides flavor and crisps up the bottom layer.

Building Perfect Layers

Creating Family-Favorite Taste

Customizing Your Recipe

Ham Alternatives That Work Beautifully

Here's where you can have some fun with it. Use smoked sausage, bratwurst, bacon, or smoked turkey; they'll all work and vary the dish somewhat. Six to eight ounces is about right. Any less and it feels sparse; too much and the dish turns greasy. If you're using raw sausage such as breakfast sausage, don't forget to brown it and drain the fat.

Cured and smoked meat can go straight in since they're already cooked and will give that smoky flavor. As for cheese, use higher moisture options like gruyere or Monterey Jack. They melt much more easily than an aged cheese, which can turn oily when cooked.

Cheese Options Beyond the Basics

Cheese Type	Flavor Profile	Best For
Monterey Jack	Creamy, mild	Kids who don’t like strong flavors
Colby	Sweet, mild	Family-friendly option
Sharp Cheddar	Tangy, rich	Adults who want more flavor
Swiss	Nutty, smooth	Traditional comfort food taste

Options Without Dairy

Achieving That Perfect Golden Finish

Heat Settings and Cook Time

A lovely golden top is what makes this dish this, and getting there takes a little bit of patience and the right technique. A moderate oven around 350 Fahrenheit is the sweet spot, enough to give you color and enough to make sure the potatoes cook through properly. This also helps to stop the top from burning.

Remember, don't remove it from the oven just because the edges are golden. That's a rookie mistake. The center can still be raw even when the edges are looking good, so look for an internal temperature of around 200°F. If you keep it covered the whole way through, this traps steam and the top won't brown.

Using aged cheddar on top will brown faster and more evenly than young cheese. And try dotting some knobs of butter across the top; this will help to add richness and color.

Creating That Gorgeous Golden Top

Checking When It’s Ready

Tips for Serving and Storing

Works Great as a Main Dish or Side

This dish genuinely can do it all in one pan. Protein, starch, and richness are all covered, so you don't need to add much alongside it. Think of things like a bright green salad or even just some steamed veg, since this helps balance the creaminess. I like to use heavy cream because its higher fat content makes for a smooth sauce, especially when reheating.

The leftovers are good too. This can actually taste better the next day, once the flavors have had time to meld. When reheating, cover it with foil and use a low temp. Reheating uncovered at high heat will dry the potatoes out and break the sauce.

Smart Ways to Reheat and Keep Leftovers Fresh

Making the Most of Your Food Budget

Smart Ways to Transform Leftover Food

This dish is one of the best ways I know for stretching our food budget, and you won't be disappointed. Use leftover meats, smoked sausage, whatever you have. This dish is so flexible, and it will all work.

While scalloped is sliced and baked in a cream sauce, au gratin is topped with cheese and then broiled. A lot of people think they're the same, but they are not.

Don't forget to grate your own cheese, as the pre-shredded stuff doesn't melt as well. And a good tip is to season every single layer as you build it.

Planning Meals for the Whole Family