Creamy Scalloped Potatoes With Ham

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/11/19
Scalloped potato casserole
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  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: Serves 4 to 6

This scalloped potato casserole gets extra flavor and color from some diced ham, carrots, green onions, and celery. Cheese is added to the sauce to make a hearty side dish that goes with any meal. 

Bake these great-tasting scalloped potatoes for an everyday meal or take them along to a potluck dinner.

Feel free to use fewer vegetables, or add a buttered bread crumb topping, if you'd like.

Ingredients

  • 3 pounds peeled potatoes (thinly sliced, about 6 to 8 cups)
  • 3 tablespoons butter or margarine
  • 1/2 cup celery (chopped)
  • 6 green onions, with about 3 inches of green top (chopped)
  • 1/2 cup carrots (chopped)
  • 1 to 1 1/2 cups cooked ham (diced)
  • 3 tablespoons flour
  • 1 1/4 to 1 1/2 cups milk
  • 1 1/2 cups Cheddar cheese (shredded, divided)

Steps to Make It

  1. In a saucepan, melt butter over medium-low heat; add celery, green onions, carrots, and ham.

  2. Sauté, stirring frequently, until vegetables are tender.

  3. Add flour, stirring until well blended.

  4. Gradually add 1 1/4 cups milk, stirring constantly.

  5. Continue cooking, constantly stirring, until mixture is bubbly; add 1 cup cheese.

  6. Cook until cheese is melted; add more milk if the mixture is very thick.

  7. In a 2-quart casserole, place a layer of the potatoes then a layer of sauce. Repeat for additional layers.

  8. Bake at 325 F for 45 minutes; top with remaining 1/2 cup of cheese and bake for about 10 minutes longer, or until cheese is melted.

Recipe Variation

  • Combine 1 cup of soft bread crumbs with 2 to 3 tablespoons of melted butter. Sprinkle the crumbs over the cheese topping.