Name: Cheesy Scalloped Potatoes With Ham and Gruyère for Family Dinners
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 kg potatoes, thinly sliced (about 3 lbs); 200 g cooked ham, diced; 200 g Gruyère cheese, grated; 1 cup heavy cream; 1 cup whole milk; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 tsp Dijon mustard; 1/2 tsp freshly ground black pepper; 1/2 tsp salt; 1 clove garlic, minced; 2 tbsp fresh parsley, chopped (optional)

Prep Time

20 min

Cook Time

45 min

Servings

Why You'll Love This Recipe

✓ Rich, Layered Flavor: The combination of ham, Gruyère, and a creamy béchamel creates depth that keeps every bite interesting and indulgent for the whole dinner.

✓ One‑Pan Simplicity: All components bake together in a single dish, minimizing cleanup while allowing flavors to meld beautifully as the potatoes soften and the cheese melts.

✓ Family‑Friendly Comfort: Kids love the cheesy crust, and adults appreciate the subtle smokiness of ham, making it a crowd‑pleasing centerpiece throughout the evening.

Gather the family around the table for a comforting dish that blends creamy potatoes, smoky ham, and the nutty depth of Gruyère. This cheesy scalloped potatoes recipe delivers a golden crust and a velvety interior, perfect for busy weeknights or relaxed weekends. With straightforward steps and pantry‑friendly ingredients, you’ll have a hearty, restaurant‑quality casserole ready in under an hour.

1 cup diced smoked ham (or cooked turkey) Adds smoky richness; omit for a vegetarian version.

1 ½ cups shredded Gruyère cheese Provides nutty melt; Swiss or Emmental are good substitutes.

2 cups whole milk Creates a rich béchamel; 2% works but is less creamy.

½ cup heavy cream Adds silkiness; substitute with half‑and‑half for lower fat.

3 tbsp unsalted butter Forms the roux; can use margarine for a dairy‑free version.

3 tbsp all‑purpose flour Thickens the sauce; gluten‑free flour works equally well.

1 medium onion, finely chopped Adds sweetness; shallot is a milder alternative.

2 cloves garlic, minced Provides aromatic depth; garlic powder can be used in a pinch.

1 tsp dried thyme Earthy herb; rosemary or sage can replace it.

Salt and freshly ground black pepper, to taste Season gradually; finish with a pinch of flaky sea salt.

½ cup grated Parmesan (optional) Creates a crisp, salty topping; omit for a milder crust.

Instructions

Cheesy Scalloped Potatoes With Ham and Gruyère for Family Dinners

Prep the potatoes & preheat

Slice potatoes uniformly (≈¼‑inch thick) so they cook evenly. Place a rack in the oven and preheat to 375°F (190°C). A hot oven ensures the top forms a golden crust while the interior stays tender.

Pro Tip: Soak sliced potatoes in cold water for 5 minutes to remove excess starch and prevent browning.

Make the béchamel sauce

Melt butter in a saucepan over medium heat, add onion and garlic, sauté until translucent. Sprinkle flour, whisk for 2 minutes to form a roux. Gradually whisk in warm milk and cream, stirring constantly until thickened (≈5 minutes). Season with thyme, salt, and pepper, then remove from heat.

Pro Tip: Use a whisk to prevent lumps; a smooth sauce is key to a silky casserole.

Combine ham and cheese

Stir diced ham and half of the shredded Gruyère into the hot béchamel. The cheese will melt, creating a rich, glossy mixture that coats every potato slice. Reserve the remaining Gruyère for the final topping.

Pro Tip: Add cheese off the heat to avoid a gritty texture.

Layer the casserole

Spread a thin layer of sauce on the bottom of a greased 9‑x 13‑inch baking dish. Arrange half the potatoes in an even layer, pour half the sauce over them, then repeat with remaining potatoes and sauce. Sprinkle the reserved Gruyère and optional Parmesan evenly on top.

Pro Tip: Overlap potatoes slightly; this prevents gaps and ensures uniform cooking.

Bake to golden perfection

Cover the dish with foil and bake for 30 minutes. Remove foil and continue baking 15‑20 minutes, or until the potatoes are fork‑tender and the cheese on top is bubbling and deep golden brown.

Pro Tip: Let the casserole rest 10 minutes before serving; this lets the sauce set and makes slicing easier.

Expert Tips

Tip #1: Uniform Slices

Use a mandoline or a sharp chef’s knife to keep potato slices the same thickness; this guarantees even cooking and a tidy presentation.

Tip #2: Flavor Boost

Add a pinch of smoked paprika or a splash of white wine to the béchamel for an extra depth that complements the ham.

Tip #3: Crispy Top

Switch the oven to broil for the last 2‑3 minutes; watch closely to achieve a caramelized crust without burning.

Storage & Variations

Cool the casserole completely, then refrigerate in an airtight container for up to 3 days. Reheat covered at 350°F (175°C) for 20 minutes. Swap ham for sautéed mushrooms for a vegetarian version, or use cheddar for a sharper flavor profile.

Nutrition

Per serving

Calories

420 kcal

Fat

22 g

Carbs

32 g

Protein

18 g

Frequently Asked Questions

Absolutely. Sharp cheddar, Fontina, or even a blend of mozzarella and Parmesan will melt well and give a slightly different flavor profile.

Slice them uniformly, avoid over‑mixing the layers, and bake covered for the first half of cooking. This traps steam and cooks the potatoes gently without breaking them down.

Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed, adding an extra 10 minutes if needed.

Cheesy Scalloped Potatoes With Ham and Gruyère for Family Dinners

Why You'll Love This Recipe