There are recipes that exist as more than food — recipes that are bound up with specific days and specific people, so that making them brings back an entire world. This scalloped potatoes and ham casserole is that kind of recipe for countless families across the American South and Midwest: the dish that appeared without fail on the Easter table, made by a grandmother or mother who mixed the sauce from memory, layered the potatoes without measuring, and produced something that tasted, year after year, exactly like Easter was supposed to taste. If you grew up eating this dish, you know what it is before you even read the ingredient list. If you did not, you are about to discover why it has been passed down.
The secret, it turns out, is not complicated. Scalloped potatoes with ham is built on a classic white sauce — a simple roux of butter, flour, and milk — layered with thinly sliced potatoes and chunks of savory ham, then baked until the potatoes are completely tender and the sauce has reduced into something rich and creamy that coats every slice. The small additions that make the difference between good and genuinely great are the ones grandmothers figured out through decades of repetition: a splash of chicken broth in the sauce for depth, a pinch of thyme for warmth, and the patience to let the casserole rest after baking so the sauce sets properly before serving. These are the details that recipes do not always bother to explain, but that make the dish taste like a family heirloom rather than a weeknight dinner.
Ingredients
- 4 medium russet potatoes (about 1.5 to 2 pounds), peeled and sliced approximately a quarter-inch thick — uniformity of thickness is the most important factor for even cooking; a mandoline slicer produces the most consistent results, but a sharp knife and patience work equally well. Russets are the traditional choice; Yukon Golds hold their shape slightly better and have a naturally buttery flavor
- Three-quarters pound (about 340 grams) cooked ham, diced or cut into small bite-sized pieces — leftover holiday ham is ideal and was the original purpose of this recipe; deli ham cut into chunks works as a substitute but has a milder flavor
- 4 tablespoons (half a stick) unsalted butter
- 1 medium onion, finely diced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- Half a cup chicken broth — this is the secret that deepens the flavor of the white sauce significantly beyond what milk alone produces; the savory, slightly acidic quality of the broth balances the richness of the dairy and complements the ham
- Half a teaspoon dried thyme
- Half a teaspoon fine salt
- Quarter teaspoon black pepper
- 1 cup shredded sharp cheddar cheese (optional but highly recommended) — the addition of cheese technically makes this an au gratin potato dish rather than a classic scalloped preparation, but the flavor is better and the topping browns more attractively
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously butter a 9-by-13-inch baking dish or a 2.5-quart deep casserole dish. Peel and slice the potatoes and hold them in a bowl of cold water while you prepare the sauce — this prevents them from oxidizing and turning gray. Drain and pat them dry just before assembling the casserole.
