Ham and Scalloped Potatoes Recipe Betty Crocker: Crisp-Topped Comfort in One Pan

Betty Crocker’s classic ham and scalloped potatoes recipe delivers restaurant-quality comfort in one pan—crispy golden tops, tender layers, and savory ham all working together. Growing up, my Nonna would make this dish on Sundays, and that memory still makes my mouth water.

The secret lies in thinly sliced potatoes layered just right, with ham that infuses every bite with salty-sweet flavor.

This recipe transforms simple ingredients into a foolproof centerpiece that requires minimal prep and cleanup. The ham cooks alongside the potatoes, creating a dish that’s hearty enough for a family dinner but simple enough for a weeknight.

With just a few key techniques—like par-cooking the potatoes slightly and browning the ham—you’ll achieve that perfect balance of crispy edges and creamy centers.

Imagine pulling a pan from the oven with perfectly golden-brown scalloped potatoes, their crispy tops contrasting with tender layers underneath. The ham, cooked just until tender, adds rich flavor that seeps into every bite.

This dish pairs beautifully with steamed green beans or a simple side salad, making it a complete meal without the fuss.

Whether you're recreating a childhood memory or creating a new tradition, this recipe delivers warmth and satisfaction in every bite. Let’s get cooking—your table is about to be filled with the kind of comfort food that brings people together.

Ingredients for ham and scalloped potatoes recipe betty crocker

Betty Crocker’s iconic ham and scalloped potatoes—where crispy golden tops meet tender layers of salty-sweet ham.

The potatoes are everything here. Russets are your best bet—they’re starchy enough to hold their shape but creamy when cooked. Grab the smallest bag you can find at Trader Joe's or Whole Foods for the freshest. Thinly slicing them (1/8-inch) is key—use a mandoline if you’ve got one, but a sharp knife works too. The ham? Look for bone-in steaks at the deli counter—they stay juicier. If you can’t find fresh thyme, dried works at one-third the amount, but honestly, the fresh stuff makes all the difference.

No heavy cream? Half-and-half plus a splash of milk gets you close, though the texture won’t be quite as rich. Sharp cheddar is non-negotiable here—Kraft 2% works in a pinch, but Cabot or Tillamook take it to the next level. The butter should be cold and cubed when you brown it—this creates those golden, crispy layers on top. Nutmeg is optional but worth it if you’ve got it; otherwise, skip it. The garlic and thyme? Toast the garlic in the butter first—that adds depth. And if you’re short on time, pre-cook the potatoes 5 minutes in boiling water before layering to speed things up.

This reheats like a dream—just cover with foil and bake at 350°F for 15-20 minutes. Leftovers keep for 4 days in the fridge, but honestly, it’s even better the next day once everything melds. For meal prep, portion into individual containers—the crispy top stays intact if you reheat covered. Freezes beautifully for 3 months too, though the texture might get slightly softer. Store the cheese separately if prepping ahead—just sprinkle it on when reheating.

Step-by-step instructions for ham and scalloped potatoes

Here's how to create that perfect golden crust and creamy layers every time—no fancy techniques, just reliable comfort.

Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish. Peel the 3 lb russet potatoes and slice them into 1/8-inch thick rounds using a mandoline or sharp knife. I like to soak the sliced potatoes in cold water for 5 minutes to remove excess starch, then drain and pat completely dry with paper towels—this prevents a gummy texture.

Arrange half the potato slices in the baking dish in a single layer, slightly overlapping. Season each layer with 1 tsp diamond crystal kosher salt and ¼ tsp freshly ground black pepper. The goal is even coverage so every bite has consistent flavor. Don't skip this seasoning step—it makes all the difference in the final dish.

Slice the 1.5 lb boneless ham steak into 1/4-inch thick strips and arrange half of them over the first potato layer. In a medium bowl, whisk together the 1.5 cups heavy cream, 0.5 cup whole milk, 1 tbsp all-purpose flour, 0.25 tsp freshly grated nutmeg, and 1 tsp diamond crystal kosher salt until smooth. This mixture is the secret to that creamy, velvety texture.

Here's the thing—don't worry if it looks a little thick now. As it bakes, it'll create that perfect sauce consistency. Stir in the 0.25 cup chopped fresh thyme leaves and 4 minced garlic cloves to infuse the cream with maximum flavor. Pour half of this mixture evenly over the ham layer, letting it seep into the potatoes.

Add the remaining potato slices in another single layer, again overlapping slightly. Season with another 1 tsp diamond crystal kosher salt and ¼ tsp freshly ground black pepper. Top with the remaining ham strips, then pour the rest of the cream mixture over everything. This layered approach ensures each bite has that perfect balance of creamy sauce and tender ham.

Sprinkle the 1.5 cups shredded sharp cheddar cheese evenly over the top, pressing it gently into the cream so it melts into the dish rather than staying as chunks. The cheese will create that irresistible crispy crust while adding rich, sharp flavor. Cover the dish tightly with aluminum foil and bake for 45 minutes.

After the initial 45 minutes, remove the foil and increase the oven temperature to 400°F. This step is crucial for developing that beautiful golden-brown crust. Bake uncovered for another 15-20 minutes until the top is deeply golden and the edges are bubbling. You'll know it's ready when you see that perfect contrast between the crispy top and creamy layers below.

Let the scalloped potatoes rest for 10 minutes before serving. This resting time allows the layers to set slightly, making it easier to slice and serve. The result should be tender potatoes with a creamy sauce, perfectly cooked ham, and that coveted crispy top that makes this dish so comforting. Serve with a simple green salad or crusty bread to complete the meal.

Wine and beer pairings for these flavors

Classic Red Wine

This dish pairs beautifully with a medium-bodied Pinot Noir from Oregon or California—its bright acidity cuts through the richness of the ham and cheese while complementing the creamy potatoes. I love a bottle like La Crema Pinot Noir or Meiomi for their balance of fruit and earthy notes.

If you prefer something lighter, a Gamay from Beaujolais will add a juicy, berry-forward contrast that brightens every bite. 🍷

Crisp White Wine

For a refreshing alternative, try a Chardonnay with subtle oak—Louis Martini Private Reserve is my go-to for its creamy texture that mirrors the dish's richness.

If you prefer something crisper, a Sauvignon Blanc from New Zealand, like Oyster Bay, brings bright citrus notes that cleanse your palate between each forkful. Avoid heavy, oaky whites that might overpower the delicate flavors.

Malty Amber Ale

Beer lovers shouldn’t miss out—an amber ale with caramel and biscuit notes bridges the gap between the ham’s saltiness and the potatoes’ creaminess. Fat Tire Amber Ale from New Belgium is a perfect match, offering just enough malt sweetness to complement the dish without competing.

For something stronger, a Belgian Dubbel like Westmalle Trappist adds a rich, spiced depth that pairs surprisingly well with the ham’s savory profile. 🍺

Cider Pairing

Don’t overlook hard cider—an apple cider with a touch of spice, like Angry Orchard Crisp Apple, provides a crisp, slightly tart contrast that enhances the dish’s comfort. For something drier, a dry cider from England, such as Thatchers, balances the creaminess without overwhelming it.

I’ve found this pairing works especially well when serving with a side of crusty bread.

Dessert Wine

Yes, you read that right—finish with a Moscato d'Asti or Riesling for dessert!

The slight sweetness and effervescence of these wines cleanse your palate after the rich ham and potatoes. Barefoot Moscato is a crowd-pleaser, while a dry Riesling from Germany, like Dr. Loosen Blue Slate, adds a sophisticated finish that ties the meal together. 💫

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